Jenn Recipe Reviews (Pg. 1) - Allrecipes.com (18697386)

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Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting

Reviewed: May 4, 2012
Easy and delicious! I'm diabetic so I made a couple changes to suit my diet needs, using a no-sugar-added cake mix (Pilsbury brand) and cutting the confections sugar in the icing in half. They're still fantastic and you'd never know they were lower sugar. That being said, I imagine adding the full 4 cups of confectioner's sugar would make the icing even better (it was darn good with half!). I did think the heat was a little mild and added just a bit more ancho and cayenne to the mix. I don't think I'm brave enough to add chopped bits of pepper though. Definitely making these again, and definitely going to go eat another right now!
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6 users found this review helpful

Teriyaki Tenderloin

Reviewed: Sep. 27, 2010
I'll confess that I haven't actually tried this recipe with a pork tenderloin yet... I have however made it with chicken and salmon, and LOVED it. I added 1 clove crushed garlic to it for a little extra flavor and wow! So good and so easy. My boyfriend likes sauce to put on his rice, so I usually take the base marinade recipe and add an additional 1/4 cup sugar, bring it to a boil over medium heat on the stove. Let it boil for several minutes stirring constantly until it reaches the desired thickness. Yum, yum, yum!
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2 users found this review helpful

Shaved Brussels Sprouts with Bacon and Almonds

Reviewed: Apr. 14, 2013
I'm one of those horrible grown ups who won't eat vegetables. And I ate these. And I liked them. My boyfriend said these were the highlight of his dinner. They really were that good. I used a mandolin slicer to shave them and it was very easy and they looked great. We will definitely be having these again, soon!
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2 users 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

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

Curried Coconut Chicken

Reviewed: Feb. 4, 2011
Easy, delicious, and just as tasty reheated the next day.
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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

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

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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2 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

Jay's Signature Pizza Crust

Reviewed: Mar. 28, 2012
I have a new go-to pizza crust recipe. Crusty on the outside but soft and chewy inside. Good flavor, easy to work with, and baked up quickly and evenly.
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3 users found this review helpful

Pan Sauce Chicken

Reviewed: May 18, 2012
This was very simple and quite good. It didn't taste low fat AT ALL. The sauce was very rich and perfect over seasoned rice and with some rolls. So tasty. I'll definitely be making this again.
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2 users found this review helpful

Perfect Sesame Chicken

Reviewed: Aug. 10, 2012
First time I made this I made it exactly as directed and it was delicious! The second time I made it with a slightly thicker batter (2 extra tbs of flour), a little less sugar, and a little more vinegar (I used rice wine vinegar). I also made twice as much sauce to make sure we had plenty for blanched broccoli and more rice the next day. Make sure your oil is screaming hot and drop each piece in slowly to help keep it from sticking to your fry pan. I like to lower mine in piece by piece with tongs - it takes longer, but it's worth it not to have to scrub the pan later. Overall: I'm pretty sure my boyfriend is going to require me to make this at least once a week. I'm totally ok with that. Superb.
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Slow Cooker Roast Beef

Reviewed: Oct. 2, 2012
After dinner last night my boyfriend called this "The best roast beef" while talking to his buddy. Then he kept stealing my leftovers while I was trying to eat them this morning for breakfast. We'll definitely be having this again. I did use a rump roast instead of chuck, and low sodium soy sauce. I cooked it on low for about 10 hours and it was deliciously fall-apart tender. We didn't find it too salty at all, probably because of the low sodium soy. The au jus this made was phenomenal and made gravy that was just as good.
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Buttery Soft Pretzels

Reviewed: Oct. 28, 2012
Pretty much all I have to say is YUM! I do think the flour could be cut back a bit, I had to add quite a bit of water to my dough to work it all in. Everything else was spot on, and they were a huge hit!
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1 user found this review helpful

Classic Rice Pilaf

Reviewed: Dec. 10, 2012
This always turns out beautiful and delicious. It's so good my boyfriend not only asked me to make it again, he asked me to show him how to make it so he could make it whenever he wanted. I skip the saffron because it's pricey and I never have any, but this rice is still very flavorful without. Love it, love it, love it. We make it all the time.
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World's Best Peanut Butter Fudge

Reviewed: Dec. 17, 2012
This fudge is delicious and super easy. It's the first time I've made fudge, and I honestly only chose this recipe because I never have evaporated or condensed milk on hand. I'm glad I did, and I'll definitely be making this recipe again and again. I made three changes in this recipe: I used 1 cup (8 oz instead of 7 oz) of marshmallow creme, 2 cups (16 oz instead of 12 oz) of creamy peanut butter, and boiled my sugar mixture for about 5 1/2 minutes instead of 5. I also mixed the peanut butter, marshmallow cream, and 1/3 cup of flour in my stand mixer (whisk attachment, though a paddle would work just as well I think) while my sugar mix cooked. When the sugar mix was done I turned the mixer back on and poured the sugar mix in, allowing it to melt the marshmallow and blend at the same time. When it was mostly blended I added the last 1/3 cup of flour. When mixed I poured it into a foil-lined pan sprayed with PAM, just to make it easier to pull out when it's cooled. For those having trouble with gooey fudge, I suggest cooking your sugar mixture a little longer. It needs to be at 'soft ball' stage, forming a soft ball when dripped into a glass of cold water. Cooked too long may be the cause of the dry fudge some people were having. Yummy! I can't wait to make more, and to try this recipe with chocolate.
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Dumplings

Reviewed: Jan. 16, 2013
I halved this recipe to use in the little pot of chicken soup I made for myself. They were delicious and this is now my go-to dumpling recipe. Very easy, fast, and wonderful. I couldn't ask for more than that!
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Brazilian Chicken with Coconut Milk

Reviewed: Feb. 19, 2013
We really loved this, but I must say, it's an Indian curry, not a South American anything. It did have a bit of a kick to it, so if you can't handle heat, cut back on the cayenne pepper. Serving it with rice really tamed it down. I also thought it served more than 4. We cut the chicken into 1 inch chunks and then divided it into 6 servings and found it to be very filling (with rice). Next time I think I will try using regular coconut milk to get a bit more coconut flavor, and maybe topping it with toasted coconut flakes. And there will definitely be a next time. This was delicious and easy!
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2 users found this review helpful

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