Jules the Happy Cook Recipe Reviews (Pg. 1) - Allrecipes.com (18472871)

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Jules the Happy Cook

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MMMMM... Brownies

Reviewed: Jun. 27, 2011
Why you'd want to buy another boxed brownie rather than making this your go-to recipe is beyond me! These ingredients are always on hand here and rather than experiencing a convenient way to make brownies at home with a boxed variety, you get to experience the satisfaction of a (quick and simple) recipe that has you heating, stirring, measuring, and enjoying brownies a la made-from-scratch, which is how I prefer it. Prior to giving this recipe a whirl, I had found Ghiradelli's boxed brownies to be our family's favorite, but this recipe is absolutely what makes the perfect brownie, in my book, hence the 5 stars. *I will say that I used a butter pat to grease my pan since it was already out and since it was salted butter, the outer brownies came with a bit more saltiness that I wasn't expecting, but that I loved! Sweet and salty, how could that go wrong?! So, just for those that may use the same method to prepare a pan but have salt sensitivity, try unsalted butter. I also do not like iced brownies, so these were naked and chocolatey all on their own. Next time, I'm going to experiment with adding chopped candy bars on top or toffee crunch. You can really expand on this recipe easily. Try it!
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Yogurt Chicken

Reviewed: Mar. 7, 2011
I thought for the first go at this with no tweaks, the recipe was great and can be built upon. I used greek yogurt and only 3 chicken breasts. It definitely needs a roasting rack of sorts if you want crispy chicken over all. The bottoms were soggy, but not a turn off. Next time, I'll do the ziploc bag idea from below and let the chicken hang out in there for some extra tangy flavor. I also would add some seasoning to the yogurt mixture like dill or lemon pepper. I'm sure chicken that is pounded to just under a half-inch thickness would make it have good flavor throughout the chicken, not just the outermost parts. I'm keeping this recipe and plan on playing around with it. Bet it would go great on a firm fish, too! Thanks for sharing!
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Chicken Milano

Reviewed: Jul. 26, 2010
We made this tonight when I typed in ingredients I had I wanted to use: chicken, fresh basil, sundried tomatoes, pasta. This is definitely a restaurant quality dish. We followed the directions to a T, only I had half-and-half and no heavy cream so I did a little thickening with flour when it called to heat up remaining chicken broth with the skillet drippings. (I added another pat of butter with some EVOO then the flour, stirred, and followed with the broth. I also used some reserved pasta water to adjust the sauce to our liking.) Easy dish, pleasing to the taste buds, and QUICK! We didn't have any hard cheese like parmesan, asiago, etc., but I did crumble some plain goat cheese over the chicken and sauce as garnish. That just knocked this recipe out of the park! A keeper, no doubt!
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Pumpkin Pancakes

Reviewed: Dec. 27, 2009
This is my most popular go-to pancake and waffle recipe. Turns out great every time. I occasionally will add more cinnamon and a dash of ground cloves. To send this over the top, I blend softened Smart Balance, honey, and cinnamon to top these with. Rarely do I even want to add pure maple syrup, but it still tastes wonderful with the extra sweetness. I have to say, though, that using fake syrups (as I call them) just make this too sickeningly sweet and take away from the wholesome ingredients. Plus, the store-bought pancake syrups are all HFCS (high fructose corn syrup) and can never taste as good as pure honey or pure maple syrup, which you'll use less of anyway because they're stronger in flavor for less product. Just my opinion though! Anyway, try these!
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Cake Balls

Reviewed: Dec. 27, 2009
Easy and so YUM! I still haven't found the best way to dip them without having a hole on the top from the toothpick/skewer. (To remedy that, I'm going to use JAX's suggestion below to make a "boquet" using a pretty basket/vase and floral foam. Great idea!) I've made this without chilling and had better success. I think if you have more goo to work with, then freezing/chilling is a good idea. Mostly though, I believe that you should add your frosting sparingly. You just need enough to make the cake adhesive in order to form a solid (not crumbly) ball. I used Paula Deen's Pumpkin Bars recipe, which is more like cake, and my homemade cream cheese frosting, then dipped in regular chocolate. When those hardened, I melted more chocolate, put into a parchment pasty bag, snipped off the end, then drizzled over the balls. It became edible culinary art!
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Scalloped Potatoes and Onions

