JENNYLYN1 Recipe Reviews (Pg. 1) - Allrecipes.com (18360290)

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Brunch Strata

Reviewed: May 11, 2008
5++++. This was fantastic!! Made for Mother's Day brunch and everyone loved it. Most people had seconds and I was asked several times how I made it. I made it vegetarian and used tons of veggies-onion, garlic, mushrooms, red bells, yellow bells, asparagus and zucchini. I used baguette for the bread. At first when I added the eggs to the cream cheese mixture, it didn't look so good (kind of looked curdled) but I kept beating and it smoothed out. I will make this again and again-a nicer egg casserole and so adaptable as far as ingredients go. Thank you for a new favorite recipe-this is seriously one of the best things I have made in good while!
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157 users found this review helpful

Chicken and Sun-Dried Tomato Bruschetta

Reviewed: Mar. 5, 2008
5+++ My guests LOVED this!! I shredded a roasted chicken from the grocery store and mixed it with Balsamic & Basil salad dressing, some baby spinach leaves and sun dried tomatoes. Spooned it on top of toasted baguette slices and sprinkled it generously with feta cheese. I am vegetarian and didn't eat it but everyone else gobbled it up, including my hubby who tried to sneak as many as possible before my girlfriends came over! I will keep this one for sure-almost everyone asked for the recipe!
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136 users found this review helpful

Aloo Phujia

Reviewed: Apr. 13, 2005
I really like this recipe. I make it fairly regularly and my husband loves it. The trick is to cook it over medium heat so the potatoes and onions don't burn. You have to cut the potatoes into fairly small pieces so that they cook quickly and evenly. It's so important to saute them uncovered first and then when you cover them for the last ten minutes, that is when they really soften up and steam. Don't lift the lid! If you have your burner at the right temp, they won't burn and they will come out perfectly. Sometimes I add frozen peas during the last few minutes of cooking time and I always serve this with basmati rice. My only complaint is that it makes my house smell like curry the next day! Otherwise it is great!
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95 users found this review helpful

Vegetarian Tortilla Stew

Reviewed: Nov. 30, 2007
5+++!! I never would have though to use enchilada sauce as a soup base but it is a genious idea. So delicious! I used broth instead of bouillon and black beans instead of chicken substitute. It was absolutely wonderful-so healthy and easy too! Thanks-I'll definitely be making this regularly! Note: If you want a brothy soup with pieces of tortilla in it, don't add your tortillas until just before serving, even just directly into the bowl and pour the soup on top & stir. If you cook it too long with the tortillas in, they will break apart and thicken the soup. It's great both ways-we LOVED it!
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70 users found this review helpful

Pakistani Lentil Curry

Reviewed: Jun. 13, 2007
In constant search of cheap meal ideas, I decided to give this a try. As written, I would have to rate this a 2 because lentils don't need to be soaked before cooking and the recipe calls for too much water-the general ratio is 2 parts water to one part lentils. If I had followed the directions of the recipe, this would have been REALLY watery/liquidy and I think pretty gross. Here is what I did . . . I rinsed 2 cups of brown lentils and simmered them with 4 cups of water, adding more water as needed until they were cooked to the right texture (was doubling the recipe). I added 5 cloves of chopped garlic and doubled the rest of the spices, except the cayenne (too spicy for my 3 yr old). As it simmered, it smelled good but looked boring so I sauteed some shredded carrots, yellow bell pepper, and zucchini in a separate pan while I caramelized the onion (a whole one). When the lentils were done, I added the sauteed veggies and the caramelized onions to the pot and stirred it up. I served it over Basmati Rice, topped it with cilantro and it still needed something. Paneer would have been great but I didn't have it so used some white crumbly Mexican cheese on the top (feta would have been great too). The end result was amazingly delicious! I will definitely make it again-in the future, I will add more veggies, caramelize 2 onions, cut down the lentils and use veggie broth to simmer the lentils in, plus add paneer to the top. Thanks for the idea and great spice combinati
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53 users found this review helpful

