Julie N Recipe Reviews (Pg. 1) - Allrecipes.com (18284441)

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Julie N

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Irish Lamb Stew

Reviewed: Dec. 1, 2008
Only 4 stars because I felt the stew was a little too thin and watery -- I missed that thickness I usually associate with stew. I whisked some warm water with flour, and also a touch of heavy cream. After adding this the stew thickened up and turned a nice beige color that I'm used to in Irish Stews. I also did this in a slow cooker; started for 1 hour on high, then turned it down to low for 5 more hours. After the first 3 hours I added the veggies (also included celery) and I wished I had waited another hour because 2 hours would have been perfect for the veg. I did without the bacon to bring down the calorie/fat count. I also added a lot more thyme, salt and pepper, in addition to some garlic powder, and substituted chicken broth for the beef broth and beer for wine. The basic recipe was very good, and with a bit of tweaking it turned out just like the Irish Stew at my local Irish Pub.
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Turkey Brine

Reviewed: Nov. 30, 2008
There is really no way to mess up a brine, in my opinion, as long as you have the fundamental ingredients of water and salt. All the extras just add to the flavor and that's why I gave this recipes 5 stars. I used the combo of spices and my bird turned out so juicy and flavorful. I didn't have vegetable broth (and didn't really want to spend the money on a gallon of it) so I used 4 oz. of apple cider and 12 oz. of cold water. I didn't exactly follow the directions to a tee because I was too lazy to boil everything and then bring it to room temperature -- I simply mixed everything together cold and started brining right away -- and it still turned out great. I also added a handful of peppercorns. Brining is definitely the way to go. I used a 13 lb. bird and a turkey brining bag that I got at Bed, Bath and Beyond. I was able to fit my bird in the bag standing on end inside a tall stock pot. I gathered the top of the bag with a rubber band to make sure the brine completely covered the top of the turkey. I didn't have to bother with flipping the turkey 1/2 way through because it was completely saturated from head (or, rather, neck?) to toe. My dad (who has been the turkey chef in the family, up until now) applauded me for the juiciest turkey breast he has ever tasted. The juices were literally dripping down the breast as he carved it. I am now a brining devotee and would never go without brining again!
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Aunt Millie's Broccoli Casserole

Reviewed: Nov. 30, 2008
This was a great side dish for my Thanksgiving feast. I also tweaked the recipe according to the many comments I read -- just a pinch of salt and pepper. I also planned to use cream of celery, but when I got to the grocery store I noticed a can of Campbell's broccoli cheese soup right next to it, and I thought "why not? how bad can it be?" Well it was FANTASTIC. I hardly had to use any additional cheese because the flavor of the soup was so cheesy already. Just about 1/2 cup of shredded sharp cheddar, and a little milk to thin out the soup. I also used Reduced Fat Ritz crackers. It was fantastic! I found myself devouring this first, even before the turkey. This dish was the first one to go -- NO leftovers--which made me a little sad, but I will definitely be making this again soon. So simple and a total crowd pleaser!
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Feta Cheese and Bacon Stuffed Breasts

Reviewed: Dec. 26, 2006
AMAZING!!! I cooked this dish tonight to try it out first before serving it at my New Year's Eve dinner party for 8. My fiancee and I both INHALED it. He gave it a 9 out of 10. :-) The only slight changes I made to the recipe was to use crumbled goat cheese instead of feta. I just prefer goat cheese; it's smoother and less salty. It worked very well with the bacon, which was already very salty (I didn't use the additional salt & pepper in the recipe either.) I also used 2 strips of bacon per chicken breast - one inside the breast and one to wrap around it for a nice extra flavor and pretty presentation. I marinated the flattened chicken in the sauce first for about an hour and then assembled each breast in the pan, using a toothpick to hold it all together. 25 minutes was perfect. After plating the breasts, I sprinkled some more of the goat cheese crumbles for presentation. The chicken came out sooo juicy and tender. I give it a 10 out of 10!
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118 users found this review helpful

Pesto Sauce

Reviewed: Jul. 9, 2006
Very good. I added the oil as I blended, and probably only used 2/3 cup of oil by the time I was satisfied with the consistency. I added marinaded sun dried tomatoes and used walnuts because I had no pine nuts. I forgot to add the garlic, and realized this once I was cooking with the pesto, but a quick couple shakes of garlic powder and garlic salt saved me. I browned some chicken breasts with sliced vine tomatoes and red onions, then added this pesto until heated thoroughly. It was perfect on top of penne pasta with a sprinkle of shredded parmesan on top. Delish! :-)
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French Toast I

Reviewed: Jul. 9, 2006
Great! I used small slices of Sara Lee Honey Wheat Bread and was able to get 8 slices out of it. Nicey and easy for a quick Sunday morning breakfast. Some people mentioned it wasn't sweet enough, but I liked that because I get the sweetness from the syrup I add later. Saves a few calories without sugar added to the toast itself.
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Grandma's Lemon Meringue Pie

Reviewed: Jul. 8, 2006
I also used the meringue recipe ("Meringue II") once I tried making the meringue described in this recipe and found it a little too runny (I was worried it wouldn't be firm enough, and I'm glad I went with the Meringue II instead) but I'm still not sure how to get those cute little "peaks" on the meringue. Any tips? Anyway, the filling was great. I didn't use lemon zest because I didn't have a grater, and on top of that I don't like it too sour. No zest worked great - I just used about 1/2 a lemon more worth of juice. I made my own crust (Using the "All American Apple Pie" crust recipe) and that made all the difference. The recipe is excellent, but go for the Meringue II recipe for the meringue.
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All American Apple Pie

Reviewed: Jul. 5, 2006
I served this for 4th of July and it was the hit of the party. My mother said it was the best apple pie she'd ever tasted - better than her grandmothers! I used small gala apples (6 were just enough) and sliced them pretty thin (about 3 cm. thick) - they were perfect for this pie. I took another reviewer's advice ("1 TB lemon juice and 2 TB cornstarch - then put it all in a saucepan to ensure the apples cook better. After about 20 on 'low' (and stirring frequently!)") and I added more flour and sugar to the crumbly topping which made it firmer, but just as buttery and delicious. The topping still wasn't "firm" when putting it on the pie (it "plops" on) but it bakes to perfection. I also added a few shakes of ground cloves to the apple mixture, as well as dashes of cinnamon, nutmeg and cloves to the top of the crumble before baking and it gave it a nice aroma and look to the top crumble crust. The bottom crust is TO DIE FOR. Take the time to make the crust yourself - it totally makes the pie. Enjoy!
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78 users found this review helpful

Slow Cooker Lemon Garlic Chicken II

Reviewed: Jan. 8, 2006
I took some other poster's advice and substituted chicken broth for the water and bouillion - enough broth to almost cover the chicken in the crock pot. The chicken was so juicy and falling apart, and I put the leftover juice into a gravy boat for pouring over the chicken at the dinner table. Mmmm Mmmmm!!!! The next time I'm going to try puting some potatoes in.
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3 users found this review helpful

 
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