juliemay7 Recipe Reviews (Pg. 1) - Allrecipes.com (13746453)

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Tempeh Mock Tuna Salad

Reviewed: Dec. 8, 2008
This is so good it took willpower not to eat the whole batch as soon as I made it! I was going to make half a batch and save the rest of the tempeh, but as soon as I tasted it I threw the rest of the tempeh in and made the whole batch. I used to enjoy tuna salad a lot, and this is every bit as good. I didn't have any seaweed, so I sprinkled some Old Bay on the tempeh after it was done cooking; and I reduced the soy sauce by about half, but other than that followed the recipe closely, and I think I may like this even better than real tuna salad! It's nice and filling too!
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2 users found this review helpful

Vegetarian Sloppy Joes

Reviewed: Dec. 4, 2008
Good recipe, but remember that Worcestershire sauce is NOT vegetarian unless you get a vegan version; regular Worcestershire has anchovies in it. Also, use brown sugar instead of the honey if cooking for vegans.
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48 users found this review helpful

Oranged Cranberry Sauce

Reviewed: Nov. 28, 2008
I am not even the biggest fan of cranberries, but this stuff is outrageously good. Next time I think I'll cut back on the liquid a little bit though, as i cooked it for almost 2 hours and it still wasn't quite as thick as I wanted. But the flavor was excellent!! I also recommend using cinnamon sticks instead of ground, because the powder adds a hint of grainy texture. Now if only there were a way to get rid of those cranberry seeds.
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1 user found this review helpful

Andrew's Herb Risotto

Reviewed: Nov. 28, 2008
It turned out pretty good, just a little more "different" than I was looking for out of this dish (I was cooking for my ultra traditional in-laws). The flavor combination reminded me of Tabouli (which is not a bad thing just not what I expected). I made mine vegetarian using veggie stock instead of chicken stock. Also, save the salt til the end, and be careful not to over-salt.
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1 user found this review helpful

Green Stuff (Cucumber Guacamole)

Reviewed: Nov. 10, 2008
Excellent idea! I never thought of adding cucumber before, but it makes it lighter and so refreshing!! I add diced tomatoes to mine before serving (after blending of course). I leave out the water and add a little more lime juice and a dash of vinegar to give it a little extra zing. You could add jalapenos or hot sauce, but since I'm the only one in my home who likes things spicy, I leave mine pretty mild.
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16 users found this review helpful

Orange-Ginger Tofu Triangles

Reviewed: Nov. 10, 2008
I love this recipe! I left out the green onions, cilantro, and chipotle peppers (I didn't have any of those things), used dried ground ginger instead of fresh, and almost completely left out the canola oil, using only a drizzle (based on other reviews). The juice dried up in the 45 minutes of bake time--next time I'll bake it in ALL of the marinade. But the tofu turned out delicious! I served it with stir-fried broccoli, green beans, carrots, and onions; with rice on the side of course. I even made another batch of marinade, warmed it on the stove, and poured in a mixture of cornstarch & water to thicken it. I served that as additional sauce for the tofu, veggies, and rice. It was fabulous--even my husband loved the flavor! (Not so much the tofu, but that's just him.)
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The Best Thai Peanut Sauce

Reviewed: Nov. 2, 2008
This is fantastic! I omitted fish sauce (I'm vegetarian) and instead used more soy sauce and a little bit of sesame oil. I didn't have any cilantro either, so I added some minced green onions. What an amazing, easy, inexpensive sauce! I am not all that familiar with Thai cooking, but this sauce makes me want to start! I'm serving it over pasta right now, but I'll definitely make it again and again. So creamy and flavorful and WOW!
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4 users found this review helpful

Coconut-Curry Lentil Stew Served over Quinoa

Reviewed: Sep. 24, 2008
This recipe turned out delicious! I kept the seasonings pretty close to what the recipe called for, being inexperienced in flavor combinations such as this one. I did have to make some changes though: omitting coconut powder altogether (didnt have any), using brown sugar for the molasses (can't even taste it in there) and using canola oil to saute the onion (didn't have coconut oil either). The lentils needed more liquid during cooking, so I added an extra can of coconut milk slowly, as needed while cooking. Oh and I've never used quinoa & couldnt find that either, so I served it over couscous. It turned out to be an excellent vegan dish! To the reviewer who said this turned out flavorless: you must be doing something wrong, because it would be hard for it to be more full of flavor. Yum yum! P.S. The coconut & curry combo reminded me of the "Bang-Bang chicken & shrimp" dish from the Cheesecake Factory... I sort of like this one better because it's not as spicy and I think the flavors come together better!
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19 users found this review helpful

Spaghetti Carbonara II

Reviewed: Sep. 21, 2008
I was a little squeamish about the nearly-raw eggs, but I decided to make this for my very-traditional hubby, and he's now finishing his second serving. The sauce wasn't as rich or creamy as I thought it should be, and the flavor wasn't my favorite; but I will give it another try & follow the recipe more carefully, with one exception--next time I will add much more FRESH Parmesan cheese.
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1 user found this review helpful

Connie's Zucchini "Crab" Cakes

Reviewed: Sep. 17, 2008
These are very good. I used 1 zucchini & 1 yellow squash. I baked the patties as one reviewer suggested, using what I thought was quite a bit of oil on the pan, and they stuck to my baking sheet. After I flipped them, I added a bit more oil, and after that they shaped up just fine. I should have drained the liquid off the zucchini first, as suggested, because the mixture was VERY moist. When I was forming the patties with my hands, I squeezed some of it out, but doing this I also lost some of the butter and egg. So, 4 stars for being yummy but a pain to make. In the end though, they were well worth the hassle. Very tasty recipe! The biggest mistake I made was adding an extra teaspoon of Old Bay...I found the end result too salty (but not inedible; I served it with sliced tomatoes, cucumber, and corn on the cob--a perfect end-of-summer feast!) & my husband made sandwiches out of the patties & tomato slices, calling the flavor too "zesty". That was my mistake though. Thanks for the yummy vegetarian main dish!
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Banana Crumb Muffins

