Jules Recipe Reviews (Pg. 1) - Allrecipes.com (10567402)

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Jules

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Seven Layer Tortilla Pie

Reviewed: Dec. 27, 2008
Made a vegan version of this, it was excellent! Used soy cheddar cheese & Tofutti's "better than sour cream". Also added avacado, chopped onion, olives, and a whole lot of hot sauce (on my personal dish anyway). Quick, easy, and tastes great!
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Photo by Jules

Black Bean Spinach Pizza

Reviewed: Apr. 20, 2009
Made this for Easter and used vegan substitutes. It rocked--despite the fact that soy cheese doesn't melt. I made one version with chicken strips for the non-vegans at the table, and everyone's reaction was surprisingly good, we loved it!
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Honey Crystal Almonds

Reviewed: May 15, 2009
Used a vegan shortening for the butter and splenda mixed with 3 packets of truvia sweetener & sea salt for coating. I left half the batch of almonds in the honey mixture for an additional 3-4 minutes, and they turned out so much better than the first half. Following the review, I dumped the mixture onto parchment, slightly cooled, and then tossed with the sugar mixture. Excellent!
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Chocolate Nib Fruit Salad

Reviewed: May 21, 2009
NOTE: This only tastes good right after you make it. Only tasty when fresh!
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Soft Chocolate Cookies

Reviewed: May 24, 2009
Texture turned out well, but flavor not so sweet. Luckily, I wanted to use these for an artistic treat and ended up making a custard filling/frosting to go in between 2 cookies. If I make these again, I'll experiment with flavoring, prob add mini m&ms or something.
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Pastry Cream

Reviewed: May 24, 2009
I'll have to keep trying at this sort of thing. I used soy milk and kept everything else the same. Texture seemed fine, no lumps, though I really like to make "pretty" food, and this did not look pretty to me at all. Not too creamy either. It's probably just how I did it, I'm sure I'll be able to make this turn out the way I imagine it with time and practice.
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Summer-time Phyllo Dessert

Reviewed: May 27, 2009
First try & taste test: I like what the egg mixture did to the texture, it's chewy and pleasant to eat. However, maybe too much of an "eggy" taste. Try making this w/ just one egg white. Also, something is not QUITE right with the taste. Possibly the egg, possibly the cinnamon/stevia combo? Would for sure taste better with cool whip folded in. Experiment with this, it could be really good. Easily 4 or 5 stars with slight alterations.
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Cool Whipped Frosting

Reviewed: Jun. 6, 2009
Yum! I used a ton of pumpkin pie spice-- holy amazing. It tastes great. Also added some shredded coconut and a tiny bit of agave syrup. Used sugar-free cool whip too.
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1 user found this review helpful
Photo by Jules

Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

Reviewed: Oct. 31, 2009
This could have easily been 5 stars, probably should have followed the recipe exactly. I used some leftover sugar-cookie dough I had been freezing and added carob chips to some, then butterscotch chips to the rest. Yeah, not the best cookie dough in there. Will definitely try these again some time but will make regular chocolate chip cookie dough. Awesome that the cupcakes cook right over the dough, I added an extra amount of yellow-cake mix to some, thinking they wouldn't work without the addition, but those cupcakes turned out huge! Definitely works to fill the liners 1/2-3/4 of the way full.
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Photo by Jules

Vegan Lasagna I

Reviewed: Oct. 31, 2009
Awesome recipe, but am giving it 3 stars because it could have been better. I didn't have to use all of the tofu mixture-- used 1 lb silken and 1 lb firm tofu. As for the tomato sauce filling, I had a bit of a disaster and for the top 2 layers had to use cans of stewed tomatoes on their own (rather than simmered with the other ingredients), which is probably why it came out so watery even after 40 minutes in the oven. HOWEVER, the next day it is so much better, everything is held together and tastes good, just lacking a particular flavor, maybe soy cheese would help. Over my 3rd tofu layer I sprinkled garlic powder everywhere (yum, that helped.) All stewed tomatoes used were an Italian blend. I also used whole wheat lasagna noodles and am glad it turned out. You definitely do NOT need to use much spinach, I used about half of a 16oz pkg. I've made this once before- a worse experience, and am going to keep making this until I perfect it! PS: non-vegan, tofu hating people can't tell this is made w/ tofu. They like it a lot. :]
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Photo by Jules

Big Soft Ginger Cookies

Reviewed: Feb. 3, 2010
I was skeptical, since ginger tends to throw my taste buds off, but these were delicious! Definitely needs to be chilled before rolling into balls & pressing. I didn't make these during the holidays, but these would be the perfect Christmas cookie.
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