Reviewed: Dec. 27, 2009
I'm rating this a 3 because I thought there was a key ingredient missing (of course to my preference, but still likable by most everyone) and then factoring in that after I recalculated it to serve 12, there was too much onion, but that's not the recipes fault, as onion can be overpowering in quantity. I should have scaled the onion down and added more if I felt it was necessary. I also don't have 2 hours to make this, so I altered that, too. My changes were: 1) peel and slice potatoes then boil to tender crisp then drain 2) Sweat out your onion slices in a drop of oil in a non-stick pan (using them raw on a quick cook method makes it too oniony) 3) add 1 cup freshly shredded cheese of your preference (cheddar and monterey jack for us) 4) scale back a bit on the broth and halve--if not eliminate--the mayonnaise so it's not too oily/greasy. (I guess fat-free mayo would also add the flavor and not the fat, but could be too sweet.) I just combined the wilted onions and drained potatoes in a casserole dish, then poured the cheese/broth mixture over it evenly and baked for 35 minutes at 350º. (Optional - reserve some shredded cheese and sprinkle on the last two minutes of baking and then turn broiler on for a little bubbly cheese effect at the top.)
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Sour Cream Waffles

Reviewed: Dec. 27, 2009
I liked the easiness of this recipe, but the flavor didn't have me wowed. Perhaps trying a vanilla flavored yogurt would have lent more flavor and sweetness, but I only had plain yogurt on hand, so per the recipe, that's what I used. Not sure what the vinegar does? This recipe gives a more cake-y waffle, not airy and light. Since it does not call for sugar, it is probably a better waffle to have with heaping spoonfuls of sliced fresh fruit, berries, and whipped topping. Because it was easy and uses ingredients I always have on hand, I'm saving it, but will make modifications to our preferences in the future. A very creative way to make waffles without buttermilk or milk though! Good job!
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Foolproof Rib Roast

Reviewed: Dec. 27, 2009
I only wish rib roast were more affordable all year! This recipe is superb, so easy, and was the hit for my Christmas dinner. I highly recommend following the directions and not worrying about the unconventional method of leaving it in the oven without it being on. However, for peace of mind, using an internal thermometer is always a great idea (every kitchen should have one) so you have the doneness your prefer. I will say, the ends with all the good crusty bark were my favorite because of the medium doneness. The insides were a little too rare for our liking, so a quick 45 seconds under the broiler once it was sliced up made it perfect. I used my convection microwave to bake the cakes and casseroles since my oven was tied up, but I can see where that would be a problem for others. (If that is the case, having a rare roast isn't a problem. Just allow it to roast per directions--the 4 to 5 hours--then have it sit on your countertop without slicing while everything else bakes in the oven. In the last 5 minutes before you seat everyone, just slice up the roast, lay on a sheet of heavy duty aluminum foil, then pop under the broiler for a minute or so to bring up the temperature and brown it up a bit. It will still be juicy, tender, and full of flavor!) Also, to a previous poster who experienced frustration with knowing whether or not to roast this covered: if a/any recipe does not say anything about it being covered, rest assured that it's NOT to be covered!
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Cinnamon Belgian Waffles

Reviewed: Dec. 27, 2009
Excellent recipe, Stephanie! I've made these waffles exactly as written (adjusted for a serving of 6) and they were wonderful--4 stars! I've also made them more to my preference by adding substantially a bit more cinnamon because I love it and it's great for controlling insulin since I'm insulin resistant. It's a big hit when smeared with pumpkin butter and whipped topping. My favorite has to be making this recipe and using a butter blend, honey, and cinnamon for the topping. Fluffy, flavorful, and so aromatic! Paired with some savory reduced-fat sausage and you've got some scrumptious eating! Thanks for sharing!
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Pumpkin Bread IV

