Jules Recipe Reviews (Pg. 1) - Allrecipes.com (1621520)

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Sarah's Applesauce

Reviewed: Mar. 8, 2007
I doubled this recipe and made it in my slow cooker. Took about 3-4 hours on high, no need to mash the apples, they mushed on their own.. yummy!
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2342 users found this review helpful

Old-Fashioned Chocolate Fudge

Reviewed: Apr. 12, 2006
This was DIVINE! Nothing like the marshmallow/chips recipes. I'm not sure if I got the texture right, but mine was slightly soft (comparing this to the marshallow/chips fudge), but melted in my mouth. I calibrated my thermometer (way off! like 10-15 degrees), set it on low/med-low the entire time and it took approx. 20-25 or so min. to reach the softball/slightly firm ball stage (I was afraid it would be gooey). I let it cool for about 1-2 minutes, then stirred in vanilla/butter (cut into cubes). Beat it mercilessly until it lost its sheen (3-5 minutes...), then threw in walnuts and beat it a little more. Turned out excellent.. hope this helps some first-time real fudge makers like me! Thanks!! ***Forgot to add that it's a good idea to double the recipe or use a smaller dish, if you'd like your fudge to turn out like the picture.***
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85 users found this review helpful

Caramel Apples

Reviewed: Nov. 1, 2008
I doubled the recipe and attempted to make 12 caramel apples, but failed miserably, however, all is not lost b/c I've discovered a few tricks (2 turned out good). 1. Dip apples in boiling water for a few seconds, then rub off the melted wax (this helps the caramel stick) 2. Use small apples 3. Let the apples cool a bit in the freezer before dipping them in caramel. 3. Make sure apples are DRY 4. After dipping in caramel, hold it up right for a while until the caramel has cooled slightly. 5. If the caramel still drips after a bit, you're caramel was too hot. Well, I'll try again next year and I know they'll turn out better!
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22 users found this review helpful

Corned Beef and Cabbage I

Reviewed: Sep. 15, 2006
Traditional corned beef for St. Patrick's Day.. or any other time of the year when you can't stand to have it only once! ***UPDATE: I made this again this year and it was absolutely delicious, but with these alterations: I used 1 can of Guiness, beef broth, and a water to boil the meat. In addition to the spice packet, I added 2-3 tbsp. mustard seeds, whole black peppercorns, and 3 bayleaves. The cabbage took about 20 minutes to cook even when I turned up the temp (I took out the meat). I would recommend 2 heads of cabbage b/c I like the cabbage. I used about an entire (save the few I snacked on while cooking) 1 lb. bag of baby carrots and 12 baby red potatoes. I wouldn't omit the potatoes b/c they absorb a lot of the salt and you can end up with a really salty roast. Anyway, this recipe is a great starting point, but with additions it can be awesome... and it was! Everybody gobbled it up on St. Patty's. Thanks!
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18 users found this review helpful

Fried Rice Restaurant Style

Reviewed: Aug. 14, 2010
Yummy and simple, however, fried rice is best made with cold day old rice so that it doesn't clump together. Sometimes I add leftover cooked chicken or chinese sausage. Thanks!
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12 users found this review helpful

Simple Syrup

Reviewed: Sep. 15, 2006
This solves the problem of gritty unsweetened ice tea! Perfect for cocktails too!
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12 users found this review helpful

Chickpea Curry

Reviewed: Oct. 27, 2010
This was pretty good, but it could just be because I'm really hungry? I used 1 tsp. of cinnamon in place of the cinnamon sticks. I didn't find this to be bland like others did, so like another reviewer suggested, maybe your spices are just really old. The cayenne added a nice kick. I used 1 small onion, 2 would be too many. I found that even though I cooked this a little longer than the recipe indicated, I still had crunchy bits. I think I'll throw in the ginger with the onion to make sure it gets cooked and then I'll let the whole thing simmer covered for 20 minutes or so to soften it. Also, I liked another reviewer's suggestion to mash up some of the beans to add thickness. Overall, good and would make again.
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9 users found this review helpful

Fresh Southern Peach Cobbler

Reviewed: Sep. 16, 2010
I was really torn between the drop-biscuit type of cobbler or the lattice top, but I'm soo glad I went with this one. I only used 6 peaches and had plenty of filling. I made 1.5 the amount of topping because that's my favorite part, but that's just personal preference, the amount stated in the recipe would have been just fine. I threw in a bit more cornstarch only because my peaches weren't all ripe. This turned out perfect! My grandpa who's from the South raved about this! However, I do have to add that peeling the peaches were the biggest pain in the butt! Boiling them and tossing them in iced water only worked for the really ripe peaches, I'd suggest a vegetable peeler. Also, I think canned sliced peaches would work just fine--I doubt many could tell the difference. Anyhow, absolutely delicious! Thank you!
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9 users found this review helpful

