Jennifer W Recipe Reviews (Pg. 1) - Allrecipes.com (18291138)

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Jennifer W

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Awesome Roast Beef

Reviewed: Feb. 13, 2012
I make this all the time. I have taken the advice of other reviewers and mix in a packet of dry onion soup mix with the cream of mushroom before pouring over the beef. Sometimes I don't even add the beef broth (like if I am out). It's always good and easy to modify. If I cook with vegetables, I put the potatoes and carrots on the bottom so that the flavor from the beef drips down over them.
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2 users found this review helpful

Simple Garlic and Basil Pesto

Reviewed: Feb. 13, 2012
I have made this repeatedly over the past few years and am just now getting around to rating. As it stands, the recipe is maybe a three-star, but with a tiny bit of modification, it becomes much better. I add LOTS more garlic, some seasoned salt, and more parmesan. It's a good starting point, then play around with it until you're satisfied. I have found this freezes well in ice cube trays for future use. I have also poured a thin layer of olive oil over the top and frozen in a plastic container with good results, but I don't typically need a large amount all at once.
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5 users found this review helpful

Suzy's Mashed Red Potatoes

Reviewed: Feb. 13, 2012
Simple, quick to whip up, and tasted decadent. I used low-fat ingredients and it still tasted great and had a wonderfully creamy texture.
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1 user found this review helpful

Filet Mignon with Rich Balsamic Glaze

Reviewed: Feb. 13, 2012
This was really, really awesome. I took the advice of some other reviewers and reduced the balsamic glaze until it was thick and syrupy, and added green onions and garlic cloves. I sort of used this as a "base" and did my own thing, but it is definitely a great starting point. Wonderful!
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1 user found this review helpful

Crispy Gingersnaps

Reviewed: Mar. 19, 2011
These are baking right now and they smell HEAVENLY!! I substituted butter for the shortening 'cause I haven't any on hand. Other than that, followed the recipe and they are really, really good. And easy! Thanks for the great recipe.
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2 users found this review helpful

Clone of a Cinnabon

Reviewed: Mar. 16, 2009
These were pretty good, but not quite as good as the ones my Grandma makes. As for being a Cinnabon clone, I would say very close, but not just quite. I think that they Cinnabon rolls have a sweeter bread base. I will try to make these again soon and add some more sugar to the dough recipe, perhaps.
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0 users found this review helpful

Spiced Pecans

Reviewed: Oct. 27, 2008
This was pretty good. The only reason I gave it four stars instead of five is that my nuts were "chewy" a day later, and I followed the recipe exactly. I expected them to be firm, like the store-bought kind, but maybe I was just uninformed.
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16 users found this review helpful

Cheesy Pork Chops with Spicy Apples

Reviewed: Oct. 16, 2008
This was pretty good! I didn't change anything and I really liked it.
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1 user found this review helpful

Chimichurri Sauce

Reviewed: Aug. 22, 2008
I tried this recipe exactly as stated, and it was okay, so I made some modificaitons and it was MUCH better. First, I used cilantro instead of parsley, and I also doubled (at least) the garlic and Tabasco, and cut down on the olive oil. I would say about one third to a half a cup of oil will do the trick. I marinated sirloin in this mixture and then poured some more on as it was cooking, and served the rest on the side. It was AWESOME.
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2 users found this review helpful

Florida Key Lime Pie

Reviewed: May 12, 2008
The only reason I give this three stars instead of five is not because of the flavor, but because of the recipe. I always end up with enough filling and topping for two pies. Also, I don't know what all the straining for the topping is about- I've never had any liquid come out of the whipping, whether I put it in a sieve or not. I really like the flavor, but I agree with whomever else said this is more like a key lime cheesecake- the filling is very creamy and cream cheesy.
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Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!

Reviewed: May 2, 2008
I followed this recipe a little and also another recipe posted on AllRecipes (I think it was called Chunky Blue Cheese Dressing). Between them both I think we got the best blend between too thin/runny and too thick. I substituted white cooking wine for the white wine vinegar because that's all I had, and it turned out just fine. I also used 2 percent milk instead of buttermilk. Very good!
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White Chocolate Chip Oatmeal Cookies

Reviewed: Apr. 21, 2008
Updated review: first, a confession. This is my favorite cookie recipe EVER. However, I'm trying to be on a more sensible diet, so I made these modifications and they still turned out great! I used 1/2 cup light butter and 1/2 cup Country Crock light margarine; 1/2 cup Splenda baking blend instead of the white sugar; 1/2 cup Splenda brown sugar blend instead of light brown sugar; 1.5 cups whole-wheat flour and 1.5 cups regular flour; 1 egg and 1/4 cup eggbeaters; and I used only one cup white chocolate chips. Next time I am going to try substituting some applesauce for half the butter, if it works out, I'll let y'all know. As I said, these were still extremely yummy and a liiiittle bit better for you, I estimated it cut about 75 calories per cookie using the nutrition info provided.
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Cheesy Pizza Dip

Reviewed: Apr. 18, 2008
This was strangely colored and sort of strange tasting as well. I don't think I'll ever make it again.
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1 user found this review helpful

Seven Layer Taco Dip

Reviewed: Apr. 18, 2008
Really good and easy. Also easy to modify depending on what you like or don't like.
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0 users found this review helpful

Super Bowl Bites

Reviewed: Apr. 18, 2008
I made these for a superbowl party and replaced the hamburger meat with ground turkey. I also used whole-wheat rolls. I don't think anyone even noticed because they were too busy scarfing them down! They were gone within an hour...
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3 users found this review helpful

Party Pinwheels

Reviewed: Apr. 18, 2008
Yummy and SO easy! I put these in the freezer for a few minutes before I sliced them so they'd hold their shape better. Even my boyfriend, who thinks he hates black olives, loved these (I didn't tell him they were in there until later). Good party fare because you can add different colors of peppers or flavored tortillas to brighten up the palette.
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1 user found this review helpful

Seafood Enchiladas

Reviewed: Apr. 18, 2008
These didn't turn out as great as I had hoped. They were very rich, so rich that I had a hard time eating a whole one. However, my friend who came over to eat with me just loved them and asked for the recipe, so I guess it's just not to my tastes. I also will try a different kind of crab meat if I make these again, as I found the canned meat a bit fishy.
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2 users found this review helpful

Spicy Peach-Glazed Pork Chops

Reviewed: Apr. 18, 2008
These were really good after I made a few small adjustments. I used an Asian chile paste (I didn't know what chile paste it called for, exactly- I think it's called Huy Fong) and I doubled the amount. I also added some minced garlic, some chili powder, and a couple of drops of Tabasco. This gave it the right amount of spiciness to balance the sweetness. We grilled thick (about 1/2") pork chops on a slow fire and basted regularly with the extra sauce, then poured some on top right before serving. DELICIOUS!
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Whit's Chicken Enchiladas

Reviewed: Sep. 26, 2007
this is a very good starter recipe. I made my own modifications as others suggested and it was wonderful! I used reduced-fat ingredients and whole wheat tortillas and everything was still fine.
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Easy Pea Salad

Reviewed: Apr. 10, 2007
This is a very easy-to-make recipe, and it usually gets good reviews when I take it to potlucks. I add chopped boiled eggs and don't use the sugar, however.
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8 users found this review helpful

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