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

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Meringue Mushrooms

Reviewed: Feb. 20, 2008
These are super cute. I found that if you make a little hole in the bottom of the caps, you can fill them with chocolate for an extra little surprise. For super realistic mushrooms, paint the bottom of the cap with chocolate, add the stem, then use a toothpick to make the 'gills' going out from around the base. Everyone thought these were real mushrooms.
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116 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

Rosemary Potatoes with Roasted Heads of Garlic

Reviewed: Mar. 20, 2013
I meant to take a picture, but these smelled so wonderful cooking that we dove in as soon as they were out of the oven. I used dried rosemary because that's what I had on hand, and I halved the recipe since there were just two of us. I regret not making the full recipe because they were that good. I would recommend tossing the potatoes in the olive oil prior to dotting with butter and drizzling with white wine. That way you don't have any potatoes get dried out while roasting.
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9 users 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

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

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

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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1 user 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

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

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

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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2 users found this review helpful

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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2 users found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful

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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0 users found this review helpful

Yummy Honey Mustard Dipping Sauce

Reviewed: Feb. 25, 2013
I keep some of this in the fridge at all times. It's good the day you make it, but it really is better the next day. I usually add a little more yellow mustard to it because we prefer it that way.
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1 user found this review helpful

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