Julia Recipe Reviews (Pg. 2) - Allrecipes.com (18864542)

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Chocolate Rum Balls I

Reviewed: Dec. 26, 2008
Delicious! I used pecans instead of walnuts because I prefer the taste. Like another reviewer said, you can really use whatever alcohol/nuts you like - I did half the mix with Kahlua, and half with Malibu and they were both amazing! My advice would be to start with the dry mixture, add the corn syrup & alcohol, and then add more until it's wet enough to hold together & you like the flavour. It's not a fussy recipe at all! I chilled mine to make it easier to form the balls - they were too wet at room temp. Decadent! Thanks so much - this was a great last-minute recipe for when I had no cream and couldn't use the oven due to the turkey & roast potatoes taking up all the space.
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4 users found this review helpful

Creamed Onions with Wine

Reviewed: Oct. 15, 2008
This recipe was good, but not exceptional - personally I would have liked more liquid, so next time I'd use more wine & more cream. I'd also kick it up a notch with something... perhaps some roasted garlic. Thanks for the idea!
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7 users found this review helpful

Rosemary Mashed Potatoes and Yams with Garlic and Parmesan

Reviewed: Oct. 14, 2008
Great recipe: we changed it a little to 2 lbs of potatoes and 1 lb of sweet potato just out of personal preference. The roasted garlic and the hint of rosemary gave this dish a really sophisticated flavour without being too whacky for our Thanksgiving dinner. Thanks so much!
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2 users found this review helpful

Corn with Jalapenos

Reviewed: Oct. 14, 2008
This was a spectacular addition to our Thanksgiving dinner - the spicy jalapenos were a great contrast to the heavier traditional favourites. I used jalapenos in a jar, and probably put in more than 2 peppers' worth - it was delicious! I love recipes you can easily adjust to your own tastes and this certainly fits into that category. Thanks so much :)
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0 users found this review helpful

Butternut Squash Bisque

Reviewed: Aug. 3, 2008
Fabulous soup! I added curry powder to make it a curried squash soup, but the ratios of the original were perfect - it's velvety smooth with such a rich flavour!
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0 users found this review helpful

Lemon Cream Cupcakes

Reviewed: Jul. 12, 2008
OH yummmm... these were exceptional! I'm a lemon-fiend so I added about 3x the lemon rind in the cupcakes, and 5x the juice in the icing. The consistency is amazing and the end result is just heaven. Thanks so much!
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Sweetly Stewed Rhubarb

Reviewed: Jun. 27, 2008
Thanks for the recipe technique - I added my own stuff which made it a 5 star in my humble opinion :) If anyone's interested, I boiled about 10 very large stalks of rhubarb in enough water to well cover them, for about 18 minutes (they were old so they were soft after 10). I then added a small package of chopped up strawberries and a package of blueberries. I used about 1.5 cups of white sugar, 3 Tbsp. of vanilla extract, and to thicken at the end cornstarch (mixed with water first to avoid clumping). The smell in the house was divine and this'll go great over ice cream as a compote. Thanks again! Wasn't sure how to cook rhubarb or with how much sugar.
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78 users found this review helpful

Yummy Potato Skins

Reviewed: Jun. 27, 2008
Thanks so much for the idea! I didn't use salad dressing, but instead olive oil with garlic salt & chardonnay smoked sea salt. These tasted a lot like Ms Vicky's kettle chips only less hard... great way to use up something I always hated throwing out!
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9 users found this review helpful

Chocolate Chocolate Chip Cookies I

Reviewed: Apr. 12, 2008
This recipe is pretty spectacular, but it was WAY too thick when I made it as per directions (which I followed to a T). I added a bit of vegetable oil until the consistency allowed me to mix in the chocolate & butterscotch chips and almond slivers I was using. Other than that, they're amazing. Took me a bit longer, 10+ minutes to get them cooked. Thanks so much! They have the best taste of any chocolate cookie I've made.
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2 users found this review helpful

Blueberry Lemon Bread

Reviewed: Apr. 7, 2008
Absolutely fantastic: I used the rind of a whole lemon in the batter, and it was just spectacular. It could stand a few more blueberries but 1 cup certainly distributed through the whole loaf. I also doubled the glaze. This loaf is so fresh and light!
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1 user found this review helpful

