Julie62 Recipe Reviews (Pg. 6) - Allrecipes.com (1665593)

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Julie62

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Borchers' Clam Dip

Reviewed: Sep. 11, 2010
Always a winner and always requested.
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Bing Cherry Gelatin Mold

Reviewed: Sep. 11, 2010
This is probably my favorite Jello salad.
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6 users found this review helpful

Decadent Peanut Butter Pie

Reviewed: Sep. 11, 2010
I just popped two of these pies in the freezer. Per a reviewer's suggestion, I put most of the fudge on top of the crust. I wouldn't recommend trying to spread it. I've found it works best to put the topping in a plastic bag and pipe it on. Trying to spread fudge on graham crackers is almost impossible. Also, I mixed all the whipped topping in with the peanut butter and drizzled the remaining fudge topping directly on the peanut butter filling. I like the layered look, but whipped topping by itself leaves something to be desired. Next time instead of using regular sugar, I plan on using brown sugar. Brown sugar and peanut butter taste amazing together! This recipe reminds me of the peanut butter apple dip on this site. Both are delicious! I plan to try this with the crust from "Frozen Peanut Butter Cheesecake" on this site. UPDATE: I made a crust using homemade chocolate nut cookies and butter. Then I topped that with a thick layer of hot fudge. Next came the filling with all the whipped topping mixed in. Lastly I piped on hot fudge. Wow! Looks and tastes amazing!
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Pear Pie II

Reviewed: Sep. 8, 2010
My son said, "I like pie" as he was eating this. My hubby said it reminded him of the rhubarb custard pie his mom made when he was growing up. I thought the pie was really flavorful. I sprinkled the top of the pie with cinnamon and sugar for a little extra color and flavor. The pie was pretty sweet, so next time I think I'll cut the sugar to 3/4 c. The custard was a bit firmer than most custard pies. I might add a 1/4 c. cream next time; although my husband liked it just as it was. I defintely will make this again!
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3 users found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Sep. 6, 2010
We enjoyed this soup. Next time I'll add the salt at the end, if needed. The canned ingredients I used must have had a lot of salt in them! Delicious with tortilla chips, sour cream and cheese.
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Shrimp Lemon Pepper Linguini

Reviewed: Aug. 29, 2010
Pretty good, but a little too lemony for my family as written. I added a jar of alfredo and they liked it much better. I doubled the sauce, reducing the pepper. Served with sauteed mushrooms and french bread. I stirred the mushrooms in the leftover pasta before storing in the fridge. It was even better the next day! Next time I'll skip the zest and use the whole can of broth.
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1 user found this review helpful

French Silk Chocolate Pie I

Reviewed: Aug. 28, 2010
Delicious! I adjusted the servings to 18, so I would have more filling for the Oreo pie crust. With this adjustment, I added 5 eggs, beating 5 minutes after each addition. After the third egg, it was light and fluffy; it deflated after the 4th egg. Next time I may just use three eggs. Or if I do add all five eggs, maybe I'll add 2, 2 and then 1 beating 5 minutes after each addition.
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Oatmeal Raisin Toffee Cookies

Reviewed: Aug. 18, 2010
These are my husband's favorite cookies! They have all of his favorite cookie ingredients: oats, dried fruit, spices and toffee. I added 1/2 tsp of salt, and used dried fruit bits, since that's what I had on hand. Seriously delicious! They needed 10 minutes in my convection oven. At 8 minutes they were still under-cooked, even after they sat on the hot cookie sheet for a few minutes. I've added the recipe to my family favorites! Thanks for a winner! Update: We had to pause our TV show so we could fill our craving and bake these cookies. We were out of toffee chips, so we used butterscotch. Delicious!
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2 users found this review helpful

No-Bake Peanut Butter Cookies III

Reviewed: Jul. 23, 2010
I've made this numerous times and it's always delicious. My cousin use to make the cocoa version when we were kids, and although I love chocolate, I prefer this cookie without the cocoa. This recipe is perfect as is, but this time, I used about 1 cup of brown sugar (not packed) with 2 scant cups of white, because I ran out of white. I also used chunky peanut butter, which I loved; nice crunch and flavor from the peanuts. My 9-year-old daughter was "umming" over these, saying, "I wish I could eat 40 of these!" I've made drop cookies out of these in the past, but this time I poured it into a buttered 9 x 13 pan. That size was too big, so next time I'll use an 8" square pan. My favorite part? After I pour it in the glass pan to cool, I love to scrape the sides of the pot and eat the warm peanutbuttery, oatmeal, left-over goodness. Really, really yummy! Kind of like a cookie and a candy combined. It is now in our "favorite" recipes. Thank you so much for sharing! I also wanted to mention, that I always use old fashioned oats. I much prefer the chew this gives to the instant.
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Clark's Quiche

