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

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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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56 users found this review helpful

Green Bean and Potato Salad

Reviewed: Nov. 20, 2008
If my husband loved it, it rates a five star. Period. ("Food snob.") My kids and I really liked it, too. A few changes that I don't think really made a difference on my rating: served cold rather than warm/hot ("potato salad" should be cold!); used raw beans instead of steamed (for no reason other than it seemed like it would work just as well). The main change: I ran out of balsamic and substituted red wine vinegar. It was great this way - I'm convinced it will be even better with balsamic. Definitely will make again and again. Served with "Crispy Fried Fish" and "Wisconsin Native's Beer Cheese Soup" - both from this site. (Although, I give the soup a lower rating.)
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10 users found this review helpful

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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6 users found this review helpful

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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5 users found this review helpful

Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Nov. 10, 2008
My family likes this very much. I don't change a thing, though I eyeball everything. My 11 yr old and 13 yr old claim they don't like fish and usually grumble when I serve it to them. However, they gobble this up with no left overs (and I make almost double the recommended portion). - I serve this with Japanese-Style Sesame Green Beans (from this site) and linguine in an Alfredo sauce.
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4 users found this review helpful

My Own Famous Stuffed Grape Leaves

Reviewed: Nov. 8, 2008
I was terrified to try this, but they turned out wonderful!!! My husband is super-picky about foods like this (food-snob anyone?!), and he praised me up and down. My 11 yr old even had fun helping me roll the stuffing into the leaves.
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3 users found this review helpful

Pork Chops with Blue Cheese Gravy

Reviewed: Oct. 30, 2008
Everyone seems to love this recipe - even me! (I don't care for pork in general, and especially chops - usually too dry.) We love blue cheese, so I add extra extra amounts. Also, tried with both heavy cream and half&half - better with heavy, but h&h was good, too.
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3 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

American Lasagna

Reviewed: Dec. 11, 2008
A good lasagna (by my standards) can be hard to find. This one worked for me better than any I have tried, which is why it gets the five stars. I didn't really change anything - made more sauce, used more garlic and oregano, dried basil instead of fresh, but that's about it. (I froze the leftover sauce for a smaller lasagna in the future.) I made the same cheese mix quantity - though I sprinkled the top with mozzarella instead of parm (I think too much parm makes lasagna a bit bitter - and I love parm!). I liked this mix, because ricotta alone can be a pain to spread - the eggs made it much more creamy/spreadable. Some folks recommend using less beef. I think it depends upon how meaty you like your lasagna. I used a whole pound because I wanted to get rid of it before it went bad, then I added approx. a half pound of mild Italian sausage. I don't remember thinking this was too much meat when I ate it. Next time, I'll try only sausage, and probably use hot rather than mild Italian.
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2 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Nov. 22, 2008
I'm giving it a five, because I've had a hard time finding a crust I like. "Jay's" is meant to be a thick crust, but I rolled mine as thin as I could get it, and it came out great. My kids like thick crust, so I may let it go next time. FYI: I used "Exquisite Pizza Sauce" from this site. The two together = YUM!
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2 users found this review helpful

Exquisite Pizza Sauce

Reviewed: Nov. 22, 2008
Yea!!! I finally found a sauce to satisfy my anti-tomato-sauce hubby! Unbelievable, but true. I followed the recipe, except I eyeball everything, so I may have added more of some things and less of others - but not by much, so this recipe gets a hearty 5-star. It's just perfectly spicy enough to make my kids notice, but not so spicy that it turned them off. Everybody loved it! Definitely will make again and again and again and...you get the point. P.S. I spread it on "Jay's Signature Pizza Crust," which was good, but time consuming for me.
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2 users found this review helpful

World's Best Lasagna

Reviewed: Nov. 9, 2008
It was ok, but not what I'd hoped for. My family liked it better than I did, although I enjoyed the next-day leftovers a bit more than fresh out-of-the-oven. Might try again, but will probably make a few changes.
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2 users found this review helpful

Chicken Pot Pie IX

Reviewed: Nov. 8, 2008
I don't think the minor changes I made to this recipe (canned vs frozen peas, fresh mushrooms, more sauce, phyllo crust) changed the recipe enough to make a less-than 5 star difference. It was delicious! Next time, I'll use store-bought pie crusts (phyllo is fun, but time consuming), which I know won't change my opinion of the taste of this pot pie. Excellent!
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2 users found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful

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