Juliana Recipe Reviews (Pg. 1) - Allrecipes.com (13898635)

Slow-Cooker Posole

Reviewed: Nov. 4, 2011

As written I'm giving it four stars. I found it to be very spicy, which is perfect for me but as I was serving it to guests, I would have preferred it a little milder. Also, as other reviewers had mentioned, there is a lot of liquid. Instead of eliminating liquid, I doubled the hominy, added a can of corn and a can of refried beans halfway through cooking. I also added a can of diced tomatoes in lime juice, as my enchilada sauce was green and I found it needed more color. I found these additions gave the Posole more substance, took away some of the spice and thickened the soup just enough. It was really quite delicious. Will surely make again.

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3 users found this review helpful

Banana Cupcakes

Reviewed: Jul. 31, 2011

These were just wonderful! So moist and flavorful. Definitely the consistency of a perfect cupcake, not banana bread. I followed the cake recipe exactly, except I didn't have buttermilk so I put 1 teaspoon lemon juice in my measuring cup then filled up to the 1/4 cup mark with milk. Voila, buttermilk! I didn't use this frosting, rather the chocolate cream cheese frosting recipe from this site. Decorated each cupcake with a banana chip on top. These got rave reviews, my guests couldn't stop eating them! Will make again and again.

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3 users found this review helpful

Tofu Parmigiana

Reviewed: Jul. 27, 2011

WOW. One of the best dishes ever. I followed another user's suggestion, cut the tofu into 1/4 inch thickness, blotted with paper towel and froze for 15 minutes. Prepared tofu as follows: 1. dip in flour 2. dip in beaten egg 3. cover with Italian seasoned breadcrumbs. Did not fry but baked tofu at 375 for fifteen minutes on each side. Used 12 oz. tomato sauce instead of 8 and added spinach. Assembled in a loaf pan as follows: 4 oz. tomato sauce mixture, 1/2 baked tofu, 2 oz. cheese. Next layer: 4 oz. sauce, second half of baked tofu, 1 cup baby spinach, last 4 oz. of sauce, 2 oz. of cheese and 3 Tbs. parmesan. Baked as directed. Omg this was amazing! I will make it again and again.

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6 users found this review helpful

No Bake Cookies V

Reviewed: Jul. 16, 2011

Yum. I'm having trouble waiting for these to cool, they're so good! I did as other reviewers suggested and used smooth peanut butter, 4 tbs. cocoa and 3 1/2 cups of oats. Also, I'm pleased to report back that I made these healthier by using raw cane sugar, soy milk, natural organic peanut butter and- this even shocked me- "I Can't Believe it's not Butter" in place of margarine. (It was all I had on hand). But it came out sooo good! Will definitely be making these again and again :)

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2 users found this review helpful

Layered Chicken and Black Bean Enchilada Casserole

Reviewed: Jul. 16, 2011

This recipe was absolutely delicious, and made tons of leftovers. Note: I didn't have enchilada sauce and substituted hot salsa. It worked great. Also, I needed more than 10 oz of salsa (enchilada sauce) to cover my casserole dish. Probably ended up using about 16-24 oz of it all together. I substituted chili powder for coriander and added sea salt and lime juice to the chicken's seasoning. Also, as another user had suggested, I sprayed my tortillas with Pam and toasted them in the oven before layering. As I was layering, I brushed the tortillas with sour cream. It gave it such a lovely texture. This is one of my new favorite recipes.

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2 users found this review helpful

Special Buttercream Frosting

Reviewed: May 30, 2011

Most incredible frosting. Used it on the White Almond Wedding Cake recipe from this site and it was perfect.

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1 user found this review helpful

White Almond Wedding Cake

Reviewed: May 30, 2011

Probably the best cake I've ever made. Moist and perfect as written. Topped it with the Special Buttercream Frosting from this site.

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1 user found this review helpful

Traci's Chicken Noodle Casserole

Reviewed: May 19, 2011

I adjusted this recipe based on what I had in the house and it was a big hit, my boyfriend and I loved it! Here are the adjustments I made, in case you want to put a twist on the original: 1. Cooked the pasta before baking so we could eat it right away- (didn't leave it over night). 2. In lieu of chicken, sauteed 1 lb of ground turkey in some olive oil until no longer pink and seasoned with garlic powder. 3. Used 1 cup cream of celery and 1 cup cream of chicken soup. 4. Sauteed onions in olive oil before adding into mixture. 5. Used 2.5 cups sharp cheddar cheese. 6. Added a couple handfuls of frozen mixed veggies. 7. Melted a 2 tablespoons of butter and mixed with plain breadcrumbs, then sprinkled mixture on top of casserole before baking. 8. Sprinkled grated Parmesan cheese on top of everything before baking. This was delicious!! The breadcrumbs and Parmesan added the perfect amount of crunch. I just heated up the leftovers for lunch and it's even better today. I made a lot of changes from the original but it's good to know this recipe can be enjoyed many different ways. Will definitely be making again.

