Jen Recipe Reviews (Pg. 1) - Allrecipes.com (1399964)

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Tangy Bean Soup

Reviewed: Apr. 23, 2012
Anything that ALL of my kids like is 5-star for me. I made a few changes: 2 cans of pintos and only 1 can of broth, and I used fresh grated carrots and frozen corn instead of the frozen mixed veggies (did not have any on hand). I also didn't have cornmeal so I just made dumplings with gluten-free Bisquick and added cheddar cheese. It was delicious. Very fresh tasting and the dumplings were perfect.
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1 user found this review helpful

Pumpkin Pie Bars

Reviewed: Nov. 6, 2011
I made this with gluten-free spice cake mix instead of yellow cake. It turned out very well. I would caution other bakers that it calls for 'pumpkin pie FILLING', which is not the same as canned pumpkin. If you get canned pumpkin, you will need to add sugar and milk for it to taste right. Pumpkin pie filling already has the sugar and milk in it. A single can is 3 cups, which is what this recipe calls for. I really loved the flavor but thought there was almost too much pumpkin filling- it made it difficult for them to hold together. I may try 2 cups next time and see how that works. Gluten-free baking tends to be more crumbly in general, so it's possible my bars didn't hold together well for that reason. I would definitely recommend the spice cake mix over the yellow cake mix- gives it a much more 'fall' kind of feeling.
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5 users found this review helpful

E-Z Drop Biscuits

Reviewed: Oct. 6, 2011
I made this gluten-free and the biscuits turned out very well. I baked for 9 minutes and they were perfect. I suggest moving them right off of the cookie sheet though, as mine ended up being a little too 'done' on the bottom. I think this was because I left them on the cookie sheet too long. I did not add the cream of tartar and I used Jules Gluten Free Flour, which has xanthan gum in it already. Very good and easy- will make again.
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1 user found this review helpful

Chocolate Chocolate Chip Cookies I

Reviewed: Apr. 26, 2010
These are awesome. I just made them gluten-free (with Jules GF Flour mix). I used 1/2 shortening (Spectrum palm oil kind- non-hydrogenated) and half butter, and also used 1 c. white sugar and 1/2 c. brown sugar as recommended by another reviewer. They were so good out of the oven that even my non-GF family members raved about them. They are super chocolatey but fluffy at the same time. Will definitely make again!
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1 user found this review helpful

Spaghetti Torte

Reviewed: Jan. 29, 2009
We love this and make it all the time. We do not always use the springform pan- sometimes we just use a 2.5 quart casserole dish and scoop it out. Not as impressive looking but tasty. I have not had a problem with dryness. I think the key is to serve it on a bed of spaghetti sauce or pour some over the top when serving. We put it out in a bowl with a gravy spoon. All my kids love this (which is unusual) and now that we have made it a lot, it is really easy to do, even without the recipe at hand.
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5 users found this review helpful

Microwave Peanut Brittle

Reviewed: Dec. 10, 2008
I followed the recipe exactly, but mine ended up tasting burnt. I have a Whirlpool 1000 watt micro- it apparently is too much for this recipe.
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3 users found this review helpful

Vegetarian Mushroom-Walnut Meatloaf

Reviewed: Nov. 25, 2008
This is good but be aware that Worcestershire sauce is tradionally made from anchovies and therefore NOT vegetarian... some may not care, but I believe there are veggie worchestershire sauces out there too.
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31 users found this review helpful

Spinach Quiche

Reviewed: Oct. 22, 2008
This is great- even my kids love it. We have been making it for years and everyone always loves it. It's very flavorful, unlike some quiche I have had. Make sure you get the herbed feta if you can find it- it's in the dairy case or sometimes the deli in my local supermarkets. The best recipe I have found so far!
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4 users found this review helpful

