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

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Julie Loubert

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Veggie Pot Pie

Reviewed: Dec. 30, 2007
This was absolutely delish! My husband didn't even miss the meat! I actually doubled the recipe so I could freeze one batch for later. We just at the second one, and it was just as good, if not better than the first one. The only change that I made was I used Bisquick baking mix for the top "crust" the first time and a can of Pillsbury crescent rolls the second time, only because I forgot to buy the pie crusts. Either way is a great option.
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Chicken Pot Pie IX

Reviewed: Nov. 27, 2009
I usually just make my chicken pot pie with a Bisquick top crust - which is one of my husband's favorite dinners - but I decided to try something different this time. Let me tell you this - I will never make chicken pot pie the old way again. My husband agrees that this recipe by far beats the old recipe. Rather than using sliced carrots and frozen green peas, I ended up using 2 cups of frozen mixed vegetables. I also first browned the chicken before adding the vegetables. Because I didn't have chicken broth, I used the saved liquid that I drained from the chicken and vegetables and added a little chicken bouillon to it. I omitted the celery seed because I didn't have any on hand.
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Photo by Julie Loubert

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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Mulligatawny Soup I

Reviewed: Nov. 27, 2009
I was looking for a chicken/rice soup and came across this recipe. What a strange name.... Anyway, my husband says it's a keeper, and I agree. I have no idea what the purpose of the apple is...I couldn't taste or see it. I feel like it was an unnecessary step and will omit this ingredient when I make this recipe in the future. I also used half & half because I didn't have any heavy cream, and I doubled the chicken to make it more hearty.
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Red Skinned Potato Salad

Reviewed: Nov. 27, 2009
I usually make my mom's potato salad (which, by the way, is wonderful), but I was looking for something different this time. After making this, I'm now converted and will never use another potato salad recipe. This was most excellent, the flavors were perfect. I loved that I didn't have to peel any potatoes, and the addition of bacon was divine.
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Cabbage Fat-Burning Soup

Reviewed: Nov. 27, 2009
YUMMY! I make and eat this because it's good - and it just happens to be a bonus that it could possibly be fat-burning :)
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Smothered Green Beans

Reviewed: Nov. 27, 2009
Yep - this is pretty much how I make my green beans, though I like to chop my onion into larger pieces, and I often forget to add garlic. I also cook my bacon a bit longer and drain most of the bacon grease out before I add the beans and onion.
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Microwave Popcorn

Reviewed: Nov. 29, 2009
How awesome this is! I had no idea I could make my own microwave popcorn! I made it last night with olive oil - but will try with no oil next time. When I tasted it right out of the microwave with just salt, I was kind of put off - because I'm used to eating my "extra butter" flavored microwave popcorn. Needless to say, I poured some melted butter over it and it was delish! I think I actually used too much butter - so I will use less next time. I'm sure I will make it "just right" after a little experimentation.
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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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Classic Texas Caviar

Reviewed: Nov. 27, 2009
Love it! I made it last year for New Year's 2008 and I plan on making it again this New Year's eve. I served with with Tostito's scoops but also ate the left-overs by the spoonful. Yum, Yum, Yummy! Update: So I did make it for New Year's 2009. This time I added two chopped avocados and used 1 can of black-eyed peas and 1 can of black beans. I also didn't have fresh cilantro so I used dried. I'm still in love with this recipe!
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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

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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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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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

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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Chicken Parmigiana

Reviewed: Mar. 27, 2011
Very simple, very good.
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4 users found this review helpful
Photo by Julie Loubert

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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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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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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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

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