Portobello Mushroom Stroganoff

Reviewed: Sep. 27, 2007
I have made this twice now-it's awesome! I don't remove the mushrooms from the pan-I just add the broth in with them and boil to get really great mushroom flavor in the sauce. This has become a favorite!
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47 users found this review helpful

Curry Sauce

Reviewed: Nov. 14, 2007
AWESOME! I put all the ingredients in my slow cooker, used veggie broth instead of water, added a few tablespoons of butter, and simmered all day. Didn't puree anything; the onions broke down on their own over time. A couple hours before dinner I quickly sauteed some cubed potatoes for a few minutes and then added them and a can of garbanzo beans. Let it simmer for a couple hours more and we had the perfect curry! It was SO GOOD-smelled amazing in the house while cooking and the taste was perfect. It was quite spicy but we like it that way. Served with basmati rice and naan. This will be a favorite and so easy and adaptable too! Thanks for the great recipe!
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40 users found this review helpful

Black Bean Rice Burgers

Reviewed: Sep. 27, 2007
These were awesome! I added a large handful of seasoned breadcrumbs based on previous reviews and they held together perfectly. First vegetarian burger I have really enjoyed. Hubby liked them too (and he is a meat eater!). I will definitely make these again.
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34 users found this review helpful

Vegetable Stuffed Cannelloni

Reviewed: Aug. 25, 2008
This was really good! I actually made this into a lasagna, with great results. I used the vegetable filling between the pasta layers and layering the sauce over each layer. It was delicious! I left out the mushrooms, added spinach. The only reason I have given this a 4 star rating is because the sherry flavor was a tad too strong and the dish itself was just a bit too rich. When I make it again, I will cut down the sherry and maybe use 1/2 & 1/2 instead of the cream. Also, adding tomatoes or something to the sauce could cut the richness. As it was, I served this dish with a tomato vinaigrette salad which helped to cut the richness a bit. Excellent dish, thank you!
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25 users found this review helpful

Easy Vegetarian Red Beans Lasagna

Reviewed: Nov. 25, 2007
WOW-this was SO GOOD! We absolutely loved it! I have to admit, at first I thought "Beans in a lasagna?!" I love beans and lasagna so had to try it. I was amazed at how much I loved it. It's not heavy at all; such a nice change from many vegetarian lasagnas that are super cheesy and rich. This will be a definite favorite from now on. I made 2 and froze one for later; am so glad now that i did! The only slight complaint was that it was a bit runny and didn't hold together very well; although this improved significantly once it had sat for several minutes. It may have been because I used petite diced tomatoes as they tend to have more liquid. Didn't matter-we ate it right up! Thank you for this great recipe!
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22 users found this review helpful

Easy Mexican Rice

Reviewed: Mar. 5, 2008
This was great! I gave it a 4 because I made some changes. I sauteed some onion, garlic and 1/2 head of green cabbage in canola oil until soft, added the rice and taco seasoning and sauteed then added the water and beans. After the rice was cooked, I added some frozen peas and a can of tomatoes with jalapenos (I think an additional can of tomato sauce would have been too much tomato). It turned out great! Made a lot of food, my hubby loved it and we used it as burrito filling! Very healthy, cheap and satisfying-thanks!
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15 users found this review helpful

Mexican Vegetable Rice

Reviewed: Feb. 15, 2005
This has become one of my fast weeknight recipes. My husband loves it! I often substitute canned diced tomatoes and sometimes forget the green onions and it is still great. I usually serve it with diced fresh mexican cheese and tortillas and turn it into a taco/burrito of sorts. Great to add cooked chicken or beans as well. Don't skimp on the cayenne!
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15 users found this review helpful

White Beans and Peppers

Reviewed: Aug. 18, 2010
This was good. I served it over toasted bread as kind of a bruschetta/open faced sandwich type of thing. It was good but I felt it needed more flavor or something. I like the idea of blending it up to make hummus though-that's great!
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13 users found this review helpful

