jenny davis Recipe Reviews (Pg. 1) - Allrecipes.com (19826838)

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Greek Lemon Chicken and Potatoes

Reviewed: May 21, 2015
Chef John, my hero, strikes again. This is restaurant-quality. Absolutely delicious as is. Just one question: 4 lb of chicken for 4 servings? I would think that 4 lb of chicken thighs should serve at least 8 and very generously at that.
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Skillet Corn Bread

Reviewed: Feb. 15, 2015
Three-star as written--to bland. After trying it and being meh about it, decided to try other reviewers suggestions and adding sugar. Decided to average it between the suggested 1/4 and 1/2--so went for 1/3. Four star after that. Loved using my cast iron skillet to make this to go with our cold winter's day five bean soup which had simmered all day.
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Ham Bone and Vegetable Soup

Reviewed: Jan. 12, 2015
Thank you for submitting a delicious and fabulous base recipe. I am glad to have found it since we had a large ham bone with a lot of meat left on it that I had simmered the heck out of and then had to figure out how to use. Vegetable soup is supposed to be forgiving and to use up what one has in the house, and this particular recipe is true to that principle. I had no bacon and no celery. I think all soup is best with celery, so would ordinarily use it (but vegetable soup is supposed to prevent one from needing to go to the store so I didn't). Instead of peeling and chopping carrots and potatoes, which I ordinarily would do, I used 2 bags of frozen soup vegetables. Then omitted the frozen corn because the vegetables included corn as well as the carrots and potatoes. I don't use bouillon (too much sodium) and somehow we had three open low sodium organic chicken broth boxes in the fridge to use up, so in they went. Needed to use half a head of cabbage, so I sauteed it with the onion and garlic til done. Wanted to give it a minestrone-effect so added the remnants of a box of whole wheat spaghetti and a drained can of organic garbanzo beans. Then seasoned with a bit of dried oregano and basil. I apologize for changing the recipe and then rating my own, but again the whole point of vegetable soup is to improvise and use the leftovers. We enjoyed this more than I could ever tell. For speed, just cooked on the stove top. Again, thanks for a fabulous base recipe.
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Amazing Lentils and Kale

Reviewed: Dec. 14, 2014
Maybe not amazing, but good. My husband and I each rated it a 4, while my mother rated it a 3. Made it as directed, except used chicken broth as opposed to vegetable broth. Served it on rice which was good as it cut the heat quite a bit and made it more interesting. I liked the suggestion of one reviewer to season it with curry as opposed to the cumin. If I make it again, I think that I will try the curry to give it an Indian flair.
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Lemon Chicken Piccata

Reviewed: Dec. 11, 2014
This was OK--neither special nor horrible. My husband, who is liberal in his praise of my cooking efforts, ate it but said nothing. My mother, a person who despises anything with fat (there is plenty of fat in this), also ate it and said nothing. I left it in the fridge for their lunch yesterday while I worked; it remained there when I returned home
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Butternut Squash Soup II

Reviewed: Sep. 9, 2014
I made the soup as written and it was too bland (3 star). So, I decided to tweak it. Voila! A 4-5 star in my family's opinion. Everyone from little to 87 year old grandma loved it. My version: 1. Microwave a butternut squash for 12 min., cool, then peel. 2. Saute chopped onion, several cloves of garlic, celery, potatoes, carrot in butter with a couple Tbsp bacon grease until tender. 3. Add squash. 4. Add organic chicken broth. 5. Simmer for 1 hour or so. 6. Use a stick blender to puree. 7. Season with salt, pepper, cinnamon, ginger, curry, few drops of tabasco sauce, a little sriracha, and some sugar (all to taste). 8. Sprinkle with red pepper flakes. Thanks for the recipe to which I was able to add our own family's little twist. Delectable!
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Chef John's Beef Goulash

Reviewed: Aug. 28, 2014
Chef John, You rock! This is a fabulous, delicious recipe. Make just as is; if you don't make as written, don't review it ( not fair). Maybe it's authentic and maybe it's not, but who cares. It's delicious even for the old folk and the young folk in our family. The egg noodles (homemade, please) and sour cream make it extra special. Always love to try Chef John recipes because I always know that they will be really good without being too difficult for me to want to make or too fancy-gourmet for my midwestern family ranging from age 4 to 87 to want to eat. Thanks again!
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Hamburger Steak with Onions and Gravy

Reviewed: Aug. 28, 2014
This is fabulous--not in a sophisticated way, but in a down-home, comfort food way. I followed the recipe, but doubled the gravy so there would be plenty for the mashed potatoes I made to go with it. The family loved it. Next time, I think I will add mushrooms as well. Thank you for submitting such a wonderful recipe for others to enjoy!
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Slow Cooker Butter Chicken

