Jenny Recipe Reviews (Pg. 3) - Allrecipes.com (187549)

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Restaurant Style Egg Drop Soup

Reviewed: Aug. 25, 2005
Very good! Easily as good, if not better, than most restaurants. I added a few thinly, thinly sliced mushrooms to the top of each bowl and found that the addition of white pepper was a must. We loved it!
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0 users found this review helpful

Classic Mandarin Orange Salad

Reviewed: Aug. 24, 2005
Surprisingly EXCELLENT! I have to admit, I typically stay away from recipes that are submitted by brand names. However this one was great! I did grill some salmon and laid on top of the salad. I also added pecan pieces. This would be an excellent meal to serve to guests when you are on a short notice. Tres Bien!
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6 users found this review helpful

Linguine and Clam Sauce

Reviewed: Aug. 23, 2005
If 4 & 1/2 stars were an option, that is what I would rate this recipe. However after reading some of the past reviews, this is how I prepared the dish: I used 1 tbls fresh parsley and 1 tbls fresh basil. I prepared the sauce as directed by using 1/2 of the butter suggested and adding some white wine and a little fresh squeezed lemon juice. I sauted some mushrooms on the side with the remaining half of butter and added some italian seasonings. Half way through the simmering process of the sauce, I added a dash of red pepper flakes (will add just a tad more the next time I make this) with the sauted mushrooms. I tossed all with a garlic and parsley flavored linguini cooked al dante. This was very, very good and very easy. I will make it again.
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21 users found this review helpful

American Lasagna

Reviewed: Jul. 27, 2005
I took some other reviewers advise and added more garlic, 1/4 cup red wine, a dash of hot pepper flakes, and 1/2 the ground beef plus an equal amount of turkey sausage. (I don't eat pork, or would use real sausage.) And not only have I been told this is the best lasagna that my friends have had, I've now been commisioned by the neighbors to make this for them! Just a side note: The hot pepper flakes were a brillant idea! It added just a tiny bit of kick (not to much to over power) but enough to make you sit up a little straighter. Thank you for the receipe!
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4 users found this review helpful

Angie's Dad's Best Cabbage Coleslaw

Reviewed: May 27, 2005
THIS IS THE BEST!
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1 user found this review helpful

Spag Bol

Reviewed: Jun. 3, 2004
Very, very good. Nothing like what you would get out of a jar. This is a very meaty dish. Once my pasta was cooked "Al Dante", I drained it and put it back in the pot over high heat. I tossed it with 1/2 cup of the sauce to coat it and tore some fresh basil leaves into it. I then cooked it for about 30 seconds to get it nice and coated. The over-all effect was great.
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3 users found this review helpful

Crawfish Fettuccine I

Reviewed: Feb. 15, 2004
WOW! This is my NEW favorite dish. The only thing different that I did was add one chopped fresh tomato at the same time that I added the cheese. I actually picked this dish for my valantines dinner and could not be happier with the ease of preperation, presentation, low-cost, and...of course the taste!! Fabulous! Thank you for sharing!!!!!!!
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2 users found this review helpful

Tortellini Soup

Reviewed: Oct. 9, 2003
I loved this! BUT...I had to make some changes since the people in my house don't like spinach. (I do, so I wasn't happy about leaving it out.)This is what I did, even though it changed the recipe a bit. I added a bag of mixed veggies in place of the spinach, (Broccoli, Carrots, Cauliflower) and two cans of stewed tomatoes. I also added some fresh chopped parsley with the chopped garlic and a couple of chicken bullion cubes. It was fantastic! Thanks for the idea. One day I hope to do it the spinach way... just for me! But it is easy, healthy, and I will make it again and again this winter season.
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1 user found this review helpful

Vegetable Medley II

Reviewed: Sep. 29, 2003
Pretty tasty. I did add some garlic, and more seasonings.
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4 users found this review helpful

Sea Bass with Honeyed Apples

Reviewed: Sep. 29, 2003
One of the best dishes I've ever made.
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2 users found this review helpful

Red Bean Salad with Feta and Peppers

Reviewed: Sep. 29, 2003
Very good. I will not hesitate to make again...
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0 users found this review helpful

Artichoke Bruschetta

Reviewed: Sep. 26, 2003
WOW! These are so good! We made them last night and have vowed to take them to the next party or event so we can impress everyone. We made the receipe exactly as written, however when we do it again we will add some tomatoe's and a black olive to the top of each. I just can't imagine why some reviewers felt that these were bland...the only thing that I can think of is that unmarinated hearts were used. The batch that we made was both full in flavor and delicious. I'm SOOO happy to have found this recipe. Thank you, thank you, thank you Roxanne!
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21 users found this review helpful

