jenncc's Reviews
38 recipe(s) reviewed. Showing 1 to 38Sort by: Title 
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This is a pretty good dressing. I scaled this down based on other reviewers ratios.
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Not sure if its the best but we enjoy it. I like that this doesn't make a huge amount and isn't made up of mostly mayonnaise. Serve often with a wedge salad.
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These are excellent! I changed the flavors a bit since I am not a chocolate fan, instead using lemon flavored chips (like chocolate chips, but lemon:), butterscotch chips, dried berries, and whatever nuts I have on hand. This bar holds together, has great texture and just the right sweetness! They freeze well too.
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I halved this recipe and allowed the rice to caramelize a bit on the bottom for a bit of crunch. Delicious!
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This is a Very Good Banana Bread - not Best Ever, but certainly would eat or make again. I did cut back on the sugar a bit and glad I did otherwise this would have been quite sweet. This is certainly moist and definitely tasty, but I think I may prefer the Flour Bakery recipe.
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I never expected this to be "best ever", mostly due to the lack of butter (which IMO gives better flavor to a pie crust). I was short on butter and chose this all shortening crust recipe. It was very soft even after time in the fridge, making it difficult to roll out. Flavor was ok. I used this for a pot pie.
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Love this! It reminds me of the Tex-Mex tacos I am always homesick for. Mine doesn't take the 8-12 hours suggested but more like 4 or 5 hours. I have made this in the slow cooker as well (cook time about 5 hours). I do add about 1/2 an onion which I brown before adding the meat.
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Excellent!! Made with kale and only had 1/2 cup lemon juice but it was perfect.
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I love rice pudding and this one was no exception - comforting, not too sweet and creamy. I had no problems incorporating the egg into the hot mixture, but it did take longer than 10 minutes to reach an appropriate level of doneness and to get the milk absorbed. I prefer making my pudding with a shorter grain rice and will try that next time.
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Tasty sauce. Ate with a homemade buckwheat pasta (Washington Post). I sauteed the mushrooms with thyme, oregano, garlic and a tiny bit of onion before adding the other ingredients. Used water instead of broth and it was still very flavorful. Topped with some bacon.
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Simple and tasty.
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Love this simple granola. The molasses (I occasionally use sorghum) adds a wonderful depth and compliments the cinnamon wonderfully. The combination of toasted pecans and dried tart cherries or blueberries works really well. This is a softer granola that doesn't really cluster or crisp unless you bake it in a low (325 degree) oven for a bit. Either way let it cool completely before digging in.
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I liked this with the following adjustments - added more cinnamon, cloves ginger and nutmeg, decreased sugar to about 3/4 cup using half granulated and half dark brown. I cooked this in individual ramekins for about 45-50 minutes.
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These were moist and tasty with a perfectly tender crumb. I ended up with 12 muffins and a small coffee cake (mini loaf pan size). The cornmeal is a nice addition, giving the muffins a bit of texture.
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"Fluffy" Pancakes were requested this morning and these fit the bill. Wonderful texture, flavor and easy as any pancakes recipe.
Make these all the time. Most recently I only had a few tablespoons of buttermilk, so I used mostly yogurt and they were fantastic! Still fluffy but also a bit thick, super moist and chewy (in a good way).
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This is an excellent recipe - thorough directions and worth the effort. Not like a typical focaccia, this is 2 layers of paper thin dough with cheese dropped in between. Great with an arugula salad, or for a more substantial meal with a homemade caponata. I got 2 full size focaccia's and one smaller one. I used the recommended cheese for two of them (delicious) and fontina with torn strips of prosciutto - also great!
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I have made this many times and it always comes out great. This time I was a little short on sugar -only had about 1/2 cup , so I decreased the lime juice just under 1/2 cup to compensate. And again it was sweet, tart and delicious! I have used this as written for lemon curd as well.
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Fantastic! I marinated my chicken for 3-4 hours and the potatoes for 2 hours. My chicken didn't get as crispy as I would have liked so I set it under the broiler for 6-8 minutes. The potatoes were slightly crisp on the outside and creamy inside. I did reduce the olive oil as other reviews suggested. Loved the lemony flavor of this dish!
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This is a great alternative to hot cocoa. I used toasted carob (Bob's Red Mill) and hazelnut milk. The recipe calls for 1 T. honey which was a little too sweet for me, however the use of the nut milk could also account for that. Either way I will be making this again, cutting the honey and enjoying!
