JulieB123 Recipe Reviews (Pg. 2) - Allrecipes.com (13055615)

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JulieB123

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Lipardo's Puto Seco

Reviewed: Feb. 25, 2010
I just made these a few minutes ago and am eating a warm one right now. Very tasty, delicate little short bread. I will save this and make it again, but I gave 4 stars because I made some adjustments. First, I couldn't get my dough to come together, so I had to add a little water, probably 1-2TB (maybe I used too small of an egg?). To the melted butter, I cooled it, then beat in the egg and added about 1/4 tsp of almond extract. Lastly, after baking them, I sprinkled them with powdered sugar. Overall I enjoy the texture - not as crumbly as I expected from a shortbread, especially considering how crumbly they were going into the oven; also they are a little chewy! Very good, simple cookie. Thank you for posting it!
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23 users found this review helpful

Tomato Bread

Reviewed: Jan. 6, 2010
Very tasty bread. Maybe next time I'll throw some lightly roasted tomatoes in as well. Over all, a very moist bread with a hard crust and a nice flavor. I made a few changes to the herbs based on what I had, but I don't think that matters so long as the tomato shines through. Also, I never have ketchup here so I took canned whole tomatoes, about 1/2 cup, and pressed the juice out of them, then added a little extra salt and sugar. I'll certainly be making this again, but I'm going to try some more flavor combinations and extra extra basil. I might try a tomato juice reduction first too, intensifying the flavor. Thanks for posting this simple and tasty recipe!
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1 user found this review helpful

Challah I

Reviewed: Dec. 30, 2009
It was wonderful. 25 minutes of cook time was plenty, not 40. I halved the recipe (of the 3 eggs, only 2 are used in baking and 1 in decorating, so just use 1 egg for baking when you halve it), and the one loaf was HUGE. I made it last night, and it's still moist and delicious. I don't really know what challah should take like, and I wouldn't mind an eggier bread (1 egg does't make too eggy a bread, as you might expect), but, really, it is light and fluffly and flavorful. If this were eBay, I would rate this "A+++ will do business with again"
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3 users found this review helpful

Caramel Brownies III

Reviewed: Nov. 12, 2009
Super good, super cheap, super easy. Everyone loves them. Put a brownie in a bowl and microwave for 5 seconds (no more), add a scoop of vanilla ice cream, and taste the magic unfold! No joke. Amazing.
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5 users found this review helpful

Blueberry Drop Cookies

Reviewed: Nov. 12, 2009
Cooks Illustrated has a blueberry scone recipe that is a little tricky. This cookie recipe makes a cookie that is identical to the scones but a whole lot easier and, most importantly, more numerous!! They're delicious. I followed the recipe exactly, and before baking, I sprinkled a little turbinado sugar on the cookies for that crunchy top. I also sprinkled a little nutmeg on some of them which was very good, but the cookies were just as delicious without. I only made a few and put the rest of the dough back in the fridge so I can have fresh ones whenever necessary for the next few days!!
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2 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Nov. 11, 2009
I am re-reviewing it now that I've had a few years of cooking under me belt! I used about 1.5x the cheese, and it was a mix of cheese-ends from a cheese counter and an extra hunk of red liciester (think a flavorful, nutty mild cheddar). Needed an ounce more milk. Because it was halved, cooked in about 75mins. Chopped the onion, added garlic, added salt, cooked in a glass casserole with a lid on the entire time. Perfect and delicious.
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2 users found this review helpful

Ninety Minute Cinnamon Rolls

Reviewed: Oct. 25, 2009
I'm eating this right now and had to write the review immediately. These are AMAZING. They took me just under 2 hours though (because I tend to not prep ahead of time), and they actually rose kind of funny in the oven, "tim burtony" describes them. I put them in a 9x13 pan and baked for 25 minutes, took them out when brown on top but still soft (not doughy) inside. I thought 1 tbsp cinnamon wouldn't be enough but it's perfect!! I topped them with cream cheese frosting someone else mentioned on here and they're delicious. I don't think I've ever had a cinnamon roll this good.
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1 user found this review helpful

