Jennifer Z. Recipe Reviews (Pg. 1) - Allrecipes.com (18272407)

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Jennifer Z.

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Fabulous Fruit Salad

Reviewed: Nov. 24, 2005
When I made this dish, I followed all the suggestions in the reviews and cut the celery in favor of grapes. When I was finished, I took a big bite and immediately thought something was missing... *needs celery*. If I were to make this again I would follow the recipe exactly as the original. Overall, I don't see what all the hype is about -- It's *okay*. As a side dish, this recipe serves way more than 4 people and I doubled the recipe so, unfortuately, I have a ton leftovers. Also used pecans and mandarin oranges. Pecans were good but be very gentle with the oranges as they will fall apart.
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6 users found this review helpful

Chocolate Snowswirl Fudge

Reviewed: Dec. 11, 2005
Batch turned out great! Followed directions to the letter. This makes a very dense, heavy fudge. Marshmallow swirls didn't really turn out and marshmallow flavor gets lost in all that chocolate. To me this tastes like eating semi-sweet chocolate chips, so I didn't care for it much. I would use 1/2 semi-sw. and 1/2 milk choc. chips next time. Also made the "Super Easy Rocky Road" recipe from this site, it uses the same basic ingredients. Preferred that one much more.
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5 users found this review helpful

Super-Easy Rocky Road Fudge

Reviewed: Dec. 11, 2005
This is a great, no-fail recipe. The whole marshmallows give the fudge a very light and airy texture. Good balance of flavors. Also tried Snow Swirl Fudge on this site, and did not like it as much as this one (for having the same basic ingredients). I was pleased with how well this one set up and held together. Tip, I've found aluminum foil spayed lightly with butter-flavored Pam to be the best trick to line a fudge pan with. Just be sure to press the wrinkles in the foil smooth when you line the pan.
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1 user found this review helpful

Maple Walnut Fudge

Reviewed: Dec. 11, 2005
Can't begin to tell you how pleased I am with this fudge. It is wonderful! When you line the pan with foil, spay it lightly with butter flavored Pam and it will peel off much easier. How this recipe is made, the squares will be somewhat thin. I think next time I will use a smaller pan so the pieces will be more cube-shaped once they're cut. This is a *very* sweet fudge and a little goes a *long* way -- but, it is absolutely divine! FYI, I'm a novice at making fudge, this is only my second attempt and it came out great. It even passed the picky mother-in-law test which is really saying something!
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1 user found this review helpful

Tiramisu Layer Cake

Reviewed: Mar. 18, 2006
This one's a keeper. My sister cut the first piece, pulled it out and said, "Oh, it's beautiful!" Really like the alternating layers of cake. Used "moist" boxed cake mix and watched it closely while it baked. Since the layers are thiner they bake a little faster. Forgot to add the frosting to filling (opted for mascarpone) but it turned out fine, just more difficult to spread. (Doubled the filling recipe -- can't have enough of that!) Splurged and used espresso from Starbucks for the "marinade". Used 1/2 cup (4 shots) espresso and doubled liquor + 1T to cut the bitterness of it (wasn't necessary in the end). Was worried it would be too bitter, but I made it the day before so the flavors could blend overnight and it was not bitter at all -- still had a *light* coffee flavor. Would use the espresso in coffee layer too next time. Garnished with chocolate curls and fresh raspberries. Even with all that espresso, the cake was still gently coffee flavored and did not achieve even close to the soggy-ness of real tiramisu. FYI, too much espresso/coffee will soak through the frosting and leave dark blotches on the outside of cake, so less may actually be better in this case. Bottom line: this is a *cake* and will look and taste like a flavored *cake* when you're finished -- not real tiramisu. But it's one stunning cake that truly tastes as good as it looks!!!
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2 users found this review helpful

Tres Leches (Milk Cake)

Reviewed: May 19, 2006
This is a great recipe. Even my picky "June Cleaver" mother-in-law enjoyed it. I used a slightly smaller baking pan (8x11) pan, and opted to hold back about 1.5 cups of the milk mixture. Made for a nice consistency -- not too soggy. Served the extra milk in a pitcher on the side, but no one opted to add extra. I had to sneak an extra piece after our guests went home. Looking for any opportunity to make this again!!
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1 user found this review helpful

