Jules1369 Recipe Reviews (Pg. 1) - Allrecipes.com (13836801)

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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Oct. 1, 2009
This was nice. The only thing I'd change to the base recipe is a bit less balsamic. Beyond the base, I think I might add slices of onion.
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Maple Dill Carrots

Reviewed: Oct. 1, 2009
Even though i screwed up on the quantities (I made half the amount of carrots and remembered to halve all the other ingredients except! the dill), I'm giving this five stars. My family gobbled them down - I should have made more! Didn't change a thing to the recipe (except my accident), and I don't plan to. It was a great way to use the last of my carrot harvest. *yea*
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Bianca's Green Chile Pork

Reviewed: Sep. 22, 2009
This was pretty good - though you have to take my rating with a pinch of salt. I didn't have a can of green chilies (dang hubby used them when I wasn't looking!), so I chopped up a couple of Thai Dragons from my garden - wasn't enough. Also, my cilantro has died with the seasonal cold, so I used dried. I had less meat, so cooked shorter. If hubby had gotten home earlier, the meat would have been perfectly tender - but it went a bit longer (on a lower temp) and dried out a bit, though still fairly moist. On the whole, this is worth trying again, but I'll want to make a few changes - and I should have topped with sour cream! (Didn't have it on hand.) --- OH! And I also served this as a "stew" rather than in tortillas. Might have made a difference??
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Beef Stroganoff III

Reviewed: Aug. 31, 2009
This is lovely. Aside from pushing the meat and then the onions off to one side - which seems difficult - I don't change a thing. I eyeball ingredients, but close enough. I prefer to use fresh mushrooms. Also, I use fat-free sour cream, which tastes almost as good. I use half the butter, which may make a difference, but not enough for an every-day meal -- for guests, I might use the full amount, as well as "fatty" sour cream to bring this to a more rich flavor. Overall, if my family likes it, it wins. One of these days, I plan to experiment with cayenne as an addition. Who knows?
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Spiced Pot Roast

Reviewed: Jul. 30, 2009
I try to rate recipes based on the original, but it must be noted that I have a huge tendency to eye-ball measurements. With that being said, the only real changes I made was to use fresh mined garlic instead of powdered and olive oil instead of regular cooking oil. Also, I ran out of raisins, so I substituted craisins. Ultimately, this turned out lovely. The meat was tender and the "sauce" was full of flavor. My roast was not quite 2lbs, so cook time was approx 2hrs (could have used a little less time, but no complaints). I don't know if was supposed to do this, but the "sauce" was more like a sticky yummy topping - which I'm sure could have been thinned to make a delicious chunky gravy, but I didn't see any need. My 14 yr old son, who can be annoyingly teenagerly picky, loved it. Since my hubby was working late, our son and I made sandwiches with the meat. I don't plan to make any changes to this recipe next time I make it. The type of chutney may make a difference, though.
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Peanut Butter, Mayonnaise, and Lettuce Sandwich

Reviewed: Jul. 22, 2009
GodivaGirl: You beat me to posting this recipe, though we always called it "Peanut Butter, Lettuce, and Mayonnaise." I grew up with this sandwich, and now my kids have, too. They've asked for it often since they were old enough to ask (they're 12 and 14 now). Even their friends at school like it. Something to note: use very crisp lettuce, and use a generous amount of all ingredients - they should all be approximately equal. A TBS of Mayo and PB are not enough, nor is two leaves of lettuce. I'd say 2-3 TBS of the spreads and four leaves of lettuce. Love love love this sandwich!
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Mom's Meatloaf

Reviewed: May 4, 2009
For a meatloaf, this was great - possibly the best I've had. My hubby proclaimed it was "a hit" after our kids consumed most of it (my 14 yr old had triple helpings). I didn't really make any changes, just a few necessary ones. I didn't have saltines, so I used bread crumbs. Also, I had quite a bit of left-over tomato sauce (had the 15 oz size can rather 8 oz), so I mixed half tom. sauce with a good amount of catchup and added another Tbs of corn syrup to match. Ultimately, I suspect the quantities added up to the original recipe as I didn't use the entire glaze. Also, I baked until the meat reached 155 or so degrees for about 40 minutes (glazed after 30 minutes) and let rest for an additional 10 minutes. Came out perfectly moist. Served this with mashed potatoes and corn on the cob. Family was fully satisfied.
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Cioppino

