JULISMAMMA Recipe Reviews (Pg. 1) - Allrecipes.com (1847925)

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Quick and Easy Alfredo Sauce

Reviewed: May 17, 2008
Anyway, was in a bind for alfredo sauce to go with my easy sausage, pasta and veggie skillet dish. this was a lifesaver... I had all the ingredients and it was CAKE! It does look very "wrong" before you put in the milk. Also, used the shredded parmesian vs. the grated and it never blended fully, or melted, but it served the purpose beautifully and was so easy. Next time I will cut back on buttah since it was puddling in the sauce. Thanks so much for such a find!!
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Wedding Cake Icing

Reviewed: May 15, 2007
This was great. Don't worry if you don't have clear vanilla extract. There is so much sugar that it still comes out snow white. I made several days before and refrigerated before use and also froze cake after icing and it thawed great. Just make sure to follow instructions excatly. However, make sure that none of your guests will be allergic to tree nuts. This is not buttercreame... if you are looking for that taste, use that recipe. But, if you need something white, this is it!!!!
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Jo Jo's Favorite Banana Muffins

Reviewed: Mar. 20, 2007
We have made these time and time again and are a no fail recipe! Sometimes we have more banannas than other times. Kids love them!!!
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2 users found this review helpful

Mexican Wedding Cookies

Reviewed: Dec. 21, 2006
It kills me not to give this 5 stars. For once I made the recipe exactly as written. My mom makes these with pecans, but I love almonds so went with the recipe. I used the recipe I printed out years ago so forgot the recommendation to use the powdered sugar vs granulated. The dough is dry and is supposed to be, but they didn't harden and have the crisp afer cooking like I remember. I think the problem was the almonds. I used a hand held food chopper and I don't think they were fine enough. The larger nuts are chewey. If I use almonds again, I'll use the food processor or just go back to pecans. Make sure they are cooled comepltly before sugar otherwise the sugar melts and they become gooey.
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Apple Crisp II

Reviewed: Oct. 23, 2006
This was very good and very easy. I can't say much more that hasn't already been said except... warning... the apples coated with sugar and spices are awesome! Stop right there and you have an awesome treat! I did double the topping and it was too much. Based on the reviews, I felt it would be dangerous to have a full pan of this sitting around so I split into two square pans (froze one) and had so much topping that I tried to put on the bottom as well as top. A good apple peeler is a must, like the pampered chef one. Oh, and I was doing this recipe to use up leftover apples from apple picking so these were not the freshest, crispest available and it was still delicious!!
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Cheesy Baked Salmon

Reviewed: Oct. 23, 2006
Tried b/c everyone but me doesn't like salmon so hoped the cheese would redeem it. No dice... but I liked it. Wasn't the most awesome dish, but can't get much easier. Didn't have the onions on hand so maybe that would have made a difference. Beware this is a higher temp and shorter time than some fish recipes so don't over cook!! In my opioion, under done is much easier to deal with than a dry salmon!!
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Taco Pumpkin Seeds

Reviewed: Oct. 23, 2006
I was looking for something new to do with pumpkin seeds when I found this one. A few suggestions.... first, hard to tell when pumpkin seeds are "toasted" especially if they have been wet so I just went by the time. Then, to make sure they were coated well with the seasoning, I shook them in a ziplock. Just make sure they have cooled enough so your bag won't melt! Then, I found they needed more time. Cooked mine for at least 30 minutes (many recipes will say up to an hr. at a lower temp) and they were tender enough to eat the whole seed but not as crisp as I've done in the past. I think I like the tender version b/c shelling a pumpkin seed is difficult. So, base your time on your preference. The taco seasoning was a great idea. Couldn't be easier and great flavor!!
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Apple Banana Cupcakes

Reviewed: Sep. 23, 2006
Had two banannas, not enough for bananna recipe, and a bunch of apples so went searching and found this gem!! I think the shreading of the apples is key so there aren't big chunks that will make it fall apart easier. I used my stand mixer attachment but you could use a cheese grater or salad shooter. I also didn't have buttermilk, but did have vanilla yogurt so omitted the vanilla. Reduced the sugar to a cup m(plenty sweet.. you could even go less) and used butter instead. The apple taste is very subtle. They are taking longer to cook and get golden... 25 min for the minis and they are VERY moist. Possibly b/c I altered the recipe but who cares... they are yummy!!
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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 28, 2005
2nd Thanksgiving on this recipe too. The only dressing I would ever do. If you are accustomed to a pudding consistincy dressing, this isn't it. More fluffy than the traditional. A few short cuts... found a bag of pre cut celery and onions very finely diced. Also, used sage sausage to add flavor. Found cubed potato bread (not the bread crumb mix but real cubes) and used that with the wheat bread. I personally think the presentation (cooked alone with turkey juices and NO LIVER... eeekkk) is lovely in a dish with the different colors. Then the taste is even better. It's even awesome cold the next day. The search is over!
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Praline Sweet Potatoes

Reviewed: Nov. 28, 2005
This recipe has become a classic and favorite around here. Just a few updates after yrs. of making it. First, white sugar is un-necessary... plenty on the topping. Also, I tried splitting the recipe into two graham crusts to use as pies for a bake sale and they were taken quickly. I have found this is at least a 45 min-1hr. bake. If you have a mix master, it helps get it mixed very well. I also toss in pumpkin pie spice and cinnamon or whatever I feel like. Make sure to use rectangle dish b/c the topping is plentiful! Get some on your plate b/c it won't last for leftovers!!!! (If using fresh, use 4 potatoes)
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Oyster Stew

