Jennifer Recipe Reviews (Pg. 1) - Allrecipes.com (1502963)

Eggnog Thumbprints

Reviewed: Dec. 21, 2011

I must have made mine too big as I only got 2 dozen out of this batch. I uses my Pampered Chef scoop which is not as messy as rolling them by hand and it guarantees the same size cookie every time. I put Jamaican spiced rum in the frosting and they are very tasty. I will definately be making more because I'm sure these will be gone before Christmas!

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Candy Cane Fudge

Reviewed: Dec. 6, 2011

Very easy and very good. I did add 1/2 tsp more extract as it didn't seem to be strong enough with only the original 1/2 tsp.

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Green Bean Casserole Remix

Reviewed: Nov. 25, 2011

Two of my three sisters hate the regular green bean casserole so I decided to try this for Thanksgiving. I added 1/4 cup of white wine to the sauce and a bit of cornstarch to thicken it up. Was delicious and everyone enjoyed it.

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Bada Bing Bada Banged Potatoes

Reviewed: Jul. 7, 2011

These potatoes were fantastic! The smaller potatoes were easier to smash and were crunchier after they baked. Will definately being using this recipe often.

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3 users found this review helpful

Chicken Paprikash

Reviewed: Feb. 9, 2011

This dish is amazing! It's exactly like my grandmother's recipe. The dumplings do take a lot of time but they are well worth making. I always double the sauce (because it's SO good). I do add boullion and more paprika (Hungarian) for more flavor. Thanks for posting!

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5 users found this review helpful

Giant Ding Dong Cake

Reviewed: Feb. 7, 2011

I made this as cupcakes and was able to get a total of 24. I whipped the filling for about 8 minutes after adding the flour mixture and it was not grainy. (I think others didn't whip it long enough.) I had a lot of filling left over but think this is because I made the cupcakes instead of a cake so I piped some of the filling onto the tops of the cupcakes. I used milk chocolate chips and didn't have any problem with the chocolate drying as others have stated. All in all they were very good and surprisingly easy to make. Yummy!

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Asian Salmon

Reviewed: Jan. 7, 2011

I doubled the marinade amount and reduceed what was left as a sauce to pour over the salmon. Also put under the broiler for about 5 minutes to get brown. Very good and easy to throw together.

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3 users found this review helpful

Creamy Chicken and Wild Rice Soup

Reviewed: Dec. 30, 2010

I did not have pre-cooked chicken so I added 2 breasts straight from the freezer to the broth and water mixture. They poached in the broth and worked fine. I also didn't buy the quick cook rice so added the amount of water called for on the box of rice to the pot. Used half and half instead of heavy cream and only 1/2 cup of flour. (The flour and butter amounts should be the same when you make a roux.) Turned out great! Next time I will make with the extra changes others have suggested.

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Edamame-Stuffed Wontons

Reviewed: Dec. 17, 2010

I thought these were good but my husband, who likes edamame, didn't care for them. I brought them to work and got mixed reviews. I forgot to spray the first batch and they were kind of blah looking. The next batch with the spray looked as if they had been deep fried.

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Slow-Cooked Carolina Beef Brisket

Reviewed: Dec. 12, 2010

I did add honey and brown sugar because I thought it needed sweetness. When I make again, I will probably reduce or not even use the molasses. It was a very strong flavor.

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Chicken Noodle Casserole I

Reviewed: Dec. 3, 2010

I made this with leftover turkey breast and used a whole 12 oz package of egg noodles but didn't need to add any additional soup or sour cream. I also added some frozen veggies along with garlic and onion powder. The best part of this is the cracker topping. We thought it was delish!

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Peanut Butter Bars I

Reviewed: Oct. 26, 2010

These are so easy to make and taste wonderful! I melted the butter on the stove then added the peanut butter to melt before adding the powdered sugar and graham crackers. Everything combined easily in one pot. Refrigerated for about an hour before I added the chocolate to the top. Be sure to store in the fridge or they will melt just like a real Reese cup.

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Pork Chop and Potato Casserole

Reviewed: Sep. 15, 2010

Very good! I used 2 more potatoes as I had 8 pork chops. I also added the soup and milk to the potatoes before I put the pork chops on top. You definately have to add salt and pepper to the potatoes when you layer them or else they will be bland.

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Chicken with Rice and Gravy

Reviewed: Sep. 8, 2010

This was tasty and easy to make. I doubled the amount of gravy (we like a lot) and used broth in place of water. Even with that change, I think the gravy lacked seasoning but this is a good recipe to start with and adapt to your own taste.

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5 users found this review helpful

New Brunswick Lobster Casserole

Reviewed: Aug. 22, 2010

This was very good! I added some finely chopped onion and garlic to the cream mixture along with some Old Bay seasoning. I also substituted evaporated milk for the cream (which I didn't have) and it worked out fine. I think you could make this with any type of seafood and it would be delicious.

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Oven Pot Roast

Reviewed: Aug. 12, 2010

This was great! I used red wine instead of the vermouth (what I had on hand) along with adding some beef broth. I put everything in the crockpot after the meat was browned. The gravy thickened on its own and was delish!

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Sausage Cheese Muffins

Reviewed: Aug. 1, 2010

As written, these just tasted like drop biscuits. I even used the fiesta cheese soup which should have given it more kick but didn't. Would definately have to make a lot of changes to make these more tasty.

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Blueberry Zucchini Bread

Reviewed: Aug. 1, 2010

I added an extra cup of zucchini and about 1/2 cup extra fresh blueberries. I also substituted 3/4 cup brown sugar for part of the white sugar and sprinkled the tops with turbinado sugar before baking which added a nice crunch. This made 3 disposable loaf pans and had to bake for an additional 15 minutes. This was very good and I will definately make again.

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Amaretto Divine

Reviewed: May 17, 2009

This cake is wonderfully moist and delicious. The first time I made it with only 2 cake pans which meant it did need to bake a bit longer than stated. I also used a large tub of cool whip instead of the whipping cream and it didn't get as firm as I would have liked but still tasted great. There was plenty of frosting even though I frosted the whole cake. Since I had so much leftover, I made a second cake in a a 9x13 pan which tasted just as good as the layer cake. Everyone who tasted it loved it!

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Salsa Chicken Rice Casserole

Reviewed: Jan. 15, 2009

I browned the chicken and then added everything to that pan to mix before placing in a baking dish. I also added some frozen corn but only used one can of mushroom soup and did not use all the cheese recommended to try and reduce the amount of fat. It was easy and turned out great.

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1 user found this review helpful