Jenn Recipe Reviews (Pg. 1) - Allrecipes.com (16624871)

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Chocolate Oil Cake

Reviewed: Jul. 15, 2014
I've made wacky cake for years, I learned it from my Nana who grew up during the depression. I couldn't find her recipe tonight, so when a chocoholic gets a craving, Allrecipes to the rescue again! This recipe was really good! Since there are only 2 of us in the house, I cut the recipe in half and baked in an 8x8 pan about 30 minutes. Every wacky cake I've made, I always add a little extra cocoa powder(about a tablespoon) since that is what my Nana did. I did change up this recipe slightly, I used half water, half orange juice, and it gave the cake a fantastic flavor! If you like those chocolate oranges at xmas time that you throw on the ground to break, then try this with the orange juice! I made a quick glaze for this with some powdered sugar and orange juice. Even with just the 2 of us, I don't think this cake will last past breakfast tomorrow morning! Thanks so much for the recipe! :)
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Restaurant-Style Chicken Tenderloins

Reviewed: Jun. 26, 2014
I made this for dinner tonight, and it's definitely a 5 star dish, but I have to rate this 4 stars because it says to discard the extra marinade. DON'T THROW OUT THE EXTRA MARINADE! Throw the marinated chicken and all the marinade in the skillet, it looks like a lot of liquid, but it cooks down and caramelizes(about 30 minutes). The result is really flavorful, juicy chicken! I had a pound and a half of chicken, so I upped the zesty Italian dressing to 3/4 cup. I didn't measure the lime juice or honey, but I probably used close to 2 tablespoons(maybe?) of each, which is just a personal preference. I served it with stove-top stuffing, lima beans and biscuits with honey butter...tasty, fast meal! I made an extra 1/2 pound of the chicken, just so I would have leftovers for lunch tomorrow, plan to put it on top of a salad, which I'm sure will be fabulous! I have to say this tastes WAY better than Cracker Barrel's grilled chicken tenderloins...and costs a whole lot less! Thanks so much for the recipe! :)
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Peanut Butter Banana Muffins

Reviewed: Jun. 25, 2014
I love peanut butter and banana sandwiches..why have I never thought to make peanut butter banana muffins before??? Wow, these were so good! I was nervous if these would come out good based on other's reviews, but I'm so glad I tried it! I think the ripeness of the banana/type of peanut butter is why it got all these mixed reviews. The bananas should be really ripe, the skin should be almost black. Yellow or green bananas don't have much taste to them on their own, so you definitely won't taste them baked with other ingredients. I switched to using natural peanut butter(the kind you have to stir), a few years ago, and there's such a taste difference from the other stuff(Jif, skippy, etc). The natural stuff, I have a jar of Smucker's right now, actually tastes like peanuts! lol It makes a HUGE difference, taste wise in baked goods. I would suggest investing in a PB mixer though if you switch, about $10. Anyways, sorry for the ramble! I made this recipe as written, only thing I added was pumpkin pie spice, which I always add to banana bread and I used oats in place of flour in the topping. Thanks so much for the recipe, definitely 5 star worthy! :)
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Mmm-Mmm Better Brownies

Reviewed: Jun. 22, 2014
I was looking for a recipe for a late night chocolate fix, and my go to recipes for brownies is usually Brooke's Bombshell Brownies and Best Brownies, both from this site, and both are excellent, but both require butter which I was out of. I used the ingredient search feature to find a brownie recipe that used oil instead of butter, and this gem of a recipe popped up! It really is a gem! Quick, cheap, tasty, easy, and uses ingredients I always have on hand. I made them exactly as written, with the addition of a teaspoon of instant mocha coffee powder and about a half cup of chocolate chips(instead of nuts)...I was REALLY craving chocolate! lol I served them warm out of the oven, topped with coffee ice cream. Yum! I always made brownies on special occasions only, because butter has really become an expensive ingredient(almost $5 a pound at walmart!). Now I can have brownies anytime I want! Thank you so much for my new go-to brownie recipe! :)
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Slider-Style Mini Burgers

