Jen R. Recipe Reviews (Pg. 1) - Allrecipes.com (18913877)

Italian Peas

Reviewed: Mar. 28, 2012

Very good. Nice flavor. I thawed the peas in warm water then just heated through as a previous reviewer suggested. We liked them and would make again - maybe will add some mushroom next time!

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2 users found this review helpful

It tasted fine, but was really dry. I did everything according to the recipe (even used a brand new can of baking soda). I tested it 5 minutes before the time was up and it was very wet (stuck to toothpick like crazy). But after the last 5 minutes it was too well done. We ate it, and my boyfriend said he liked it, but I thought it was way too dry and dense. Will try another recipe next time.

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1 user found this review helpful

Cream Cheese Blueberry Pie

Reviewed: Jul. 16, 2011

This has been my requested birthday "cake" every year since I can remember. I never liked regular cake, and cheesecake is too dense for me. My mom made me this "blueberry cheesecake" all the time and I love it! We used to just used canned blueberries, which is probably the same as doing the cornstarch and cooking them up yourself. Other than that it was exactly the same!

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1 user found this review helpful

Sopapilla Cheesecake Pie

Reviewed: Jan. 21, 2011

This was quite tasty and easy to make. My boyfriend said it was "the best dessert ever in the history of the universe". I think he was exaggerating a bit, but I did really like it. It was a little too sweet for me, and I even reduced the sugar in the topping. I think less sugar in the filling next time so you can taste more of the cream cheese. I did add the honey to the top which added a nice flavor. I will definitely make this again.

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6 users found this review helpful

Miso Salad Dressing

Reviewed: Jul. 12, 2010

I didn't have white vinegar, so I used apple cider vinegar and it worked fine. I made about 1/4 the recipe, and added a bit more honey and some more water to make it not so thick. Delicious, will definitely make again!

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7 users found this review helpful

Danish Oatmeal Cookies

Reviewed: May 26, 2010

Very delicious - light and so so buttery! I took the reviewer's advice who said to pulse the oats in the food processor before adding and it made them have a great texture. I didn't need the parchment paper either - there is so much butter in there that there is no way it will stick to the pan. Also, it didn't make 60, it made 30 - maybe I made them too big? But I did a scant tablespoon...

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11 users found this review helpful

Sauteed Sweet Plantains (Tajaditas Dulces de Platano)

Reviewed: May 23, 2010

The taste was really good - and the texture of the plantains too. But I would not recommend draining on a paper towel, unless it is for 5 seconds max, because as the sugar cools it turns into a caramel and it sticks to the paper towel. I had to pick little paper bits out of my plantains. Maybe just use a slotted spoon and give them a good shake...

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18 users found this review helpful

Waikiki Meatballs

Reviewed: Feb. 5, 2010

My mom used to make these in the 70's and I loved them. I was going to a tiki pot-luck recently and so I looked them up and found the recipe on here (it is originally from an old Betty Crocker recipe card I think). I have made these 3 times in the last 2 months because they are so delicious and easy to make. I was running short on time once, so I bought the frozen mini party meatballs at Trader Joe's, and it was equally as good (and much easier) that way.

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2 users found this review helpful

Flourless Peanut Butter Cookies

Reviewed: Aug. 26, 2009

I made mine with Raw Almond Butter instead of Peanut Butter and they were delish! I did add the Baking Soda and Vanilla as suggested below. I also cut the Sugar to 1/4 cup because I wanted the almond taste, not the sweet cookie taste. Excellent!

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2 users found this review helpful

Chocolate Cupcakes

Reviewed: Apr. 6, 2009

They were OK right out of the oven, but that was it. Once they cooled they were dry, and after being refrigerated for a day (I had to because of the cream cheese frosting) they became like little cupcake-shaped air pockets. I was hoping for a denser, moister cake, and this was not it. I followed it exactly as the recipe indicated, not making any adjustments.

