Jules Recipe Reviews (Pg. 1) - Allrecipes.com (10287954)

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Angela's Awesome Enchiladas

Reviewed: Dec. 3, 2014
Delicious! My boyfriend even had seconds---he never has seconds! Made as-is (except I used a 14.5 oz can of enchilada sauce). I wouldn't change a thing. Even great as leftovers, but I'd add more enchilada sauce when reheating!
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Apple Crisp II

Reviewed: Dec. 4, 2013
Scrumptious. I did double the topping and next time might add some chopped pecans to take it to a new level, but it is divine as stated.
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Grandma's Corn Pudding

Reviewed: Dec. 4, 2013
So good! I had never had something like this before so I honestly wasn't sure what to expect. I love corn though and decided to give it a go based on all the rave reviews. I'm so happy I did! It is quite sweet, and I believe it's meant to be. I may try it with a bit less sugar next time, though, just for personal preference. It is basically a corn custard, and it is divine. Also, exceptionally easy to prepare and just as easy to impress.
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Grandma's Green Bean Casserole

Reviewed: Dec. 4, 2013
I grew up on green bean casserole from cream of mushroom soup & french fried onions, so I wasn't expecting to love this--but I was pleasantly surprised. I made the recipe as stated and it was delicious. You could saute the onions first, use fresh green beans, or whatever else may be your preference--but I think both of those things are unnecessary. I'm not in the business of overcomplicating if I don't need to!
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Stuffed Shells III

Reviewed: Dec. 4, 2013
This was really good as is. As stated in other reviews, there is too much to fill just 1 13x9 dish but I don't think I'd have had enough to fill another. I didn't change anything except doubled the sauce to pour over the top. While it was good, if I were to nitpick (and it seems I'm going to) I think next time, personal preference would have me adding some ground beef to the sauce, and leaving the cheese out of the sauce. I would prefer to melt the extra mozzarella and parm over the top of the sauce, rather than mixing it in. Mixing it in seemed to alter the texture of the sauce in a way that just wasn't my favorite. I'd also have preferred the ricotta mixture to be smoother, but the texture was a bit grainy. I can only speculate as to why that was but my best guess is that it was too much parmesan cheese.
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7 users found this review helpful

Tortellini Florentine Soup

Reviewed: Apr. 19, 2013
This was delightful, both in ease and taste. I was skeptical about not adding any extra seasoning, but I'm glad I trusted the recipe and other reviewers. It doesn't need anything additional. Because I added an entire package of 20oz tortellini, I added an extra can of alfredo and about a half cup of water (I would probably have added another can of broth instead of the water, but I ran out--the water did the trick though). Other than that, the only changes I made were using Classico's Asiago Romano Alfredo (Light) rather than the original, and using chicken sausage in place of the shredded chicken. I was being extra lazy and just used a fork to drain the sun dried tomatoes, so I think I got some added oil in the mixture. It gave it a nice color and an extra bit of flavor. It's super quick and with the added sauces and tortellini, I had enough to can some leftovers to freeze for future meals. I will absolutely make this again, especially for guests! I'm certain it'll impress.
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Authentic Pad Thai

Reviewed: Mar. 18, 2013
The only changes I made were to double the sauce (as I do like it pretty saucy, and after reading other reviews I wanted to make sure there was plenty--especially because I had a 13oz package of noodles), add chili paste to the tamarind mixture and to mix the bean sprouts in with the pad thai instead of as a garnish. The result was a bit disappointing, mostly in the flavoring in the sauce. Perhaps this is because I'm used to getting pad thai at American restuarants, so even those this might be "authentic," it's not the flavor I'm used to. Maybe? It was just kind of meh, and I'm so glad I had sriracha on hand to spice it up, even after adding 1 tbls of chili paste to the tamarind mixture. It was definitely too sweet for my taste. I also think I made the mistake of soaking the noodles too long, as the whole thing was kind of gooey--but that's not reflected in my rating, just a tip to everyone else! I probably had them soaking for a good hour and 15 minutes. I'll likely make a variation of this recipe in the future, but next I'll scale back the amount of sugar and fish sauce, add lots more chili sauce, and double the chicken. Personal preference would have been to crack the eggs on top of the mixture while it was heating and cook it through that way, so I'll do that next time as well.
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Stuffed Jalapenos III

Reviewed: Dec. 12, 2012
WEAR GLOVES!!!!!!!!!! DO NOT TOUCH FACE!!!!!! The seeds will burn you and there is nothing that will soothe or help the burn but time :l Please heed my warning.
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Easy Sugar Cookies

Reviewed: Aug. 7, 2011
I just got done making these, and they are sooo simple and so delicious! I only had 1/2 c butter, so I halved the recipe. I prefer Almond to Vanilla extract, so I used that instead. Like other reviewers, I recommend *very* soft butter; Mine was practically melted. I did also dip them in sugar, but it's definitely not a necessary step. They spread out in the oven, but to a perfect thickness! Take them out at 8 minutes (I did 10, but my oven runs cool) and let them cool. They'll be soft and chewy!
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Pesto Grilled Cheese Sandwich

Reviewed: Dec. 19, 2010
I literally just got done eating this--and let me tell you...YUM. I did everything as is, except added an extra slice of each kind of cheese. Next time I will likely omit the American cheese, as I found its flavor to be dominant...and though that was still delicious, I would like the pesto and provolone flavors to be more apparent. It was quick, easy and worth it!
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13 users found this review helpful

Cheddar Bay Biscuits

Reviewed: Dec. 15, 2010
These are really awesome! I made these to take to a friend's for dinner, and they disappeared! I took advice from other reviewers and added a few dashes of each spice (I just eyeballed it) to the dough, and then also poked holes in the tops of the biscuits before brushing on the butter mixture. I also added at least twice as much cheddar cheese! I don't like crispy biscuits, so I pulled them after about 8 minutes. They were perfect!
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Luscious Spinach Artichoke Dip

Reviewed: Dec. 15, 2010
I made this for Thanksgiving this year, as I brought several dishes to a friend's house for dinner. This is pretty amazing! I doubled the recipe, but only used about 3/4 of the artichoke and the spinach, as I like it to be a bit cheesier. Definitely drain the spinach, a LOT before adding it. I had read someone else's review, and was prepared--I had to press it between paper towels at least 5 times. I added tons more cheese--About twice as much Romano, along with about a handful of Mozzarella. Delicious! I baked mine in a casserole dish (I would say probably about 45-50 minutes (remember, I doubled it), and about the last 4 minutes or so, I turned it on broil, so the top would brown. I LOVED! I served with fresh bread as well as crackers. I will say, once it's cooled down a bit, it is a bit difficult to spread. I had to re-heat it several times. But yeah, I will definitely be making this again, probably in smaller portions, just for myself!
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No Bake Cookies III

Reviewed: Dec. 8, 2007
These had the right taste as the ones my mom has always made, which was delicious. The only problem was the texture, they never really set, and were pretty gooey. From reading other reviews now, it was probably my fault but I think the recipe should stress the timing a little bit longer. Other than that, they were great :D
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Chocolate Chip Pudding Cookies

Reviewed: Dec. 8, 2007
I have been making these cookies for about 4 years now and I adore them! I usually do chocolate pudding with peanut butter chips, which is simply divine. They are so moist! Everyone who has had them has loved them!
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