JULIECT Recipe Reviews (Pg. 1) - Allrecipes.com (1426840)

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Cabbage and Noodles

Reviewed: Jun. 20, 2011
My vegetable hating son requests this all the time. I use asian style noodles. YUM!!
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2 users found this review helpful

Best Steak Marinade in Existence

Reviewed: Jun. 20, 2011
EH, just so so, made me think of teriyaki. My family is much happier with the simplicity of worcestershire sauce and garlic salt.
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1 user found this review helpful

Curried Carrot Soup

Reviewed: Jun. 20, 2011
A good place to start, easy to make. I added celery & garlic, salt & pepper. I also used a stick blender to reduce clean up. BUT WAY TOO MUCH CURRY!! I added 1 cup cream AND 1 cup water just to dilute the curry flavor.
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0 users found this review helpful

Summer Squash Burritos

Reviewed: Apr. 27, 2010
I made it quesadila style rather than burritos and added some grilled chicken breasts to make it a little hardier and to add some protein and it just didn't work for us. It was just so-so, needs something but I don't know what. Will move on to something else.
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2 users found this review helpful

Cheesy Sausage Pasta

Reviewed: Feb. 8, 2009
I made a few alterations. Doubled the recipe, using one lb hot italian sausage, one lb mild. Added an extra pepper and used half & half instead of heavy cream. After I had sweated the garlic, onions and peppers, I added the tomatoes and pureed them with a stick blender. (My family likes a smoother sauce.) Because I had blended the veggies, I browned the sausage in a seperate pan. I surprised the heck out of my husband with this dish. He is not a fan of peppers in cream sauce. While I was cooking he was standing over my shoulder saying "don't do it, there will be problems at the dinner table if you do." Meaning that the kids (ages 6&9) wouldn't like it. Well it was a hit. Hubby went back for seconds, with a sheepish look on his face after giving me grief while I was preparing dinner. I'm glad I made a double batch, because now I can pull the extra sauce out of the freezer for a quick week-night dinner.
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90 users found this review helpful

Famous Pork Chops

Reviewed: Aug. 19, 2008
I used a cast-iron skillet to cook these, and melted the butter in the pan while the oven was preheating instead of adding on top of the chops. I flipped the chops after 30 minutes and recovered. I can't say for sure how much butter I used, but it was less than 1/2 cup. It was wonderful, a nice thick, coating and juicy chops. I'm making then again tonight. YUM!!!
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1 user found this review helpful

Grilled Ham Steak

Reviewed: May 18, 2008
My 5 & 8 year old kids LOVED this sauce, I enjoyed it too but my husband was not overly impressed. But he is not a fan of ham steak any way I cook it, so I just disregarded his opinion. :o) I used seedless raspberry because that was what was in the fridge. I simply microwaved the sauce ingredients for a few minutes and brushed onto the ham steak during the last few minutes of cooking. I was cooking indoor on the stove top and I didn't want to clean burnt stuck on jelly. It would probably be easier to clean on the grill but I didn't want to light the grill for one small ham steak. I will use this recipe again and again, if only to satisfy the kids, because it is quick, simple and tasty.
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14 users found this review helpful

Unbelievable Chicken

Reviewed: Apr. 28, 2008
What is unbelievable about this recipe is how the simple ingredients come together for such an excellent flavor. The whole family loved it and my husband & I looked at each other and said "crushed red pepper flakes". I just happened to have both fresh lemon and lime juice and I really think that it makes a big difference. I used French's spicy brown - it was in the fridge - and was generous with the garlic too. Tonight I'm trying it with boneless pork chops.
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6 users found this review helpful

Onion-Topped Chicken

Reviewed: Dec. 7, 2007
UGH!!! Hard potatoes are not at all appetizing and I sliced them rather than quartering. And the cream soup on top look awful when I took it out of the oven.
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1 user found this review helpful

Chicken Katsu

Reviewed: Nov. 16, 2007
My family requests this often. I use season-all to give it a little flavor boost. And I cut it into bite sized pieces to make it more kid friendly. The vinegar-based sauce is good too.
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1 user found this review helpful

Prize Winning Baby Back Ribs

Reviewed: Nov. 16, 2007
I LOVE this recipe!!! Excellent flavor. The key is removing the membrane. I use this technique even when I use (rarely) a different recipe.
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Summer Style Chicken

