Jennyfromtheblock Recipe Reviews (Pg. 1) - Allrecipes.com (18355145)

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Chinese Chicken Soup

Reviewed: May 15, 2009
I had tons of lettuce growing in my garden and was looking for something (other than salad) to do with it. This soup turned out really good - I will be making it again. I used way more lettuce than the recipe called for, and I think it was better that way - lots of fresh crushed garlic also. I used red curry paste to taste (probably about a teaspoon) instead of the chili paste (I wasn't sure what that was), and definitely don't forget the tumeric.
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4 users found this review helpful

Fettuccini Carbonara

Reviewed: Mar. 21, 2009
Incredible recipe - more than just the sum of its parts. Our whole family loved it. I did make a few changes - extra garlic and shallots, but no onion. I fried the bacon up first, then drained off most of the grease, and fried the shallot/garlic in that. Used some pasta water to de-glaze the pan, and used about 3/4 c of cream.
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0 users found this review helpful

Bagel Dip

Reviewed: Nov. 20, 2007
This is a really good dip recipe - I will be making it again for Thanksgiving. I made a trial batch at first, halving the ingredients. I used a little MSG, plus the beef and it was waaaaaaaay too salty - unbearably so (and I am one who really likes salty stuff). So make sure you follow the instructions on the dried beef package and rinse the beef slices first - its much better this way, good flavor but not over the top salty. I also did not see a need to add that much MSG. I added some extra beef slices from the deli, chopped also. I served it was flatbread brushed with butter and garlic and toasted in the oven.
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1 user found this review helpful

Southwestern Corn and Walnut Dip

Reviewed: Nov. 23, 2006
This dip is delicious and different. I brought it to a party and got a lot of compliments and requests for the recipe. All the flavors blend together and the corn and walnuts blend in and don't sort of jump out on their own. I did tweak the recipe..I added a blend of olive and corn oil and extra lime juice. I used smoky hot ancho chile powder and paprika instead of the red chile powder. I also added the spices slowly to taste, rather than all at once. Oh, and I used thawed frozen corn instead of canned (I think canned has an odd flavor) and I toasted the walnuts, and used my Kitchenaid mixer to blend it all together really well.
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12 users found this review helpful

Spinach Artichoke Feta Ball

Reviewed: Nov. 22, 2006
This was pretty good, I'd make it again with modifications. It was easy to shape into a ball. I would warn people not to add the entire package of ranch dressing mix all at once...add a little at a time and taste along the way. I added only half of it, and it was too salty for me at that point (and I normally love salty foods!) so I ended up adding an entire can of artichoke hearts, plus an additional 10-oz package of spinach, and only that cut the salt down, but it was still fairly salty.
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23 users found this review helpful

Absolutely Fabulous Greek/House Dressing

Reviewed: Nov. 22, 2006
I make a lot of salad dressings. This one turned out pretty good, but not as fabulous as I was expecting based on all the rave reviews. I would describe it as a good basic vinegarette, but nothing over-the-top special. It does turn out on the vinegary side...which is fine by me because I like vinegar, but it might be too much for some people.
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2 users found this review helpful

Spinach Deviled Eggs

Reviewed: May 12, 2006
This recipe is totally delicious - a great change from the typical devilled egg. I brought these to a party and to work, and most everyone loved them. The recipes as it is does have a touch of sweetness, so you might want to add the sugar slowly, tasting as you go along, to make sure the filling is not too sweet for your taste. Also, I added some dijon mustard to taste to give it a little more tang.
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3 users found this review helpful