Reviewed: Mar. 29, 2009
A great base recipe. I made it as-is the first time around and it was very good. This time, I followed bits of advice from others - used some clam juice, extra garlic, simmered for a few hours, replaced water with wine, made the broth with a bit more tomato. I liked it with these adjustments even more. Next time, I'll try it with red pepper flakes as some have suggested (forgot this time). Also, I've decided to use only shell fishes (clams, mussels, shrimp, crab, etc) - my kids don't like white fish as it tends to be too "fishy" for them. Served this with a loaf of sour dough and a Caesar salad.
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Pork Roast with Thyme

Reviewed: Mar. 29, 2009
This was quite nice. I'm not a pork fan, so it's hard for me to get excited, thus the four stars. I followed the recipe to a T excepting cook time and I didn't have an oven bag, so I used a covered baking dish. I added sliced onions at the very beginning with the plan to make my veggie side using the roast's juices. I added carrots and mushrooms about 30 minutes into the process. I started checking the meat temp after twenty minutes, basting every 10 minutes. The meat reached 150 after about 50 minutes, so the carrots weren't quite done. I took the roast out at 150, but had to leave the veggies in the dish for another 15 or so minutes (time demands). The carrots ended up slightly crisp, which everyone liked, and the overall flavor of the veggies was a hit (juices from the roast/vinegar & spices). On the whole, this was a decent meal - one that I would serve again - but it's not "wow." Note: I served this with the above mentioned veggies and yams. They all went well together.
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Crispy Cucumbers and Tomatoes in Dill Dressing

Reviewed: Mar. 17, 2009
Lovely. It isn't summer, but the weather here (in MN) is squeaking of spring - fresh "tastes" in the air. Although my cucs and tomatoes weren't fresh out of the garden, the flavors blended delightfully for the near-spring time of year. (Can't wait until summer!!) I even forgot the onion - which I bought specifically for this salad(!) - and it came out great. I did change one thing: used evoo instead of vegetable oil. Felt it would give a more "full bodied" flavor to the entire. Kids loved it, hubby loved it, I loved it. Most important for me: it goes well with almost any type of main dish.
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Baked Teriyaki Chicken

Reviewed: Feb. 27, 2009
This was good - not wow, but good. I like to follow recipes as exactly as possible the first time I try them. In this case, I wasn't able to brush on more sauce every 10 minutes because I ran out after the first round. It still came out flavorful, but the cooking time/temp is off. I have a gas oven, so I adjust accordingly. Actually, I brought the temp down by another 25 degrees. It was more than done when I took it out after 40 minutes. I did cover with foil for the first 20 minutes, but other than that, the recipe was executed as-is. Like so many other reviewers suggested, I'll double the sauce next time. On the whole, this is a good routine meal I'll be repeating. EDIT: I doubled the sauce this time, which allowed me to use the basting process. So much better this way!!! I wish we could rate recipes by half-stars, because this still wouldn't be a five-star, but I would raise my rating to a 4 & 1/2
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Kay's Spaghetti and Lasagna Sauce

Reviewed: Feb. 25, 2009
Wow! I've been looking for a good tomato pasta sauce, and this is definitely it! I don't know how it'll taste on spaghetti, but it was fantastic in baked Ziti. I try to stick to recipes exactly the first time I try them. I do eyeball my spices/ingredients, but I'm pretty good at it. Another reviewer said that the sugar is the key. I think I under-eyeballed that, because we're not fond of too-sweet sauces. Next time, I'll measure it out exactly because I could see that it probably won't be *too* sweet with a little more sugar. Oops. I lied. I did make one change, using Italian sausage instead of ground beef. Other than that, I don't plan to change a thing with this sauce.
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Herb Roasted Pork

Reviewed: Feb. 24, 2009
This was fantastic! I had a few minor "accidents" in making it - almost 1/4 cup too little sugar, cooked 50 degrees higher than intended, couldn't put on the glaze due to it being done an hour earlier than expected. Despite these "accidents," it turned out wonderful. I poured the glaze on top while serving and everybody raved. One minor intentional change: I added about a tablespoon more of the soy sauce because the glaze was a tad too sweet for our tastes. (And I use light sodium soy instead of regular.) I served this with a standard salad and basmati rice. The glaze was also great on the rice - almost like chutney. Definitely a keeper!
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Chicken Savoy

Reviewed: Feb. 10, 2009
I liked it fine, but wasn't "wowed." My husband - food snob - seemed to react the same way. My kids liked it much more, but they're kids. I made the recipe as-is, except I used only thighs and I used Parm instead of Romano cheese. I also cut slits in the meat to help penetrate. I felt like the spices should go on before the oil and stock, but I like to try recipes as-is before making changes. Next time I'll try it "my way" and see if the flavor penetrates more. Also, I didn't really notice the balsamic vinegar, so maybe I'll pour it over each individual portion as serving next time, instead of over the entire thing before serving (seemed to just run off into the baking dish). On the whole, the flavors were nice and I'll make again, but changes will be tried.
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Big Al's K.C. Bar-B-Q Sauce

