JulieCC Recipe Reviews (Pg. 1) - Allrecipes.com (10758270)

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JulieCC

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Pumpkin Butter

Reviewed: Nov. 29, 2013
This recipe needed help. For one, it needs to use brown sugar, not white. It has way too much cloves. It's also missing ginger and nutmeg. I added some fresh ginger puree and also ground. I added freshly ground nutmeg as well. I had to boost the cinnamon also. Just use pumpkin pie spice and if you have none, use one of the two recipes here on the site. One uses all spice and one does not. Make sure you're using a "pie" or "sugar" pumpkin. A better way to cook the pumpkin, in my opinion, is to roast it. Wash it, slice off the stem, place it flat-side down (where you just cut off the stem), and slice in half. Gut it (save the seeds for roasted seeds!), and place it face down on a baking sheet lined with foil or parchment paper. Roast at 425 for about an hour, until the peel is wrinkly and loose. Cool slightly, and the peel just come right off. Then puree it in a food processer, blender, or push through a ricer. Then take that puree and make the butter. I also added butter to my recipe, which made it richer. A bit of vanilla extract brightens it, too.
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0 users found this review helpful

Deviled Chex® Mix

Reviewed: Nov. 14, 2011
This was okay; not the best Chex Mix I've had, and there are plenty of recipes out there. It has way too much sugar for the amount of spice. It's not "deviled" at all - perhaps with more chili powder, or like other mentioned, adding cayenne. I did not put it in the microwave but baked it like I do seasoned oyster crackers and other mixes - 275 for 20 minutes, stirring once. I use a jelly roll pan for a 24-serving recipe, or a roaster pan when increasing the yield.
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6 users found this review helpful

Jim's Cheddar Onion Soda Bread

Reviewed: Mar. 22, 2011
First of all, for those reviewers wondering where the "soda" is, it's in the baking powder. ;-) Secondly, this bread was so quick and amazing! I even forgot to put in the vidalia onion, green onion, and cheese! I was too busy multi-tasking. I cannot wait to make this with those ingredients in it. I think I'll mix it up with other additions, too. I did realize I forgot the "flavoring", so I put an egg wash on the top of the loaves, then made them like "everything bagels" - garlic powder, onion flakes, sesame seeds, & poppy seeds. I used white whole wheat flour and next time I'll add some flax meal. I cannot wait to taste the result!
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10 users found this review helpful

Embutido (Filipino Meatloaf)

Reviewed: Jul. 12, 2010
I had ground pork and chorizo on hand and did an AR search and this came up. I did not have the canned luncheon meat. My hubby and son liked this, but we all thought it was *really* salty. I even used low-sodium soy sauce. I cannot imagine how salty it would be with Spam (or similar) in it, too. I didn't even add any salt (rarely do). For leftovers, we nixed the sauce and used Heinz 57 for sauce. It was much better. So I'll make this again, but without the sauce. Neither my son nor my husband could tell this had raisens (I used golden ones) and they loved the pickles in it! I'll have to ask my Filipino neighbor how authentic this is.
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18 users found this review helpful

Amish Friendship Bread III

Reviewed: Feb. 18, 2010
This is fantastic! I especially love the crust on it! This is such a great base recipe for any kind of nut, fruit, flavored chips, etc. I expected more of a yeast loaf, but the recipie is actually like a quick bread loaf, but oooohhhh sooo wonderful!
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10 users found this review helpful

Dill Pickle Bread

Reviewed: May 15, 2009
This bread was very disappointing. The texture was fine and the loaf looked nice, but the flavor was very bitter. *If* I try it again, it will be with "bread & butter" pickles or with the dill, but with sugar added and the dill weed & parsely left out.
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10 users found this review helpful

Thai-Style Peanut Sauce with Honey

Reviewed: Apr. 22, 2009
YUM! I served this to go over the Vietnamese Meatballs. It was a great combination. I wanted a bit more kick to the sauce, so I added a bit of dried basil & some curry spice. I also heated the sauce before serving over the meatballs. This one's a keeper!
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11 users found this review helpful

Vietnamese Meatballs

Reviewed: Apr. 21, 2009
I agree with other reviewers - this is way too wet. I have no idea how you'd put it on skewers. An ingredient was left out for binding (oatmeal, bread crumbs, etc) or the directions are incorrect (heat to make the corn starch thicken?). On a 1 lb recipe, I had to add 1/2 cup of quick oats and 1/4 cup of panko bread crumbs to even come close to making a meatball. I served them with peanut sauce (a combo of recipes from here). They were really good - after the additions.
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13 users found this review helpful

Thai Ground Chicken Basil

Reviewed: Apr. 16, 2009
This was fantastic! I wondered about it, but decided to take a chance, and I'm glad I did. My husband especially loved it. I had dried (from the garden) basil, but it was still excellent. What a switch for a meal! The basil, chicken, and other spices just blend so well together. I don't think using ground pork or beef would give it the same flavor and character. If you have some ground chicken, take a chance on this one!
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13 users found this review helpful
Photo by JulieCC

Sweet Potato Enchiladas

Reviewed: Apr. 13, 2009
These sounded very strange at first, but they turned out very good - I did add cooked chicken breast, though! I did not fry my tortillas (too much fat). I also did not make enchilada "rolls". I just layered the items in a 10X14 pan. I doubled the spices to our satisfaction. I topped it with paprika, parsely, diced red pepper, & sliced black olives. This one is a keeper! I needed to use up some "going old" sweet potatoes and this was just the thing!
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18 users found this review helpful