Golden Cheddar Muffins

Reviewed: Oct. 1, 2008
These were really good. I left out the red pepper because my family typically doesn't like hot. I didn't have buttermilk so I used regular milk with a little lemon juice in it. I made these gluten-free by using Bob's Red Mill GF all-purpose baking flour and adding some xanthan gum (3/4 tsp). Everyone really liked them, except my child who doesn't like cheese (who doesn't like cheese?!?). Nice savory muffin- we had them with lentil soup and it was a nice break from our usual corn muffins. I will definitely make them again! I do wish there was nutrition info for them— I have a feeling they are higher in fat than I would like...lots of butter in them. Maybe that could be tweaked too; I may try that next time!
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6 users found this review helpful

Pecan Pie Muffins

Reviewed: Dec. 15, 2007
These are really good. I even make them gluten free for my celiac kids and they turn out great!
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2 users found this review helpful

Potato and Bean Enchiladas

Reviewed: Dec. 21, 2005
These are fantastic. Much easier also if you use a "salsa verde" in place of the whole tomatillo/blender thing. I also made them with Monterey Jack once instead of queso fresco, and that was good too. I usually end up putting a red enchilada sauce (or tortilla chowder from trader joe's) on top, so they are a bit saucier. Without it they seem a bit dry, but overall they are great, and even my 3 young kids like them. Not as time consuming as they might seem, either.
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88 users found this review helpful

Bean Quesadillas

Reviewed: May 31, 2005
REALLY good. Be careful when flipping the quesadillas, and make sure the oil is not too hot (as mine was- burned myself). My kids loved this and we will add it to our regular rotation!
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2 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Feb. 3, 2005
I made these as gluten-free muffins and used 2 tsp. pumpkin pie spice instead of the spices listed in the recipe, and it turned out quite well. I used GF all-purpose flour and 21/4 tsp. of xanthan gum and the texture is great- my mom couldn't tell they were GF. Next time I will add more pumpkin pie spice (they were slightly bland) and less salt and oil (we could sort of taste the salt). Just a tip for anyone wanting to make GF pumpkin muffins- there aren't many recipes out there. It made 24 muffins and I baked them for 17 min. Overall, a great and easy recipe!
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1 user found this review helpful

Easy Marinated Mushrooms

Reviewed: Nov. 21, 2004
This was a hit at a party I had. We just left them in the crock pot with a slotted spoon. I was also short on time before hand, and just did the first part with the butter, soy sauce (I actually used Bragg's- healthier!) and sugar in the crock pot itself, and it turned out fine.
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9 users found this review helpful

Zucchini Bread IV

Reviewed: Sep. 26, 2004
Great! I made this as muffins for a potluck, and they went over very well. I also made a half batch of these (i used 2 medium eggs) using a gluten-free flour mixture for my daughter, who has celiac disease. I added 2 tsp. of xanthan gum and they were great- she loves them.
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1 user found this review helpful

Carrot Rice Nut Burger

Reviewed: Jul. 26, 2004
Very good- ours turned out a bit crumbly when we cooked them, not sure why, but we will make again! Maybe I will add some corn as others have done. We are on a wheat/dairy free diet, and this is a great addition- thanks!
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1 user found this review helpful

Lentil Soup

Reviewed: Jul. 23, 2004
I make this all the time, with a few changes for my kids' palates: instead of crushed tomatoes and vinegar, I add about 1/4 cup of ketchup and omit the spinach. It has a smoother consistency that the kids like (no chunks of tomatoes) and it still tastes excellent. I have made it for lots of people and it is always a hit.
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1 user found this review helpful

Spinach Chickpea Curry

Reviewed: Nov. 28, 2002
This is one of my family's favorites and I have made it dozens of times. I don't like curry powder but curry paste is much different! I always get the mild kind which is excellent. Others who found this bland must not have used the paste. I have made this for lots of folks and they all loved it. I always use sweet potato(partially cooked already so it doesn't take long), carrots, lima beans and broccoli and sometimes leave out the tofu and spinach if I don't have them. Also try it with tempeh. It is fast, easy and great!
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17 users found this review helpful

Candy Coated Pecans

Reviewed: Oct. 22, 2001
Really good, but even better sprinkled with cinnamon sugar before baking. Took longer than the recipe stated to bake, but I made a large batch. Ended up leaving them in for 40 min., but they are great. My 2 year old loves them!
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4 users found this review helpful

 
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