Julie Loubert Recipe Reviews (Pg. 1) - Allrecipes.com (10376035)

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Julie Loubert

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D's Famous Salsa

Reviewed: Apr. 13, 2011
I love that I can quickly make homemade salsa with items that I usually have on hand. It's also great that I don't have to sit there and dice up a slew of tomatoes. On that note: I used canned diced tomatoes (one Rotel and one Hunts petite diced), drained, and I mixed everything by hand rather than using the blender because I prefer a thicker, chunkier salsa. Thanks for a great recipe!
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2 users found this review helpful
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Guacamole

Reviewed: Apr. 13, 2011
I mean..... no wonder this is 5 stars after more than 2000 reviews! Absolutely perfect as written. Love it! I served this with some Tostitos Scoops along with "D's Famous Salsa" from this site. We also used it as a topping on our Fajitas.
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5 users found this review helpful
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Oregon Salmon Patties

Reviewed: Apr. 12, 2011
These were almost as good as my mom's. I probably should have just called her to get her recipe but I thought I would try these because of the high rating. I think next time I will leave the onions out. When I formed the patties I noticed how loose they were, so I followed another reviewers advice and put them in the fridge for about an hour to help them come together so they wouldn't fall apart. I feel this is definitely a necessary step. I served these with Dill Sauce, baked potatoes and asparagus.
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21 users found this review helpful

Simple Country Ribs

Reviewed: Apr. 2, 2011
Loved how boiling these in the BBQ sauce made them so much more flavorful than the water method.
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1 user found this review helpful

Sloppy Joes II

Reviewed: Apr. 2, 2011
More like 4.5 stars as written. Will make without green bell pepper next time - then it will be perfect (just like mom used to make)
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2 users found this review helpful
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Scalloped Potatoes and Onions

Reviewed: Apr. 2, 2011
I'm sitting here eating my second helping and just want to say that these potatoes are really, really good. I added ham to the layers to make this a meal, rather than a side dish, and I sprinkled some cheese on top near the end of cooking. My picky step-son said that the person who came up with this recipe is brilliant ;)
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3 users found this review helpful
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Breaded Chicken Fingers

Reviewed: Mar. 31, 2011
I just made these for the 3rd time tonight. Each time I marinated the chicken in the buttermilk mixture overnight in the fridge. The second time I tried the "healthier" oven method, and I was incredibly disappointed. The oven method does not even come close to comparing to how good these are when fried. There is absolutely no reason to change anything about this recipe. Love it!
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13 users found this review helpful

Basic Chicken Salad

Reviewed: Mar. 27, 2011
Simple and delicious! I used the diced chicken breast from a store-bought rotisserie chicken (almost exactly 2 cups) and omitted the almonds because I didn't have any on hand.
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4 users found this review helpful

Melanie's Beef Barley Soup

Reviewed: Mar. 27, 2011
Exactly what I was looking for. Added a sliced stalk of celery with the onion and used beef broth instead of chicken.
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6 users found this review helpful

Chicken Parmigiana

Reviewed: Mar. 27, 2011
Very simple, very good.
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4 users found this review helpful
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Super-Simple, Super-Spicy Mongolian Beef

Reviewed: Mar. 27, 2011
This recipe is outstanding! I've made it with thinly sliced flat iron steak, pork tenderloin and chicken with great success. Even one teaspoon of the red pepper flakes is a bit much for us, so I usually just put a pinch in. I also use more onions (both green and sliced white onion) and because we serve it all on either rice or rice noodles, I like to either double (or sometimes triple) the sauce and I usually add some carrots and some sliced yellow onions as well.
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2 users found this review helpful

Corned Beef and Cabbage I

Reviewed: Mar. 27, 2011
Love it! The only change I made was to add a little chicken bullion granules to flavor the broth near the end of cooking.
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3 users found this review helpful
Photo by Julie Loubert

Veggie Pizza

Reviewed: Mar. 27, 2011
Not sure why this calls for 2 cans of crescent rolls. I used one 8 oz. can of the new "seamless" crescent rolls and it was perfect. The cream cheese spread is really tasty and I love how you can customize the toppings to your liking. I usually use finely sliced (not shredded) carrot, sliced radishes, black olives, broccoli (broken into "mini" florets), sliced green onion, and shredded cheddar cheese. Cut it into squares, after refrigerating, using a pizza wheel.
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3 users found this review helpful

Vinegar Cookies

Reviewed: Oct. 8, 2010
I made these last weekend and they were quite good! The taste and texture remind me of Pecan Sandies (except with walnuts instead). I wasn't sure how they were supposed to turn out and one of the batches burned when I let it go 20 minutes rather than 18.
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14 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Sep. 19, 2010
This is simply and honestly the best cornbread I have made. Usually I just follow the recipe on the cornmeal container, but I decided to look up a recipe this time because I had some buttermilk in the fridge that needed used. Because I was raised on (and prefer) non-sweet cornbread, I just omitted the white sugar all together. I can't rave enough about how good this is. Usually I slather butter on my cornbread, but this is so flavorful and moist that I was able to eat it as is. Wonderful!
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44 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Sep. 19, 2010
Fabulous! My only complaint is that I didn't double the recipe :) I used regular shortening since I didn't have butter flavored & I didn't feel as though I was missing anything. I can imagine that these would be even better with the addition of chopped walnuts, so I plan on adding 1/2 C. next time I make these.
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2 users found this review helpful

Inwood Hamburgers

Reviewed: Apr. 8, 2010
Absolutely yummy! I was looking for a recipe to use up some sun dried tomatoes and I'm glad I gave these a chance! I will probably use this recipe as my go-to hamburger recipe from now on. I shaped them into 6 patties, rather than 8, and cooked in a skillet as directed, but from now on we will use the grill because I hate dealing with all the grease. We served them on regular sesame seed hamburger buns with lettuce, pickle, mayo and mustard. Can't imagine how they would be on toasted English muffins.... I'm sure it's good, but we'll stick with traditional hamburger buns. Thanks for the great recipe!
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9 users found this review helpful

Mexican Lasagna II

Reviewed: Apr. 5, 2010
Made this for dinner tonight to use up some leftover flour tortillas. Hubby says its a keeper, and I agree. I made it exactly as written, using "Taco Seasoning I" from this site, rather than packaged seasoning. I also served some shredded iceberg lettuce mixed with fresh cilantro and some sour cream on the side. One thing my husband suggested is that it might be better with corn tortillas..... so I might substitute those next time.
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4 users found this review helpful

Venison Stew I

Reviewed: Mar. 21, 2010
Absolutely delicious! I made this exactly as directed, minus the bay leaf (I never have liked the taste of bay leaves). I sautéed the onions with the meat for a few minutes before adding the water, and might add diced celery at this point next time. We ate it as is, and I would only serve it over rice or noodles if the potatoes were omitted. I might add some frozen peas near the end of cook time next time I make this.
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3 users found this review helpful

Easy Red Beans and Rice

Reviewed: Dec. 4, 2009
This was pretty darn good! I ended up using smoked sausage - but would like to track down some andouille sausage for the next time I make it. To make it more authentic, I didn't use the tomatoes, I used 3 cloves of garlic, and I added some chopped celery and Cajun / creole seasoning. I also used 4 cans of red beans and made sure to smash some of them before serving (I used a potato masher - but you could also just smash some on the side of the pan with your spoon)
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4 users found this review helpful

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