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1 user found this review helpful

Pavlova Deluxe

Reviewed: May 6, 2011

Phenomenal dessert. I truly could not be happier with the results. I have made other Pavlova recipes and there was always a problem with the meringue. Granted, it could have simply been because meringue can be tricky, but this turned out beautifully. A good tip for knowing when your meringue is done being beaten: Tip the bowl upside down (over another bowl please, just in case), and it shouldn't fall out. I prepared this dessert for 3 guests (including a very picky eater) on Good Friday. They could not get enough, making exclamations between bites like: "Oh my God!" and "This is better than cake!" This pavlova i so decadent yet so light. You feel as if you've totally indulged but don't feel guilty in the slightest after eating it. I topped mine with fresh whipped cream, strawberries and blueberries. Pure bliss. Ladies, if you're serving this for a gentleman, make sure you're prepared to be fallen in love with before baking.

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4 users found this review helpful

Slow Cooker Butter Chicken

Reviewed: May 6, 2011

My Butter Chicken has been in the slow cooker for about 3 hours now and I just sampled it. I followed the recipe exactly and at this point in the process I must say, I'm not thrilled with the taste. I will agree with other user reviews that the tomato paste is too overpowering. If I were to make this again I would definitely use a chopped tomato in lieu of the paste. The sauce tasted very acidic. I sprinkled and mixed some baking soda into the crock pot, as well as about 2-3 teaspoons of sugar to take down the acidity. It definitely helped, but I still wasn't in love with it. I love Indian food and was really excited for this recipe; Sorry to say, next time I'll have to pass on this one :(

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1 user found this review helpful

BBQ Pork for Sandwiches

Reviewed: Jan. 23, 2011

This was absolutely delicious! I used a 4 lb. pork butt which was less expensive and just as good. Seasoned the meat generously with salt, pepper and garlic powder. I then sliced one onion and put it under the meat with the beef broth. After 5 hours on high the meat shredded beautifully. I mixed 1 1/2 bottles of Sweet Baby Ray's Honey BBQ sauce into the pulled pork before putting it in the oven as directed for 20 minutes. Do not skip this step! The sauce caramelizes and becomes the perfect consistency. I served the pulled pork on potato roll buns with a side of baked beans. This was better than any pulled pork I've ever had before. I had a house full of happy guys.

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13 users found this review helpful

Cheese Fondue

Reviewed: Dec. 31, 2010

I give this recipe 5 stars with the following changes. 1. Add the juice of 1/2 a lemon to the mixture. 2. Coat your cheese in the flour instead of adding the flour separately. I served it with cubes of crunchy, warm french bread, raw broccoli, raw mushrooms and cut-up green apple for our New Years Eve dinner. Delicious!

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2 users found this review helpful

Catfish Cakes

Reviewed: Jun. 20, 2010

Wow! With a few modifications this was amazing. First of all, I used tilapia as it was the only fish I had. I seasoned it with salt, pepper and Old Bay, then baked it at 425 for a few minutes until cooked through. For the mixture I used 1 1/2 teaspoons of powdered mustard, 1 teaspoon Old bay, 1/2 teaspoon of Emerald's Bayou Blast Seasoning, (any Cajun or Creole seasoning would have worked) a dash of Cayenne pepper, 2 tablespoons Hellman's light mayo, 1 1/2 cups crushed Ritz crackers, 1 beaten egg, and a dash of salt & pepper. Then I lightly coated the patties in flour and fried until golden brown. I drizzled the patties with Thousand Island and placed them between 2 pieces of untoasted honey wheat bread to make mock crabcake sandwiches. (A burger bun would have worked too). It was AMAZING. My boyfriend and I absolutely loved it.

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2 users found this review helpful

Banana Cream Pie I

Reviewed: Aug. 7, 2009

Ok, the taste of this pie was lovely. I didn't bake it, slightly decreased the sugar, used cornstarch instead of flour as suggested and topped with whipped cream. However I was not crazy about the consistency of the filling. It wasn't that heavenly, light cream I love in Banana cream pie, it was slightly gummy. My boyfriend would give it 5 stars for sure, he absolutely loved it. I found it to be very good, not great.

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1 user found this review helpful

Spicy Shrimp and Grits

Reviewed: Aug. 2, 2009

I made this dish for dinner tonight. Though it was tasty, I wasn't thrilled by the flavor. I agree with other reviewers that omitting the salt is a must-do. Even without salt I found it to taste a bit salty. It looked very pretty, however, and the consistency was nice. I'd probably make this again but I don't think it will be a staple.

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2 users found this review helpful

Creamy Rice Pudding

Reviewed: Jul. 18, 2009

This is a wonderful rice pudding recipe as is, but I make one little change that brings it from delicious to decadent, in my opinion. I substitute the first 1 1/2 cups of milk for coconut milk. I then add 1/3 cup of shredded coconut. For the remaining 1/2 cup of milk I use one part coconut milk and one part half n' half. You can keep the raisins but I omit them (personal preferance), and sprinkle cinnamon ontop. Mmm!

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