Slow Cooker Kielbasa Stew

Reviewed: Oct. 19, 2006
Good concept poor execution on my part. Loved the sausage could have added about 50% more. Used 2 lbs unpeeled baby red potatoes and layered on bottom as suggested...this worked great. Apple rings were a little hard to slice, would just cut chunks next time and probably add more apples too, wouldn't bother peeling next time. The apple flavor got lost with all the kraut and onion. I would add some apple cider to the broth next time or cut it maybe 50/50. This is a delicate recipe and is easy to over cook, which I did, so the apples dissappeared into mush. Would recommend adding the apples closer to the end next time to keep them crisp. Forgot to put the cheese on top -- I thought something was missing! I used Bavarian style kraut and it was certainly less pungent especially after rinsing... enough so that my picky kids ate a bowlful. Will try this one again making a few alterations. For me time listed is a definitely the maximum, this is more of a 1/2 day recipe than an all day recipe. Doesn't get better with extra cooking time. With more apple flavor and crisper veggies/fruit this could be 5 star.
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25 users found this review helpful

Pumpkin Pie Spice II

Reviewed: Oct. 21, 2006
Excellent recipe ratios were perfect. Used this for Spiced Pumpkin Dip recipe on this site.
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0 users found this review helpful

Spiced Pumpkin Dip

Reviewed: Oct. 21, 2006
This is a fantastic recipe! I set the cream cheese by a vent from my hot stove while I baked my own gingersnaps, which made it nice and creamy-soft. I beat the cheese with the sugar in my stand mixture -- no lumps, perfect texture! Accidentally added doubled ginger (it was alredy in my pumpkin pie spice, btw... that's Pumpkin Pie Spice II from this site, sorry McCormick but I didn't have it on hand). LOVE the orange extract!! I'm no critic but I can say it added just a little something unexpected and extra that pushed this recipe over the edge to a 5-star. Might be fun to try different flavors like vanilla, almond or maple. Doubled the recipe and it yeilded almost 9 cups of dip. Will serve in a little carved out pumpkin. Can't wait to try it once it has chilled and the flavors have blended. Yum!
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2 users found this review helpful

Best Ever Popcorn Balls

Reviewed: Oct. 21, 2006
What a fun and easy recipe. This is my first time making popcorn balls and they turned out perfect. Kids loved them. Tip to spray PAM on my hands to form the balls was a *big* help. Thanks!
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0 users found this review helpful

Chocolate Mint Dessert Brownies

Reviewed: Dec. 28, 2006
I used to make these brownies when I was a kid, then I lost my recipe and suffered through the holidays without them for over 15 years. I was so excited to find this recipe on the website so I could make them again! They turn out so pretty that no one ever believed I made them myself. I like to add a little green food coloring to butter frosting sometimes. I usually cheat and just use a boxed brownie mix instead making them from scratch. Sometimes, when I'm feeling very decadent, I double the mint icing and save back a heaping cup so all the kids get a spoonfull to lick.
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Green Bean Bundles

Reviewed: Dec. 28, 2006
These were a big hit at Christmas dinner. Pleased my picky mother-in-law. I streched the recipe pretty far to include most of 2 lbs of green beans (cheated and used the pre-washed steam-in-bag kind) and a whole pound of bacon. I just crammed as many bundles into my baking dish as I could until the bacon ran out. I had some beans leftover, but they were mostly the broken or little puny beans. Used the best, biggest and longest beans first. Used the same quantity of marinade as the recipe calls for. Followed the marinade recipe to the letter and marinated overnight and baked in marinade too. Used low-sodium bacon and soy sauce. Flavor was savory and complemented the beans well. Would go good with beef. Lots of compliments on presentation and flavor, and no left-overs to bring home!!! Will make again, didn't think it tasted salty at all.
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3 users found this review helpful

Peach Cobbler II

Reviewed: Aug. 16, 2010
If you are using unripe grocery store peaches the consistency of wood, this is the recipe for you! We used fresh peaches from the farmers market that were naturally sweet and very juicy, and this recipe was a failure. We had peach soup. Do yourself a favor and use a bigger pan, cut the water, and cut the sugar if you are using ripe summer peaches. You might want to add a little flour or cornstarch to the peaches too. Or better yet, find a different recipe. I have tried other versions of this type of cobbler with much success. In my opinion a recipe does not deserve stars if it does not stand on its own. If you have to make a lot of alterations to make it work, then it's not the same recipe.
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3 users found this review helpful

Peach Cobbler I

Reviewed: Sep. 5, 2010
This is a great recipe. Definitely double the batter. Don't skip the butter. Put the cinnamon on top of the peaches, not in the batter. Don't double the cinnamon. I added a 1/2 tsp of ginger to the peaches. Usually I add a tsp or two of vanilla to the batter, but I forgot today and it was still fantastic. Much better than other cobbler recipes that call for added water on this site.
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5 users found this review helpful

 
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