Creamy Garlic Salad Dressing

Reviewed: Jul. 22, 2005
I made this last night and it was BLAND! I followed the recipe pretty much as written. I didn't have steak sauce so I just added some salt to taste, and I added Grey Poupon mustard instead of mustard seed. I followed other reviewer's suggestions to at least do a full teaspoon of the lemon, oil, and vinegar. I did 1 1/2 cups of sour cream and 1/2 buttermilk to start, for more flavor. And I subbed a clove of fresh crushed garlic for the garlic powder. And it was still totally bland for my tastes. Only after some more doctoring did I arrive at something yummy. I added more buttermilk, another clove of fresh crushed garlic, and several tablespoons of fresh chopped herbs from my garden (oregano, parsley, thyme, and basil). I also added some dried onion flakes. After all that, the dressing turned out really good. My 2-year old son enjoyed dipping steamed green beans into it. The recipe as it is written, I'd say is a decent dip or salad dressing *base*, but I don't think it has nearly enough flavor to stand on its own as a dressing. Because I had to doctor it up (beyond the recipe) to make it really good, I'm only giving it two stars.
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15 users found this review helpful

Beef Paprika

Reviewed: Jun. 17, 2005
I made this last night, and I didn't follow the recipe exactly, but pretty close. I used ground venison instead of beef cubes, but I pretty much always substitute venison for beef in all my beef recipes. I didn't add the 2 tsp of salt - I wanted to wait til it was done to see how much salt it needed, and I didn't think it needed extra salt (which is unusual for me bc I like salt). And as other posters suggested, I used 1/2 c olive oil instead of lard. I also added extra fresh crushed garlic. I personally didn't think it was overly sweet or ketchupy tasting as some posters thought. Pros - It was very easy to make and quick, esp. with ground venison. It was pretty tasty, and both my husband and 2-yr-old son liked it too. Cons - It really just reminded me of a variation on sloppy joe mix - except not quite as sweet, and with a slightly different flavor (prob. due to the ground mustard). I would make it again, but only if I was in a rush for dinner. Because it reminded me a lot of sloppy joe mix I'm only giving it 3 stars. But its worth a try for others.
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1 user found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Jun. 15, 2005
I was looking for a recipe to surprise my husband with cookies and I'll admit I was sucked in by the huge number of reviews this recipe received! I'm not really a cookie-baker so I followed the ingredients pretty much exactly _except_ I used a tablespoon of vanilla and I used salted butter, since several reviewers said it needed some kind of salt. I also used dark brown sugar. I thought these cookies were plenty sweet and I didn't add any extra sugar as some people suggested. I also made the cookies a little larger/thicker than a standard cookie because I wanted to make sure they stayed soft. They turned out tasty and soft, so I gave them 5 stars.
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1 user found this review helpful

Sugar Cookie Frosting

Reviewed: Mar. 29, 2005
Used this frosting on some soft sugar cookies and the combo of the two was delicious. I tinted the frosting pink, and I used butter instead of shortening. Why anyone would want to use shortening is beyond me!!
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1 user found this review helpful

Soft Christmas Cookies

Reviewed: Mar. 29, 2005
I made these on a whim Saturday night as a treat for Easter Sunday. My only change was that I used butter instead of marg, and they turned out really well and I definitely will be using this recipe again. Some posters said the cookies were not sweet enough - I can't comment because I didn't taste them plain. I used a sugar cookie frosting recipe I got off this site also (mostly confectioner's sugar, butter, and vanilla - plus some food coloring to make it pink) and that made them plenty sweet. My DH absolutely loved them, and I'm looking forward to making them again.
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Cincinnati Chili I

Reviewed: Mar. 29, 2005
I tweaked this recipe a bit, but after I did, I really liked it (so did DH and my toddler son, who is an adventurous eater), and I will definitely make it again! This is way better than regular chili. Served it over linguine with raw onions and sharp cheddar cheese. I cooked it down quite a bit to intensify the spices. My changes: 1) I used ground venison instead of ground beef 2) added 3 cloves of fresh crushed garlic 3) added extra cinnamon to taste, and a Tbs or so of brown sugar 4) I used a 29 oz can of tomato sauce, and only 15 oz of broth 5) Added an extra bay leaf, and 1 Tbs of cocoa powder in lieu of the chocolate 6) and finally, as another poster suggested, I browned the onions, then added the liquid, and then the ground meat, and this made the meat very fine and smooth.
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2 users found this review helpful

 
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