Crusty French Rolls

Reviewed: Apr. 13, 2009
These were very good. I liked the texture and so did my family. I made six "hoagie buns" from the recipe and used it with the "Best Beef Dip Ever" recipe for hot roast beef sandwiches. I did use a whole egg for the wash, not just the white, and I added poppy seeds. They were beautiful! I also added 1 tablespoon of wheat gluten per cup of flour, as I always do for yeast bread recipes.
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15 users found this review helpful

Virgin Strawberry Daiquiri

Reviewed: Apr. 7, 2009
YUM! For a six-serving size, I used about 15 large frozen strawberries, the same sugar, ice, & lemon juice listed, and one, 12-ounce can of grapefruit soda/pop. My hubby and son loved it!!! It helps that I have a brand new mixer that makes very fine crushed ice! Who needs alcohol in their drink?
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15 users found this review helpful

Cincinnati Chili I

Reviewed: Mar. 27, 2009
This is so fantastic and very similar to the "real thing". No one in my family likes the texture of "boiled" ground meat, so I saute it in a skillet. I also saute the onions (and some added garlic) in ghee after the meat and add the spices, so the flavor can come out of them, and the "brown bits" of the meat are taken up. I use homemade beef/pork broth. I use 3 Tbsp. of cocoa powder instead of squares. We top it with kidney beans, diced onion, and then the cheese. It's the most authentic over spaghetti noodles, but any type of pasta works. Delicious! Such a switch from "Southwest" chili!
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7 users found this review helpful

The Sarge's Goetta - German Breakfast Treat

Reviewed: Mar. 20, 2009
I even tried using the "mess" for meatloaf to salvage the meat in it and it was hopeless. I have no idea how anyone can slice this. Also, I halved the recipe and it's a good thing because my large crock pot was filled to the max once the oatmeal cooked. This must be an aquired taste. The texture was just horrid. Perhaps about one-fourth the quantity of oatmeal would make it better.
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11 users found this review helpful
Photo by JulieCC

Indian Naan II

Reviewed: Mar. 20, 2009
This was wonderful! I finally planned ahead for an Indian meal and made Naan instead of Chapati (also good!). I used my bread machine's dough cycle to mix, knead, and raise this. I used chapati flour for all of the flour. I added a bit of minced garlic and garam masala to the dough, along with a bit of extra-virgin olive oil to make it a bit moister. It looked a bit dry when mixing. After it raised, I made the dough balls, flattened them with a tortilla press, spread ghee and cumin seed (didn't have the recipe's seed) and let them sit for one hour, then fried. I greased the griddle with liquid ghee. My hubby and son couldn't get enough of this! I made a recipe scaled for 9, and made 8, 6-inch rounds.
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10 users found this review helpful

Glazed Cinnamon Biscuits

Reviewed: Dec. 5, 2008
I read the reviews and made a couple of changes - and forgot about one! I added 3 Tbsp of sugar to the dough - too much, next time only 2 Tbsp. I added 1 ounce of cream cheese to the icing, used only 1 teaspoon of milk, and upped the vanilla to 1 teaspoon of good Mexican vanilla. Tasty! Much quicker than yeast rolls! The thing I forgot that I believe was previously mentioned, is that you can't spread the butter over the dough, then put "loose" cinnamon/sugar mix on it. When you pick up the individual slices after cutting, all the sugar mix falls out. So I'll be sure to mix the butter with the cinnamon and sugar, then place it on the dough. A great way to slice these (and any cinnamon roll!) is to use *unflavored* dental floss. Slide the floss under the roll, then cross the two sides above the roll and pull in opposite directions - wah lah - great, even slices without squashing the roll!
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77 users found this review helpful

Cranberry Puffs

Reviewed: Dec. 5, 2008
Wow, these were good! Even my picky 10-year-old loved them! I made just a couple of minor changes. I added an overflowing tablespoon of canned cranberry sauce to the mix for a better body and color. I also baked these at 375 for about 15 minutes in my convection oven, spraying the tops with olive oil spray. I never fry wontons - too much fat. They were very crispy and good! Thanks for a great way to use up both cranberries and jalapenos!
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38 users found this review helpful

Chicken Meatball Soup

Reviewed: Dec. 4, 2008
This is a great base recipe. I use ground chicken a lot and this a good use for it. When I first read the recipe, I thought, "why do I need running water while making meatballs?" That seemed odd to put in a recipe, but I guess it would help a beginner. I added garlic powder & white pepper to the meatballs. Browned them with the convection oven. Substituted parsely and summer savory for the parsnips. Added a few chopped jalapenos, red pepper, and some edamame. Also added white pepper and garlic powder to the broth to get the taste to our liking. Used low-sodium chicken broth and no added salt to the meat or the broth. Added Amish garlic egg noodles directly to the broth. A great soup to have when getting over the cold/flu...I made this in December, not summer.
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18 users found this review helpful

Amber's Sesame Chicken

Reviewed: Nov. 11, 2008
I love Asian, and I've made a lot of dishes from this site, but this has got to be one of the worst. It has little flavor, the breading doesn't stick, and it's just missing something...or a few somethings.
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5 users found this review helpful

Salmon Macaroni Bake

Reviewed: Oct. 1, 2008
This is a pretty quick, easy, comfort food. I did add garlic powder, white pepper, and also finely diced red and green bell pepper. It really needed some color! I added parsely & paprika to the top to also give the top some color.
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17 users found this review helpful

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