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

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Smothered Pork Chops

Reviewed: Jan. 23, 2004
I love this dish, and my family does too. I make them all the time. Here is a tip, use corn starch instead of flour, use about 1/2 the amount of corn starch and get the same results. Thanks for a sure winner.
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Chicken Parmigiana

Reviewed: Apr. 23, 2004
I really love chicken parm and this is a five star recipe!! I altered the directions by pounding the breasts to a uniform thickness. I think it gives the breasts a more cripsy, crunchy texture. I also double dipped the breasts and held off on the sauce until serving. Again, lending to the crispy, crunchy texture that is a hallmark of chicken parm. I also added the parmesan cheese to the seasoned bread crumbs and used sliced mozzarella. Thanks Candy for a sure fire keeper!!
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Bourbon Whiskey BBQ Sauce

Reviewed: May 4, 2004
I LOVE this BBQ suace. No more store bought stuff for me, and it is SO easy to make. I make triple batches so I don't run out. The only modification I make is to cut down on the liquid smoke just a touch but that is a matter of personal preference.
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2 users found this review helpful

Bacon Wrapped Chicken

Reviewed: May 11, 2004
I took the easy way with this recipe. I followed the ingredient list exactly & simply threw everything in the crockpot on high. And I do mean I threw eveything in, no pounding or rolling of the chicken. (I did par-cook the bacon) Then walked away for a few hours. When I came back I had a great entree. I served it over pasta and my whole family loved it. Later that evening when I asked my husband what he wanted for dinner the next night, he said he didn't care but that he hoped that it was as good as this recipe was. I will be making this again. Thanks Anna.
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5 users found this review helpful

Lucy's Mac and Corn

Reviewed: May 26, 2004
I THOUGHT my kids would love this dish. We ended up calling for a pizza. I followed the directions to a T. The macaroni was undercooked. The cheese and butter made the dish greasy and it just didn't set right. I won't be making this again, sorry Lucy.
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13 users found this review helpful

Linda's Fake and Bake Chicken

Reviewed: Jul. 30, 2004
I used the amount of chicken pieces stated in the recipe and had no where near enough of the crumb mixture. Also I did have a problem with soggy bottoms. (I used a shallow baking dish.) But even with those issues, this was very tasty chicken. Didn't make me think of fried chicken but much much yummier than store bought shake n bake. My family enjoyed it and I felt good about serving them a healthier alternative to fried chicken. I will serve this dish again.
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2 users found this review helpful

Fresh California Salsa

Reviewed: Jul. 30, 2004
I used fresh Anaheim peppers from a friend's garden and they gave a nice little tingle to my salsa. The end result was a little runny so I strained out some of the excess liquid. I just used my blender to pulse the veggies instead of all that time consuming dicing, mincing and chopping and I loved the results. Just be careful not to over-process. Thank you Cecilia
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Oatmeal Chocolate Coconut Chewy

Reviewed: Aug. 2, 2004
EXCELLENT!! Very simple to make and even easier to eat. The first batch is almost gone while the second batch is still cooking. I didn't have and walnuts, so I used raisins instead. I will make these again and again and again!! THANKS WOODY!!
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Oven Brown Rice

Reviewed: Aug. 8, 2004
I always use brown rice, it is just so much better for you. And I always cook it in the oven, that way it comes out just right. I had been making my rice with slightly less liquid (about 1&3/4 cups)and I use water. Now that I've found this recipe I have adjusted my own recipe to include the stock. The one thing that I won't change about my recipe is to COOK IT COVERED. If you cook your rice COVERED it WILL be done in about one hour. And it WILL BE creamy and perfect like it is supposed to be.
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122 users found this review helpful

Crab Rangoon III

Reviewed: Aug. 9, 2004
WAY TOO MUCH CRAB. You have to REALLY like crab to enjoy this dish. But with some modifications it does resenble the crab rangoon you will find in a restaurant. My verdict is that is is time consuming and messy work and I would rather go to a restaurant and be served crab rangoon.
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1 user found this review helpful

Chicken Scampi II

Reviewed: Aug. 9, 2004
I followed just about everyone's advice and cut back on the fats & added stock and white wine. I also added more lemon and garlic. Thoses simple changes made this dish excellent. My two children (5 & 2) gobbled it up. My husband & I really enjoyed it too.
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1 user found this review helpful

