Jules Recipe Reviews (Pg. 1) - Allrecipes.com (10889873)

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Jules

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Mexican Bean Salad

Reviewed: Oct. 2, 2012
Most amazing salad! A keeper! I might like it better if I reduced the dressing by 1/3 or 1/2, since it creates a pool in the bottom of the serving dish that must be constantly re-mixed in and seems to add a lot of liquid to each bite. Otherwise, so fresh, tasty, and the perfect combination of flavors. The cumin is a great touch - thanks!
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Photo by Jules

Willard Family German Chocolate Cake

Reviewed: Jun. 23, 2012
**Edited based on making this again as cupcakes :)...Everyone raved about this cake - I've never made it before and I think it came out great. I wanted my frosting to cover it entirely, so ended up with little bare spots around the edges that I filled in with chocolate frosting ("Creamy Chocolate Frosting" by Tracy on this website). The frosting is only meant to cover the top and in between layers so make more if you want it to be more rich and/or have more full coverage....I've since made this again as cupcakes! I've posted a picture of them. I followed the recipe to a 't'. Did not make any modifications and again received RAVE reviews! People went out of their way to tell me how great they were....To make them into cupcakes I filled the paper cake cups to about 2/3-3/4 full, and baked at 350 for about 18 minutes. You know they are ready when the tops look porous like sponges and the edges get just a little bit brown. Also, use a toothpick :) I was able to make 24 cupcakes out of this recipe, and the coconut frosting was the perfect amount for them. I used my same chocolate frosting to fill in around the edges.
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11 users found this review helpful

Apple Crisp II

Reviewed: Apr. 28, 2012
Wonderful! Everyone I have made this for loves it. I doubled the crust (because it's 'that' good) and used different apples each time (pink lady, ambrosia, etc) and it always tasted good.
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Chocolate Mint Cookies I

Reviewed: Apr. 28, 2012
Perfect - just like my mom made when I was a kid. These are chewy and just wonderful.
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Creamy Chocolate Frosting

Reviewed: Apr. 28, 2012
Loved this. Will definitely use again in the future when I need frosting. Would be great on cupcakes! A good stiff frosting, that reminds me of milk chocolate but is not insanely sweet. I used it for the border of a German Chocolate cake and it held up very well :)
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Vegetable-Stuffed Portobello Mushrooms

Reviewed: Jan. 24, 2012
These were soooo tasty! I've been asked to add this to my "definitely make again" list :) I used zucchini instead of eggplant, and fresh spinach instead of frozen. I made 2 of them without the cheese, and they were still super tasty. I served these over angel hair pasta that had been seasoned lightly with salt, pepper, garlic powder, and onion powder, tossed in a little olive oil and dusted with parm. Yum!
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Asparagus Cashew Rice Pilaf

Reviewed: Jan. 10, 2012
I started off by following the recipe pretty much exactly. The only change was that I cut down on the butter, like others had suggested. When the pilaf was ready to have the veggies added (I added broiled green pepper, zucchini, and fresh mushrooms) and roasted cashews, the taste was extremely bland. I then began to up the garlic, salt, and pepper just to get 'some' amount of flavor. Took a long time to make it palatable, and for what should really be a side dish, it was a bit too much work. When it was served, I was told that it wasn't horrible, but never to make it again.
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Best Ever Banana Bread

Reviewed: Jan. 7, 2012
Makes a perfect loaf of banana bread. I didn't have any buttermilk so I made my own by adding 1 tablespoon of white vinegar to a cup of milk and allowing it to set for 5 min. After the 5 min I measured out the appropriate amount and added it to my mixture. I followed the suggestions of others and used applesauce in place of the oil. I also added 1 TB each of cinnamon and vanilla, and used a combination of white and brown sugar. I followed the cooking time to the minute, and it was perfect. This isn't an overly sweet bread, and I think the substituting in of apple sauce causes it to lose some of its moisture. Next time I'll try half/half apple sauce and oil and maybe add another banana.
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Gramma's Apple Bread Pudding

Reviewed: Jan. 1, 2012
I have made this twice and it has come out wonderful each time. My boyfriend LOVES it. It's best if you use cubes of an older Italian bread loaf. I'd never tried it before this recipe, but now doubt I'll ever use anything else. It is a little custardy, due to the egg mixture, but that just makes it even better!
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Spinach Quiche

Reviewed: Jan. 1, 2012
So incredibly good! I will make this again and again. I accidentally used a regular crust versus the deep dish, so it overflowed just a bit, but still came out tasting really wonderful. I reduced the butter to 1 1/2 tablespoons and used fresh mushrooms and spinach.
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4 users found this review helpful

Berry Sour Cream Cake

Reviewed: Jan. 1, 2012
This was pretty good - The fresh berries really make this dessert. I suggest not using frozen if you can help it/afford it. Although it's called cake, it's really more of a bar. Even still, very tasty, pretty cake and the woman I made it for asked me to pass on the recipe :) Oh, and like others I also had to let it bake for an additional 40 minutes to cook it fully in the center. Also, I used about a quarter of the frosting but will use half next time. Any more than that would be too much and would cover up the fresh fruit taste.
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To Die For Blueberry Muffins

