Julie Recipe Reviews (Pg. 1) - Allrecipes.com (10885879)

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Skillet Green Beans

Reviewed: Mar. 9, 2011
I call these sour cream and onion greenbeans. So simple to make. I've made with fresh and frozen beans and they turn out great every time. The paprika on top is key.
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2 users found this review helpful

Balsamic Glazed Carrots

Reviewed: Mar. 9, 2011
So simple and easy! I usually have these lying around in the fridge and now can incorporate them as a veggie side at dinner. They get a nice caramelization at the end. Will make again soon!
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2 users found this review helpful

Parmesan Asparagus

Reviewed: Mar. 9, 2011
I love this asparagus. I used to make it in a skillet but now this is so fast and easy and I make on foil so no dishes. I like to add garlic powder or crushed pepper on top too.
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4 users found this review helpful

Tofu and Veggies in Peanut Sauce

Reviewed: Mar. 9, 2011
This was just OK. I am not a big tofu eater and neither is my fiance but we wanted to try something new. The sauce to us was very heavy and oily. I had that feeling in my stomach like I ate a big oily meal. We won't do this one again.
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3 users found this review helpful

Taiwanese Pork Chops

Reviewed: Mar. 9, 2011
These are amazing! This is my new fave pork chop recipe. I had picked up a jar of the 5 spice and it had been sitting in the pantry for a year. I finally saw a recipe that called for it. Now I can't believe I tried this spice sooner. This recipe was a hit twice so far with my fiance, made it just as described. The second time I was only able to marinate it for 20 minutes and it still turned out amazing. I also prefer to use flour instead of the cornstarch, it still comes out crispy but to me the flour didn't stick to the bottom like the cornstarch did. You won't regret this one!
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2 users found this review helpful

Parmesan Sage Pork Chops

Reviewed: Sep. 21, 2010
This is the best pork chop recipe! I made it once and just returned to it again for dinner tonight. The combination of the sage and parmesan go perfectly. I recommend skipping the baking step and letting it cook right through in the skillet with a combination of olive oil and butter. You will yield the most yummy pork chop ever. My fiance said this is the only way he wants pork chops from now on!
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9 users found this review helpful

Eggplant Delight

Reviewed: Sep. 20, 2010
Too greasy, the eggplant absorbs oil like a sponge. To keep it from burning (heat was low) I had to keep adding more oil against my desire. However I used olive oil so perhaps veg oil lasts longer. I recommend degreasing each side on a paper towel before you flip. Then sprinkling with garlic powder before you add the cheese.
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7 users found this review helpful

Zucchini Provencal

Reviewed: Sep. 20, 2010
LOVED this! If you grow a summer garden you most likely will have the other veggies in it. This was the best zucchini I've ever made. The combinated simmers together nicely. I will be making this again!
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4 users found this review helpful

No Frying Eggplant Parmesan

Reviewed: Sep. 14, 2010
I thought this was excellent. I was looking to cut the frying step out due to time and health reasons. I made just as follows. I had it baking for about 25 minutes but it didn't brown much. I still took the second step and did the layering and second bake. I made it in a 2 quart dish and it baked up nicely in a half hour. I also left it uncovered. My fiance loved it. This is more like 4.5 stars. You really do need more sauce if you make the full recipe as it does absorb and you don't want it dry.
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4 users found this review helpful

Super Duper Bean Salad

Reviewed: Jun. 3, 2010
This salad is awesome. So many possibilites for it. I have made it 3 times and it always tastes super no matter what kind of beans I use. It looks like a lot of ingredients but really isn't once all together. 5 cans of beans will yield a very large salad. I like to use red onion for extra color. I like the addition of dill for a unique flavor. This is a good inexpensive dish to bring to a potluck. Once you have some, you'll be hooked.
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9 users found this review helpful

Mushrooms with a Soy Sauce Glaze

Reviewed: May 27, 2010
So simple and so easy, yet elegant! I made these with sliced portabellas and they came out fantastic. You can have a side dish on the table in a matter of minutes. I'll be sticking with this one for my mushrooms. Don't substitute the butter, it really absorbs into the mushrooms for a tasty flavor. Great on the side with a steak!
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3 users found this review helpful
Photo by Julie