Reviewed: Jun. 20, 2014
I've been making these for years, and never reviewed them, we had them for dinner tonight, so I figured I should probably review them and thank the author of this recipe(Thank you!). These sliders are just so good, easy, and such a crowd-pleaser! These make a ton as written, so if you you're cooking for just a few, halve the recipe OR, do what I do, freeze unbaked sandwiches in foil packets. I freeze 2 dinner rolls per packet, then you can pull them out and bake them right out of the freezer for a quick and tasty meal. I use Hawaiian sweet dinner rolls to make these, though I have made them with crescent rolls before and they're great, just fill each triangle with some of the meat mixture, roll them up and bake as directed on the can. I also put the onion soup mix in my bullet, to pulverize the onion pieces, which is just a personal preference. I never measure the mayo, I just add enough until it "looks right". I doubt it's a full half cup, probably closer to 1/4 cup, but it's always come out fantastic! Another thing I love about this recipe is I only have one pan to clean! Everything gets mixed up in the skillet, and then onto a foil covered pan. I quadrupled this recipe for a party, and I still only used 1 pan! I can't thank you enough for this recipe! It's a winner! :)
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Chocolate Pudding Cake III

Reviewed: Jun. 16, 2014
Oh boy, this is heaven for a chocoholic! Followed the recipe exactly, with the addition of a few teaspoons of Maxwell House International Cafe Vienna instant coffee powder stirred into the water. I served it with coffee ice cream...oh boy, this is heaven for a coffeeholic too! I'm so glad I tried this recipe, I was hesitant at first because I've tried a similar recipe using biscuit mix that wasn't that great. This recipe though will DEFINITELY be used quite a bit in my house! I love the fact that I always have these ingredients on hand AND you make it in the pan you bake it in AND it's quick to put together! Can't wait to try this again, maybe with a different coffee flavor and chips, french vanilla coffee and white chocolate chips perhaps? Thanks so much for the recipe, a definite keeper! :)
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Maple Banana Bread

Reviewed: Jun. 3, 2014
Pretty amazing Banana bread! I love maple anything, but I never thought to put it in banana bread! I made a few substitutions based on the ingredients I had, but it worked out well! I used vanilla extract instead of maple extract, egg beaters for the eggs, I left out the nuts, added chocolate chips, and topped them with cinnamon sugar. Made mini loaves which took 25 minutes to cook. I used oil instead of butter, but it still had a butter taste since I used some butter-flavored maple pancake syrup. I KNOW this recipe would be even more amazing with pure maple syrup, but the HUGE jug I got from Vermont is nearly empty! Gives me an excuse to plan a vacation though! ;) Can't wait to try this with pure maple syrup, and I might play around with the flour(wheat/oat)and with the egg beaters, it'll also be a pretty healthy bread! Thanks so much for the recipe! :)
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Black Bean Brownies

Reviewed: Jun. 3, 2014
I don't eat gluten-free, but my new sister-in-law has to, so I wanted to find a gluten free dessert to make when she visits. I also didn't want to have to buy special/expensive flour substitutes since I probably wouldn't use them again. I did a trial run of this, and I thought they were good, but the texture was not something I've ever had before. My mom did not like them at all...and she loves chocolate anything. Don't let that discourage you from trying this recipe out, I think this is one of those recipes where you either love it or hate it, and it's pretty cheap to make so if you don't like it, you won't lose that much money for the effort. I subbed egg beaters for the eggs and I used International Delight Suisse Mocha for the instant coffee. I will definitely make this again, since even though I'm not gluten free, I am on a high fiber diet. And beans are a great source of fiber...and gas so don't eat the whole pan at once! lol Thanks for the recipe! :)
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Baked Rice Pudding

