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

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Brie and Mushroom Phyllo Puffs

Reviewed: Nov. 22, 2008
This was incredible!! Ok, I didn't follow the recipe to an absolute T. I figured any yummy mushrooms would do, so I used shiitake and morels. Also, I didn't have the time to fold phyllo into pretty triangles, so I just molded it into my pop-over thingy, layering with melted butter of course. What I came up with was "cups" rather than "puffs." Don't know if this was better tasting, but everyone "fought" over the last two!
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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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56 users found this review helpful

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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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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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

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

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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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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Crispy Fried Fish

Reviewed: Nov. 20, 2008
Very very good. Used talapia instead of cod, since that's what I had on hand. Ran out of Cajun spice before I wanted to, but was still happy with the results. The corn flakes made a nice and crispy coating. Yum.
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Creamy Pesto Shrimp

Reviewed: Nov. 19, 2008
I only changed one thing - 1 cup half&half and 1 cup heavy cream (in place of 2 cups heavy cream). I did add a bit of corn starch to thicken. Was fabulous. All the family loved this -- even me, and I don't generally care for shrimp! Might experiment with a bit more pesto next time, but isn't necessary. Served over linguine with a Caesar side. Yum! Edit: I made this again, and it still ranked five stars, but I've decided I need to add even more pesto than I implied above. Either that, or it needed salt. Not sure, but one or the other - or both - is needed. ANOTHER EDIT: I made this again last night, but I didn't have time to go buy pesto. Instead, I made the sauce exactly from this recipe, but when it came time to add the pesto, I used two packets of Shillings "pesto sauce mix" I had on hand. My family loved it!! - possibly more so than with store-bought "fresh" pesto. So, if in dire straights for pesto, packets work very well, or even better. (I suspect this depends upon the quality of the fresh pesto. I plan to make my own and see if it makes a difference next time.) **Added note: My kids droop when I tell them we're having shrimp for dinner - but totally perk up when I tell them it will be "Creamy Pesto Shrimp!"
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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

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

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

Roasted Brussels Sprouts

Reviewed: Nov. 9, 2008
Wow. I strongly dislike brussels sprouts, but my hubby and kids love them, so I've been trying to find a way to prepare them so I could eat too. This was great! I can only stand the very small ones, but that's more than none!! P.S. I cut them in half to mellow the flavor (for myself). Also, I prefer them a tad blackened - though it doesn't seem to make a difference for the rest of my family.
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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

Japanese-Style Sesame Green Beans

Reviewed: Nov. 8, 2008
Nicely light, easy, and healthy. My kids are weird and like their veggies, so this was a no-brainer when I read the recipe. Even so, they liked it so much, there were no left-overs. Lovely.
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