JENVET Recipe Reviews (Pg. 1) - Allrecipes.com (18007680)

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JENVET

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American Potato Salad

Reviewed: Jan. 23, 2013
I made this for a guy's wing night and it was awesome. I fried up a few slices of bacon and added it in. I also added a red pepper for some colour. Will definitely be making again and again! Play around with spices to find your own unique taste.
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2 users found this review helpful

Sangria! Sangria!

Reviewed: Mar. 2, 2012
I made this for a girls only dinner party and it was a huge hit! I used peach schnapps and rum. I cut up all the fruit and let it sit overnight in all the liquids (except the wine). An hour before serving I added the wine (I used a cheap Merlot) and since there was no room left in the serving bowl, I left out the ginger ale and let people add it to their cups along with some ice if they wanted. Refrigerate everything the night before, including the wine, and it will stay nice and cold. Will definitely make again!
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18 users found this review helpful

Prosciutto Wrapped Asparagus

Reviewed: Feb. 16, 2012
Absolutely delicious! Used herb & garlic cream cheese. Presentation looks beautiful. Great side dish for dinner parties.
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1 user found this review helpful

Blueberry Scones

Reviewed: Jun. 11, 2011
These are delicious. I just made them tonight and my whole place smells like a bakery. I did like someone else suggested and used 1/2cup of plain non-fat yogurt instead of cream because I had it on hand. They turned out great. I used fresh blueberries and it's like a blueberry scone explosion!
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1 user found this review helpful

Chicken Pot Pie IX

Reviewed: Dec. 1, 2010
After reading the reviews, I also made a few changes. First, I used frozen pea and carrots and added them to the boiling water for the last 7 minutes (directly in with the chicken). I also add garlic to the onion and celery, and some chipotle seasoning mix. I do recommend adding more liquid like other reviews, and I toss all the ingredients together before adding to the pie crust. I bake the bottom pie shell for about 4 minutes, then add the mix and bake. I've made this as one big pie, and I've also done 6 little pie cups. This is better than any restaurant or frozen pie, and I will definitely be making this again and again. Thanks!
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5 users found this review helpful

Shepherd's Pie VI

Reviewed: Nov. 8, 2010
This is pretty good. I cheated and cut down on the prep time by using mini-potatoes and not peeling them, and using frozen peas and carrots as the middle layer. Take them out of the freezer when you start cooking to slightly thaw and just toss them in. I didn't use the gravy mix, but I did add garlic to the meat, as well as parsley to the mashed potatoes. I will definitely be making this again!!
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1 user found this review helpful
Photo by JENVET

French Bread Rolls to Die For

Reviewed: Oct. 11, 2010
These turned out pretty good - I'm just glad I kept my eye on the dough while it was in my bread machine. It was very sticky, and I needed to add a more than 1/2 cup of extra flour and knead it again. Next time I will brush them butter and egg whites as another reviewer had suggested. Also, I used multi-grain bread flour.
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Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce

Reviewed: Sep. 28, 2010
This was really yummy, but I don't like how much butter it calls for. I did reduce it as much as possible (about half), and added about half a cup of white wine. I also used capellini pasta instead of linguini.
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2 users found this review helpful

Rich Chocolate Brownies

Reviewed: Sep. 23, 2010
Even if you don't make the frosting, the brownie alone is fantastic. Moist and rich! This recipe is definitely a keeper. Will try the frosting next time - I just ran out of butter this time around.
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2 users found this review helpful
Photo by JENVET

Sausage, Peppers, Onions, and Potato Bake

Reviewed: Sep. 21, 2010
This was okay, nothing to complain about. However, I do wonder what all the fuss is about, as I wouldn't say it's absolutely amazing, but tasty.
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3 users found this review helpful
Photo by JENVET

Clone of a Cinnabon

Reviewed: Sep. 20, 2010
I'm scared! I hope I don't eat them all. Wow, these are really good. I used my bread machine and followed the recipe exactly. The only thing is I only had multi-grain bread flour and used that. They still turned out great - a little healthier too I suppose. I will use regular bread flour when baking these for guests - I'm sure they will blow their minds! A definite must try!
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1 user found this review helpful
Photo by JENVET