Reviewed: Oct. 23, 2005
OK, here in rural NC, shallots and fresh oysters are hard to come by. Funny, I thought a container WAS fresh... vs. fried and frozen. Anyway, this was INCREDIBLY EASY... HOWEVER you MUST keep stirring. I got distracted and it boiled and curdled a bit. But still yum. Next time I'll search harder for shallots and add more pepper. Dice the celery finer too. A potoato would be a good touch... make it go further. Will revisit for the holidays. Thanks!!
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Salsa II

Reviewed: Sep. 30, 2004
This salsa should come with a warning...delicious, but SUPER HOT!!!! When you grow tomatoes, there comes a point where you have more than you can eat or give away. I didn't weigh the tomatoes, so not sure if I used a full 6 lbs, but I used a lot. AND scaled back on the hot stuff... only 4 jalapenos and only 1 with seeds. It was inedible by me (husband loved it though and friend said it cured her cold and sinus blockage) until I diluted with a few more matos. Now, there is also a point at the end of the season when you get lots of green tomatoes...my plants had a fungus or something preventing them from growing large, so had a ton of little green 'matos. I used this recipe again with the greenies to slice and red to puree and was just as good (scaled down). But, some people have an aversion to green matos, so don't tell them.. they will think just peppers. Also VERY IMPORTANT!!! Wear gloves. The jalapenos will stay in your skin burning anything you touch for days. Mix that with the acid from matos... ouch. And... DON"T TOUCH YOUR FACE.. esp. mouth or eyes when working with peppers.. this may be a no brainer to some, but I learned the hard way!!
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Creme de Menthe Grasshopper Pie

Reviewed: Apr. 29, 2004
The suggestions to reduce the creme de menthe was right on. I used half and it was plenty. It had very little color, so I added a few drops of green food coloring. Garnished with fresh mint for Easter consumption. Yumm!!!
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Margarita Pie

Reviewed: Apr. 28, 2004
A friend reommended this pie and the recipe sounds the same. It was good, but I don't really get the whole Margarita name. I thought it could have used more kick. I used fresh limes and maybe should have done 3 or used concentrate. I also wonder what a margarita mixer would do... may try that next time. Still, was very yummy and the crust quite unique- FYI... the measument is after you crush them... a food chopper from Pampered Chef works great! Great "chillin'" recipe!
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Easiest Peanut Butter Fudge

Reviewed: Dec. 19, 2003
I did the suggested alterations... tastes great, but is a little soft. Not sure how to combat that, but I'm storing it in the fridge. I sprinkled peanut buter and milk choc. chips on the top. 8x8 makes for a very thick pc. of fudge... I would opt for a larger pan.
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 19, 2003
i have never had luck making fudge... even the nofail kinds failed. This was fabulous. I browned some chopped almonds in butter and added and tastes great. I like my fudge a little thinner so I spreaded it in a bar pan. Now the only prblem is will I eat it all before I can share it?
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Bakery Shop Icing

Reviewed: Mar. 18, 2003
OK, read ALL the reviews but tried anyway. I was looking for something less sweet from the regular buttercreme icing. I was icing a tea pot cake for daughter's bday. What is missing from reviews is how it held up and how to keep (refrigerate etc.) It made up beautifuly- no grit etc. but when I went the next day to ice, it fell apart. I re whipped and frosted, then in an hour or so, began to sweat. The decorations began to fall off. Became a nightmare. I think this is a good FROSTING when used immediately, but NOT for a cake you plan to decorate. I imagine it on a nice layer cake or cupcakes then served right away. A nice taste alternative in that regards. Refrigerating the cake was the only thing that saved it until the party. Just beware and try it out ahead. Live and learn!
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Cheese Herb Bread

Reviewed: Dec. 19, 2001
Delicious, but presentation was lacking since it fell. Also, it was very wet during the mixing cycle so I added more flour. Don't know if that's why. 2nd time used less water, more flour. YUMMY!
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Broccoli Casserole I

Reviewed: Nov. 9, 2000
OOps... I submitted my first review from 5 years ago! Just made this again and had some thoughts. First of all, it is so irritating to read a bad review when the reviewer changed the recipe. You have to judge it as submitted! Anyway, in the quest to always make things easier, I tried the single bowl approach for this recipe. I used minute rice, a can of chicken broth and two more cans of water. Also didn't cook the broccoli. Everything else as stated except for Velveta. If you try this, you will need to melt the "cheese" because the rest of the mixture is very cold and it will not blend right. I melted some and cubed some more and it had the cheesey nugget effect. Oh, also used minced onions. You will need to cook it for at least an hour. Watch for the cheese to brown around the edges of the pan. If you can make the day before and refrigerate, all the better in making the rice absorb the liquid. How ever you alter it, this is a wonderful easy recipe! Thanks to the submitter!!!
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Slow Cooker Cranberry Pork

Reviewed: Nov. 3, 2000
This is the easiest thing in the world to cook so long as you allow the time. Recipe didn't specify, but I used whole cranberry sauce. The flavor went all the way through and the sauce served on the side was tasty. You can't even tast the dressing; don't be turned off if you don't like french dressing. Slow cooked meat can be over cooked, so don't put in too early or for too long.
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