Cheese Ravioli with Three Pepper Topping

Reviewed: Sep. 26, 2003
Excellent! I made it a 4 pepper dish and used red, yellow, orange, and green peppers. I also added fresh parsley and a little bit of garlic powder. The red pepper flakes are necessary to bring out the flavor in this dish. We were very pleased with the results and will make this healthy dish often.
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1 user found this review helpful

Classic Minestrone

Reviewed: Aug. 21, 2003
Not a bad soup. But not the best I've ever had either. I followed the recipe exactly as written. But, at the end, I found myself wanting more... flavor or something...
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0 users found this review helpful

Vegetable Couscous

Reviewed: Aug. 8, 2003
A tremendous 5! I actually followed the recipe pretty much exactly as written except; I used one large stalk of celery, ½ yellow pepper and ½ red pepper and I’m pretty sure that these amounted up to slightly more than the quantity in which the recipe called for. I also used ¼ white onion and not a spoon messurement. But it was FABULOUS! Thank you very much…I can’t wait to make again. And if you find this recipe, ADD IT TO YOUR BOX...because it's hard to find again. Just typing in "couscous" doesn't always pull it up. I was afraid I'd lost it! VERY GOOD.
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3 users found this review helpful

Chicken Enchiladas II

Reviewed: Jul. 21, 2003
OHMYGOSH! These were the best enchilada’s I’ve ever made!!! And was told the best others have ever eaten.This is what I did for those who like suggestions and tips: Taking heed of the advise of other users, I planned on making more sauce from the beginning. So I used a package of boneless/skinless Chicken thighs (dark meat for more flavor) and one large bone-in split chicken breast. I coated all with Fajita seasoning, garlic powder, onion powder, paprika, salt and pepper. Then I browned them along with chopped white onions in a pan in a little bit of olive oil on each side, added some water and chicken bullion to the pan, and cooked them until done. I then cut them up (careful to remove all bones from breast) and used that for the meat filling. I also added the onions that cooked with the chicken to the mix. As for the sauce: I dbl'd all ingrediants. I used two cans of soup one was crm chick/crm shroom combined and one was just crm shrooms. I also added 2 cans of mushrooms pieces, and an extra can of chili's. That was about all of the changes I made, except in addition to cheddar cheese, I also added a shredded white cheese on top (Monterey-jack works well, but I used an authentic Mexican variety that can be found in Texas). The sauce was enough to make about 9-10 enchiladas, each amply stuffed. EXCELLENT! (I also used fresh made tortilla's that you can find in some grocery stores, but not sure if that had any impact or not.) I cannot wait to make these AGAIN!!!
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195 users found this review helpful

Grandma's Slow Cooker Vegetarian Chili

Reviewed: Jul. 16, 2003
This was pretty good. I did follow the recommendations of Katzen below and found them to be very benefical. However, in addition I added some fresh cilantro. But for a good, low fat, high fiber, recipe...you can't go wrong. It was in the crock for 6 hours.
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4 users found this review helpful

Slow Cooker Chicken Parisienne

Reviewed: Jul. 11, 2003
I see that many people really enjoyed this dish. However we found it to be just O.K. I took some advise from past reviews and added garlic and onions. I did use sliced fresh mushrooms, as opposed to canned, which turned out well. But the overall dish just wasn't fabulous. I would not serve this at a dinner party. But it was ok for just us family. IF I make this again, I will use chicken thighs for better consistency and flavor. I served this over buttered pasta with fresh parsley. But I would suggest white rice. Garlic bread did pair nicely.
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4 users found this review helpful

Can't Miss Cucumber Salad

Reviewed: Jul. 10, 2003
This was just OK. I would suggest using chive onions for a little more flavor...or if not, perhaps the addition of dill would help. It wasn't very flavorful, but if it were coupled as a side dish or side salad to a main course that was abundant in flavor, it could pair ok. I would still consider adding a bit of sourcream to the plain yogart...
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18 users found this review helpful

Muenster Chicken and Mushrooms

Reviewed: Jul. 8, 2003
If there were a way to mark 4 1/2 stars this would be it. But I tend to reserve 5 stars for the simply outstanding. However this receipe is very, very good. I used boneless, skinless chicken thighs as that is what I had on hand. I used egg instead of milk for the coating, then dipped each thigh into the breadcrumbs. I seasoned my own breadcrumbs with basil, oregano, garlic powder, and salt and pepper. I then browned each thigh in a tad bit of butter. I set them in the baking pan ontop of some frozen green peas. I also added some chopped fresh green onions in addition to the mushrooms for extra flavor. Served over rice, this was a crowd pleaser.
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4 users found this review helpful

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