julieschild Recipe Reviews (Pg. 1) - Allrecipes.com (10709579)

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Urban Legend Chocolate Chip Cookies

Reviewed: Nov. 8, 2013
I replaced the nuts with caramel bits and sprinkled the tops of the dough balls with fine sea salt right before baking. We always underbake these a bit so they have fudgy centers. They are fantastic cookies for shipping since they don't go stale for almost a week.
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Vegetable Lo Mein Delight

Reviewed: Jan. 16, 2013
Very easy and delicious. This is not traditional "fried" restaurant l-mein, but we prefered it to the greasy takeout. I used 12 oz. garden delight pasta from Ronzoni, low salt chix broth and low sodium soy. All of us added a little extra soy while eating. I think next time I'll make 1-1/2 times the sauce recipe.
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2 users found this review helpful

Texas Chocolate Frosting

Reviewed: Jul. 1, 2011
Precisely what I was looking for! A soft chocolaty frosting that uses pantry ingredients and goes together in a snap. Consistency is remarkably similar to canned. I added 1/2 teaspoon of instant coffee to round out the flavor, but it was delicious even without it.
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1 user found this review helpful

Banana Bread with Oat-Streusel Topping

Reviewed: Mar. 11, 2010
Moist, sweet, very much like a banana muffin. Changes: Sugared rather than floured pans 1 tsp salt in batter White whole wheat flour in place of white 4 bananas (because of using whole wheat flour) Baked 52 minutes using heavyweight anodized aluminum bread pans.
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3 users found this review helpful

Amazingly Easy Irish Soda Bread

Reviewed: Mar. 17, 2009
A very tender, flavorful Irish Soda bread. I especially liked the extra touch of basting with buttermilk/butter during cooking, which created an amazing crust. This will definitely go onto my regular rotation of biscuits and muffins.
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2 users found this review helpful

Sourdough Bread I

Reviewed: Mar. 6, 2009
I made this recipe years ago using the potato flake starter and it was soft, slightly tangy/slightly sweet sourdough bread. I made it again yesterday into today using King Arthur Flour sourdough starter and it was so aggresively sour my dog won't eat it! If you are making this bread for the first time, use her starter recipe, too. Even the "wicked bad" loaf rose well and had great texture. This is a keeper recipe as long as your sourdough isn't an agressive breed :-) If you have a more agressive starter, edit the recipe to include 1 packet of yeast, and cut the rising time to 90 minutes instead of overnight.
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Sweet Restaurant Slaw

Reviewed: Aug. 31, 2008
This is just "perfect" slaw -- sweet and creamy with a little tang. I wilted the slaw mix first so I didn't have a puddle in the bottom of the bowl. To wilt, place slaw in colander, and mix with 2 tsp salt. Let stand 2-4 hours until it releases most of its water. It will look horrible -- almost like cooked cabbage. Rinse well, spin, and pat dry. Continue with recipe as written.
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2 users found this review helpful

Whole White Wheat and Honey Chocolate Chip Cookies

Reviewed: Feb. 6, 2008
Let me preface this review by saying that my family is switching over to an all whole foods diet - no white flour, sugar, rice, potatoes, high fructose corn syrup or hydrogenated fats. By and large, it's a fairly easy transition, but a good cookie -- that's hard to find! These have excellent flavor, and are as easy to make as regular chocolate chip cookies. The batter consistency is considerably softer than traditional choc chip batter, and has a wicked aftertaste - don't worry, it doesn't come through in the cookie! They have a different but not bad texture that is halfway between a cookie and a muffin top. We've taken to calling them muffkies. These are not going to satisfy any cravings for chewy, dense, Mrs. Fields style cookies; but they are a nice sweet treat for kiddos if you're trying to amp up the nutrition. I probably won't make these again for a while -- I'm going to try experiments with raw sugars and crystalline fructose to get a "cookier" cookie.
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15 users found this review helpful

Butternut Squash Casserole

Reviewed: Dec. 24, 2007
This casserole was amazing. Even the kids at our Christmas banquet loved it. Very nice with ham.
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Easiest Egg Nog

Reviewed: Dec. 8, 2007
Wow! Made this as written with two additions: 1/8 tsp rum flavoring and 2 scoops vanilla ice cream. Very yummy, very much like store brand without the chemically taste
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2 users found this review helpful

