SpinningJenny Recipe Reviews (Pg. 1) - Allrecipes.com (13915327)

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Chef John's Perfect Prime Rib

Reviewed: Dec. 27, 2012
Awesome recipe! We made this for Christmas last Saturday. We followed the recipe exactly for a 6lb prime rib. So, 30 min at 500, turned off the oven and didn't peek for 2 hours. It was cooked to a perfect medium rare and had a delicious, rich crust from the fat and butter and herbs. It did get very smokey in our kitchen and it was kind of alarming at first with the smoke and the sizzle of the melting butter, but we just took down the smoke detector and trusted the recipe. The meat was juicy, tender, flavorful, and just perfect. Frankly, it was better than the last time we had prime rib at a steakhouse in town. My husband's only quibble was that the prime rib was a bit cool, but then, we did have to let it sit for 30-40 min while we waited for the green bean casserole to finish cooking, so that could be our fault for not eating right away. Served with extra-hot horseradish, Chef John's au jus, Mrs. Gerry's mashed potatoes, my mom's green bean casserole, and french bread. Oh, and last night we used the leftover prime rib to make beef stew. ^_^ It felt horribly decadent to use such good meat in stew, but we needed a change and it turned out amazing, too.
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The Best Chicken Fried Steak

Reviewed: Sep. 17, 2012
Pretty darn good. Never made chicken fried steak before but my husband requested it for his birthday. Only change to the recipe is that we fried in veggie oil instead of shortening. Very tasty. Will make again. :)
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French Dip Sandwiches

Reviewed: Sep. 16, 2012
Very simple and very tasty. We used a 3.5 lb roast this time (4 lbs last time) and followed the recipe to the letter. I let it cook in the crockpot all day and the house smelled amazing. The leftovers are great in sandwiches and tortillas with veggies and cheese if you don't want to use the au jus every time. This is definitely my go-to recipe for simple and delicious football food. :)
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Roasted Tomatoes with Garlic

Reviewed: Jun. 5, 2012
I'm torn on this recipe. The roasted tomatoes were delicious but my entire house was smoked out from the olive oil cooking/burning/smoking at 450. Alas. But amazing with homemade pesto and baked salmon. :)
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Sour Cream Pork Chops

Reviewed: May 31, 2012
So good! it's just me and my husband so i halved the recipe--three bone-in pork chops plus the recipe as written essentially. I dredged the pork chops with s&p, flour, dried thyme and garlic powder, browned them and cooked for 4 hours on high with an onion and chicken broth (instead of bouillon). I did sub plain Greek yoghurt as we were out of sour cream and added s&p plus some thyme and garlic powder as an earlier taste test seemed a bit bland. Amazing. The pork was SO tender and the sauce was tasty and tangy but nice and smooth. Use a whisk, not a spoon, as my husband was wierded out by any unincorporated yoghurt/sour cream. Highly recommended! We will make again, esp. with mashed potatoes to go with the yummy sauce.
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Spicy Garlic Lime Chicken

Reviewed: May 29, 2012
Delicious. We doubled the spice mixture, used the same amount of butter/olive oil and lime juice, but instead of additional garlic powder I used fresh cilantro from the garden. The doubled spice mixture was a bit too salty for our liking, so next time I would double all the spices but cut the salt by at least half if not a bit more. We had this with roasted broccoli and baked potatoes and will definitely have it again. It was spicy and tangy with the perfect amount of lime for us.
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Lemon Cream Pasta with Chicken

Reviewed: Mar. 26, 2012
Very tasty! Made as written other than adding fresh broccoli to the pasta and chicken broth and using half and half instead of heavy cream. We will definitely make again as it was very easy and tasty.
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Burgundy Pork Tenderloin

Reviewed: Feb. 9, 2012
Very tasty. The pork was incredibly tender. We followed the recipe almost exactly, only adding some sliced baby Bella mushrooms bc we thougt they'd be a nice addition and an additional packet of gravy so the sauce would thicken, as suggested by others. The wine sauce (used a burgundy) was a bit strong for us, so next time we'll sub some water or broth for one cup of wine. The mushrooms soaked up the wine and became just too bitter and overall the wine taste was a bit too present. Next time we'll also sautée our onions first as we like them pretty soft and ours stayed quite crunchy. Not sure if this was a quirk of our oven or what. Pork was perfection at 350 for 50min and 5-7 minutes of rest. Served with baked potatoes and sautéed broccoli and cauliflower. It wasn't perfect but It was tender and easy and we will definitely make it again with a few small changes.
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My Best Clam Chowder