Reviewed: May 27, 2014
I never liked rice pudding growing up. I'm from NY and every diner would serve awful cold rice pudding as the dessert with your meal. I now live in the south and have found a new appreciation for rice pudding, both baked and the stove top kind! I'm newly engaged, and my fiance's favorite dessert is rice pudding...so I figured I should learn to make it! lol I have my Nana's recipe for stove top rice pudding, it's fabulous, but it uses a whole gallon of milk! I went searching for a recipe that wouldn't have me heading to the store for a whole gallon of milk when I was craving rice pudding, and I found it! I took the advice of other reviewers, which is why I gave 4 stars instead of 5 and it worked out great! I added an extra 1/2 cup milk. I like baked rice pudding a little more like baked custard, so next time I'll add even more milk or take out some rice. I'm sure it would be way too dry without that extra 1/2 cup milk! I used 1/2 cup white sugar and 1/4 cup brown sugar and it was just the perfect sweetness. I didn't measure the vanilla, just added a good glug(TBP maybe?), but I love vanilla. I didn't have nutmeg, so I used pumpkin pie spice, and extra cinnamon...ok, a lot of cinnamon! lol I cooked this for an hour and a half in a water bath, stirring twice. No rice bricks here! Loved that I didn't have to slave over a hot stove to make this, especially with the heat down here! Thanks so much for the recipe, it's definitely a keeper!
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Pineapple Bread

Reviewed: May 24, 2014
I never know how to rate a recipe when I change things, but the way I made it, it was 5 star. So I'll rate it 5 star. I used vegetable oil instead of butter, since I was out. It had more of a cake like consistency, than a quick bread this way. It was really good, but I'm sure butter would be better. I made mini loaves(bake time-30 minutes)and just had one hot out of the oven. I ate half plain, and then slathered on some butter...so good! I read the reviews, and took the advice of using 1/2 cup pineapple juice and 1/2 cup pineapple. I only had half a can of tidbits left from another recipe so I used the tidbits instead of crushed. It was probably more than 1/2 cup tidbits, I didn't measure, but it worked out fine. It took no time at all to mix this together and handles modifications really well. This recipe is definitely a keeper! Next time I might add half brown/half white sugar because brown sugar goes so well with pineapple. Macadamia nuts and coconut would also be good I bet! Thanks so much for the recipe! :)
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Chewy Peanut Butter Brownies

Reviewed: May 8, 2014
Meh. The texture was a little weird to me, I can't really call it a brownie, or a cake, or a cookie. Wasn't an awful texture, just one I've never had before. The taste was just ok, these have a lot of sugar in them, but did not taste sweet. I used a no-stir natural crunchy peanut butter, that could be the reason maybe. I just wanted something different for dessert, and I've wanted to try this recipe and the Blonde Brownies I recipe from this site for a while. This one won since I had no chocolate chips on hand. While I thought these brownies were just so-so, a chocolate frosting helped. I used canned frosting spread over the warm brownies to melt like a glaze. I bet they would be good warm with ice cram and hot fudge(and banana, PB and banana...so good together!). They really do need some chocolate, but I might as well just make regular brownies with PB in them. I'll make these again, with some experimenting(nutella instead of PB or using less white sugar but upping brown sugar or maybe some mashed banana, or add chocolate chips or etc, etc, etc.... I always have these ingredients on hand, and they're easy to make, so definitely worth a do-over. Thank you for the recipe and for getting my creative cooking juices flowing! :) EDIT: I wasn't too happy with them yesterday, but, these taste way better the second day! I've upped this to 4 stars. :)
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Ed's Macaroni Jumble

