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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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

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

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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0 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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26 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

Kalua Pig in a Slow Cooker

Reviewed: Mar. 8, 2006
If I could give this meal 10 STARS I would!! After we enjoyed this for dinner last night my husband said that we should have this every week, because it is so addictive. I use coarse sea salt and it worked fine. One of the best reipes I have found on this site. (And I have found quite a few keepers here) Just make sure you have extra napkins on the table. I think I'll go heat up some of last night's left overs for lunch and I am not usually a left over eater.
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Melt In Your Mouth Pork Chops

Reviewed: Jan. 20, 2006
Again, the whole family enjoyed a recipe from this site. I will be making this again. I simply browned the chops, I only had thin chops. Than added them to the liquid, which I had pre-warmed in the microwave, in the slow cooker. I also cut the water by about 1 cup and added pineapple juice, as well as using low sodium products. It didn't take too long in the slow cooker, maybe 2&1/2 hours. Next time when I use thick chops I will plan for a longer cook time. YUMMY!!
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Southwestern Cinnamon Steak Rub

Reviewed: Oct. 16, 2005
I also used ground cumin but left everything else the same and it was excellent! My husband and I both enjoyed it as well as my 3 & 5 year old children. I was expecting some wrinkled up noses from the kids but not a one!! :o) I will be usinig this rub again.
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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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0 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

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

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

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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2 users found this review helpful

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

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

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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282 users found this review helpful

Slow Cooker Maple Country Style Ribs

Reviewed: Oct. 17, 2005
I didn't have dried onion so I diced about half an onion and used that instead. The only other change I made was to add a little minced garlic. Very yummy. I scaled the recipe to 6 servings and was worried that there would not be enough liquid to cook the ribs in. The fat in the ribs rendered down and the ribs ended up all but covered in liquid. I cooked on low for about 6 hours and the ribs were falling apart when we went to eat. My family enjoyed it, a nice change from BBQ ribs. I don't understand the reviewers who added BBQ sauce. Why not just use a BBQ recipe to begin with? I thought there was lots of flavor in this recipe. For a better/stronger maple taste I would suggest using REAL maple syrup. I will use this recipe again for sure!!
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105 users found this review helpful

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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