Onion Brie Pizza

Reviewed: Apr. 10, 2008
Fantastic! Though I supposed I'm rating the idea more than this recipe specifically because I made quite a few changes. I used a pizza crust-homemade italian herb. I only used 2 large onions. I added a tiny pinch of cayenne to the onion while they were sauteeing. Not enough to make it spicy, just enough to give it a little extra background flavor. When the onions were done, I gave them a quick splash of balsamic vinegar and sauteed them a couple minutes more. Spread them on the pizza, topped with the brie, sprinkled on pine nuts and baked. When the pizza was done, I sprinkled a generous handful of italian parsley over the top. Served with roasted asparagus and we were in HEAVEN! YUM!
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13 users found this review helpful

Fruit Salad Dressing

Reviewed: Dec. 1, 2007
Very good! Makes a great fruit salad. Perfect for my Winter fruit (apples, pears, etc) as it keeps them from turning brown so I can have cut up fruit in the fridge. Will be great with Summer fruit too! I didn't use the sugar; just left that out as my fruit was sweet enough.
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13 users found this review helpful

Potato Cheese Soup

Reviewed: Sep. 27, 2007
I hate to admit how much I like Velveeta!! I'm sure this would be great with regular cheddar but the Velveeta made this soup so creamy! I used a 16 oz box of Velveeta. Other than that, the only change I made was to puree some of the soup before adding the cheese to thicken it up and I didn't need to add any cornstarch or anything. It made a lot-was great to dip french bread in and I had leftovers for lunch for two days! Thanks!!
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13 users found this review helpful

Cheddar Onion Drop Biscuits

Reviewed: Nov. 3, 2010
I loved these and i don't even like biscuits that much! They are cheesy, moist and easy. I used powdered buttermilk with success-I rarely if ever buy fresh. The onion flavor was subtle but the perfect amount. Really good-not overpowering on the baking powder side which I really appreciate. I will definitely make them again! Quick, easy, and they were perfect with our pasta! A great side to help stretch a meal. Thank you!!
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12 users found this review helpful

Nectarine Pie

Reviewed: Jun. 13, 2005
I really liked this pie! I was being really lazy, so I didn't make my own crust (used a frozen one) and didn't even peel the nectarines! I added an extra nectarine (mine were a little small) and used vanilla extract instead of almond. I dotted the top with a little bit of butter (about 1 Tbs total) for some added richness. It was fantastic! A really easy pie for a homemade pie taste without lots of work! And I ended up loving the color that the skins gave to the pie. Thanks Vicki!
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12 users found this review helpful

Caponata Appetizer

Reviewed: Jul. 9, 2010
I actually really liked this. I was surprised because I really hated the idea of using canned soup in caponata but I was trying to clean out the pantry and had a can of it so decided to try it. It turned out great. I did not serve it as an appetizer, I think it would have been too runny for that. I did toss it with penne pasta and topped it with parmesan cheese and it was great! I did need to add some salt to it once it got on the pasta. Those that don't like the idea of using soup . . . I think this would be great with regular diced tomatoes, canned or fresh too. UPDATE: I have made this again-pureed it in the blender and used it as a pasta sauce-it was 5 stars! Topped with a bit of parmesan, it made a great pasta dish, with rave reviews all around! Healthy too! I will definitely make it again that way. To make the sauce, I did add a bit of sea salt and cut the water to only 1 cup. Everything else I kept the same as listed in the recipe except for pureeing it at the end of the cooking time. Soooo good!
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11 users found this review helpful

Honey Whole Wheat Bread

Reviewed: Jan. 25, 2011
Great bread! Perfect density, holds up well for sandwiches, great taste! I will make this one often. I like it as written but do think that the changes other reviewers mention (2 c whole wheat to 1 cup bread flour, 1/4 cup honey, 1 t salt) make it even better. I used my bread machine to mix/knead and baked it in the oven for 27 mins at 350 and it came out a beautiful loaf to look at too! A new favorite, thanks!!
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9 users found this review helpful

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