Reviewed: Jul. 22, 2010
The order in which I combine: veggies, sour cream, cheese, eggs, milk. Delicious! So delicious, in fact, that my 9 year-old daughter is asking me to make it again. I use whatever veggies and cheese I have on hand. I simply sautee the veggies with salt. The salt helps the veggies soften up faster. This time I used chopped onion, red bell pepper, mushrooms, broccoli (no stem) and threw in some chopped tomato at the end. Then I tossed in a couple handfuls of real bacon bits, added the fat free sour cream and shredded colby jack cheese and gave it a stir. Added the eggs and stirred again. Lastly the milk. This lightened version tastes marvelous. Even my vegetable hating son, enjoyed this - and that's saying A LOT! I used frozen deep dish pie crusts and they worked perfectly. I baked them for 45 minutes in a convection oven on a sheet pan lined with foil to catch any spills - although not a drop was lost. Just bake until it's puffed, brown and set, like Clark said, and you can be enjoying this delightful quiche at any time of day. I love that it can be prepared ahead of time. Thanks so much Clark! My son will now eat his veggies! :-)
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Angel Food Cake III

Reviewed: Jul. 17, 2010
Yummy! I made mini muffins out of these. My son loves them.
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Melon Smoothie

Reviewed: Jul. 14, 2010
A perfect way to use my over-ripe, but still good, cantaloup. I didn't have honeydew, so I used frozen watermelon instead. I also used lemon rather than lime juice, since that what I had. I added water to get it to an easy-to-drink consistency and added sugar until it was just right. Thanks for a winner! UPDATE: I'm rating this 4 stars, because although I really liked this, my kids wouldn't drink it.
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Cranberry Orange Loaf

Reviewed: Jun. 21, 2010
I love the orange flavor! Next time I'll use just a cup of cranberries and rough chop them so the juices get to mix with the sugar of the bread. I didn't care for the super tart cranberry juice that squirted when I bit into a whole berry. Raspberries would be delicious too. I made Fruit Pizza II by Kay Craft earlier this week (superb!), and had some toppings left over; they were delicious on the bread! Cream cheese, powdered sugar and whipped topping mixed together. Also the glaze for the pizza which put it over the top. It'd be good if holes were poked in the bread and this glaze was poured over and allowed to soak in. No matter how you top it, this bread is a winner!
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Pineapple Upside-Down Cake VII

Reviewed: Jun. 20, 2010
This is a winner! It tastes fabulous and presents stunningly. I often make individual cakes by using large ramekins (big enough to fit a pineapple ring.) One of my hubby's favorites! By the way, I always use yellow cake mix - our preference.
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Chocolate Chocolate Chip Cookies I

Reviewed: May 21, 2010
Really good cookies.
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True Blue Custard Crunch Pie

Reviewed: May 6, 2010
Absolutely the best dessert! I'll be making this again and again. I used frozen blueberries, frozen pie crusts, omitted the pecans, and upped the flour/sugar to make up for the missing nuts. Amazing! I didn't even dirty my mixer, just mixed by hand. Can I say more? My new favorite! UPDATE: I used a crust made of 6 oz cream cheese, 1 c. butter and 2 cups flour. Chill at least an hour or up to a week. Roll dough fairly thick and place in pan. Trim edge leaving an inch or so around. Fold under and flute edge so it stands up a bit to hold more filling. I doubled the filling and most of it fit. I baked the rest in a custard cup, lined with trimmed pie crust. The pie took quite a long time to bake - I'm guessing over an hour. Bake until the center is set, then top with crumble. The crumble seemed like it had too much butter, so I added about 2 T. more each of flour, sugar and pecans. Bake until browned - using the broiler if needed. The crust baked up nice and crisp.
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Manicotti Alla Romana

Reviewed: Apr. 14, 2010
I like that this has both red and white sauce. I made this for three different families and made the following changes for their preferences: I left out the spinach; mixed beef and mild italian sausage, and made one batch with ricotta and one with cottage cheese. Great with antipasto salad.
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Antipasto Salad

Reviewed: Apr. 14, 2010
A special salad, my husband really liked. The dressing is delicious made with red wine vinegar and fresh garlic. I used black and burgundy olives, slivered red onion instead of chives, halved grape tomatoes, fresh mozzarella marinated in the salad dressing instead of shredded. For the greens I used romaine, chopped spinach and fresh basil. Our menu contained this salad, Manicotti Alla Romana from this site, artisan bread, sparkling lemon water, sparkling apple cider, spumoni gelato, a variety of Panera cookies. Yum!
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15 users found this review helpful

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