Bacon Roasted Chicken

Reviewed: Sep. 19, 2010
I stuffed the chicken with onions and garlic. Turned out great - nice and moist. Didn't use the bacon either, so I really shouldn't rate this, but it was still great.
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1 user found this review helpful

Garlic Mashed Potatoes Secret Recipe

Reviewed: Sep. 15, 2010
Delicious! I didn't have Romano cheese on hand, so I used Fontina and Parmigiano-Reggiano. I also happened to be roasting garlic, so I used that. Turned out great!
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3 users found this review helpful
Photo by JENVET

Raisin Bread II

Reviewed: Sep. 13, 2010
I'm making this for the 3rd time right now and I have to say I love this bread! The first time I made it, it came out okay. But everyone's kitchen environment is different, and you have to keep that in mind when working with yeast. I need a little bit more water. I also add chopped walnuts and I double the raisins. This is so good!! Love that there is no added sugar - it doesn't even need any!
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3 users found this review helpful

Best Bread Machine Bread

Reviewed: Sep. 13, 2010
I was so excited for this bread, but maybe it's my machine...it turned out dense and salty. What a shame!
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3 users found this review helpful

Hummus III

Reviewed: Aug. 8, 2010
This was very good - and it's very cheap to make. I will never buy the store brand again. I followed the recipe exactly, but I think I will listen to other reviews and use some of the juices from the can to make it a little more moist. I will also add more garlic, because hey! I LOVE GARLIC!! I like to put a few katamala olives on top before serving.
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3 users found this review helpful

Chicken Enchiladas II

Reviewed: Jun. 27, 2010
I did a few things differently. I cooked the chicken with 1/2 pack of taco mix. I used a can of enchiladas sauce in place of the sour cream, and I added some salsa. With a recipe like this, your measurements don't have to be exact, just taste as you go. I also used cream of chicken instead of mushroom. Next time I will add some onion and red and green peppers for a little more flavour and colour.
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2 users found this review helpful
Photo by JENVET

Creamy Pesto Shrimp

Reviewed: May 4, 2010
OMG!! This is so good it should be illegal! I did do a few things differently. 1. I melted the butter (1/3 cup) with the garlic, added 1/4 cup of white wine and cooked for 5 minutes, then added 1 1/2 cups of half and half. 2. I added 1/2 cup of diced tomatoes. 3. I used 1 cup of pesto (I had homemade leftovers that I wanted to use up). 4. I only used 1/2 cup of Parmesan cheese. 5. I added one can of crab meat, just before adding 1 lbs of shrimp. Cooked for 5 minutes. The results were fabulous!! By using the tomatoes, I was able to still get a very creamy sauce, with less fat and calories, without compromising on taste. This is absolutely restaurant quality.
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6 users found this review helpful

Curried Coconut Chicken

Reviewed: May 4, 2010
I followed other people's reviews and cooked the curry and oil for about 10 minutes, and then added the onion and cooked until translucent. I added some Jamaican Hot Peppers too. Added the chicken and cooked for 10 minutes and added the remaining ingredients. I simmered it for just over an hour and the chicken was soooo tender! My boyfriend said this was restaurant quality and he has very high standards!! I though this was very good. The sauce was a little too watery, so I did use some cornstartch at the end and it turned out nice (but a lot of sauce, so maybe next time I'll cut down on the wet ingredients a bit). I served it with "Zucchini and Potato Bake" and it was wonderful.
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3 users found this review helpful

Zucchini and Potato Bake

Reviewed: May 4, 2010
MMMMMMmmmm!!! The best part about this recipe is that it is so quick, easy, and versatile. You can do some many variations. I followed the recipes exactly, but added in some onions (I LOVE onions), and a dash of Parmesan cheese. But here's the trick to make it great...I cooked it on a wire rack, placed on a large cookie sheet, so that heat would get underneath. The result is crispy veggies all over!! It also helped cut down on the cook time by about 15 minutes. Next time I will use less breadcrumbs as this method of cooking brings out the crunch naturally (also, some of the breadcrumbs fell through the rack anyway). This recipe is going to be a regular for me.
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