Julie Recipe Reviews (Pg. 1) - Allrecipes.com (10404251)

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Mimi's Smoked Salmon Chowder

Reviewed: Jan. 19, 2010
Oh my goodness, this recipe is so good! Living just outside of Spokane WA, we are the backwoods of the Pacific Northwest. We do not have many stores that have good, quality seafood. We do, however, have one amazing little store that prides themselves on getting seafood from the coast which made this recipe so worth it. Give this a try and follow the recipe, you can't go wrong. It is seafood comfort food at its best.
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Slow Cooker Italian Beef for Sandwiches

Reviewed: Nov. 14, 2009
This is positively outstanding! My family was blown away by how good this was. As other reviewers noted, I used 3 cups of beef stock instead of water, no salt, 2 (.7 ounce) packages of dry Italian salad dressing mix, and a chuck roast. I used the seasonings as noted in the recipe. The au jus is to die for! For my sandwiches, I topped them with sauteed onions, peppers and mushrooms, added a slice of provolone cheese. Popped it under the broiler to melt the cheese. Dinner was fantastic!! Serve this to your family and you'll be a rock star ... guaranteed.
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Russian Style Creamy Salad Dressing

Reviewed: Nov. 11, 2009
I wanted to make the Tasty Tender Pork Tenderloin recipe from this site, and I had about 3 Tbs of Catalina dressing in my fridge. I made a small batch of the Russian Style Creamy Salad Dressing, mixed in my little bit of Catalina dressing and it was a hit! I lessened the amounts because I didn't need a whole lot. I didn't have heavy cream or fresh parsley on hand, and it was still great without it. Mix this dressing with the Tasty Tender Pork Tenderloin recipe, and you have got yourself an excellent dinner! You gotta try it.
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Tasty Tender Pork Tenderloin

Reviewed: Nov. 11, 2009
This really is a good recipe! I only had a little bit of Catalina dressing left in the fridge, so I made a real small batch of the Russian Style Creamy Salad Dressing from this site and mixed it with the 3 Tbs of Catalina dressing I had, as well as honey to taste and half a package of the onion soup mix. I had 2 - 1 lb pork tenderloins. I seasoned with salt and pepper, and browned on all sides. I put the tenderloins on a lined baking sheet and covered them in the sauce. Because I used the Creamy Salad Dressing, it really adhered to the pork. I did not need to baste it all. I left it uncovered and baked at 350 degrees for 40 minutes (all depends on your oven temperature and size of the meat). They came out at 150 degrees. I covered with foil and let rest for 10 minutes to come up to temperature (160 degrees) before I sliced them. Amazing results! Never would have thought combining the dressing with honey and onion soup mix would be that delicious! My family loved it. Thanks, Christine!
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5 users found this review helpful

It's Chili by George!!

Reviewed: Oct. 8, 2009
George, your chili is insanely good! I used what I had on hand. One 15 oz can of tomato sauce, two 15 oz cans of diced tomatoes, 1 lb ground beef, one small can of tomato paste, 1 can of kidney beans, 1 can chili beans, 1 can white beans. Added a touch more cayenne pepper for more heat. I sauteed onion and lots of minced garlic. Cooked the ground beef and drained the grease. Threw everything into a bowl and put it in the fridge overnight. The next morning, I put the chili in my crockpot and let it cook on low for 9 hrs while I was at work. The house smelled fantastic! Nothing goes better with chili than cornbread, and dinner was on the table. Thank you for such a tasty, easy meal.
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Italian Sausage Soup with Tortellini

Reviewed: Oct. 6, 2009
This soup is out of this world! I used my crock pot. The night before I sauteed onion and garlic; cooked a pound of hot italian sausage; diced 3 medium carrots; used the last of my garden tomatoes plus one can of diced tomatoes; and 2 medium zucchinis. I put the onions/garlic, carrots, tomatoes and half of the sausage in a bowl. I put the zucchini in a zip top bag and the other half of the cooked sausage in its own bag and put everything in the fridge til morning. I set out the needed spices, red wine and beef stock on the counter, so early the next morning I threw the meat/veggies I had in the bowl in the crock pot (minus the zucchini at this point). I used all beef stock, no water. I upped the spices called for to my liking, and added about 3 Tbs of tomato paste because I needed to use it up. Cooked on low. After about 4 hrs, I put in the zucchini. I let it go another 3 hrs or so, tossed in the fresh pasta (I used mini cheese ravioli). Half hr later, the soup was done. Using half the amount of hot sausage was perfect. It was plenty spicy. You can always add more of the sausage if it's not spicy enough but you can't take it out if it ends up too spicy. Positively magnificent. Make this a regular in your rotation! It was served with whole grain garlic bread and green salad.
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Sweet and Spicy Green Beans