Reviewed: Aug. 3, 2007
After reading the reviews I marinated the chicken in an Italian vinaigrette. I also added Italian seasoning and onions. I covered the dish for the first 25 minutes, then added the cheese (I used Colby-Jack) and cooked uncovered for another 25 minuted. I served over rice pilaf and mixed some of the juices from the chicken in with the rice. The kids HATED it but Hubby and I enjoyed it. I will make it again but next time I will omit the cheese. It added nothing to the dish and I feel it took away from the taste of the veggies.
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2 users found this review helpful

Baked Penne with Italian Sausage

Reviewed: Feb. 15, 2007
Changed almost mothing, except I forgot to cook the onions with the sausage. (I used half mild and half hot.) And I didn't want to take the time to sautee them in a seperate pan, so I threw in a big handfull of dried onion flakes at the last minute while the sauce was simmering. I know, nothing like the real thing but I keep them on hand so my kids won't wine, "But we don't like onions." Also added a shake of italian seasoning. Also used pepperoni slices after reading other reviews and next time I will use diced so it incorperates better. Yummy.
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Manicotti Italian Casserole

Reviewed: Feb. 15, 2007
I scaled this to 4 servings, so I left out the ground beef and just used the ground sausage. I also left out the mushrooms as a matter of personal taste. And I think that cubed pepperoni would work better next time. The slices got dried out and were difficult for my kids to eat. I did have about 8 oz of riccotta cheese in my fridge that needed to be used up , so I blended it in to the mix and it made all the difference. A yummy cheesey creamy Itaian casserole! (Where did the idea of naming this Manicotti come from anyway??) Overall thumbs up.
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Mustard Onion Pork Chops

Reviewed: Jan. 5, 2007
OK not the worst recipe that I have tried from this site, (See Make-Believe Middle Eastern Chicken) but it is close. My kids SLATHERED ketchup all over their servings. There is potential in this recipe but I'm not going to waste any more pork chops trying to fulfill it's possibilities. OH and cooking time is WAY off. Sorry...
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2 users found this review helpful

Sage Pork Chops

Reviewed: Dec. 29, 2006
Very good. After reading the reviews I did not add any extra salt. And using a sausepan to disslove bouillon?? COME ON!!! Can you say microwave?? I only simmered the chops for about 30 minutes, but that will depend on the thickness of your chops. Oh and I used olive oil rather than butter and added onions and garlic to my saute.
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3 users found this review helpful

Chuck's Favorite Mac and Cheese

Reviewed: Sep. 21, 2006
I was skeptical and I LOVED IT!! And I already make a mean Mac & Cheese. I really like that you don't have to make bechamel sauce first. My 4 & 7 year old kids loved it too. I did use my stick blender to smooth out the cottage cheese because I didn't want my kids going EEWWW when they saw the curds. There was not one complaint and my son asked for seconds. They didn't even notice that it was different from my regular Mac & Cheese. This will now be my standard Mac & Cheese. THANKS!!
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24 users found this review helpful

Peanut Butter Chews

Reviewed: Aug. 1, 2006
YUMMY!! Kids LOVED it!! Here are the two secrets to make this. 1- a quick boil of the corn syrup mixture, 30 seconds is best. 2- spray your hands with no stick spray to keep the mixture from sticking. Enjoy!!
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1 user found this review helpful

Supreme Strawberry Topping

Reviewed: Jul. 2, 2006
I could eat this with a spoon, I love it that much. I cook it on a much lower heat for a longer period of time and I am generous with the vanilla as well. A stick blender directly into the pan saves on clean up.
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61 users found this review helpful

Strawberry Twinkie Dessert

Reviewed: Jul. 2, 2006
This went over big at a 4th of July BBQ. I did modify slightly. I used a trifle dish and the amount of cream cheese filling was just right. I did have to use 12 Twinkies though. The biggest change I made was to use Supreme Strawberry Topping, from this site, in place of ready made strawberry glaze. I took one look at the ingredients in that stuff and just could not bring myself to buy it. Besides Supreme Strawberry Topping is to die for and very easy to make. I also added a few blueberries for that red, white and blue look. The end result was great to look at and even better to eat. Just make sure you give it enough time to set in the fridge before serving.
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77 users found this review helpful

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