Reviewed: Apr. 30, 2014
I couldn't find my Aunt's recipe for goulash, and I was craving it! This one comes pretty close to hers...maybe even better! Yeah! It's such a comforting dish, and also quick, cheap and easy! I doubled the recipe so we would have leftovers for lunch tomorrow...glad I did that, it's really good! I made slight substitutions and one addition, this is a great base recipe and easy to modify to your tastes or whatever you have on hand. Instead of the ketchup(which I was out of), I used a can of diced tomatoes with onion and garlic(so I left out the chopped onion) and I used a package of frozen mixed vegetables instead of the corn(which I was also out of). I usually just add corn to goulash, but the mixed veggies were a hit! I also added some steak sauce while the ground beef was cooking since I always add it to any ground beef recipe, it really gives beef a lot of flavor. I served the cheese at the table instead of melting it on top, so people could add as much or as little as they want. It melts when you stir it in. A dollop of sour cream on top would be good too...but I was out of that too! Geez, I need to go grocery shopping, I'm out of everything! lol Thanks so much for the recipe, it's definitely a keeper!
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Pumpkin Cake I

Reviewed: Apr. 25, 2014
It's spring cleaning time, and today the pantry was on my list. I found a can of pumpkin a week from expiring. Even though spring in Florida means temps in the 80's, when I saw that can of pumpkin, I just started craving something that tasted of autumn and reminded me of cooler temps. I made this recipe pretty much as-is, I just substituted pumpkin pie spice for all the spices listed, as that is what I always have on hand. This cake is so moist and flavorful! The pumpkin flavor really comes through. I glazed it with a maple syrup/powdered sugar mixture, maple and pumpkin are just so good together! I only have one small criticism, the cake itself, without the glaze, is a little on the too sweet side. It won't stop us from eating it though, it's really that good and nearly close to perfect! Next time though, I will cut back on the sugar a bit(1/2 cup maybe?) especially if I frost/glaze it. Thanks so much for the recipe and a taste of autumn! :)
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Cucumbers in Sour Cream

Reviewed: Apr. 20, 2014
Wonderful! I've eaten cucumber salad over the years, several different family members make it, but I've never actually made it myself. So when I found really fresh, great looking cucumbers at a REALLY low price at the farmers market, I knew what I wanted to make. Only one problem...all those years of eating cucumber salad and I never bothered to ask anyone for a recipe! Allrecipes saves the day again! This is a great base recipe to get the vinegar/sugar ratio correct, then it's easily customizable. I added dill, lemon pepper, celery salt and onion powder(not a fan of raw onions). I also used fat-free sour cream, going to try plain Greek yogurt next time. Even after salting(to get the water out) 4 VERY large cucumbers, the sauce was a little thin(although the sauce still clung to the slices). Next time I'll have to serve it with a slotted spoon, but I think my family might disagree with me on that, as they used their dinner rolls to mop up the sauce that pooled on their plates...yes, the sauce is that good! Thanks for the recipe!
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Pineapple Upside-Down Cake IV

Reviewed: Apr. 15, 2014
I had some leftover canned pineapple tidbits that I was looking to use up. I used the search by ingredient feature with the ingredients I had on hand, and this was the first thing that popped up. Well, I had almost all the ingredients. I never have shortening on hand, so I used oil. The cake itself was super moist(I followed other reviews, and added extra juice), but a little on the sweet side. It's probably my fault because of the extra juice, I'll have to remember to cut back on the sugar to compensate next time. I also added some pumpkin pie spice to the batter, I use it in all my baked goods and it goes really well with the pineapple. The only problem I had with this recipe is it won't come out of the pan! I ran a knife along the sides of the pan, but it just won't budge. I'm not serving it to company, so it's not that big of a deal. It still tastes great! The topping is just not gooey like I usually make. I think an extra TBS or so of butter will help with the sticking. Will definitely make again though! Thank you so much for the pineapple upside-down cake....errrrr....pineapple downside-up cake recipe!
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Hamburgers and Ketchup Gravy