Reviewed: Feb. 4, 2012
Made tonight with a few changes. Browned 6 pieces of chopped bacon (husband requested), removed bacon, then sautéed celery and onion and a bit of minced garlic in the drippings. Added the juice of 4 cans of clams (again, husband requested extra clamminess) and chopped red potatoes, needed no extra water to cover. Made the roux with 1 stick butter and 3/4 cup flour and 1 qt whole milk. Simmered while whisking until thick and potatoes were cooked through. Combined all in Dutch oven and warmed through. Added a splash of red wine vineagar to our bowls. Served with crusty ciabatta rolls. Ah. Maxing. Silky smooth and creamy and delicious and savory. Will be making again and again.
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Black Bean Vegetable Soup

Reviewed: Jan. 17, 2012
I did change this recipe a bit to suit our tastes, but I stand by the high rating. :) I chopped up baby carrots, 1 onion, 2 green bell peppers and 2 cloves garlic, omitted the corn (not a fan of corn in soup) and used chicken stock instead of veggie. Also, I increased the yield of the recipe a bit by using 3 cans of beans (half of them smashed), 1 (14.5 oz) can of crushed tomatoes and 1 (10 oz) can of Ro-Tel. For a bit of kick, I threw in some slices of jalapeno (and fished out most of them at the end because I chickened out and was worried it would be too spicy). I added a bit of paprika (plus the spices as written) and I used low-sodium broth. I didn't think it needed any additional salt, but I was worried it would be a bit bland so I put in a dash or two each of liquid smoke and balsamic vinegar for some depth. My husband voted for bacon instead of liquid smoke, but I opted to try and keep it fairly healthy. :) I ended up simmering for about 3 hours though I could have stopped at about an hour as everything was cooked through and really tasty already. I served this topped with plain low-fat yogurt and homemade cheddar-jalapeno focaccia bread. Mmm. This is a great recipe that you can spin towards your preferences very easily. Tasty, filling and definitely a dish I'll be repeating.
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Shrimp Scampi Bake

Reviewed: Nov. 21, 2011
Tasty, but my husband and I thought it needed something else. We prepared it exactly as written (ok, maybe a little extra fresh parsley) and it was quite good. The mustard was a really good amount--added flavor without being overpowering. However, it needed...zing--another layer of flavor. Adding ground pepper to my bowl helped but next I would add something else to help pump up the flavor, though I'm not sure what. We would make this again but I'd have to figure out a way to pump this up.
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Garlic Butter

Reviewed: Nov. 1, 2011
Tasty! The only thing I did differently was to leave out the garlic salt per other reviewers' advice. I tasted before adding as suggested and it was salty enough. Had this on beer bread with lasagna. We have a ton of leftover garlic butter to use on various things now!
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World's Best Lasagna

Reviewed: Oct. 31, 2011
First time I've made lasagna and this was delicious. I used mild Italian sausage because my husband really dislikes sweet sausage, no fennel because i didn't realize I didn't have any, dried parsley and a mix of mozz and provolone. I also threw in some mushrooms just because. I made the sauce the day before--simmered for 4 hours then refrigerated. It was SO good. Instead of boiling the noodles I followed the suggestion of soaking them in hot water for 30 min. Worked perfectly. Overall, this lasagna was awesome. We loved the flavors. Our only quibble was that it was a bit too saucy--it tried to overflow the pan and was just too much sauce for the amount of noodles. I wouldn't halve the sauce, but I would cut it down to 2/3 or so. Somehow. However it tasted so good that we couldn't knock down the rating. It was a bit time consuming but nothing really out of the ordinary since I did the sauce the night before and all. Delicious dinner for Halloween night!
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Stephen's Chocolate Chip Cookies

Reviewed: Oct. 29, 2011
Halved this recipe since it's just for the two of us, used only milk chocolate chips and no nuts (not a fan of nuts myself, though next time my husband is voting for at least walnuts ^_^). Cooked at 350 for 12 minutes as my cookies spread out and became absolutely HUGE. Which is fine, but did surprise me. These are delicious! Other reviewers are right--crispy edges, soft in the middle. Yum! I thought the amount of sugar was just right and I don't usually care for sweet things. I will definitely be making these again as I usually fail miserably at making chocolate chip cookies.
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Jalapeno Popper Wontons

