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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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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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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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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Photo by Jules

Gridiron Brownies™

Reviewed: Feb. 6, 2010
Soggy? My brownies didn't turn out soggy at all. I used the cocoa krispies (rather than rice krispies) and crushed them extremely well (until it was flour-like.) I followed the recipe exactly, however, was out of all-purpose flour and used whole wheat-- still turned out perfectly. I used slivered almonds for the little football people lined up in the middle. Refrigerate overnight after frosting the brownies- IMO makes them better. *The key is crushing the cocoa krispies until finely ground. Only problem I had was the endzones-- the rice krispies fall off easily, which you could prob press down with a spoon, though it alters the look a bit. What an awesome superbowl treat!! [I took photos, but it wouldn't let me post directly here]
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Photo by Jules

Spinach Deviled Eggs

Reviewed: Feb. 7, 2010
Beautiful! Made these for the superbowl, but did tweak the recipe a bit. I omitted the butter, decreased sugar to
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Crab Dip

Reviewed: Feb. 7, 2010
I used 8oz. vegan cream cheese and light miracle whip. Also added 1/4 C sour cream to have the dip-- definitely better than the other half. (Cayenne also helps the flavor.) I prefer this chilled. Great with whole wheat ritz!
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Photo by Jules

Salmon Pasta Salad

Reviewed: Feb. 9, 2010
Delicious! I love anything with salmon. Made mine with whole grain penne pasta, and the flavor is great, although it seems like something is missing, I just can't put my finger on it. I'll be experimenting before serving this, might just add cayenne to give it a kick. I also added cilantro and a bit of parsley. Made mine with regular tomatoes and diced the areas with the least amount of juice- worked just fine.
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Farm Macaroons

Reviewed: Feb. 9, 2010
I screwed these up big time, yet I have no idea what I did wrong. Mine turned out flat, spread out, and easily broken. Hmm.. practice makes perfect?
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Photo by Jules

Homemade Black Bean Veggie Burgers

Reviewed: Feb. 9, 2010
Best burgers on the planet. I've made these multiple times- using whole wheat ritz rather than bread crumbs, & I don't tend to use the green bell pepper. Everyone must try these! They also freeze well.
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Photo by Jules

Vanilla Berry Parfaits

Reviewed: Feb. 10, 2010
You can make this so many different ways. I had no yogurt, so I put shredded coconut on the bottom, layered with frozen (thawed) mixed berries and whipped topping, topping it off with cinnamon. I made another one using Kashi Crunch cereal in between layers- so good.
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Photo by Jules

Death by Chocolate

Reviewed: Feb. 12, 2010
Awesome- I made 3 versions of this. All of them using the german chocolate cake, sugar-free cool whip, raspberries, and pero rather than coffee (works fine.) For Valentines I made one with pink/red layers by making vanilla pudding and dying it with food coloring. I made another with pink (dyed) cool whip, and lastly one just like the recipe- minus the toffee bars. All of them delicious! Think I like vanilla pudding layers best.
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Photo by Jules

Steff's Shepherd Pie

Reviewed: Feb. 12, 2010
I didn't use cream of mushroom soup, and used ground turkey rather than beef. Also used onion powder (along with garlic and pepper) to season the meat. I flavored my mashed potatoes with hot curry powder-- YUM, that added a wonderful taste (and smell!) To moisten the mashed potatoes, I made them with the appropriate amount of water and milk, then added about 1/2 C chicken broth. This counteracts the need for any creamed-soup (+ makes it dairy free and cuts the calories.)
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Photo by Jules

Cranberry Macadamia Bark

Reviewed: Feb. 15, 2010
So easy, so quick. I should've halved more of the macademias-- the one's I didn't fell off the bark since I sprinkled the nuts & cranberries post melting the chocolate. Am sending to Africa, hope it makes it in the same condition by Easter!
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Chewy Caramel

Reviewed: Feb. 15, 2010
This probably deserves more than 3 stars, but I had a disaster. I must have boiled the ingredients too long, even though I followed reviewers advice of "about 20 minutes" (I have no candy thermometer.) I ended up with the texture of sugar daddy suckers-- aka WAY too hard of caramel. I wasn't able to cut through it, so microwaved it with plenty of non-dairy creamer and was able to make a sauce to go in brownies. Scared to try this again, but if I do succeed next time, the rating will go up.
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