JennyJenn Recipe Reviews (Pg. 3) - Allrecipes.com (18811027)

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JennyJenn

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Cathy's Banana Bread

Reviewed: Mar. 1, 2009
the most moist banana bread recipe i have ever tried. wont need to look for another after this!
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Chicago-Style Pan Pizza

Reviewed: Feb. 28, 2009
this was so good!!! made my own crust. i sauteed the italian sausage in an iron skillet, drained and removed the meat, and cooked the pizza in the seasoned skillet. i omitted the fennel seeds, since the sausage had plenty. also, my pizza dough never cooked through, possibly because this is a pan style pizza so the toppings are quite thick. i think i will bake the dough a bit next time, maybe not through, but until the top is slightly browned. can't wait to make this again.
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Mulligatawny Soup I

Reviewed: Jan. 17, 2009
this recipe is very good as is, but with a bit of cayenne pepper, it was much better!
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Slow Cooker Carolina BBQ

Reviewed: Jan. 10, 2009
i thought this was great and super easy. will definitely make again when i need to feed a bunch of people with minimal effort. this was different than your traditional pulled pork...it has a bit of heat and a bit of tang. ate on an onion bun with a side of seasoned fries. thanks for the recipe.
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Salmon Chowder

Reviewed: Jan. 4, 2009
wow, this was amazing. i used 1/2 and 1/2 instead of evaporated milk, fresh salmon, and a bit more potatoes (red with peel), garlic, and chicken broth. I also added a ton of pepper... i love peppery chowder. i also made a reux like the other reviewer suggested of 2T melted butter and 2T flour added in with the 1/2 and 1/2. also used asparagus instead of zucchini, since that is what i had on hand. i think i will leave out the carrots next time and maybe use a lighter fish. somehow i missed the cheddar all together! don't know how i missed an entire ingredient. loved it without though. thanks for the yummy recipe!!
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Divinity

Reviewed: Jan. 1, 2009
this was not for me at all. ive never tried divinity, so i dont know if it is the recipe or the candy itself. thanks anyways.
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Pretzel Turtles

Reviewed: Jan. 1, 2009
i tried these with caramel kisses, because they were less expensive than rolos, but they wobbled when trying to put them in the oven. will probably try with rolos next time. also used two pecan halves per turtle, which also added to the wobble factor, so will try with pretzel next time. these were great!
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Gingerbread Men

Reviewed: Jan. 1, 2009
these were really good and easy. i couldnt believe that they would have butterscotch pudding in them, because i don't like butterscotch, but you couldnt taste it at all. such a great recipe. thanks!
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Slow Cooker Lentil and Ham Soup

Reviewed: Jan. 1, 2009
this was really good. i did have to add about 2 cups more of chicken broth to the recipe. also, i think next time i will use more ham and a bit less onion (even though i LOVE onions, it was a bit much). lastly, my lentils were not done after 11 hours. i chilled the soup overnight and slow cooked again the next day on high, and they were still pretty firm. maybe i should pre-cook them a bit next time. other than that, i would love to try variations of this soup. same base ingredients, swap ham for chicken and swap lentils for noodles. thanks so much for the recipe. the seasoning and veggies were amazing!
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 24, 2008
one word... AMAZING. made this without nuts and loved it!!! will never try another fudge recipe again!!! make sure your sugar is well dissolved before you add in the morsels. i even dissolved it before adding in the marshmallow cream.
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Cranberry Pistachio Biscotti

Reviewed: Dec. 20, 2008
this was so good. i soaked the dried cranberries in the 1/4 c olive oil to plump them up a bit, then used the flavored olive oil in the recipe. i also used all vanilla extract instead of almond. i also dipped in white chocolate. thanks so much for the recipe. i'd love to try variations.
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Dip For The Stars

Reviewed: Dec. 14, 2008
this dip was really good, and I really liked all of the layers, but take a bite with the tomatoes, pesto, and cheese, it was quite a bit strong. im not sure what i can do to tone down the cheese layer. i did use non-salted butter, but maybe feta is high in sodium? i also only added a 3/4 T minced garlic, so i'm not sure what to do to tone this down. great presentation, and for the most part, great flavor. looks christmasy with the colors.
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Photo by JennyJenn

Gourmet Mushroom Risotto

Reviewed: Nov. 19, 2008
wow. this is as amazing as it gets. made with "family's creamed spinach" and "beef tenderloin with roasted shallots", both from this site. the most amazing meal ever.
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Photo by JennyJenn

Family's Creamed Spinach

Reviewed: Nov. 19, 2008
wow. made with "beef tenderloin with roasted shallots" and "gourmet mushroom risotto", both from this site. the most amazing meal ever.
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Photo by JennyJenn

Beef Tenderloin With Roasted Shallots

Reviewed: Nov. 19, 2008
wow. best meal ever. don't change a thing. this is as amazing as it gets. made with "family's creamed spinach" and "gourmet mushroom risotto", both from this site. the most amazing meal ever.
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Photo by JennyJenn

Quick and Easy Alfredo Sauce

Reviewed: Nov. 15, 2008
wow, so good and so freakin easy. i used the ingredients as a base to a yummy mac-n-cheese. will use tomorrow with lasagna alfredo roll-ups. thanks for the recipe!!!
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Raspberry Pain au Chocolat (Raspberry Chocolate Croissants)

Reviewed: Nov. 9, 2008
im not so sure about this recipe. you have to be quite precise to get it right and i took my time. after rolling out the pastry, mine wasnt perfectly square anymore. then you cut it into nine pieces, which turn out to be quite small, and if they are not perfectly square, then the edges don't come together well when folded. i used just a little bit of the egg on the edges, but it made the it goey and hard to stick together. when cooking i had blow outs, which isnt too bad, but the blow out of jam burns to the bottom of the pastry. also, my vent slits all melded together so it just looked like it had lines in the dough rather than slits. the taste was pretty good. I think i may put an entire layer of neutella and jam on an entire pastry, roll it up, chill it for an hour to firm the dough, and then cut it into 1/2 rolls. that way you only have two big edges to worry about instead of 9*4 little edges. With less edges, you get more filling per bite. Also, you can roll it up, wrap the rolled dough around to form a breakfast ring, seal the two edges, and cut vents about half way down so that the servings are easy to separate. lots of potential and what is not great with neutella? will try variations and get back to you. i wonder if neutella, raspberry and cream cheese would be good.
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Strawberry Spinach Salad I

Reviewed: Nov. 6, 2008
this was really great. i thought the salad could use some cheese, maybe feta or goat, and the dressing could use a bit less sugar. Other than that, it was great and i am guessing that the dressing will be even better tomorrow. thanks!
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Creme Brulee French Toast

Reviewed: Nov. 1, 2008
this recipe wasn't for me at all. i popped them out of the baking dish and put on plate sugar side up. it was just too sugary for me. i cooked for 45 minutes and broiled for 4 minutes, and the middle wasn't soggy, but it just tasted undercooked. so undercooked eggy bread with a too sugary top just wasn't for me.
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Super-Delicious Zuppa Toscana

Reviewed: Oct. 30, 2008
this is my new favorite zuppa toscana recipe. I don't have a dutch oven, so I removed the casing off of 16 oz of italian sausage and baked them for 25 minutes at 350 degrees and then cut lengthwise and sliced diagonally. In a large pot I sauteed onions and garlic in 1/4 t crushed red pepper and added the chopped bacon when the onions were tender. Next I added the rest of the ingredients as listed in the recipe; however, I used 2 cups of shredded kale instead of spinach.
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Displaying results 41-60 (of 154) reviews
 
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