Sizzling Chicken Skewers

Reviewed: Aug. 9, 2004
My whole family devoured this dish. While marinating, it is very scary looking but once it is cooked and on your plate the look is appealing. But the taste is what is best of all and I only marinated for about 3 hours. I can only imagine how good it will taste the next time when I let it sit for a couple more hours. I also thought there was too much marinade, next time I will half the marinade.
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4 users found this review helpful

Penne a la Vodka I

Reviewed: Aug. 13, 2004
I LOVED this sauce and so did my family. I was looking for a rose sauce and found this. YUM!! The 1st time I made it I had everything on hand except for the vodka so I left that out and it was still excellent. I think I'll make it for dinner tonight! :o)
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5 users found this review helpful

Cornell Chicken Marinade

Reviewed: Sep. 21, 2004
I let this marinate for 24 hours, per the recipe's directions and it was WAY TOO SALTY. UGH!! And even if I had only marinated for a few hours the flavor was very unimpressive. Save your time and chicken for something else, anything else. This is a big thumbs down.
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13 users found this review helpful

Apple Brownies

Reviewed: Sep. 23, 2004
This excellent recipe should be renamed to Apple Cake as the texture had no resemblance to that of a brownie. Outside of that this was a very tasty dessert, my husband sat down with the pan and didn't get up until half of the pan was empty. I omitted the walnuts and was very happy with the results.
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2 users found this review helpful

Honey Baked Chicken II

Reviewed: Oct. 14, 2004
My entire family ate this up!! My 4 & 2 year old cleaned their plates. I used 6 chicken legs, about 1&1/2 lbs, and had the right amount of sauce to just about cover the chicken. I baked at 400 and turned every 25 minutes three times and the sauce nicly glazed the chicken. Based on other reviews I halved the butter. I put two large potatoes in the oven to bake at the same time as the chicken and dinner couldn't have been easier to prepare. I think next time, and there will be many next times, I will line my pan with renolds release to make clean up just as easy. I think this would work well on the grill if it was marinated first. THANK YOU GRETCHEN!! For an extra kick try using red curry powder. Very nice!!
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3 users found this review helpful

Pan-Roasted Steak and Onions

Reviewed: Oct. 28, 2004
Following the recipe, this dish just doesn't work for me. The cook time is WAY off. 5-6 minutes per side for med-rare??!!?? I don't think so! Our dinner was extreamly overcooked. Maybe 5-6 minutes total. I also wondered why I was using chicken broth rather than beef, which I need more than 1 cup of. The onions were good but there wasn't enough of them for my tastes. I marinated the steak for about 5 hours and it probably would have been more flavorful if it wasn't so overcooked. Overall I would say that this recipe has potential, just watch your cook time, add more onions and use beef broth. :o)
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Baked Ziti I

Reviewed: Dec. 21, 2004
I LOVE THIS DISH!! And so does everyone else I've served it to. The only thing I changed was the order of the layers, I didn't like the meat sauce mixture on top.
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Artichokes in a Garlic and Olive Oil Sauce

Reviewed: Feb. 1, 2005
VERY VERY YUMMY!! My 2 & 5 year old children ate it right up but my husband and I felt it was a little too oily. This will not keep me from making this dish again and agin. I will reduce the amount of olive oil next time and I will also add more garlic. I also added parm cheese. I served it with Italian Style Orange Roughy from this site and we all pushed back from the dinner table very happy and very full.
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2 users found this review helpful

Pork Chops with Fresh Tomato, Onion, Garlic, and Feta

Reviewed: Jul. 2, 2005
I LOVED THIS DISH!! So did my husband, 5 year old & 2 year old. I did modify a few things. I sauteed the onions and then browned the chops in the same pan w/ the oinions still in it. Then I braised the chops w/ onions in about a cup of chicken broth for maybe 30 minutes. I removed the chops and reduced the chicken broth by about half. Then I added the tomatoes, vinegar and spices. Topped w/ feta and the house feel silent while we devoured our dinner. I am going to try this w/ chicken next time. And then make it again, and again and again!!!
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275 users found this review helpful

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