Reviewed: Oct. 1, 2011
Very tasty! We used halved fresh jalapenos and stuffed them with cream cheese before rolling them up in egg roll wrappers (won ton wrappers were a little small for our jalapenos). We pan fried in vegetable oil and they were very delicious. Sadly, we got a very mild batch of jalapenos this time (and we like it spicy!) so my husband put a bit of Louisiana hot sauce on his and I made up a small mixture of Hoisin and sriracha to dip mine in since I'd forgotten to get sweet chili sauce. My husband hated my sauce but I loved that it was sweet, smoky and spicy--went well with the delicious poppers. Thanks for a great recipe! We'll be making this often for football games I think
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Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Jul. 18, 2011
Very tender chicken--it fell apart when I shredded it. Good amount of heat for us, but oh man was it salty. I used Frank's Red Hot original with 1 Tbs. butter. I would love to make this again but would use some other type of sauce. I don't know if those who gave this 5 stars used a particular sauce, but I think I might try a more bbq-like sauce next time as straight-up Frank's was just way too salty. Served on hamburger buns with leftover Texas Caviar II from AR.
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Tilapia Soft Tacos with Chipotle Cream

Reviewed: May 4, 2011
My review is for the fish with the spices as we could not find the chiles in adobo to make the cream sauce. Followed the recipe pretty much exactly--Very tasty tilapia with the spices. We really enjoyed this and will make it again. We garnished with a bit of Monterey Jack cheese, fat free plain yogurt in place of sour cream, and a few jalapenos for me. :) I look forward to trying the cream sauce.
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Fra Diavolo Sauce With Pasta

Reviewed: Apr. 15, 2011
This was a tough one to review for me. I really liked it but my husband wasn't a fan, which is a reversal when it comes to seafood with pasta. I would give it 4.5 stars and he'd give it 3, so 4 it is. We used fresh, diced roma tomatoes instead of canned plus a splash of dry vermouth to make up some of the liquid, and Trader Joe's seafood mix instead of just shrimp. 1.5 tsp was way too much salt for us, maybe because of the vermouth? Next time I'll start with 1/2 tsp and go from there. I really liked the flavors and it was the perfect amount of spicy for us. This was great with garlic bread and fresh grated parmesan. I know that diavolo is a thin sauce, which I really enjoy, but next time I'm going to add some tomato paste and see if my husband likes the thicker sauce a bit better. Thanks for a tasty sauce--I think it would be great with sausage instead of seafood too!
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Mediterranean Tilapia

Reviewed: Apr. 13, 2011
Followed the recipe almost exactly. We doubled the recipe and I baked the tilapia with some additional lemon juice, cracked pepper and a bit of oregano for about 8 minutes, then added the topping (with a bit of chopped onion added in) and some feta cheese while it baked for another 5-6 minutes. Very delicious and my husband liked it too, and he can be quite picky! I liked the combo of flavors and we served with brown rice and mixed veggies. This was a great way to make tilapia interesting (NOT my favorite fish) and it makes a great presentation--very colorful. Next time we're going to try pan-searing the tilapia and I can't wait! I highly recommend this recipe.
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Jim's Cheddar Onion Soda Bread

Reviewed: Mar. 20, 2011
Delicious! I made this as directed, pretty much exactly. I used 1 yellow onion (about 1 cup after my food processer pureed it :P) and 1 cup medium cheddar cheese. I had only 1 cup of buttermilk so I used the milk/lemon juice method to make another cup. I ended up using a total of 1 and 3/4 cups to get my dough to come together. However, since my onion ended up basically pureed it added a lot of liquid to the dough once I added it, which made me a little worried. However, it came out better than fine. :) Delicious flavor, especially when hot. I baked for 30 minutes and it was nice and brown on top, though slightly doughy in the center. Next time I'll cook a little longer, maybe putting foil over the top as another reviewer mentioned. My husband says this is his favorite bread of any that I've made, and I've made quite a few. And the fact that this is yeast-less and super easy makes this a new go-to bread recipe for us. I look forward to trying out new flavor combos with this. Thanks!
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