JULIAJOHNSON Recipe Reviews (Pg. 1) - Allrecipes.com (18359810)

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JULIAJOHNSON

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Scrambled Egg Muffins

Reviewed: Aug. 29, 2013
These were easy and delicious! I added half a red bell pepper and a few handfuls of chopped spinach and sauteed it all with the onion and bacon (didn't have sausage on hand). I added oregano because my husband is in love with it, and salted the veggie mix a little since I added extra. I didn't have muffin cup liners so I preheated my well-greased muffin tin with the oven so the oil sizzled a little when I filled the cups. They still stuck slightly but not so bad as eggs usually do in the oven. They came out pretty enough to serve to company!
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2 users found this review helpful

Lemon Poppy Seed Muffins I

Reviewed: Jul. 29, 2013
I'm pretty sure the problem here is whether you're using 1 measured cup of yogurt or 1 store-bought cup of yogurt, which measures out to more like 3/4 cup and that will give you moisture problems. I just used 1 cup of milk plus a teaspoon of lemon juice to curdle (muffins need the acid plus baking soda/powder to rise) and I also added lemon oil to boost the flavor and because I had it around. cut back on the poppy seeds and you've got a very tasty muffin!
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Spicy Chicken Thai Soup

Reviewed: Jan. 15, 2013
This was great! I didn't have lemongrass so I substituted the chopped up rind of a lemon, and though I'm no expert on thai soups, it came out great for us! I doubled the curry paste also, and even then my 2 year old could handle the spice, so you'll have to add to your taste. Also, there was nothing wrong for me with the 3 Tbsp of fish sauce, I thought it added to the thai flavor of the soup.
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Green Coconut Chicken

Reviewed: Sep. 8, 2012
This was fantastic! I used red curry paste, which is super spicy, and left out two jalapeños. As good as any green curry I've had in a restaurant!
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1 user found this review helpful

Caramel Heavenlies

Reviewed: Jan. 6, 2012
This is my kinda cookie!!! This was a fantastic way to use up a lot of leftover graham crackers (when camping season is over and we have several half-eaten, half-stale packages) and the rest of the tub of marshmallow fluff/creme. I was concerned the creme might run all over the place but it didn't at all. I spread it over the graham crackers about 1/4" thick, and proceeded with the recipe, eyeballing the amounts of coconut and almonds. Super easy! I shared them with a lot of people and got many compliments. I've now tried using mini marshmallows and definitely prefer the mallow cream. it guarantees your cookies will hold all your toppings and comes out with the perfect amount of gooiness! I also used unsweetened coconut and thought it was yummy that way, took the sweetness level down a notch so you can eat even more!!! :)
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4 users found this review helpful

Best Bobotie

Reviewed: Apr. 3, 2011
at our African themed potluck, this was one of the best dishes at the table! I used peach jam instead of apricot (and really think that for a teaspoon, any jam would work fine) and used extra because I left out the chutney. it continues to be requested!
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9 users found this review helpful

Cabbage Jambalaya

Reviewed: Nov. 3, 2010
This is great every time. I kinda liked it better without the beef, but loved it both ways. I always add an extra veggie or two with the rice... cauliflower or broccoli or bell peppers, or celery - whatever's in the fridge. So yummy! Just make sure to use a big enough pot, this one-dish meal really expands! It really doesn't even take that long to cook using white rice, this is definitely our favorite sub-30-min meal. Don't forget the Slap Ya Mama! (or whatever spicy salt you like)
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5 users found this review helpful

Microwave Oven Peanut Brittle

Reviewed: Sep. 21, 2010
here's my rough calculation: 700W - 10 minutes total cook time ~ 800W - 9min ~ 900W - 8min ~ 1000W - 7min ~ 1100W - 6min ~ just adjust the steps accordingly, it's really that simple. the only change I made was used 1c peanuts, don't know how more would have worked because mine was plenty peanut-y. I have to use a nonstick-sprayed spatula to spread the mixture quick before it cooled. I dump it onto a piece of parchment paper that I just lay straight on the counter so I didn't even have to pull out a cookie sheet. so easy!
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18 users found this review helpful

Simple White Cake

Reviewed: Sep. 2, 2010
Well, clearly the recipe has a slight issue because it lacks enough moisture. I added the recommended amount of milk (extra 1/4c), filled the cupcake liners to about 3/4 full using my cookie scoop, and added 1/2t of almond extract which really rounded out the flavor. I don't know how so many people can compare this to cornbread, unless you use boxed cornbread which is mostly flour and sugar anyway. This isn't a box mix, with lots of extra chemicals in it to make it super fluffy, so you shouldn't expect that. read this if you're not familiar with "creaming" since it's pretty important in cakes to avoid a grainy texture. I also thought it wasn't overly sweet, which was good, since that's what frosting is for!
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3 users found this review helpful

