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

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Jenn

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Oven Roasted Teriyaki Chicken

Reviewed: Jun. 24, 2013
I made this recipe with cut up boneless chicken breast and boneless skinless thighs. The smaller pieces meant the chicken only had to be cooked about 7 minutes per side at 425F, which made it a super quick and delicious meal. I also used half brown sugar and half Splenda, and used a low sodium soy sauce to keep the saltiness at bay. Highly recommended and we'll be making this again. Serve it with steamed rice and broccoli for a healthy fast meal.
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Shaved Brussels Sprouts with Bacon and Almonds

Reviewed: Apr. 14, 2013
I'm one of those horrible grown ups who won't eat vegetables. And I ate these. And I liked them. My boyfriend said these were the highlight of his dinner. They really were that good. I used a mandolin slicer to shave them and it was very easy and they looked great. We will definitely be having these again, soon!
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1 user 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

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

Brazilian Chicken with Coconut Milk

Reviewed: Feb. 19, 2013
We really loved this, but I must say, it's an Indian curry, not a South American anything. It did have a bit of a kick to it, so if you can't handle heat, cut back on the cayenne pepper. Serving it with rice really tamed it down. I also thought it served more than 4. We cut the chicken into 1 inch chunks and then divided it into 6 servings and found it to be very filling (with rice). Next time I think I will try using regular coconut milk to get a bit more coconut flavor, and maybe topping it with toasted coconut flakes. And there will definitely be a next time. This was delicious and easy!
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2 users found this review helpful

Low-Cal Chicken

Reviewed: Feb. 7, 2013
We really enjoyed this. I used the soy sauce mixture as a marinade and let it marinate for 4 or 5 hours before baking it in the oven. It was delicious.
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3 users found this review helpful

Sugar Cookie Icing

Reviewed: Jan. 31, 2013
This looks lovely on the cookies, but the flavor is lacking. Next time I'll add some flavor oils to it to get rid of that powdered sugar flavor. Still, it was easy to work with and my cookies look great, so I won't complain too much!
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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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Mini Cheesecakes

Reviewed: Dec. 19, 2012
The flavor of these is great, not too sweet, which is a lovely match for the sweet pie filling. My only complaint is the vanilla wafer got a bit soggy. Still taste good, though! This recipe will easily make 2 dozen, not 1, and I did have to cook my cakes a few minutes longer to get them to set. The middles sank when I pulled them out, but it provides a nice space for the filling. I didn't have much trouble getting the wrappers off once they cooled like some did, probably because I waited until they were completely cool before trying. Give these a try!
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5 users 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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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

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

Chicken Taco Filling

Reviewed: Oct. 10, 2012
I think this is a great base recipe. I added a can of salsa verde, cayenne pepper, ancho chile powder, and garlic to give it something extra. I thought the recipe was really good as is, but my boyfriend and I like a little more oompf. Definitely give it a try! The chicken turned out so juicy and tender and was easy to shred after just 3 hours on high. We'll be having this again soon.
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6 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

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

Baked Onion Rings

Reviewed: Jun. 21, 2012
These were surprisingly good, considering they were baked, not battered and fried. Definitely whip the egg whites to soft peaks, it really will make all the difference. I added a little extra pepper and some chile powder to my breadcrumb mix to give them an added kick. They were delicious. My boyfriend poo-pooed this when I told him what I was making, but once he tried them he agreed they were pretty darn good for something low fat, and proceeded to eat at least half of them.
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Pan Sauce Chicken

Reviewed: May 18, 2012
This was very simple and quite good. It didn't taste low fat AT ALL. The sauce was very rich and perfect over seasoned rice and with some rolls. So tasty. I'll definitely be making this again.
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2 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

Best Brownies

Reviewed: Apr. 22, 2012
First I'd like to say I made these EXACTLY as directed, absolutely no changes were made. Any suggestions I make are strictly based on what I suspect would work based on other reviews. These brownies weren't tragic, but they weren't good, either. "Best" is certainly in the eye of the beholder, and this beholder calls foul. They were easy to make, which is awesome. Definitely mix them by hand, an electric or stand mixer will give you cakey brownies. A few lumps is ok with brownie batter. Definitely melt the butter for the frosting, otherwise you end up with a sort of chocolately dough that's impossible to work with. My boyfriend and I thought they had kind of an off taste. My boyfriend bit into one and announced "It's not bad, but it doesn't taste like a brownie. Don't use this recipe again." Indeed, not using it 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

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