Jenn Jones Recipe Reviews (Pg. 1) - Allrecipes.com (18468249)

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Jenn Jones

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Broiled Tilapia Parmesan

Reviewed: Jun. 22, 2008
Pretty good recipe. I added some finely chopped almond to the topping and marinated the tilapia in some lemon pepper sauce and spices to make sure it didn't taste fishy. It was great. I had problems with the timing of broiling, because I didn't move the fish close enough to the broiler heat, but once I did that, it cooked faster.
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3 users found this review helpful

Four Egg Yellow Cake

Reviewed: Jan. 17, 2008
Good, easy-to-make recipe. Per other reviewer's suggestions, I substituted butter for shortening and it came out perfect. I liked that the cake was a little more dense than some other recipes I had tried. Very moist and flavorful. I will definitely make this again.
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4 users found this review helpful

David's Yellow Cake

Reviewed: Jan. 16, 2008
This cake was easy enough to make, but turned out very dry. Initially, it tasted lovely, but after 1/2 a day, it was too dry to really enjoy.
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4 users found this review helpful

Awesome and Easy Creamy Corn Casserole

Reviewed: Nov. 25, 2007
Very good and VERY easy corn casserole. Will make again. But I may take other people's suggestions of adding some peppers or onions to it to give it a little more flavor.
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3 users found this review helpful

Apple Pecan Cornbread Dressing

Reviewed: Nov. 25, 2007
I made this dressing for Thanksgiving and was disappointed at how dry it was. I do not feel that the apple or pecan flavors were very developed. Perhaps a smaller batch of cornbread (not the 9x9 pan) would be better. I'm not sure though.
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6 users found this review helpful
Photo by Jenn Jones

Rosemary Roasted Turkey

Reviewed: Nov. 25, 2007
I used this wonderful recipe on my first ever turkey and it turned out marvelous! People could not believe it was my first. One thing I did add was adding some butter underneath the skin of the breast and legs to make sure it was juicy. I also cooked it in a baking bag which made it very juicy also.
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8 users found this review helpful
Photo by Jenn Jones

Pumpkin Sheet Cake

Reviewed: Sep. 10, 2007
Excellent recipe. I made this recipe about 3 times to make a cake that would feed 50 people and it turned out fabulous each time. It definitely traveled well, stayed moist and had a great flavor. Plus, it was very easy to make! What more could you ask for?
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3 users found this review helpful
Photo by Jenn Jones

Carrot Cake III

Reviewed: Jun. 6, 2007
Best recipe on this site so far! I followed this recipe almost to a T and the cake turned out moist and wonderful! The only change was that I added about 1/4 cup of raisins and did not add pecans to the icing. The cake is moist, flavorful and tastes even better a day later once the flavors have properly soaked in. This is also an incredibly easy recipe to make. Two thumbs up!
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10 users found this review helpful

Strawberry Cake from Scratch

Reviewed: May 13, 2007
This cake turned out very bland, too moist and did not taste very strawber-ry.
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4 users found this review helpful
Photo by Jenn Jones

Fluffy Peanut Butter Frosting

Reviewed: Apr. 18, 2007
This is the easiest frosting recipe I have ever made and it is definitely one of the tastiest!! One note is that I did not have to use all 3 tablespoons of milk and only used 1 as the frosting did not get too thick for my liking. I was a true cynic about using peanut butter in anything but a sandwich or on a cracker. I offered to make a birthday cake for a friend and she said she loved peanut butter and chocolate - so I had a task! I made this icing three days ahead of time expecting some sort of disaster and recovery effort, but it is wonderful!! I could not stop test-tasting it! Now I have a wonderful alternative to regular buttercream!
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9 users found this review helpful
Photo by Jenn Jones

Dark Chocolate Cake I

Reviewed: Apr. 5, 2007
This is an outstanding recipe for chocolate cake that should be used in any and every instance where you need to impress anyone. It is so flavorful and moist.
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3 users found this review helpful
Photo by Jenn Jones

Special Buttercream Frosting

Reviewed: Mar. 13, 2007
This is the best buttercream recipe I have ever tried before, but I read the reviews and substituted 1 and 1/2 cups of the shortening with butter (having made buttercream that tasted "greasy" before) and only added 1/2 a cup of shortening. It was phenomenal!! I froze the extra so that I can use it for any decorating needs in the future - perfect decorating consistency, but tasty also. I also needed to make a lemon buttercream icing, so I substituted the vanilla with lemon extract. I could not stop "taste-testing". Didn't give it 5 stars just because if it was made as is with 2 cups of shortening, I do believe it would be too greasy-tasting. This is a keeper!
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246 users found this review helpful
Photo by Jenn Jones

Glorious Sponge Cake

Reviewed: Mar. 13, 2007
Great recipe! This recipe was easy to follow and turned out great. I would definitely say using a handmixer (on the highest level) to get the whites to a stiff texture is a must! I kept the lemon extract and did not use a substitute and the cake came out perfect. In fact, to get a heavier lemon flavor, you could even use a tiny bit more. As it was, the cake turned out the perfect consistency, light, flavorful, and visually appealing. I'd use this recipe for a shortcake instead of an angel food cake any day. I also doubled this recipe because I was using a 9x13 rectangle pan. However, it was a little more than I needed so I made a spill-over loaf.
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103 users found this review helpful
Photo by Jenn Jones

Easy Decadent Truffles

Reviewed: Feb. 21, 2007
This is a wonderful recipe! I had never made truffles before and wow-ed and amazed all my friends. The recipe was very simple and easy to follow. The only thing I did not do was sift the entire 3 cups of confectioner's sugar. My hand got tired after sifting about a cup. I did, however, roll some in melted white chocolate, which was a big hit as well as ground walnuts. I tried unsweetened cocoa mix, but everyone didn't seem to like those truffles as much. I had no problem with them being sticky and made sure to refrigerate them in a metal bowl for about 45 minutes before rolling them. Great recipe, I'll definitely use again in the future!
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5 users found this review helpful

 
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