jenna4 Recipe Reviews (Pg. 1) - Allrecipes.com (18379101)

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Slow Cooker Texas Pulled Pork

Reviewed: Nov. 1, 2012
Nothing spectacular, but it used ingredients I already had on hand which is what I was looking for. It was still good, and my family loved it.
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3 users found this review helpful

Caramel Frosting IV

Reviewed: Apr. 8, 2012
WAY too thick. I would not make this without modifications unless you have a really tough cake that will stand up to a super stiff frosting. Taste was really good, I tripled the salt to make "salted caramel" which had a terrific flavor - but my cake couldn't stand up to the thickness of this frosting.
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4 users found this review helpful

Jan's Chocolate Cake

Reviewed: Apr. 8, 2012
Taste was mediocre but the consistency was terrible. It broke up into crumbs when I frosted it and was nothing but a nightmare. The only frosting I would recommend for this cake is whipped cream frosting - anything else and you'll have a messy pile of junk.
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2 users found this review helpful

Glazed Dijon Carrots

Reviewed: Apr. 7, 2012
This was OK - it turned out a kind of buttery, sweet sauce. The sauce toned down the brightness of the carrots, which isn't really a good thing. My family ate it, but it was far from a 'star dish'. In the future, I would instead opt for the much easier and more delicious method of just cooking the carrots in water with some brown sugar (glazed carrots).
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1 user found this review helpful

Bolognese Stuffed Bell Peppers

Reviewed: Jan. 9, 2012
OMG this is AWESOME. My family loved it and so did I. The sauce alone is fabulous but in the peppers it is also great. Highly recommend.
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2 users found this review helpful

Cheese Fondue

Reviewed: Jan. 7, 2012
I had never made cheese fondue before and found this recipe to be fairly easy to follow. The fondue itself has a very nice flavor and it is very thick. However it is SUPER RICH. I know it's supposed to be, but this whole recipe would be enough to feed a very large crowd. I served mine with cubed bread, grilled steak bites and steamed broccoli and the fondue flavor complemented each of them nicely. If you have leftovers, you can easily use it as a cheese sauce for vegetables or thin it out a bit and serve over pasta.
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2 users found this review helpful

White Wine Chicken Soup

Reviewed: Jul. 17, 2011
Wonderful soup with great flavor. I often make this, subbing in different vegetables based on what's in season and what I feel like combining. This is great any time of year.
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2 users found this review helpful

Asparagus Parmesan

Reviewed: Jul. 17, 2011
I am NOT a fan of asparagus, but I liked this simple and tasty recipe for it. I have made it several times, and sometimes sub the Parm for grated Reggiano, which is actually a better complement to the asparagus. Good way to get kids to eat their veggies!
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5 users found this review helpful
Photo by jenna4

Waikiki Meatballs

Reviewed: Jul. 5, 2011
This is a fave recipe in our family. I've made it as written and also modified it to make it Paleo-friendly. To do that, I used cooked ground beef mixed with the sauce (with aminos instead of soy sauce) and serve it lettuce-cup style using butter lettuce. You do have to chop the pineapple and other ingredients a bit smaller to make it easier to eat. It's a good meal and also makes a good appetizer.
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4 users found this review helpful

Honey-Garlic Glazed Meatballs

Reviewed: Jul. 3, 2011
The meatballs were easy and fairly quick to make, but the part that touched the cookie sheet was burnt (not sure if it was my cookie sheet though). The flavor of the sauce was excellent, will make again if I can figure out how to do this without burning - maybe put them on a higher rack?
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2 users found this review helpful

Cranberry-Pear Tossed Salad

Reviewed: Apr. 27, 2011
This salad is absolutely perfect. I didn't have apricot nectar so used pineapple juice in the dressing and it worked great. I think orange juice would work fine too. I've made it several times and it never disappoints. Thank you for sharing!
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10 users found this review helpful