Laura's Lemon Roasted Potatoes

Reviewed: May 27, 2010
The lemon and dill in these are an excellent combination. I have made these many times and they just seem to get better. I pretty much do as listed but add a dash of extra dill, garlic powder on top and italian herbs also before baking. These are even suitable to make in the morning as breakfast potatoes. Be sure to move them around about half way through cook time for even crispiness!
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3 users found this review helpful

Sauteed Green Beans

Reviewed: May 27, 2010
An excellent recipe to work off of. I made without the bacon cause I didn't have it and substituted chopped pecans for the almonds. I boiled the beans for about 8 minutes to soften them up, then proceeded with the recipem sauteeing everything in butter. My boyfriend now requests this style beans and askd for extra nuts! I know the bacon will be more savory and will try it when I have it in stock. Thank you for a great recipe.
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2 users found this review helpful

Garlicky Baked Butternut Squash

Reviewed: Feb. 10, 2010
I'll be making this again. I used frozen squash that I steamed (such a timesaver being chopped already) then went on with baking it with the below ingredients. Definitely add all the garlic. I baked mine with some added brown sugar on tip along with some cream cheese chunks. It was fabulous!!
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1 user found this review helpful

Fried Broccoli

Reviewed: Feb. 10, 2010
What a super way to make broccoli. I found this super easy and not to mention extremely flavorful. I used frozen broccoli along with frozen chopped assorted bell peppers, steamed them for 5 min, then drained water and prepared as below in the oil, the red pepper flakes in addition to the peppers in it gave it a kick. My boyfriend asked for it again tonight! Super!
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2 users found this review helpful

Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli

Reviewed: Dec. 30, 2009
This was a good weeknight recipe to mix up the simple food routine. I can tell you the recipe is long and you can simply avoid doing certain steps and you'll be fine. I made the stuffing mixure with cheddar blend cause I had no cream cheese. It came out great and gave the thick consistency like cream cheese would have. Right after making the mixture I filled the breasts and rolled them. No need to cool it as I would think it would go hard. No need to brown it in a skillet, it already is delicate when its filled and breaded, just put it right in the oven. Besides those revisions it gave us a nice chicken and held together well. Inside tastes came together nicely. Thanks for sharing.
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3 users found this review helpful

Asparagus with Sliced Almonds and Parmesan Cheese

Reviewed: Sep. 20, 2009
This was the best asparagus I ever made. I'll be sticking with this recipe from now on. I read another reviewers note about boiling the asparagus, then chilling it in ice water, then cooking it as the recipe states. It made it perfect. I used the normal kraft parmesan and let it get its slight brown crisp. I used smart balance butter which cut down on the fat. I highly suggest this recipe. Didn't have the almonds but didn't need them cause it did not lack any flavor what so ever. It is like having asparagus in a fine steakhouse!
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2 users found this review helpful

Trinidad-Style Curried Potatoes (Aloo) with Green Beans and Shrimp

Reviewed: Aug. 25, 2009
I had high hopes for this dish. I was disappointed. It was too watery in the end and lacked flavor. My boyfriend took a bite and said it was so bland. I even added extra curry. I ended up taking the potatoes out and mashing them, which salvaged them. We ate the shrimp seperately. Sorry but this was not good for me. I would suggest cutting down on the amount of water you add after the potatoes if you do make this. Instead of water maybe some broth should be used to give flavor.
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4 users found this review helpful
Photo by Julie

Summer Cucumber Salad

Reviewed: Aug. 5, 2009
What a simple delicious recipe! I recieved a bunch of cucumbers from my moms garden and was searching for something to do with them as a side with burgers tonight. This recipe is perfect. I followed it pretty much exactly and used reduced fat sour cream, then added some chopped red onion for color also. Lemon is a must, it goes so well with the dill. I took a bite and loved it! Thanks for submitting!
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14 users found this review helpful
Photo by Julie

Award Winning Soft Chocolate Chip Cookies

Reviewed: Jun. 15, 2009
These were very good! Probably what I'll stick to if I have pudding around. The recipe is very similar to the Toll House original version without the pudding. I found these rose up higher then other cookies. I used 1/4 cup of each sugar, which was all it needed. I also crumbled up many different kinds of chocolate bars along with the chips. 70% and 35% cocoa bars. I would suggest you press the cookie down slightly on the sheet so the tops can cook evenly. The second batch looked more uniform that way. Didn't add vanilla cause the pudding was vanilla flavored enough, so tasted great. Mine baked almost 20 min at 350. They came off the sheet with ease. Thanks for sharing.
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1 user found this review helpful

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