Reviewed: Mar. 26, 2014
Wow! This is superb! It is time consuming. First I bought organic chicken thighs and yogurt and tomato paste. The other, more exotic, ingredients were not to be found either at Kroger or at the international grocery. (Or else I just couldn't find them and no one who worked at the store seemed to speak much English.) I found the rest of the ingredients at Whole Foods. Thank goodness for the bulk spice section as I could just buy what I needed. We had to look up the ingredients on our smart phone as to how to make garam masala (this website) and tandoori masala (another website). I found curry paste and coconut milk. The cardamom pods were in the bulk spice section (if the first person doesn't know--ask someone else). When we got home, I strung the cardamom pods as directed (be sure to have a durable needle as mine broke). Then I made the garam masala and the tandoori masala. The next morning, fixed it exactly as directed. When it was ready to eat, I thought that it could benefit nutritionally from the addition of some frozen peas and the rest of a large package of raisins. Served it over rice and with naan. Is it as good as takeout? Absolutely, and it made a huge amount. Was it more expensive than takeout? Indubitably! Was it fun to make? Sure, as my husband helped me to hunt and gather ingredients and my mother kept me company.
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Slow Cooker Southern Lima Beans and Ham

Reviewed: Mar. 25, 2014
My family really liked this after initially thinking that they would not. I followed the recipe exactly initially, and then added several potatoes when it was turning out to be very watery. Perfecto!
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Homesteader Cornbread

Reviewed: Mar. 23, 2014
Very good, dense, sweet cornbread. Everyone loved it. My boo boo was that I baked it in a 9x9 pan, and figured out my mistake when it took over an hour to bake. The recipe forgave me and still was perfect. I just covered it with foil when it got brown and just kept checking it til it was baked adequately. This was wonderful with lima bean soup from this web site.
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Favorite Banana Blueberry Quick Bread

Reviewed: Mar. 16, 2014
My, what a fabulous recipe. I made it just as written. I had so many over-ripe bananas that I doubled it. I could only find one loaf pan, so I made one loaf and one tin of muffins. Both were out of this world with plenty of banana flavor and just the right amount of blueberry. The nuts gave it a nice little crunch. I'll say it again--these were fabulous!
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Spicy Garlic Lime Chicken

Reviewed: Feb. 1, 2014
Two stars for taste in my book and three stars for the enjoyment that my little one and I had making this together and the great fraction lesson we had while she mixed together the herbs and spices. I thought that the flavor of the dish was blah. My granddaughter (a picky 9 year old) loved it--both the experience of cooking with Nana and eating a very bland dish. My major complaint is that I had leftovers which my husband has been willing to eat as he will eat anything eventually.
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Garlic Chicken

Reviewed: Jan. 29, 2014
I truly had high hopes for this. Things I liked about it were that my 9 year old granddaughter was able to help me make it, and that was lovely. She was able to squeeze the limes and combine all the spices which was a fabulous, natural lesson in fractions. I also liked it that our granddaughter who likes just plain meat really enjoyed this. On the other hand, I thought the recipe was just short of tasteless. We made the recipe nearly as stated except we used fresh thyme instead of dried and we cut up the chicken into bite-sized pieces in the hope that the flavoring permeated the meat better. We served it over brown rice and spooned the sauce from the pan over it. That, for me, was the good part as the sauce was very tasty.
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Carrot and Ginger Soup

Reviewed: Jan. 25, 2014
Excellent soup. Made the soup as written, and the family loved it. Very tasty!
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Scalloped Potatoes II

Reviewed: Jan. 25, 2014
I made this exactly as written. It turned out milky like potato soup. Tasted OK, but definitely not creamy. I should have made a roux, and I knew it when I did it that it was going to be watery. Oh, well, we ate it anyway. I won't make this mistake again.
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Chef John's Creamy Mushroom Soup

Reviewed: Jan. 21, 2014
It was OK. I spent an entire evening making this soup. At first I thought it was fabulous, but the next day (when most soup is tasting even better than it does initially) I thought it was mediocre, and I had to force myself to eat it. My 86 year old mother said she didn't like it nearly as much as the split pea soup I had been serving her. I think that this might be a wonderful mushroom sauce to use in a casserole.
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Roasted Cauliflower Soup

Reviewed: Dec. 12, 2013
This soup is from a taste perspective fantastic. From an aesthetic perspective, it looks like oatmeal so it might not be so appealing to some people. Fortunately for me, taste is more important that looks.
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Brown Sugar Meatloaf

Reviewed: Dec. 8, 2013
This meatloaf is outstanding. It is reminiscent of what my mother made when we were children. The ground ginger makes it especially delicious. Even my picky ones love it. We have one baking now, and the aroma is delectable. (addendum: I keep coming back to this recipe and make it again and again. It is exceptional. Only thing needed to change in this recipe is that I put the ketchup and brown sugar on top as opposed to the bottom.)
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Fried Cabbage with Bacon, Onion, and Garlic

Reviewed: Nov. 16, 2013
This recipe is delicious. I used minimal salt. All else the same. My whole family devoured it.
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3 users found this review helpful

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