Reviewed: Sep. 14, 2008
I would give this 6 stars if I could! I am going to make these every time I have enough ripe bananas! They came out SO moist, sweet, and absolutely delicious. They are so simple to make, and (unless my son eats all the bananas first) I always have the ingredients on hand! I added a little nutmeg, extra cinnamon, a little dash of ginger, vanilla extract, a few drops of orange extract (gave them a nice, bright, different flavor); and I used about half whole wheat flour & half all purpose. It filled up my muffin tin (12 muffins, maybe a little too "full"), but the cups on mine are kind of smallish compared to newer pans. Oh, and I didn't have time to do the topping the recipe called for, so I just sprinkled a bit of cinnamon & brown sugar on top of the batter in the tins. Delicious! Next time though, I will try to stick to the recipe; it may turn out even better if that's possible. My husband was blown away by these; we each had 2 straight out of the oven! Update: I made these again, adding only vanilla; substituting only 100% whole wheat flour in the muffins (all-purpose white in the topping); & other than that I followed the recipe to the letter. Turned out very nice; but my first batch was a bit better & more moist. Topping muffins with ONLY a sprinkle of brown sugar & cinnamon made almost as good of a topping, and was much easier.
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Rich Pasta for the Poor Kitchen

Reviewed: Sep. 11, 2008
This is a good, quick, easy recipe; extremely versatile (add whatever you have on hand & whatever spices you prefer; you almost can't mess it up!) and its oh so simple. My younger brother used to eat his spaghetti this way for years; use bite-sized pasta (penne, rotini, etc) & don't make it too spicy and it's absolutely perfect for children. Personally, I prefer my spaghetti with marinara and/or lots of veggies...but this is a good pasta side dish, or a nice quick dinner in a pinch.
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Incredibly Cheesy Turkey Meatloaf

Reviewed: Sep. 9, 2008
I have never been a meatloaf fan; but this was SO moist and flavorful, I couldn't stop going back for more! I didn't have Italian breadcrumbs, so I made my own bread crumbs (it turned out to be a bit more than a cup!) & added Italian seasoning, salt, pepper, minced garlic, paprika, and garlic powder. I used a mixture of ketchup, BBQ sauce, and brown sugar for the glaze; I don't think it needed the sugar, in fact just ketchup would have done fine. I was amazed by the amount of cheese, but I cubed & threw it in just like the recipe said, and my family LOVED it. My fickle 2-year-old especially! To those of you who said it left your oven a mess: there are 2 solutions to this. Place the loaf pan on a cookie sheet before putting it in the oven! OR (/AND, if you're really cautious,) either use a big enough loaf pan, or 2 loaf pans, so it's not likely to overflow. Mine didn't have a problem! P.S. Bonus points to this recipe for making PHENOMENAL leftovers! It reheats and tastes just as good; and the texture is perfect! Next time I'm making a double batch! This WILL be my standby meatloaf recipe!
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Photo by juliemay7

Amish Sugar Cookies

Reviewed: Sep. 6, 2008
Oh my. These are quite possibly the best sugar cookies I've ever eaten. I followed the recipe except I used regular margarine, not unsalted butter, and I replaced 1 cup of the flour with whole wheat flour. We couldnt even wait for them to cool! They absolutely melt in your mouth! Note: if using a regular cookie sheet (one that is NOT nonstick), these may need to bake longer than 10 minutes. Mine did! Keep a careful eye on them.
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Super Easy Slow Cooker Chicken

Reviewed: Sep. 3, 2008
This was delicious! I would have been better off just following the recipe on this one though, I think! I didn't have the right wine or soup on hand, so I used white zin (I know, I know) and cream of mushroom soup. Instead of canned mushrooms, I used a fresh, coarsely chopped portabello cap (Bonus points!) & threw in about a tsp of minced garlic. You really don't need to add more than a splash or 2 of wine; also not a good plan to thin out the soup with more liquid than is called for, especially considering the relatively short cooking time. (this was my first mistake, and the dish took about 4 hours instead of 3. The chicken juices thin it out plenty as it cooks.) Before adding the chicken, I dredged it in a mixture of salt, pepper, parsley, sage, thyme, rosemary, garlic powder, & paprika. This added a lot of good flavor, especially since i didn't use the chicken & herb soup; BUT the sauce turned out very salty; next time I will omit or greatly reduce the salt I put on the chicken. Even still, it was amazing. All of us--me, my husband, my 2 1/2 year old son, and his little friend--all loved it! We will definitely enjoy this again and again!
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Iced Pumpkin Cookies

Reviewed: Aug. 22, 2008
I tweaked this recipe based on other reviews, and it turned out AMAZING. I used a cup of white sugar & 1 cup (not packed) of light brown sugar (I'm glad I did--they still didn't turn out "TOO" sweet this way). I also used the whole can of pumpkin. I substituted mostly whole wheat flour (its all I had in the house), which made them heartier & a little denser (I like the wheatyness). I also "spilled" in a bit more vanilla, as well as maybe 1/4 tsp orange extract. Mmm! They turned out very moist & pretty cake-y, and are perfect with milk! They'd also be nice with chopped pecans in the batter. I didn't do the icing & they are just fine without it. Next time I'll try dusting them with powdered sugar before baking. Also, they spread minimally in the oven, and you may want to smooth over the peaks in the dough with a clean finger prior to baking for a less "rustic" looking cookie.
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