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

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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

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

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

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

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

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

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

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

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

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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58 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

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

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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1 user 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

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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1 user 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

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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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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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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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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