Reviewed: Dec. 15, 2007
I'm giving this 5 stars for the direction of the recipe because I hardly changed this and it was YUMMO! It's a perfect recipe for making gifts for neighbors and family. The batch really makes a lot. I got two 8.5" x 5" loaf pans, and 10 very large muffins out of just one batch. This is super-moist and easy, easy, easy. Here is what I altered: 1)You can definitely reduce the sugar! I used 2 1/2 cups sugar and 1/2 cup packed brown sugar. Then, I drizzled 1/8 honey into the wet mix. 2) I pureed my own pumpkin and did not use canned pumpkin. 3) I added 1 tsp each vanilla and butter flavoring. 3) I only had 3/4 cup veg. oil, so I used another 3/4 cup of applesauce. Give this a try!
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Spaghetti and Clams

Reviewed: Sep. 25, 2007
I would say this recipe is a keeper, however, I had to modify for what I had on hand, then still, I tweaked it a bit. First, I only used one 6.5 oz can of minced clams, but I chopped up about 3/4 cup mushrooms and added that for more "meatiness". I didn't have any white wine on hand (shame!), so I used the clam juice and chicken broth with a twist of fresh lemon juice and a splash of half-and-half to give the sauce some body. I also wanted a thicker sauce, so I thickened it with 2 tsp corn starch and 2 tsp cold half-and-half. The lemon gave it a great balance of acidity (replacing the wine). I also boiled my pasta in a broth/water combo for more flavor. Overall a very quick dish paired with a spinach salad! Perfect!
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Garlicky Baked Butternut Squash

Reviewed: Sep. 19, 2007
Normally, I'm not biased by the texture of foods even if it is a new food, however, I just couldn't 'like' this recipe enough to plate it up. I enjoy butternut squash in soups and casseroles, but I followed this recipe exactly and can't even see where to improve on with the ingredients and method described here. I'll find something different to do with my remaining squash.
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Linda's Lasagna

Reviewed: Jul. 26, 2006
No wonder this recipe has so many 4 and 5 star ratings! This was delicious! For years, I had simply gone by the instructions off the box of lasagna noodles, but the small changes in this recipe make it a winner. I especially enjoyed making the sauce myself. I did thaw some frozen spinach and squeezed the water out and added it to the ricotta/cottage cheese mixture. It gave it very nice coloring. And that's another thing -- I did half ricotta, half cottage cheese blends with the shredded parmesan. I also used italian blends for the shredded cheese in the layers it was called for. Lastly, another change was I browned nearly 1 lb of lean ground beef, but added 3 links of hot italian turkey sausage (removed from skins). It added a robust flavor! I found the cooking time and temperature to be appropriate as well. I can't wait to tweak some spices and herbs on my next attempt just to see what kind of spin-offs of the recipe I can get.
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Chicken Breasts in Caper Cream Sauce

Reviewed: Jun. 12, 2006
Easy recipe! I love the ingrediets -- dill, lemon, capers, cream, butter. You just can't go wrong with those flavors! I did use fat free half and half but had to use corn starch to help it thicken. Next time I may use reduced fat evaporated milk. I'll also double the sauce as other viewers had mentioned. My husband thought I went overboard with the dill (not me!), so next time, I'll cut that back. But I did use fresh dill, so that could be the reason. I also love capers so an entire small jar went into my conconction -- perfect! I did not use the lemon pepper, but did add fresh lemon zest, lemon juice and freshly cracked pepper to the sauce while stirring. I'm thinking the next time, I'll experiment with julienned sundried tomatoes!
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Mexican Corn

Reviewed: May 31, 2006
Love this dish! My church group was meeting and having taco night, so I offered to bring a side dish. This was perfect. The casserole dish was emptied out and mouths were satisfied. This is a keeper -- a great marriage of creaminess with sweet and heat. I also added some pepper jack cheese cubes for extra "goo". Wonderful comfort food!
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Baby Back Ribs

Reviewed: May 22, 2006
Good tasting and simple recipe. I followed the directions to a T and although the meat separated easily from the bone, it wasn't fall-off tender. Maybe I should have upped my time in the oven to 3 hours or maybe slow cooked in the crock pot. The ribs I used had already been seasoned with a rub at the grocery store. Maybe next time, I'll experiment with something a little more tangy and kicked up a bit. I only indulge on ribs every now and then, but this is a keeper and worth using the base of the recipe to experiment and try over and over. Thanks for sharing!
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