Julius8122 Recipe Reviews (Pg. 1) - Allrecipes.com (10663314)

cook's profile

Julius8122

Reviews

Menus

 
View All Reviews Learn more

Sweet Dinner Rolls

Reviewed: Oct. 20, 2007
I wasn't in love with this recipe. I expected something with more flavor and a smoother texture than this. I've made this twice now and both times the rolls were barely touched. I won't be making these again. I'm sure there is a better recipe.
Was this review helpful? [ YES ]
2 users found this review helpful

Best Bread Machine Bread

Reviewed: Oct. 20, 2007
I was disappointed with this recipe. I ended up throwing away half the loaf. The loaf was dense and heavy. The crust was thicker than I like and the bottom was almost too dense to cut through. I will probably try this recipe again, but alter it a bit to suit our taste.
Was this review helpful? [ YES ]
1 user found this review helpful

Bread Machine Bagels

Reviewed: Oct. 20, 2007
I really enjoy the flavor of the bagels. The first time I made these, I followed the directions exactly and was a little disappointed in the density and size of the bagels. The second time, I let the dough rise for an additional hour and I think it made a huge difference in the texture of the bagel. I would give these a 5 star, but I still think that the bakery near my home has the best.
Was this review helpful? [ YES ]
1 user found this review helpful

Baked Lamb Chops

Reviewed: Dec. 3, 2008
Update 8/30/10 I still use this every time I make lamb chops. I've switched to panko breadcrumbs and it's given the chops the crunch I like. This recipe is FABULOUS! I had never eaten lamb before and was looking for something simple. I used this recipe and I can tell you, I am a convert. I've now made this twice in two weeks and am going to a local rancher to get more chops! This is the only recipe I am going to use.
Was this review helpful? [ YES ]
3 users found this review helpful

Authentic French Meringues

Reviewed: Jun. 9, 2009
These are absolutely fabulous! The first batch I made, I screwed up by not whipping the egg whites enough before adding the sugar. They turned out super sugary and flat. Overachiever that I am, I sifted the sugar for the second batch and added that to the egg whites (I beat the egg whites until they were solid white and kind of stiff, similar to what Ashton suggested). This seemed to make all the difference as they turned out very light and fluffy the second time around. I baked them at 200 for an hour and dropped the temp to 185. These tasted like toasted marshmallows so I may try dipping them in chocolate and sprinkling them with graham cracker crumbs as an ode to a s'more. Great recipe!
Was this review helpful? [ YES ]
2 users found this review helpful

Grandma's Gingersnaps

Reviewed: Jun. 15, 2009
I followed the recipe but my batter turned out more along the lines of cake batter when I used margarine. I switched to butter flavored crisco and the next batch turned out perfectly. I'm not totally sold on the ginger flavor. I'm not sure what this recipe is missing but it's missing something. Also, I had to bake them for 12 minutes to get them cooked. It's probably my oven. Overall, the flavor and texture is good but I'm still searching for my "go-to" recipe.
Was this review helpful? [ YES ]
1 user found this review helpful

Oven Roasted Trout with Lemon Dill Stuffing

Reviewed: Jul. 24, 2009
This was the best baked trout I have ever eaten. I followed the recipe exactly the first time and it was wonderful. The trout was so juicy and favorful! The second time I substituted lemon juice for the lemon and I liked it even more! I used fresh ground pepper and red algae salt to give it that little something extra. I use patchment paper to make a pouch to bake these in. I also lay the fish on top of either green beans or asparagus to save myself the trouble of cooking them separately. I then squeeze lemon over everything, drizzle with olive oil, use the pepper and salt again and let it bake for about 15 minutes. Then I let it sit for about 5 minutes, then I open the pouch and serve it. I now use this recipe twice a week. I can't say enough about this! Thanks for the great recipe!
Was this review helpful? [ YES ]
43 users found this review helpful