Fabulous Homemade Bread

Reviewed: Oct. 4, 2009
This bread is so amazingly light and fluffy. I didn't want to make 6 loaves worth of dough, so I cut the recipe down to 1/3 (I only made 2 loaves) and it was great! The next day though I noticed the bread was a little dry even though I stored it in an airtight bag, so I think cutting the recipe either lost some water or gained some flour. I used my mixer most of the way, but hand-kneaded a lot of the flour. I ended up having to make it the next day for someone else who wanted to take it to a party, but in little muffin form! For that I just put a little dough in the bottom of well-greased pans, let them sit for another hour to rise, and baked for 15-17 minutes. They turned out just as perfect as the loaves. Just don't add too much flour - you want sticky dough when it comes to bread or you'll get a dry loaf.
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German Apple Pancake

Reviewed: Oct. 4, 2009
I didn't really know what to expect, but it turned out to be DELICIOUS. It's like eating hot apple custard. I did everything just as written but doubled the cinnamon and the apples. I had some the next day too and still delicious!! Mine looks *exactly* like LESLEYfromWI's photo, too, edges and all. Keeping this recipe for a lonnnnng time.
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2 users found this review helpful

Mom's Zucchini Bread

Reviewed: Aug. 10, 2009
Perfect. I followed other suggestions and used 2 cups sugar - 1c white, 1c dark brown. I used a tad less oil (7/8c?). I made 3 dozen mini muffins and 1 loaf using a single recipe, and cooked the minis for about 30-35 minutes or so. I've never made zucchini bread, but everyone absolutely loved it. If you stack up some cream cheese or some butter, oh lordy it's amazing, especially if the bread is still warm... mmmm.... Oh yeah and leave all of the juice in the zucchini pieces!!! I let some juice run down the drain before remembering that other reviewers said it was necessary, so keep that abundant green liquid! Mine were slightly dry since I lost some of it, but still FANTASTIC.
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Zucchini Patties

Reviewed: Aug. 3, 2009
These were delicious and easy, and my mother, who knows I can't cook, liked them too! I added two huge cloves of garlic (minced), and for the cheese I had the "pizzaria" Kraft blend (from making pizza, it's mozz, prov, parm) so I just used 1 cup of that. Also I didn't use up all the mix yet (make them as we want them) but I'm definitely going to get more than 4. I think they need salt/pepper though, and I might throw in some italian spices on the next. Thanks so much for sharing this recipe!
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General Tsao's Chicken

Reviewed: Jul. 14, 2009
The sauce was great. I used 3 pounds of tofu instead of chicken, and realized I should have cut the pieces a *lot* smaller. I didn't deep fry, again realizing my mistake. The sauce was very good though, but I would like it to go a little spicier next time, maybe some hot sauce or red pepper flakes or something. I also cut the corn startch down to 2TB for the marinade, and used about 1/4c for the sauce, which turned it into a thick jelly when heated, which is what I wanted. All and all it was indeed tasty and I will be making it again, albeit with a few tweaks for my own tastes. OH! And I omitted the MSG. I don't even know how to get ahold of it.
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1 user found this review helpful

Baked Potato Soup

Reviewed: Jul. 8, 2009
Wow. This soup is perfect. It's the first soup I've made and it's wonderful. I made mine with veggie broth and omitted the bacon, also I only had fresh basil so I just took 10 medium and small leaves and chopped them up. Since I didn't use bacon, I just did olive oil (didn't measure) for the garlic/onion. I can't even describe how perfect this is. Even the salt content is perfect (I like a lot of salt, others might want to take it down to 1/2 tsp first). Next time I might to cut the potateos smaller (yukon golds, peeled, cut, then covered and microwaved), also I think adding some steamed broccoli would give some nice color. It's soooooooo good I want to go eat the rest of it! [edit: I made it without the basil and instead just used some Italian Seasoning blend as well as some dried parsley - still AMAZING. I love serving a veggie-friendly baked potato soup!]
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Oven Baked Potato Wedges