Reviewed: Apr. 14, 2014
This was really good! It definitely needs some tweaking the next time though...and there will be a next time! The taste was 5 star worthy, but the patties fell apart badly and after simmering 30 minutes, the patties were kind of mushy. It looked more like sloppy joe than a burger but it was still yummy served over oven baked french fries though! Next time I will use less ketchup in the patties and add an egg as a binder. I needed to add a lot more water(wound up using close to a cup and a half)to keep it from sticking and burning, then when it was almost done, I left the lid off for 5 minutes to thicken up. This is definitely some really good comfort food, thanks so much for the recipe!
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Black Magic Cake

Reviewed: Mar. 24, 2014
I have been wanting to try this recipe for years, but I never have buttermilk on hand. I had some leftover from making Irish soda bread, so I was excited, but the end result was just...meh. I had no problem baking it or having it stick and it looked really good, but it has a very strange texture to it, not really sure how to describe it. The photos of this cake is why I wanted to try it, it just looks so dark and chocolaty, but all I could taste was coffee. I didn't even use a strong brewed coffee. I guess it depends on the brand/strength of coffee, but I used a popular brand. The pudding icing I made for it from this site was fabulous though. I recommend the one-bowl chocolate cake III and the crazy cake from this site, those are my usual go-to recipes and are both very chocolaty. Will not make this one again, sorry.
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Pudding Icing

Reviewed: Mar. 24, 2014
Oh my! This was awesome! I never have the ingredients for "regular" frosting on hand, so I was looking for a recipe that used the ingredients I had on hand. And I had "almost" all the ingredients for this except the unsweetened chocolate. I used a 1.4 oz. Aldi's brand dark chocolate bar for this and it worked out great! I made the black magic cake from this site, which uses coffee, so instead of the water called for in the frosting, I used coffee and...WOW! It really brought out the chocolate flavor! I made the cake in a bundt pan, and the frosting drizzled over the sides beautifully! It does make a lot of frosting for a bundt cake, but that wasn't a problem! I filled the middle up with frosting, and the little extra "pudding" you got with a slice was a great treat with the cake! Will definitely make this again as frosting...and as a quick pudding! Thanks so much for the recipe!
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Nana's Southern Coleslaw

Reviewed: Mar. 16, 2014
Did not care for this at all. There was nothing creamy about this. I followed the recipe (almost)to a T, with one omission and one minor sub, after mixing the mayo and buttermilk together, it looked very liquidy, so I left out the 1/4 cup regular milk and I subbed onion powder for the raw onion(personal preference). At this point I was hesitant, but I decided to go on. I should have listened to myself. When I added the dressing to the cabbage, it just dripped to the bottom of the bowl. Even after several mixings, over several hours, none of the dressing clung to the cabbage. But honestly, the dressing didn't taste that good anyways. I even added celery seed, hoping to salvage the taste...nope. The only reason I give this 2 stars instead of one, is because I was able to easily wash off this off putting dressing and add my own. I will use my tried and true recipe for slaw dressing(mayo, sugar, celery seed and vinegar...it's that easy)from now on, just wanted to try something new and wanted to use up a small amount of buttermilk left over from making Irish Soda Bread. Sorry, will not make again
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Photo by Jenn

Cold Oven Pound Cake

Reviewed: Mar. 14, 2014
Really great pound cake! I used 1 1/2 cups margarine, because I never have shortening on hand, don't know how shortening would make this cake any better...it's pretty perfect the way it was! It filled up my large bundt pan perfectly, and with about the last 2 or 3 cups of batter left, I added some cocoa powder(I didn't measure), and swirled it into the batter in the bundt pan, for a marble effect. Took this pound cake over the top! I served it strawberry shortcake style for dessert, had it the next morning toasted with some homemade strawberry jam. After snacking on it all week long, it kept nice and moist for the 2 of us about a week in an airtight cake carrier. With the few slices left starting to dry out, I made pound cake french toast with homemade strawberry syrup(it's strawberry season here! lol). Thank you Etta for my new go-to recipe for pound cake!
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