Okra Curry

Reviewed: Sep. 21, 2009
I was not impressed at all with this recipe. It was bland and sticky. I don't know what I expected, but I wasn't able to eat this. Texture is a big thing for me and I found it too slimy for my taste. I won't make this again.
Was this review helpful? [ YES ]
2 users found this review helpful

Eggplant Parmesan II

Reviewed: Sep. 28, 2009
This was absolutely hands down the best eggplant parmesan I have ever eaten. I love the fact there is no grease so all you taste are the true flavors. I am out of dried basil so I used fresh and since I love basil, I used 1/3 cup chopped fresh basil, layering it on top of the eggplant and before the sauce. I sweated the eggplant first, peeled it too because I hate the skin. The baking time of the eggplant itself needs to be increased. It took me 15 minutes a side to get them crisp but I think that's my oven not the recipe. I will make this again and again. I think even my picky family members will enjoy this dish.
Was this review helpful? [ YES ]
2 users found this review helpful

Cheesiest Potato Soup

Reviewed: Oct. 7, 2009
I was disappointed in this recipe. It was good, but I was expecting more than what I got. I followed the recipe but found the soup to be much thinner than I like my soup. I might make it again but I'm going to keep looking.
Was this review helpful? [ YES ]
2 users found this review helpful

Cream-Filled Strawberries

Reviewed: Jun. 13, 2010
This is, hands down, the easiest and BEST recipe for a strawberry dessert I have ever had. I had about five pounds of strawberries left over that I needed to use. I made two batches, following the recipe exactly and then two batches using just whipping cream, vanilla pudding mix, and the extract. My version made a very thick cream, almost like cheesecake consistancy, which I have decided I like for the smaller berries. I believe the recipe as is works best for bigger berries. I will make this again. When you fill the berries, be sure to use a thinner tip on the pastry bag for small berries or you end up with very little in some of them. Big berries don't need an X cut into them if you use the appropriate size tip.
Was this review helpful? [ YES ]
2 users found this review helpful

Double Tomato Bruschetta

Reviewed: Jun. 20, 2010
This is a 5 star recipe as is. I've made it multiple times now and I am never disappointed. I've read a number of reviews that said it caused the bread to get soggy. I have started leaving the extra oil out and deseeding the tomatoes before chopping them. It makes a huge difference. I've also started using a better quality balsamic vinegar (three leaf) and it's improved the flavor.
Was this review helpful? [ YES ]
2 users found this review helpful

Spinach Basil Pesto

Reviewed: Jun. 20, 2010
I did not care for this. I purchased the ingredients fresh from the farmers market and toasted the pine nuts...it just was bad. It was very bitter and had a strange burning aftertaste. I normally like pesto. I won't make this again.
Was this review helpful? [ YES ]
4 users found this review helpful

Strawberry Dream Cake I

Reviewed: Jun. 20, 2010
I would have given the cake itself five stars but I did not care for the frosting. Together they made a mediocre cake. I like the idea behind it but the frosting didn't set up right. I kept trying to get the frosting to whip up hard but it wouldn't. It pooled right off the cake. I think next time I will use white chocolate pudding mix in place of the white chocolate squares.
Was this review helpful? [ YES ]
1 user found this review helpful

Gourmet Sweet Potato Classic

Reviewed: Dec. 25, 2010
This is wonderful. It wasn't sweet and the texture was fantastic. I won't use another recipe. I won't use nuts next time but that is a personal preference.
Was this review helpful? [ YES ]
4 users found this review helpful

Best Toffee Ever - Super Easy

Reviewed: Jan. 11, 2011
This is amazing! Tastes exactly like a heath bar. The first batch I made had a tragic accident involving a plasic jar of barbeque spice and a cat but the second batch was perfect. I layered the almonds on the bottom of the pan and poured the toffee over it and then covered with chocolate. I also put some in muffin pans and sprinkled salt on top. All of the variations I made were amazing. I took half a cookie sheet to work with me today and in less than an hour, it was gone. I had to hide some for my friend. I think I"ve found my go-to candy recipe.
Was this review helpful? [ YES ]
19 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States