Mango Lassi II

Reviewed: Oct. 11, 2010
I used this recipe more like a list of ingredients. I used much less sugar just because my mangoes were really ripe. Delicious! Making again tomorrow =)
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8 users found this review helpful

Roasted Vegetables

Reviewed: Oct. 1, 2010
Followed another reviewer's suggestion to throw in the root veggies (potatoes & sweet potatoes) first, then others (I used zucchini, red bell pepper, and mushrooms). Also, didn't have an fresh herbs and oregano happened to be sitting out so I added that. Yummy and easy!
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7 users found this review helpful

Candied Yams

Reviewed: Sep. 15, 2006
Yum, thanks for the recipe. I always add a drizzle of honey and some spices if I feel like it (nutmeg, cinnamon, cloves). Pulled it out at 20 min.
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7 users found this review helpful

Creamy Peanut Butter Fudge

Reviewed: Sep. 15, 2006
Creamy and smooth. I couldn't get enough of this! The only problem I had was that most peanut butter jars come in 15 oz. so don't forget to slightly adjust the other portions or you'll end up with a fudge that doesn't set =(
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7 users found this review helpful

Baked Chicken & Brussels Sprouts

Reviewed: Jun. 14, 2006
Quick and easy! Slightly bland in flavor, but I love brussel sprouts and I love an easy meal that doesn't require a lot of attention. Thanks.
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7 users found this review helpful

Amazingly Easy Irish Soda Bread

Reviewed: Mar. 20, 2011
Followed the recipe exactly except I used butter instead of margarine (I don't buy it) and since margarine's water content is a little bit higher, I compensated by adding just a few drops more of buttermilk. The dough was a little crumbly, then again, maybe only compared to yeast bread. I shaped it into a round and flattened it per other reviewers so that the middle would set, but even baking it longer didn't do an good--the middle was doughy. The crust had a good flavor so I may attempt it next year, but I'll definitely flatten it much, much more--maybe about 2 inches high?
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6 users found this review helpful

Pumpkin Pancakes

Reviewed: Nov. 22, 2010
These were amazing! Subtle pumpkin flavor and the spices were not overwhelming. I followed another reviewer's suggestion to let the batter sit for a few minutes to allow the baking soda to react. The texture of these pancakes were perfect! These were so good, I ate them plain! My boyfriend topped them with maple syrup & loved them too. I will be doubling the recipe and making this for family this week. Thanks!
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6 users found this review helpful

Black Bean and Salsa Soup

Reviewed: Nov. 14, 2010
Yum! I made a few changes though because I think the original recipe would have been too bland. I sauteed half an onion and 2 cloves of garlic, then added that to to the food processor. Also, I reduced the broth to 1 cup because more would be too watery. With the changes, this was pretty tasty and healthy (well, minus the large dollop of sour cream on top--which by the way, makes this EVEN better!).
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6 users found this review helpful

Golden Sweet Cornbread

Reviewed: Feb. 4, 2007
Delicious. 24 minutes was perfect for me. The trick to moist cornbread is to top it off with honey in a crosshatch pattern (you can reduce the sugar in the actual recipe if it makes it too sweet, but I like it sweet). This will keep the cornbread moist for another day. YUM! Great with chili, great alone! Thank you.
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6 users found this review helpful

Chicken Soup With Black Beans and Corn

Reviewed: Sep. 1, 2011
This was really good, but I made quite a few changes: I used 1/2 the liquid, used canned corn instead, and added cooked chicken torn in bits. Skipped the cilantro & lime.
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5 users found this review helpful

Burmese Chicken Curry (Gaeng Gai Bama)

Reviewed: Jun. 19, 2011
Yum! My mom is from Burma and while this was really good, it's not Burmese, as Michelle says. I added too much water as I was afraid that it would be too hot-- big mistake. Barely cover the chicken with water. Also, my red curry paste wasn't very hot at all, so I added almost twice the amount. I used soy instead of fish sauce (I know it's not really an acceptable substitute, but I didn't have any!) and skipped the cilantro because the boyfriend doesn't care for it. Served this over coconut rice.. delicious! A note about the shallot garnish: I use a regular yellow onion and just slice it really thin. My mother uses much more oil so that she can store the fried onions on the countertop (in oil) and use it as garnish whenever she pleases. Although, I changed quite a bit, I have no doubt the recipe would be good as written.
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5 users found this review helpful

Simple Whole Wheat Bread

Reviewed: Nov. 6, 2010
This is amazing! I forgot to put in the second 1/3 cup of honey and this still turned out SO GOOD! I'll definitely keep making this and I think I'll stick with the reduced honey. When they cool, I'll freeze one to see how well it holds up. Also, I may try increasing the amount of WW flour just to see how it tastes. Thank you!!!
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5 users found this review helpful

Displaying results 1-20 (of 168) reviews
 
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