Reviewed: Jul. 6, 2009
You might be my hero. I've been trying to figure out how to make restaurant-style potato wedges without frying them or buying them, and this was it. I used Yukon Golds and seasoned bread crumbs. I added a little salt/pepper/parmesan, and I found that the breadcrumbs that were cooked on the bottom side of the wedge were the best part of the fries, all mashed together into the potato. Cooked at about 410F. I've never been so excited about potatoes!! Thank you!
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8 users found this review helpful

Hot and Spicy Tofu

Reviewed: Jul. 6, 2009
I had high hopes but it just wasn't there. The sauce was super watery and flavorless, not at all absorbing into the veggies and tofu. I ended up adding 1 or 2 TB sweet chili sauce, then a few shots of Frank's Red Hot, a few shots of teriyaki sauce, and more re-simmering. Better after that, but I think one should add more cornstarch than 1 tsp.
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Basic Flaky Pie Crust

Reviewed: Jul. 4, 2009
This recipe is now my fruit pie recipe. I used it with Grandma Ople's Apple Pie, and for the Apple Pie Bars recipe (I doubled this one and used it after theirs didn't work out too well). It was perfect, flaky, delicious. I ended up using all of the water, and found it best after just 10 minutes in the fridge rather than a full 30. If this were eBay, "Will do business with again A+++++++!"
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1 user found this review helpful
Photo by JulieB123

Apple Pie by Grandma Ople

Reviewed: Jun. 28, 2009
It was so good. I changed a lot of things. Like other people I added 1 TB vanilla, taking away 1 TB water, added 1 tsp cinnamon, 1/2 tsp nutmeg, and a pinch of allspice to the syrup. I also did a double crust instead of a lattice, pouring all but a skosh of the syrup over the apples before putting on the crust. I saved some syrup, and used the leftover dough to make hearts on the crust, all brushed with some syrup. It was very deep and flavorful.
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2 users found this review helpful
Photo by JulieB123

Kung Pao Chicken

Reviewed: Jun. 28, 2009
It was DELICIOUS, but I did make a *lot* of adjustments. First, my chili sauce was more tomato than pepper so I added a few dashes of Frank's hot sauce. I also added a sprinkling (1/8 tsp maybe) of chili powder, and I added about 1/4tsp of red pepper flakes. Instead of chicken, I used half of block of extra firm tofu cut up fairly small, half of a red pepper, and half of a yellow pepper, but sauted them with veggie oil until they were all browned. It was kinda thick, I ended up adding 1/4c water to the sauce, but that's my fault - I accidentally did 2 TB cornstarch/water mix instead of 1 TB in the sauce, my bad. Oh, also, I didn't have the hot chilis, but still great. Thank you for showing me how easy it is to cook up something super spicy!
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Jun. 9, 2009
They were amazing. I cooked them for about 10 minutes and I also added a hint of ginger. After cooking we sprinkled more cloves on top for an extra kick. They are so soft!! We didn't have butter flavored shortening so we just used regular stuff, next time I might just go full butter like others. Also, I want to try them with dark brown sugar (that's all we ever buy), and lower the amount of white sugar (I think I misread the measuring cup and added too much because they were a little too sweet). Otherwise, they were incredibly easy to make and were delicious. I baked them with the 12yr old girl I'm babysitting and we had to halve the recipe because of an oatmeal shortage, and we both had fun and easy time. I think this is my new oatmeal cookie recipe forever.
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Satiny Chocolate Glaze

Reviewed: Apr. 22, 2009
Delicious. It tastes like eating straight up chocolate chips. It wasn't what I was looking for (I wanted something to go with the dark/dutch cocoa chocolate cake, this felt more like something... I dunno, for a lighter chocolate cake!), but it was still crazy good. Cooled off and became thicker and still made for a fine icing rather than a thin glaze. So long as your pour it while warm, it will still drip over the sides like a glaze.
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