Reviewed: Jan. 20, 2009
I've searched for awhile looking for a good tomato-based BBQ sauce. Usually, I end up adjusting store-bought sauces - particularly Sweet Baby Ray's (my favorite store-bought). Big Al's kicks every sauce I've tried to make out of the water!!! I always eyeball, though I kept pretty much to the recipe when it came to "cups" of stuff. I used it on spare ribs this time. Next time, I'm going to make the full quantity of sauce (I halved it this time) and freeze the excess. I'll use it on anything I might normally "BBQ" and I think I'll try it for my next Sloppy Joes. I might even try it for future Asian BBQ recipes, changing it slightly to match that style. Even my 13 yr old son liked it, and he doesn't care for BBQ. Some folks recommend changing it a bit, but I kept to the recipe (except for the eyeballing), and it rocked!
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Honey Baked Chicken II

Reviewed: Jan. 16, 2009
This is very good. I give it a four-star for two reasons: 1.)We're not "WOW! This is fantastic!" about it, but everyone gobbles it up (13 and 11 yr old included). 2.)I make a few changes, so that alone merits less than 5 stars. Changes: Half the butter, double+ the curry powder, a wee bit more mustard, a generous spoonful of minced garlic, and perhaps a 1/2 tsp of cayenne. I taste and adjust as I go along. For note, I cover for first 30 minutes and uncover for last 10-15; although I have only made this with thighs - white meat might need adjusting (and I have a gas oven, not electric - also a probable factor). This goes into my regular rotation box, but isn't a "wow" five-star. More of a good, solid meal that satisfies.
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Baked Ziti I

Reviewed: Jan. 7, 2009
Family (of 4) really liked this - even my hubby who doesn't care for pasta commented that it was good. My 14 yr old son had three helpings, and hubby had two! I made very few/minor changes: used mild Italian sausage instead of ground beef (make sure you break up the sausage for even mix!), used mostaccioli instead of Ziti, and used sliced mozzarella instead of shredded. Sprayed casserole dish with olive oil, and it worked perfectly for clean up. Also, covered first 20 minutes, then uncovered last five (didn't bake the entire 30 minutes) and let "rest" for an additional five. Delightful as is. Might try adding minced garlic when browning next time to see if that's even better. Might also try adding Italian seasonings for same reason. Either way, this is a keeper. Served with plain French bread and "Roasted Garlic Cauliflower" from this site. --- Btw, I almost never measure anything, so cheeses and sauce may have been more or they may have been less. I eyeball everything!
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Tangy Slow Cooker Pork Roast

Reviewed: Jan. 6, 2009
Very good. I followed the recipe exactly for the sauce and then adjusted to my taste, ultimately adding more of everything except the sugar. I also used fresh garlic in the adjustment. It came out very nice, though a bit dry for me - perhaps I'll shorten the cooking time next time. My family of four ate almost the entire roast, and hubby took the leftovers with him to work. I'll definitely make again, but I'll double the onions as they were wonderful(!).
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Ham 'n' Noodle Hot Dish

Reviewed: Jan. 5, 2009
This went over very well with my family (2 kids and a hubby). Minor changes I made: used shredded sharp cheddar instead of processed cheese, drizzled the remaining butter over the bread crumb/parsley mix instead of mixing the butter in with it, and used canned peas instead of frozen. Also, the type of "medium noodles" wasn't specified in the recipe, so I used medium egg noodles. I didn't add extra fluid as others suggested, and it came out just hot-dishy enough. Almost all of it got eaten at dinner, and my hubby took the rest to work with him the next day. Definitely a good "simple" way to use left-over Holiday ham.
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Zucchini Herb Casserole

Reviewed: Dec. 15, 2008
Before I turned my head, both my kids gobbled up their first servings! It was a bit too salty for me, so I'll decrease the garlic salt next time. I was looking for a veggie dish, so I eliminated the rice and baked only 10 minutes instead of twenty. I did make some minor changes that I don't really feel affects my rating of this recipe: Used both zucchini and yellow summer squash, eyeballed ingredients to probably double the amount called for, used a can of diced tomatoes instead of fresh chopped, and unintentionally used about half a cup less cheese. I'm not kidding, my kids loved this!! I'm making this for a "pot-luck" family Christmas dinner next weekend, it was so good. Edit: This went over great at the Christmas dinner. The weather was so bad, about a third of the expected guests didn't show up and it still was almost completely gone by the end of the night!
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