JulieB123 Recipe Reviews (Pg. 1) - Allrecipes.com (13055615)

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Orange Marmalade Cookies

Reviewed: Sep. 18, 2012
The texture was amaaaaazing. They were like tiny cakes! I give this recipe 5 stars for ease, texture, and flexibility. I can't get Smucker's here, and my marmalade was a bit bitter and also weak in flavor. I compensated by using extra marmalade. The cookies were very nice. They were not too sweet nor bitter, and the bitterness actually helped balance them out well. I made frosting, but I did not end up using it for these as I thought they were great by themselves. For a few batches, I sprinked a bit of turbinado sugar on top before baking to give them a crunchy top.
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Chef John's Peach Cobbler

Reviewed: Aug. 21, 2012
Great, easy, and easily changeable recipe. I used half canned peaches and half fresh rhubarb. Instead of Chinese 5 Spice, I used a bit of ginger. Came out very good, although the top started to burn before it was really set. This could have been my weird oven, though. I cooked part in an 8-inch glass dish and part in a smaller, 3x7 disposable dish so I could give a bit to my neighbor. I still had about 3/4 cup of the fruit mix leftover, so I simmered it down and am freezing it for another great adventure.
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2 users found this review helpful

Elegant Mushroom Soup

Reviewed: Jul. 29, 2012
Perfect! I loved it. I didn't add salt, but I used a little "veggie stock pot" to make the broth, and those are salty. I don't like mushrooms, but we got them in our CSA box, so here we are. My husband loved it, which is good enough for me. I used 3 large white mushrooms. I also appreciate that this recipe was written for 2 servings rather than 4 or 6 and making me cut it down.
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Cinnamon Raisin Bread I

Reviewed: Feb. 2, 2012
Perfect! I cut the recipe in half and make one loaf in a 9x5 pan, and it's the perfect size. I cut it down to 1 egg. I cooked mine for 35 mins, then left the oven open and the bread in to cool. SO good!!
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Vickie's Beer Bread

Reviewed: Nov. 23, 2011
Simple and delicious. I only put in 1 TB of sugar instead of 3, but I will add the full amount next time. SO. GOOD. I used Newcastle Brown for it, and it was perfect.
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2 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Nov. 10, 2011
Perfect, simple cornbread. I cut the recipe in half and put it into a 6-in round glass dish, and instead of using store-bought buttermilk, I did the milk-and-vinegar method in the microwave, draining it slightly before adding (seeing as the recipe uses baking soda, I will use LEMON instead of vinegar next time. derp). Cooked for 31mins at 175C.
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Ten Minute Enchilada Sauce

Reviewed: Sep. 13, 2011
The best sauce ever. I cut the chili powder in half and added 1/2 of a small veggie stock cube, and I used two-thirds of the water instead of the full amount. I added too much on the spices, which was intense for me (had I followed the recipe, it would have been perfect), but my husband LOVED IT. I would give it 5 stars, but I altered it a little based on others saying the chili was too intense.
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Basil, Roasted Peppers and Monterey Jack Cornbread

Reviewed: Sep. 3, 2011
This was delicious! I didn't have buttermilk so I just made some with vinegar and whole milk in the microwave. I also forgot to add the corn (so we used it as a side dish!). Still came out great!!
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4 users found this review helpful

Alfredo Sauce

Reviewed: Jul. 6, 2011
Perfect. Omitted the parsley ("A Farewell to Basil Fettuccine" that I wanted to shine through)
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Quinoa and Black Beans

Reviewed: Mar. 7, 2011
I accidentally made this with couscous (need to pay more attention!), but it was great. I'm guessing it'll be even better with quinoa!
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4 users found this review helpful

Creme Brulee II

Reviewed: Feb. 22, 2011
This was PERFECT, but I had to change it a bit. I cut the recipe in half and used 2 egg yolks (1.5 is not only silly, but not enough egg yolk!). I did everything else as directed... but I accidentally cooked it for an hour. I was going to for at least 40 minutes, but forgot about it. The consistencey is AMAZING. I will make this one for ever!!
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Quinoa with Chickpeas and Tomatoes

Reviewed: Feb. 10, 2011
The addition of the red onion seems completely necessary. Delicious! I halved the recipe and made a few alterations. I did 1/2c quinoa to 1c water (and then some), 2/3c garbanzo beans, a whole (small) tomato, 1 (HUGE) clove of garlic, 1.5 limes juiced, no olive oil (forgot), 1 tsp cumin, and half of a (small) red onion. Super tasty!! My boyfriend and I love it.
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Quinoa with Chickpeas and Tomatoes