Ozark Blueberry Pie

Reviewed: Nov. 13, 2007
I made this pie twice, and our family did not care for it either time, even with substantial revisions. As written, the filling has whole berry cranberry sauce. The whole berries remain somewhat crunchy, giving it an unpleasing texture. The orange in this recipe is too prominent. This filling would make wonderful preserves, but is wierd in a pie. The second pie I replaced the whole cranberry sauce with 1/2 can jellied and an extra cup of blueberries. I also omitted the orange rind, using only the juice. Although this pie was better, and certainly had depth of flavor, we much prefer the recipe simply listed as "Blueberry Pie" on this site.
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4 users found this review helpful

Blueberry Boy Bait

Reviewed: Aug. 18, 2007
This is my husband's favorite cake from childhood. He likes the berries doubled, which makes it too soggy for most people. This is the perfect way to use up that extra cup of blueberries after you've divided up the others for pies and jams.
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My Country Style Steak

Reviewed: Apr. 1, 2007
Excellent flavor and exceptionally tender. I added 1 tsp dry mustard and 2 Tbsp brown sugar along with the garlic. I had to add almost an additional cup of water during the hour it simmered since I made it in an electric skillet. I will probably use a regular shell sirloin or chuck steak next time I make it -- I didn't care for the texture of the cube steak.
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Chocolate Covered Cherries

Reviewed: Feb. 14, 2007
These were VERY easy to make, albeit a bit time consuming. I would probably use a mix of dark and milk chocolate to coat next time as these are almost unbearably sweet with the milk chocolate. I found the fondant mix much easier to apply by dipping my hands in cold water periodically. My kitchen was also quite cool - about 60 degrees. Definitely wait at least a day or two before eating. They just keep getting better!
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4 users found this review helpful

Chocolate Cavity Maker Cake

Reviewed: Feb. 5, 2007
Wow! I love this cake to take because there's no frosting to get smashed. I garnish it with a garland of dill and cranberries and dust it with powdered sugar. The ultimate chocolate lover's cake.
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Blueberry Pie

Reviewed: Feb. 5, 2007
Perfect. We found that this is a tart-sweet pie with the juices gelled just enough not to run out of the pie IF you use a lattice crust and very small fresh blueberries. If you are making a solid top crust, or using cultivated "high bush berries", increase the cornstarch by 1 TBSP for each change. The 3/4 cup sugar can be increased to 1 cup for those who prefer a sweeter pie, but you'll need a bit more cornstarch since more sugar draws more juice out of the berries. I personally found the cooking time is accurate for a lattice top, but I had to lower the temp to 400 and increase the baking time to about 1 hour for a full top crust. Browning time on a crust varies widely. Crusts with more fat, or that use butter as some/all of the fat will brown more quickly than a crust with less fat or all shortening/oil. Be sure to try this pie with sharp cheddar cheese. There's a reason New Englanders eat pie for breakfast!
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524 users found this review helpful

Chocolate Butter-Creme Frosting

Reviewed: Feb. 5, 2007
Unbelievably delicious! This creamy frosting tastes like premium chocolate ice cream. Spreads easily, even over delicate cakes. I've been in the food industry for years, and this is hands down the best chocolate frosting recipe I've come across. Double the recipe for a 13 x 9.
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49 users found this review helpful

No-Fry Potato Doughnuts

Reviewed: Nov. 6, 2006
Not even close to a doughnut. Light and tasty, but won't cut it for those looking to make a genuine doughnut. My husband commented that these were the "Wonderbread of the donut world -- pretty good if you don't have any thoughts of a donut in your head." Reminded me of a very light and puffy mall pretzel - might be good with savory toppings.
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14 users found this review helpful

Amish White Bread

Reviewed: Aug. 16, 2006
This is a wonderful white bread. Slightly sweet, very soft and just a little chewy. I found the texture a bit coarse with just one rise, so I cut the yeast back to 1 Tbsp., and let it rise twice before putting it into pans. I find this bread rises much faster than the published time, but I make bread several times a week, so I have a lot of wild yeast in the air in my kitchen. I also like this bread made with half White Whole Wheat King Arthur flour
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Creamy Broccoli With Mustard Soup

Reviewed: Aug. 15, 2006
As written, I didn't feel the spices in this soup "worked"; but when I melted in cheese, the flavors melded beautifully. It's quite thick with the addition of the cheese, and a small cup can be used as a dip for breadsticks or eaten plain with crackers. I would probably use this as my first choice for a buffet or appetizer soup. One note - I never use oregano, but always substitute its milder cousin, marjoram. For a great supper soup, see Cream of Broccoli Soup I by Antooskin. It's flavorful without being spicy and has a thinner consistency.
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6 users found this review helpful

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