Reviewed: Dec. 4, 2011
I added the vanilla like others suggested, and I think the brown sugar in place of white sugar is a very good idea. I also made 12 smaller muffins instead of 8 larger. However I wasn't super impressed with these muffins. The recipe is very accurate in terms of cook time, and the muffins were moist but I don't know if I would call them 'to die for'. Might make again, but will maybe add more sugar to the recipe and more blueberries (and small ones at that - large berries don't seem to work so well with the smaller muffins)
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Sugar Free Blueberry Coffee Cake

Reviewed: Jun. 3, 2009
I made this for a diabetic friend. I found the cake to be lacking in flavor, but my friend thought they were to die for. I definitely liked them better warmed up. When cold they seemed to crumble a lot.
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Absolutely Perfect Palak Paneer

Reviewed: Apr. 21, 2008
I would probably say that this recipe is far from perfect. I had to increase the spice load big time just to get any decent flavor. I also added some garam masala, as others had suggested. Frying ricotta is not that difficult - just takes a little time. You feel like you are making really watery scrambled eggs. You have to let it fry long enough that most of the water evaporates. I used part skim and it came out ok, though definitely not with the same consistency as paneer. I was in a hurry, so I didn't make paneer but I certainly will sometime. This recipe is a good place to start, and this comes from someone who has never made this dish before. However I have eaten plenty of it, so I don't recommend anyone using this recipe unless they know what palak paneer is supposed to taste like. Just following the recipe as is makes for a very, VERY bland "palak ricotta".
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No Bake Lemon Cheesecake

Reviewed: Nov. 23, 2007
I'm not giving this a '3' rating because I changed some of the ingredients. As others suggested I used whipped topping instead of whipping up heavy cream myself. I don't know if this is what caused it, but my pie never set. I ended up having to put it in the freezer for a bit so that it was hard enough to keep its shape when cut. I did add some lemon juice, because it seemed to need it. Used an 8 inch pie crust instead of making my own. This was pretty tasty, but I probably won't make it again because it runs such a high risk of not turning out right, even when directions are followed to a 't'.
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Peanut Butter Pie I

Reviewed: Apr. 9, 2007
I made two of these pies: one for my parents and one for my boyfriend's parents for Easter. The reception I got was pretty positive. My mom compared it to eating a peanut butter cup, which is a popular response I guess! I love the texture, the taste... everything about the pie. Because of how rich it is though, I would suggest doing as others did and increase the amount of cool whip used. I meant to but forgot. As for other changes to the recipe, I used a chocolate cookie pie crust (from natural foods department), natural peanut butter (sugar free), and neufchatel cheese in place of cream cheese (makes a great, lower in fat substitute!). I sprinked crushed Newman's organic peanut butter cups over the top of the pie. Yum! My peanut butter had no sweetener (used Smuckers Natural) so reducing the sugar wasn't really necessary. Also, I left out the unsalted butter that was called for. I will definitely make this pie again. It's great for all those peanut butter lovers out there!
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Light Oat Bread

Reviewed: Mar. 21, 2007
Loved it! Best bread I have ever made. I didn't use a bread machine. Instead I did the following: mixed dry ingredients in large bowl. Combined yeast, honey (in place of sugar), butter, and warm water in a separate bowl. Mixed until dissolved and left to sit a couple minutes until creamy. Added yeast mixture to dry ingredients. After kneeding the dough for a while, 10-15 minutes or so, I left it to rise until it was just over double the size. Punched it down. Put dough into bread pan and left to rise again. Baked in the oven for 35 minutes at 350 degrees. Yum! The crust of this bread is amazing. I will definitely be making this bread again and again.
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Pancakes I

Reviewed: Mar. 11, 2007
Tasted pretty decent. I used soymilk in place of regular milk, which always has an affect on how light the pancakes are. I also added some cinnamon to each pancake as I cooked it. All in all, a good recipe that I will likely use again.
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Soft Peanut Butter Cookies

Reviewed: Jan. 29, 2007
YUMMY! These came out great. I followed other people's suggestions and did the following: Used 3/4 cup oats in place of 3/4 cup flour. Used both wheat and white flour. 1/4 cup honey to substitute the brown sugar. Pressed fork crisscross into cookies 7 minute into baking. Let bake 2 minutes more after that. The cookie dough is much runnier than regular pbutter cookie dough, but don't worry! It is supposed to be that way. Because of this you really cannot "roll" them. You just have to place them by rounded teaspoons onto the pan. Aside from what I wrote above, I followed the recipe. I know someone else mentioned that they used butter, but I used margarine (SmartBalance) and it worked fine. Thank you for this recipe! They are soft and delicious.
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106 users found this review helpful
Photo by Jules

The Best Vegetarian Chili in the World

Reviewed: Jan. 24, 2007
I wouldn't say it's the most amazing chili I've ever had, but it is definitely a keeper. It's packed with a ton of stuff to make it a really healthy meal. I added an extra tablespoon chili powder, but that was the only change to the recipe that I made.
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6 users found this review helpful

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