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This is my go-to biscuit recipe, except I sub about 2 tablespoons of the shortening with butter. This rise high and have great flaky layers. I bake mine in a 10 inch cast iron, sides barely touching.
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I halved this recipe and made it into bars. Nice balance of tart and sweet. Didn't get a lot of "pinholes" bubbling but it was done in 6 minutes (tho may take longer if making the full recipe).
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Other than scaling this recipe back I followed this recipe closely. It wasn't as spicy as expected and I am not sure how authentic it is but it was delicious served over rice.
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Pancakes for dinner! These were simple and delicious - light and fluffy without being fragile/hard to flip. I did use the juice of 1/2 a lemon (about 2 T.) and I have made these with GF flour with success.
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Great texture and flavor - could only be improved with a bit of cinnamon or other spice. I used 1 scant cup pecans instead of almonds. Baked 20 minutes.
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This made good use of the lingering green tomatoes from my garden. I did add a pinch of chili powder and cumin to balance my flavors a bit.
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Reading the reviews was helpful - I cooked in a dry cast iron skillet, added less sugar (cut it to 1 heaping tablespoon) and used only 3 1/2 cups of flour. Came out great! I also used ghee instead of melted butter. I may use the more traditional yogurt over milk next time next time.
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When I am making leftover rice rice pudding this is the recipe I use. It is super creamy and though I prefer to cut the sugar by about a tablespoon, most everyone else likes it as written. I do recommend tempering the egg as well as adding a sprinkle of cinnamon or nutmeg.
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These were crispy and tasty! That said I did follow others lead in making some adjustments making a half recipe- added herbs, white pepper and about 1/3 cup bread crumbs, some Italian herbs, and par boiled the chicken about 15 minutes before dredging and baking. It came out tender and delicious.
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This was simple to make and tasty. I think next time I will probably use a vanilla bean instead and perhaps a tiny pinch of salt. I used the entire amount for a 9 inch fruit tart piled high with berries.
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These are easy and really hit the spot when you need a little salty crunch to go with your meal. I cut my potato using a mandolin, tossed in oil, sprinkled with salt (before cooking) and microwaved on parchment placed directly on the revolving plate of the microwave. I tried using a plate and they stuck a bit and did not cook as evenly.
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This was pretty good, if not a tad bit too sweet. I added some room temperature cream cheese to offset the cloying sweetness and it was much better.
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This is a fantastic recipe. I do prefer using half butter half lard for optimal flakiness and flavor. This recipe is easily halved for 7 good sized biscuits (and one tiny knot).
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First time I followed the recipe and it was very good and super simple. The second time around I added the fruit and nuts before the granola cooled completely and cut into bars, and that was also terrific. I always add cinnamon or some other spice to this very versitile recipe.
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This makes for a beautiful cookie - glossy and hardens just enough. I did need an additional teaspoon of milk to make mine spreadable/pipe smoothly.
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This came out perfect - creamy, tart, sweet and refreshing! My new favorite Lemon treat. I was worried my eggs may have scrambled a bit so I strained and texture was wonderful. I think allowing the ice cream to "cure" overnight in the fridge was helpful to both taste and texture. Made this again 6/22/20 and I have to say this is the best use of five egg yolks I can think of! So delicious!
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These are my go to blueberry muffins. I usually make them as written but have occasionally subbed buttermilk or yogurt for milk, or added vanilla or lemon zest. What I always do is form the crumble topping into a large mass and stick it in the freezer while I am preparing the muffins, then when ready to top I break it into large crumbs almost like a coffee cake. This helps the crumble from completely melting into the muffins in the oven and we prefer the larger pieces of topping.
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Just as I remember as a kid right down to placing a pat butter in each cup. These are plain and can be eaten with savory (roast) or sweet (honey or jam). I agree with other reviews recommending baking at 425 for 15 minutes, then 325 for an additional 10-15 minutes. Cheese, spices or herbs would be a nice addition to these for added flavor.
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I have made this with meat, without meat (using mushrooms/veggies), with sausage, without sausage, with spicy sausage instead of sweet, etc.. I have even left out the tomato sauce, just using crushed and paste tomatoes. It really is best as written, but also infinitely adaptable.
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