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

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JulieB123

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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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59 users found this review helpful

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

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

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

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

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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6 users found this review helpful

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

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

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

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

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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4 users found this review helpful

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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4 users found this review helpful
Photo by JulieB123

Cookie That Thinks It's a Brownie

Reviewed: Dec. 30, 2008
Sinfully delicious. I can't even believe how good these are. They need to be made *EXACTLY* as the recipe states, including using regular sized eggs and listed mixxing speeds. I had only large and extra large, so I used 3 large, but with one of them I halved the white to prevent runniness. I skipped the walnuts, but no harm. And they absolutely must sit for about 10 minutes before baking. Using baking squares and doing everything else the same (unsalted butter, we are baking), even the mixer speeds, they're absolutely amazing, hands-down the best chocolate cookie I've ever had. They're so rich, I put a little caramel ice cream topping on my last bite and it was *perfect.* I am going to keep this recipe forever.
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4 users found this review helpful

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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3 users found this review helpful

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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3 users 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

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

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

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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2 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

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