Limoncello

Reviewed: Apr. 9, 2011
Super easy and wonderful beverage. I used a vegetable peeler to peel the lemons and it was quick. The first mixture filled one one-quart mason jar (I used a 750 ml bottle of vodka, not a liter) along with the peels. Then step 2 with the simple syrup filled two large mason jars perfectly. I enjoyed this mixed 1:1 with cranberry juice in a martini glass - similar to a cosmo. If you like sweet cocktails this recipe is for you. IMPORTANT: Be sure to cool the simple syrup as stated in the directions or your alcohol will burn off - and you wouldn't want that! :)
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14 users found this review helpful

Marinated Rosemary Lemon Chicken

Reviewed: Apr. 5, 2011
Sorry but I did not like this recipe at all. The chicken was way too "lemony" and the flavor was much too strong. Basically it tasted like lemon-soaked, bland chicken. I did like that I had all the ingredients on hand, but next time I'll cut the lemon juice and add another liquid in its place, along with some herbs and spices.
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6 users found this review helpful

Persimmon Bars

Reviewed: Nov. 17, 2010
Overall a good recipe, the bars came out sort of like a spice cake. They had a good taste, though I would never have thought they had persimmon in them other than the orange color. In fact, one might think they were pumpkin because of that. They were easy to make but the different mixtures were kind of odd - the baking soda with the persimmon and the raisins with the oil and sugar. Also it used four mixing bowls which means a lot of dirty dishes. If you have some persimmons you need to use up, I'd definitely recommend these, but they didn't blow me away.
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2 users found this review helpful

Taco Seasoning I

Reviewed: Nov. 16, 2010
Awesome! Tastes just like Taco Bell's on-the-shelf envelope but no preservatives. Also used stuff I already had in my cupboard. I will never buy the packets again! I use this not only on tacos but use it to marinate chicken (then grill with veggies for fajitas) and rubbed on a pork roast in the slow cooker (then shredded and made into carnitas). An excellent seasoning to keep on hand in your cupboard.
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3 users found this review helpful

Sweet Potato Pie I

Reviewed: Nov. 16, 2010
WONDERFUL! One of the best recipes on this site, and much better than pumpkin pie! I used brown sugar instead of white, used evaporated milk instead of regular, and added some cloves. I had no problems with the pie setting as some others did. By the way, I hate sweet potatoes - this pie is the only way I will eat them (and love them!). I actually made a double batch and froze one pie which we are going to use at Thanksgiving dinner.
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30 users found this review helpful

Homemade Chicken Soup

Reviewed: Nov. 16, 2010
Great basic chicken soup recipe. I had never made homemade chicken soup before, and this was a wonderful starting point. One thing I did need was to add more salt as it was pretty bland. I also added a few different veggies because I had them on hand, and it turned out great.
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4 users found this review helpful
Photo by jenna4

Thick Cut-Outs

Reviewed: Nov. 10, 2010
Excellent cookie - easy to make and they come out firm but soft. Good taste too - not too sweet so goes well with frosting. This will be my official cutout recipe from now on, it's the one I've been looking for. The only thing I changed was I used 1 tsp of vanilla and 1 tsp almond extract. One thing to note - this makes a very large batch, which is great if you're making Christmas cookies, but consider halving it if you don't want that many. Also, when the cookies are done they are still the same color as the dough - so don't wait for them to brown or you might not like the results.
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7 users found this review helpful

Pomegranate Feta Salad with Lemon Dijon Vinaigrette

Reviewed: Oct. 23, 2010
Good salad, great taste. Served it with BLTs for dinner but next time I might add grilled chicken to the top and serve it as the entree. I cut the amount of lemon to 1/2 and added 2 tsp of honey to the dressing as suggested and it wasn't too sweet or too tart - just right.
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4 users found this review helpful

Blueberry Zucchini Bread

Reviewed: Sep. 26, 2010
I made the recipe as listed and it came out great, just had a problem getting it out of the pan. Not sure if it was my blueberries or what, but one of the loaves broke, leaving the bottom half in the pan. Still, it was delicious and moist and I will definitely use this recipe again.
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3 users found this review helpful

Displaying results 1-20 (of 26) reviews
 
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