Dry Ranch Style Seasoning for Dip or Dressing

Reviewed: Apr. 21, 2010
used fresh parsley, added dill... a hit!
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Italian Vegetarian Patties

Reviewed: Mar. 8, 2010
I followed the recipe exactly, and I liked what I got, but it wasn't what I thought I was going to get! the 6 cups of water was way too much for me, I don't think I ever got it quite thick enough. so when I went to make the patties, I couldn't for the life of me get them to keep their shape, even after cooling completely. so instead I used my cookie scoop to make about 80 meatless balls... I baked them for 30 minutes at 400 and they were delicious! the other thing I must have gotten wrong was the processing because these had no semblance of meat texture, and of course they didn't taste like meat, so I don't think I will be able to pass them off as meatballs. they taste like mashed potato actually. but they are really tasty, and my 2 little kids gobbled them up so I can't complain! I will start with less water next time, and try processing them less to get a better texture.
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17 users found this review helpful

Sweet Potato Casserole with Bacon

Reviewed: Feb. 22, 2010
I liked this so much... I cooked half an onion in my leftover bacon grease and combined it with the crumbled bacon to top... then I just added a couple tablespoons of the bacon grease and a little milk to get the right consistency since I didn't have time to bake so long. the onion-y bacon grease gave it a great flavor! I also only added the nutmeg since I didn't want to give it too many flavors... so good!
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12 users found this review helpful

Homemade Plain Yogurt

Reviewed: Feb. 22, 2010
I am so happy to have a way to make my own yogurt now! I used 2 quarts of milk and 1/2 c yogurt, no dry milk, and I ended up with a nice, thick yogurt. I had to leave about 3 hours into making it, so I preheated my oven a bit, stuck the whole pot of water/yogurt in there, and lit 4 tealight candles. When I got back 3 hours later the water bath had only dropped to 108° and the yogurt was perfect! I am making more right now...
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3 users found this review helpful

Playgroup Granola Bars

Reviewed: Feb. 12, 2010
these are excellent! I used whole wheat flour instead of all-purpose and 1 cup honey total, cutting out the brown sugar. added 1 c walnuts and sprinkled unsweetened coconut on top. yum!
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2 users found this review helpful

Wheat Crackers

Reviewed: Feb. 12, 2010
I used 1 c all-purpose flour, 1/4 c mixed wheat germ/oat bran/flax meal, and 2 c whole wheat flour and these made a fantastic cracker - similar to Wheat Thins.. I thought if you added a bit of sugar they'd taste exactly the same (but we're trying to avoid sugar. fun for the kids to help with! they definitely took about twice as long to bake til they were done.
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4 users found this review helpful

Indian-Spiced Roasted Chickpeas

Reviewed: Jan. 20, 2010
these were so so good. I didn't even have any lemon juice or coriander and they were still so so good. I think they needed a lot of extra time to get them crunchy, but crunchy they were! be sure to leave them in long enough. will make these again, the kids loved them!
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8 users found this review helpful

Naan

Reviewed: Nov. 14, 2009
best naan ever... I make it just as the recipe states except it only ever take 3.5 cups of bread flour to get my dough soft. sometimes I sub 1 cup whole wheat flour to healthify it. I have never managed to mess it up and everyone loves it.. it even rates better than restaurant naan with my friends!
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2 users found this review helpful

Butter Cream Frosting II

Reviewed: Sep. 17, 2009
that's what frosting is supposed to taste like!
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Enchilada Sauce

Reviewed: May 5, 2009
this mole sauce was delicious, especially since I had cheap dollar store chili powder and still got great results! I read that chili powder can be anything from straight ground chilis to ground chilis with added spices and salt, so I can imagine recipes will vary. I used all 5T and it really wasn't very spicy. I also used semisweet chocolate chips since I didn't have squares, which came to 1/4 cup for the 1 ounce that was called for. then at the last minute I added more chocolate chips because my mom thought it wasn't sweet enough. I thought the cinnamon was right on. I just stirred some cooked chicken into the sauce, served over rice, and garnished with cilantro... so good!
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Whole Wheat Sweet Potato Muffins

Reviewed: Apr. 30, 2009
this was a delicious way to use a leftover baked sweet potato (later found to use about 1 cup mashed sweet potato)! I swapped the honey for sugar plus a little milk and all I had was plain yogurt but it didn't seem to matter. the batter seemed a little thick to me but I still got moist and flavorful muffins... I thought the spices were perfect. I did cut the topping back to 1/3c of everything, and that was plenty. made 12 large muffins, or 24 mini muffins (perfect recipe for kiddos). I even added in wheat germ and flaxmeal in place of some flour. so tasty, and I don't think these muffins could have gotten any healthier!!
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6 users found this review helpful

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