Reviewed: Aug. 30, 2009
My husband and I couldn't get over how good these are! I steamed fresh green beans for about 12-15 minutes (we prefer our beans on the softer side). Doubled the ingredients (except the chili sauce and I used Sriracha). What an explosion of flavor. I paired the beans with Barbeque Halibut Steaks from this site, and a cucumber salad. Oh man, was it good!
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Barbeque Halibut Steaks

Reviewed: Aug. 30, 2009
This is great, and the easiest thing in the world to do! I followed the recipe as written. We loved the combination of flavors with the butter, soy sauce, brown sugar, lemon juice and garlic. I had two small filets of halibut, so I baked mine in the oven at 350 degrees for about 12 minutes. Served with sweet and spicy green beans (from this site). My husband wouldn't stop raving about how good this turned out. I'm eager to try it on the grill next time. Thanks for such a flavorful, fast and easy recipe.
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Mom's Zucchini Bread

Reviewed: Aug. 13, 2009
I love to cook, but I am not a baker. Received 3 large zucchinis from my neighbor and wondered what to do with them this summer. My family loves the zucchini "crab" cakes from this site, so I whipped up a batch of those. Still had more zucchini left! Thought I'd give bread a try. What a fool-proof recipe, even I couldn't mess it up. It was easy to do. I did as other reviewers mentioned .. used 1/2 cup oil and 1/2 cup applesauce. Added a small can of crushed pineapple, and lessened the cinnamon to 1 teaspoon. In my pantry, I had pecan pieces. Mine baked for about an hour. You will not believe how moist and flavorful this bread is. I'm just waiting on another round of zucchini to come from my neighbor, and I'll be back in the kitchen making more bread! Thank you for sharing!
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Tasty Tuna Burgers

Reviewed: Aug. 6, 2009
This was incredibly good, and very simple! I followed everything almost to a T. Had seasoned bread crumbs on hand, not italian, and used 3/4 cup. Left out the dill weed and added a heaping teaspoon of sweet pickle relish. Did a quick saute on the vegetables. Mixed it all up, made two large patties and refrigerated for a half hour. Cooked as suggested and topped with a slice of swiss cheese. Enjoyed the burger on a whole grain bun and some tartar sauce. Do not pass this up!! It was crazy good. My family loved it! Thank you for the recipe.
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Meatloaf with Fried Onions and Ranch Seasoning

Reviewed: Jun. 22, 2009
This recipe gives a whole new meaning to the word "meatloaf." I've tried so many different ways in preparing it, but this is the one I will use from now on. The combinations of flavor make it taste really good! The addition to the recipe I made was sauteed half an onion and one grated carrot together. Tossed it into the meat with the other ingredients listed in the recipe. For the stuffing, I used a pre-packaged cornbread stuffing mix that I soaked in milk for about 10 minutes so the dried stuffing didn't take away from the moistness of the meatloaf .. only added to it. Shaped it into a loaf. Topped the loaf with a thin smearing of ketchup all over it. Baked it for 40 minutes then covered it again with a thicker ketchup topping. For the topping, I combined ketchup, Heinz 57, worcestershire, bbq sauce, brown sugar and a few shakes of hot sauce (amounts all to your liking). Poured it so all sides and the top of the meatloaf was covered. Baked it for about 5 minutes more, then I turned on the broiler for a couple of minutes to bubble up the glaze. Tonight, it was served with potato salad and green bean casserole. It was a hit! So easy, you can't not give it a try!
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Broiled Tilapia Parmesan

