Julie Castelluccio Ulery Recipe Reviews (Pg. 1) - Allrecipes.com (10821872)

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Julie Castelluccio Ulery



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Fra Diavolo Sauce With Pasta

Reviewed: Dec. 28, 2008
This was an excellent , simple to make recipe. I did add a can of Rotelle Habanero diced tomatoes to it because we like things REALLY hot, as well as a pinch of sugar for a little background flavor contrast. I doubled the recipe, and added the cooked al dente pasta to the skillet and tossed with the sauce for several minutes before serving. This allows the flavor to be absorbed into the linguine, as well as topping it with the sauce.
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33 users found this review helpful

Southern Candied Sweet Potatoes

Reviewed: Dec. 28, 2008
This was an excellent recipe. I did not find it to be a lot of work, except for the peeling and cutting of the potatoes. I did make a few changes. I used brown instead of white sugar. I also melted the butter in the microwave and hand tossed it with the potatoes in a large bowl to make sure they were well coated before placing them in an electric skillet and sprinkling them with the sugar mixture. Once the sugar and butter melted together to make the sauce(set at 300 degrees), I turned the skillet to WARM and cooked them covered that way for the hour,stirring them a few times to ensure they were well coated with the sauce. Absolutely divine and held their shape and texture just fine. The sauce can look a little loose, but thickens upon standing. Also, you can take the potatoes out of the skillet, then pour however much or little of the sauce you prefer over them. This one will go into my recipe box!
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16 users found this review helpful

Molasses Sugar Cookies II

Reviewed: Dec. 30, 2008
These were very, very good. I used butter instead of shortening with no problems. I also substituted brown for white sugar. I froze the dough for two days, then kept it very, very cold between each baked batch by keeping it outside in the Utah winter! I used a tablespoon size ice cream scoop to form. The dough was just a little sticky, but not any stickier than other cookie dough you roll. Perfect baking time for me was 9 minutes on parchment paper, which makes cleanup a breeze! The cookies were crispy around the edges and soft everywhere else. Nice recipe, thanks for sharing it!
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12 users found this review helpful

Bread and Celery Stuffing

Reviewed: Dec. 28, 2008
How can something so simple and with just a few ingredients taste so good?! I cut my bread into cubes and dried it on cookie sheets over several days turning them several times to ensure all sides were completely dried, as recommened by another reviewer. I omitted the salt and used Campbells double strength chicken broth. Adding the broth a bit at a time until just moist is crucial. It may look and feel like the stuffing will turn out too dry, but I assure you, somehow it works. I doubled the batch to serve some in the bird and some in a roasting pan, then tasted it to make sure it had the right amount of seasonings and adjusted it to my family's taste. It was delicious. The stuffing cooked in the roasting pan even tasted great cold the next day!
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11 users found this review helpful

Bill's Blue Cheese Dressing

Reviewed: Nov. 16, 2006
I have been using this recipe for 4 years now, and it ROCKS! Every person who tastes it begs for the recipe. It really does taste so much better if you wait 24 hours(but who can??). The only changes I have made are to double the amount of blue cheese and to thin it down a bit with milk the next day as it tends to have a "dip" consistency.
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4 users found this review helpful

Cowboy Oatmeal Cookies

Reviewed: Dec. 28, 2008
These were really good. I used butter instead of margerine, brown instead of white sugar, and canola instead of vegetable oil, because that is all I had on hand. I omitted the butterscotch chips as my family does not like them, and added an extra cup of oatmeal, as well as 1/2TBS. of cinnamon for some oompf!. I baked them on parchment paper, which I love( the cookies slide right off and clean up is a breeze). These cookies had a nice shape and appearance and had just the right amount of softness to them. Very nice.
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2 users found this review helpful

Molasses Cookies

Reviewed: Dec. 28, 2008
I thought these were really good and I am not a Molasses cookie fan. Everyone else who had them raved and asked for the recipe. I used butter instead of margerine, 1/2 cup of light molasses, and brown instead of white sugar. I did not have a problem with the dough, but I put it into the freezer for 2 days before baking. I also thawed and stored the dough(safely)in our garage, which in Utah, is much colder than the fridge! I experimented with a small batch first, and found that 9 minutes at 350 degrees was perfect. I used a tablespoon sized ice cream scoop to shape them and I baked them on parchment paper. They did turn out as flat discs, but were chewey in the middle and crunchy on the edge. I dont care what shape a cookie takes as long as it tastes good. This one goes into my recipe box.
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1 user found this review helpful

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