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3 users found this review helpful

Basic Crepes

Reviewed: Dec. 4, 2008

They were ok - too spongy and think. I had to add another 1/4 cup of milk to thin them out and they were still a little thick. They were ok if you are doing a more substantial savory style (meat or veggie) crepe, but for thin dessert crepes I'd look elsewhere.

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6 users found this review helpful

Savory Stuffed Chicken Breast with Plum Glaze

Reviewed: Oct. 29, 2007

Wow! This dish was AMAZING! I made it for my parents' Anniversary party a few weeks back and it was such a hit! I put salt and pepper on the breasts before browning them, and added the garlic to the stuffing as suggested below. I think the plum jam really makes it, so I highly recommend it if you can find it. I just got it in the regular grocery store by the regular jam, but you might also try the Asian food isle. But here is a yummy update! For Thanksgiving, try using turkey breasts instead of chicken, and cranberry preserves instead of plum jam – I did this last night and it was very very good – if you are just having a small Thanksgiving dinner for 2 or 4, why cook a whole bird? Enjoy!

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44 users found this review helpful

Sweet and Spicy Soup with Black-Eyed Peas and Sweet Potato

Reviewed: Jan. 4, 2007

Wow, so so so good! I followed "Big Rev"s suggestions of reducing the cinnamon, leaving out some spices, sautéing the spices with the onions, adding chicken, and skipping the water and using all broth. I still think there should be more broth, so I'd probably go with 3 cups next time. I did not add the bell pepper (I am allergic), and I did not have Cumin or coriander so I substituted with a pinch of curry powder which has both in it. I also used a fresh sweet potato instead of canned (just simmer it 45 minutes instead of 20). I found in my store's produce section "reconstituted" black eyed peas (brand name Melissa’s) which basically just saved me having to soak the dried peas overnight (I don’t like the canned version). All in all, this was a tasty dish and I plan to make it again for a dinner party in a few weeks.

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14 users found this review helpful

Southwestern Dough Gods

Reviewed: Nov. 30, 2006

Instead of bell peppers try canned green chiles. Mmmmm... Since they are already cooked you don't even need to sautee them unless you want to do it quickly (to help incorporate the butter).

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4 users found this review helpful

Caroline's Chocolate Fudge Frosting

Reviewed: May 15, 2006

The taste was good, but it was super hard to work with. It was too runny at first (only used 1/2c milk but still too runny), then it hardened too quickly to spread once I started working with it. But once I had the cake frosted, it tasted wonderful.

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1 user found this review helpful

Broccoli and Tortellini Salad

Reviewed: Jan. 25, 2006

I bring this to every picnic, super bowl party, baby shower, etc. It is so so good. I always make 1.5 times the dressing as recommended by other reviewers. I like it sweet, so I leave in the sugar. Also, I blanch the broccoli and onions for a minute before adding them (just throw them into the pasta pot the last minute that the tortellini is cooking) – this makes the broccoli easier to chew and the onions less sharp.

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40 users found this review helpful

Marinated Mushrooms II

Reviewed: Jan. 25, 2006

Absolutely fabulous! Everyone is asking for the recipe. I will make these often for any event where I need to bring finger food.

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1 user found this review helpful

French Toast Casserole

Reviewed: Jan. 25, 2006

My family loved this for Mother’s Day Brunch last year. I made it as directed, but didn’t pour all of the liquid into the pan (kept about 1/8th of it out) so it was not too mushy at all! I also added a few tablespoons of maple syrup and some Grand Marnier to the eggs/cream which really rounded out the taste. I let it sit overnight to meld all the flavors together. It even tastes great as leftovers!

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4 users found this review helpful

Baked Flan

Reviewed: Jan. 25, 2006

I made this recipe for some friends after we all came back from a trip to Mexico. They said it tasted better than any of the flan we had in the restaurants there. I used brandy instead of vanilla extract, and stirred a bit of brandy into the caramelized sugar at the end of melting, and that added a nice flavor. I also used 12 ramekins instead of one large dish and they came out perfect – I reduced the cooking time by about 10 minutes to accommodate for the smaller bowls. Highly recommended!

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71 users found this review helpful