Reviewed: Feb. 10, 2011
Delicious! I halved the recipe and made a few *tiny* alterations. I did 1/2c quinoa to 1c water (and then some), 2/3c garbanzo beans, a whole (small) tomato, 1 (HUGE) clove of garlic, 1.5 limes juiced, no olive oil (forgot), 1 tsp cumin, and half of a (small) red onion. Super tasty!! My boyfriend and I love it. The lime is great, and the red onion (per another member's suggestion) is totally necessary.
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Naan

Reviewed: Jan. 22, 2011
This was quite delicious! I made it on an open George Foreman, and it puffed up nicely. I wish it was bubblier, so I might use the suggestion of adding some baking soda to the dough. Edit: I tried to make this into cheese-filled paneer using mozaarella in one and cheddar in the other. While they tasted good, it was very messy and not my *best* plan. I rolled out the dough into four sheets and made two different ones... I think I'll try a different method next time.
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5 users found this review helpful

Florida Strawberry Muffins

Reviewed: May 24, 2010
Very tasty! I made them just as directed, but I used about 1 3/4 C chopped strawberries, and they're just coming into season, so they were sooooooooo juicy! I had no problems with a dry batter at all (lots of juice!), and the cupcakes were very moist. I only made 6 for now, and I put the other 6 into muffin liners in the freezer so I can make one whenever I want. Before baking, a did sprinkle some raw/turbinado sugar onto the tops of them so they would get that delicious crispy top. A great way to use up some super ripe strawberries that are on their last leg or an abundance of fresh berries, for sure!
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A Farewell to Basil Fettuccine

Reviewed: May 17, 2010
Amazing. I didn't get to the pasta drying completely before I cooked it, and I didn't put it in the fridge at all, but it still came out great. I served my sister some with a little alfredo sauce, and she was thanking me after the first bite. I will make this plenty. Oh, I used 1TB olive oil instead of 1tsp.
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7 users found this review helpful

Ghirardelli® Individual Chocolate Lava Cakes

Reviewed: May 11, 2010
Simple to make and very delicious. I didn't have Ghirardelli bittersweet chips or bars on hand, so I used Baker's Semi-sweet squares, but I added 1/4-1/2 tsp dutch cocoa powder to the center mixture and the cake mixture, which worked out just fine. It was still so deep and rich and chocolatey that it was quite necessary to serve with whipped cream. I loved how simple the recipe was, too, and you can store the separate parts in your fridge for a couple days for when you desperately need something terrifyingly chocolatey and are ready to dirty a ramekin...
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Baked Custard

Reviewed: Apr. 16, 2010
It tastes very good (and to those claiming it's too eggy, what else do you expect from custard?), but I can't seem to not have some holes inside when I dig in and a little liquid extra in it. I think I might try reducing the water by 1/8-1/4 of a cup. It's soooooo easy! I store the leftover liquid in the fridge (aged custard is always tastier), then pour into a single 6oz cup and bake without a water bath, it turns out just fine and delicious! I put a lot of nutmeg on top.
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Risotto with Tomato, Corn and Basil

Reviewed: Mar. 1, 2010
Not a bad base, but needs a little help. I started with using veggie stock instead of water, but the risotto still had little flavor while cooking. I added a lot of pepper, a couple sprinklings of herbs de province, and a few twists of this "italian seasonings" grinder. I also added a fair bit of salt to it. I used 2 smaller tomatoes and a LOT of basil. Instead of 1/2c parm, i used a small handful of grated romano. I skipped the corn. The finished product is super tasty, but it did need a lot of help. I recommend it as a great place to start, and it is yours for the tweaking.
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Chocolate Decadence Cake I

Reviewed: Feb. 26, 2010
It was delicious, but it wouldn't set. The inside of the cake stayed liquid for a long time - it was like eating chocolate mousse. It was, of course, amazing in flavor. I topped it with the whipped cream which was definitely necessary. I followed other ideas of beating separated eggs to make them thick, so I'm wondering if that was it. Maybe I just didn't let it set for long enough.... Anyway, I will certainly try this again and hopefully it will set and I will go for that last star! Thanks for posting this tasty, tasty dessert.
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7 users found this review helpful

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