Reviewed: Jun. 10, 2009
This recipe is a keeper! So easy, so quick and so good. As other reviewers suggested, I sprinkled both sides of the tilapia with Old Bay seasoning. Loved the combination of flavors between the fish and the topping. It was even better the next day. I served the fish with homemade tartar sauce from this site, baked potatoes and grilled asparagus. Marinate asparagus using a bottled italian dressing and sprinkle some garlic pepper blend on top (I let mine sit on the counter while I make the rest of the food I'm serving). Grill until desired tenderness. When you take it off the grill, put the hot asparagus in the same dish it marinated in. Toss again in the dressing and top with a touch of parmesan cheese while it's hot. And you've got yourself a mighty good meal!
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Authentic Enchiladas Verdes

Reviewed: May 3, 2009
What a refreshing change to the enchilada swimming in red sauce, which is all I knew how to do! Just a few changes due to time and what I had in the kitchen. Three boneless, skinless chicken breasts cooked for about 10 minutes-1 sauteed onion went into the shredded chicken-roasted 3 jalapenos under the broiler instead of boiling with the tomatillos-blended sauce really well then strained into a saucepan to warm through. I put some of the sauce on the bottom of a 9X13 pan. I spread some sour cream on a tortilla, placed shredded chicken and sauteed onion mixture down the center, topped with colby-jack cheese and a sprinkle of cilantro, rolled the tortilla up and put in the dish. Filled the casserole dish with 6 enchiladas, topped with all of the remaining sauce, more cheese and a sprinkling of chili powder over the top for a bit of color. Baked uncovered at 375 degrees for about 20-25 minutes. When out of the oven, topped with a bit more cilantro for taste. Served with extra sour cream and bottled salsa on the side (no one used the extra salsa). This one has been added to my recipe collection. Thank you for sharing, Patti! It's a keeper.
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Chicken Cordon Bleu II

Reviewed: Apr. 5, 2009
My family loves this recipe! It does take some time to put together, but it is well worth the effort. I do as others suggested. I began by butterflying the chicken breast (that means to cut the chicken horizontally in half but not going all the way through the meat), lay it out flat, then pound it out to make the thickness uniform. I spread the inside of the chicken with dijon mustard, rolled the cheese inside the ham and placed on the chicken breast, then tucked the sides of the chicken in and rolled it up (like you're rolling a burrito). I secured each piece of chicken with toothpicks until I could tie each individual chicken breast with kitchen twine and then took the toothpicks out (it's much easier to remove twine than toothpicks after the chicken is cooked). I tossed the chicken in flour with paprika, and some garlic and onion powder. Browned all sides on the stove in a stainless steel pan in equal parts of oil and butter, then placed the whole pan in the oven at 350 degrees for about 15 minutes. When the chicken was done, I put them on a platter and lightly covered with foil. Drained a little of the oil/butter from the pan, then proceeded to make the sauce with white wine, 1 Tbs of butter, and 1.5 tsp of chicken base. Whisk and let reduce for a few minutes. Then added half and half with cornstarch and let thicken. Really .. you gotta try this!
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Mar. 22, 2009
This chicken is INCREDIBLE!! Absolutely fantastic, and so easy to do. Six people..two chickens..no leftovers! I rinsed and patted dry two 4 lb chickens. Got all of the seasonings measured out in a small bowl. No need to double the amount, it was plenty to cover both birds. I went lighter on the cayenne pepper only because I have not made this recipe before, and was serving this for my parents. I also included two large cracked cloves of fresh garlic and used only one onion. I slathered the chickens with a light rub of butter, massaged the seasonings all over the outside, sprinkled some seasoning and put the onion and cloves of garlic in each cavity, placed both birds in one 9X13 glass dish, covered with plastic wrap and put in the fridge the night before. The next morning, I put one of the chickens in its own 9X13 dish, let both pans rest on the counter for about a half hour to come to room temperature, then placed both pans in a preheated 250 degree oven. My birds hit 170 degrees in 4 hrs. It was the best roasted chicken I have ever cooked. Extremely moist and so flavorful. The house smelled out of this world as the chicken cooked. YOU MUST TRY THIS RECIPE! You will not be disappointed..my family loved it! And I will be sharing this with everyone I know :)
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25 users found this review helpful

