Jenn Recipe Reviews (Pg. 2) - Allrecipes.com (18697386)

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Quick Chinese-Style Vermicelli (Rice Noodles)

Reviewed: Feb. 19, 2012
This is a good base recipe. It's fine as-is, just a bit boring, but it's super easy to jazz up. I like to add slices of onion, red bell pepper, and broccoli. Like other reviewers have suggested, I fry it in a mix of vegetable and sesame oils for a little extra flavor. It's perfect along side Asian-seasoned chicken.
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3 users found this review helpful

Dale's Lamb

Reviewed: Feb. 17, 2012
I used chunks of lamb leg in this marinade for lamb kebabs and it was WONDERFUL. My boyfriend's biggest complaint was not having enough lamb. Will definitely be making again!
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2 users found this review helpful

Fisherman's Quick Fish

Reviewed: Feb. 16, 2012
This fish was edible but not that great. It was very bland as-is and even with the addition of peppercorn cheddar and chile powder it remained that way. It would be fine for kids, especially ones that aren't too crazy about fish, but I don't think it will be gracing my table again.
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1 user found this review helpful

Quick and Easy Pizza Crust

Reviewed: Feb. 14, 2012
This crust was simple and quick, but it was very sticky and difficult to work with. The flavor was fine, but I don't think I'll be making it again unless I'm in a rush.
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1 user found this review helpful

Fabulous French Loaves

Reviewed: Jan. 17, 2012
Not too difficult, very tasty. I ended up making three loaves because I wanted them to be a little skinnier for subs. The third loaf I spread butter and olive oil with herbs and garlic before I rolled the loaf. It turned out fantastic. The leftover plain bread made excellent French toast a couple days later.
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5 users found this review helpful

Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes

Reviewed: Jan. 12, 2012
First I would like to make the disclaimer that I did make a few changes in this recipe due to personal taste. The chicken: I used panko breadcrumbs instead of regular (for more texture) and added about 1 teaspoon of Italian seasoning to them for flavor. My boyfriend and I decided to cut a bit of fat and skipped the frying of the chicken, instead baking it in the oven completely. I felt the mashed potatoes were a bit dry so I added 2-3 tablespoons of milk. With these changes, I will DEFINITELY make this again. I think even made as-is the recipe would still be five star, though maybe only four for the potatoes.
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3 users found this review helpful

Fettuccini Carbonara

Reviewed: Jan. 11, 2012
My boyfriend's review said it all: "You made me a believer in cream sauces!" Very good, very easy, and something I make regularly now.
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1 user found this review helpful

Bada Bing Bada Banged Potatoes

Reviewed: Jan. 11, 2012
My boyfriend refers to these as "The tasty smashed potatoes" and is always very pleased to see them on the dinner table. I've made them with parm and cheddar cheeses (depending on what I've got) and both were delicious.
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1 user found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Jan. 11, 2012
These tasted great, and looked great, but the dough was difficult to work with. In the fridge it got very hard, but once it warmed up it was a bit too soft, making it sticky and difficult to roll and cut. I unfortunately wasn't able to find a happy medium with this dough so I ended up only making one batch.
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2 users found this review helpful

Simple Chicken Brine

Reviewed: Jan. 11, 2012
Easy and made my little game hens turn out super moist and delicious. I cut the game hens in half and only left them in the brine about 3 hours, then rinsed them when they came out. They weren't too salty (and I think most things are too salty) and they grilled up perfectly.
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2 users found this review helpful

Rosemary Steaks with Papaya Butter

Reviewed: Jan. 11, 2012
The steaks were awesome, but I wasn't crazy about the papaya butter, especially in combination with the meat. This recipe also made WAY too much butter, easily enough for twice as many steaks, probably more.
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2 users found this review helpful

Cathy's Banana Bread

Reviewed: Dec. 9, 2011
I used 3 large bananas (as other reviewers suggested), and slightly less sour cream because I didn't have quite enough. I also used brown sugar instead of white (again, per suggestion). My bread came out moist, delicious, and lovely. I cooked it in 4 mini-loaf pans for about 35 minutes, putting aluminum foil over the tops after 25 minutes. Definitely staying in my recipe box and next time I have over-ripe bananas this is what's happening to them.
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5 users found this review helpful

Grilled Lamb with Brown Sugar Glaze

Reviewed: Nov. 16, 2011
Second time I've made this, both times met with outstanding success. I didn't have any tarragon on hand either time so I cut back the ginger and cinnamon and used Chinese Five Spice instead. I suspect the star anise flavoring gave it a different feel, but it was sooo good! Soak your lamb in milk for at least an hour before applying the rub, it helps remove any 'sheepy' flavor.
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1 user found this review helpful

Grilled Lamb with Brown Sugar Glaze

Reviewed: Nov. 16, 2011
Second time I've made this, both times met with outstanding success. I didn't have any tarragon on hand either time so I cut back the ginger and cinnamon and used Chinese Five Spice instead. I suspect the star anise flavoring gave it a different feel, but it was sooo good! Soak your lamb in milk for at least an hour before applying the rub, it helps remove any 'sheepy' flavor.
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5 users found this review helpful

Salmon with Brown Sugar Glaze

Reviewed: Nov. 15, 2011
Very easy and very delicious. The sweetness in the brown sugar counters the spicy Dijon mustard nicely, leaving a sweet, flavorful glaze that was so good. Definitely put foil on your pan - cooking spray is no match for the sticky sugar. Next time I think I'll let this marinate for a few hours to let the flavors really permeate the fish.
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2 users found this review helpful

Pan Pierogies

Reviewed: Apr. 9, 2011
This is pretty good! I used real potatoes (leftover mashed, seasoned with onion powder), added cheese directly to the potatoes, and cut the serving size down to 2. The butter was already in the potatoes, so no need to add more. I used two single-serving sized souffle cups sprayed with non-stick spray and carefully layered pieces of lasagna noodles with my cheesy potatoes. I topped it with some more cheese and bacon bits. Sooo tasty!
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5 users found this review helpful

Lemon-Lime 3-Herb Pasta

Reviewed: Feb. 23, 2011
I decided to try this recipe to go with some grilled trout and shrimp I made for dinner tonight. The seasonings mimicked those in my seafood, so I thought it'd be a nice accompaniment. I did change it a bit though. I omitted the water completely and used about 2 tablespoons of olive oil instead. I used about 1 teaspoon of sage, half a tablespoon of parsley, half a teaspoon of white pepper, and a teaspoon of sea salt. It was a refreshing change from the norm and the flavors did go really well with our fish. Definitely something I'll make again.
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1 user found this review helpful

Curried Coconut Chicken

Reviewed: Feb. 4, 2011
Easy, delicious, and just as tasty reheated the next day.
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0 users found this review helpful

Barbequed Steelhead Trout

Reviewed: Feb. 4, 2011
Wow. My boyfriend and I gobbled this down in no time. I used the recipe 'Bar-B-Que Sauce' from this site as my BBQ sauce, but my boyfriend and I were very tempted to eat the fish with just the lemon butter on it. Anyone who's still on the fence about BBQ fish, don't worry, it works and it works well!
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1 user found this review helpful

Thai Chicken Bites With Dipping Sauce

Reviewed: Feb. 4, 2011
I made this as a meal and served it with rice. It turned out quite nice, both in appearance and in flavor. It's definitely staying in the recipe box as something to have again.
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4 users found this review helpful

Displaying results 21-40 (of 59) reviews
 
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