Fresh Pea Soup

Reviewed: Mar. 16, 2008
One word: exquisite. I made this recipe to serve 12, and the only changes I made were to use a large spanish onion instead of 6 medium shallots, and a little garlic salt. Once pureed this soup has a beautiful colour & texture; velvety and delicate. I absolutely loved this, and would make it again any time. Frozen peas worked just fine for me. A little bit of whipping cream & a sprig of mint garnished this very nicely. Thank you so much for the recipe!
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113 users found this review helpful

Plum Sauce

Reviewed: Mar. 16, 2008
This sauce went fantastically with the mini sweet potato samosas on here. I added a lot more red pepper flakes (probably about 2 Tbsp. - we like our food fiery!), and a little more vinegar. Great flavours, and so easy to prepare... took me no more than 4 minutes to get it all heated up and ready.
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14 users found this review helpful

Mini Sweet Potato Samosas

Reviewed: Mar. 16, 2008
These were the star of my 7 course meal! I left out the onion soup mix, added more Indian spices (turmeric, garam masala) and a little more butter, and the filling was amazing. I brushed the outside with sesame oil as well so they'd get really crispy. Can't thank you enough for this recipe! It was just so good. I served it with homemade plum sauce (recipe on here) and it was a serious crowd-pleaser.
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34 users found this review helpful

Banana Nut Bread III

Reviewed: Mar. 8, 2008
5 stars with the following changes: 1 cup pecans instead of 1/2 cup about 2/3 cup frozen cranberries 2 tsp. maple extract The bread has an amazing texture and the smell is amazing. I followed the advice of other reviewers and just used one large loaf pan. After 45 minutes I turned down the temp. to 325 and about 10 minutes later it was perfect. Thank you so much!
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1 user found this review helpful

Parmesan Puffs

Reviewed: Feb. 13, 2008
Fantastic! The secret to these is keeping the balls REALLY SMALL as the recipe says; do not go above one rounded tsp. and you won't get soggy middles. I added: garlic salt, about 1 tsp. dried basil, fresh black pepper, and about 1/2 cup grated cheddar. Watch them carefully so the bottoms don't burn; if they start over-cooking just turn it down to 350 for the last while. Thank you so much for these! They're beautiful & delicious.
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27 users found this review helpful

Best Peanut Butter Cookies Ever

Reviewed: Feb. 9, 2008
Edible, but I did not care for them... these turned into oily, overly crunchy rocks. There clearly needs to be something to bind the ingredients together...
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0 users found this review helpful

Sun-Dried Tomato Dip

Reviewed: Jan. 25, 2008
I used 1 cup of sundried tomatoes - it was way too delicate with 1/4 cup! I also just put in the sourcream & mayo to taste. Great recipe idea, thanks!
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1 user found this review helpful

Peach Bread

Reviewed: Jan. 21, 2008
This bread was a good beginning: it needs more peaches in my opinion... mine got lost in the bread. I used all brown sugar and it was nice and rich. A dash of orange extract really gave this a beautiful fragrance! Be very careful not to leave it in longer than stated... I was 5 minutes late checking on mine (different clocks in different parts of the house...grrr...) and it was definitely very overcooked. This actually improves with age. Ours lasted a good 4-5 days and was lovely on the last day too.
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Maple Syrup Tarts

Reviewed: Jan. 21, 2008
Sinfully good doesn't even begin to describe these... I added shredded coconut to mine which was lovely too, and used pecans instead of walnuts. Thank you SO much for this recipe; don't forget, real maple syrup is a must... NOT table syrup.
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3 users found this review helpful

Vegetarian Nut Loaf

Reviewed: Jan. 1, 2008
Fabulous recipe, and very forgiving in quantities. I used about a cup more breadcrumbs, and tons more spices (we love oregano & basil). I also love mushrooms so there were extras of those as well. I topped it with three pineapple slices, and glazed it with a sweet & sour sauce in the last 20 minutes of cooking (a simple ketchup, balsamic vinegar & sugar mix). I cooked it a bit longer because I found it to be a bit jiggly after the initial cooking time. The flavours were excellent, and it's delicious cold too (we put it in sandwiches the next day). Thanks so much for this recipe! It made our dinner party special for the vegetarians too (there were two of us who don't eat the ham that was the centerpiece for everyone else).
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34 users found this review helpful

Displaying results 21-40 (of 55) reviews
 
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