My Best Clam Chowder

Reviewed: Sep. 21, 2008
This really is outstanding clam chowder! I too followed advice other reviewers had listed. I began with putting the half and half in a small sauce pan on medium-low to warm up. I cooked 6 slices of thick bacon. Reserved some of the bacon grease and sauteed the onion and celery. When it was nicely cooked, I added 2 diced (small dice) russet potatoes and covered the vegetables/potatoes with 1 bottle of clam juice as well as the juice from the 3 cans of clams. I let it cook on a slow boil for about 12 minutes until the potatoes were tender. In a large stock pot, melted the butter and slowly added the flour (I did use what was called for in the recipe). Added some chicken stock to the roux to give the flour some flavor. I had about 1 1/2 cups of stock leftover in the fridge, so I used it up. After whisking the roux for a couple of minutes, I slowly added the warmed half and half. Whisking quite a bit so I didn't get clumps. I added 2 Tbs of Old Bay Seasoning, salt and pepper. Once all the half and half was in and the seasoning was the way I liked, I added in the potato mixture. I let it heat through, then put in the clams. I used 3 cans of the chopped clams. The clam taste was quite light, so I think I may use 5 cans next time. I tossed in chopped green onions for color, made a grilled cheese sandwich and dinner was done. My husband all but licked his bowl clean. Thank goodness for the grilled cheese or I think he would have! We both really liked this chowder.
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Marinated Flank Steak

Reviewed: Sep. 10, 2008
I thought this marinade was wonderful! I used balsamic vinegar simply because I like the tangy taste of it, and added crushed red pepper flakes for some heat. I followed the rest of the recipe as listed. I marinaded the steak for 24 hours. Grilled about 8 minutes each side. I let the meat rest on the counter for 15 minutes before thinly slicing. While the meat was resting, I put the marinade on the stove and slow boiled it for about 5 minutes. Once the meat was sliced, I poured the marinade over the top. I served the flank steak on a toasted hoagie bun with a mound of sauteed onions, and a garden salad on the side. Absolutely delish! Thank you for a great recipe.
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Mouth-Watering Stuffed Mushrooms

Reviewed: Jun. 1, 2008
My 18 yr old son found this recipe to do for his girlfriend's graduation party. His experience in the kitchen, so far, has been limited to the microwave. I was skeptical, but hopeful, and hung around the kitchen to see if he needed any help. He tripled the recipe, followed everything listed but went a bit lighter on the garlic and cayenne pepper. These turned out fantastic and a huge hit!! We got to the party shortly after it started, and by the time we got through the food line the mushrooms were almost gone! This recipe has now been added to my collection. Thank you!
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Cola Pot Roast II

Reviewed: May 6, 2008
Although I have tried many pot roast recipes, I have never been a fan of pot roast until this one. This recipe will be the ONLY one I use from here on out. The gravy is the most unbelievable gravy I have ever had. What great flavor it adds to the meat and the vegetables. The only thing I did different was cook it at 175 degrees and took it out of the oven when I got home from work 8 hours later. I shredded the meat, put the vegetables and gravy in a bowl, and because my teen boys were vulturing me in the kitchen, I put some instant garlic mashed potatoes in the microwave and 2 minutes later dinner was on the table. Fabulous recipe!! Thank you so much!
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Steak Tip Marinade

Reviewed: May 5, 2008
I found a package of Sirloin Broil in my freezer last night. I had no idea what Sirloin Broil even was, let alone what to do with it! So, I typed in Sirloin Broil in the ingredient browser and read through the recipes. I came across this one and oh my goodness I am so glad I did!! Simple ingredients worked magic on the steaks. I lessened the amount of ingredients used only because the steaks I had weren't very big. I threw the marinade in a ziptop bag as well as a touch of meat tenderizer because I wasn't sure what cut of meat I was working with, tossed in my steaks, squished it all around, and set it in the fridge. When I got home from work 8 hours later, took the steaks out of the fridge, let it rest on the counter for about a half hour to come to room temperature and threw 'em on the grill. This recipe is outstanding, and it will be a favorite in my household!! Thank you so much for sharing your recipe :)
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