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

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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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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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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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77 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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8 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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109 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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26 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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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

Oven Roasted Greek Potatoes

Reviewed: Jan. 1, 2008
Unbelievable! I parboiled my potato quarters for 5 minutes first, and then marinated them for about 4 hours. I won't give any advice on cooking time because mine was a little confusing (we had a ham in the oven as well for the first hour, so the temp wasn't high enough at first - the temp really needs to be in the 400s to get them crisp on the outside like I want them). The flavours were absolutely perfect. I added a little extra lemon rind and garlic, and we had no white wine so I used Cinzano. I found the marinade very forgiving in quantities... we love oregano & basil so I used a looooot more than suggested. Great ingredients! Thanks so much for this recipe, it was a huge hit. I served it with homemade garlic/cayenne/paprika mayonnaise and it was simply divine.
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6 users found this review helpful

Garlic Bread Fantastique

Reviewed: Dec. 29, 2007
Fantastic! This has such a nice salty flavour without being overpowering. I really liked how quickly these grilled too - usually when I use just melted garlic butter brushed over the bread, it takes FOREVER to brown up, and then burns quickly - it's always a risk. I used basil & a good amount of parmesan.
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Lemon Butter Tarts

Reviewed: Dec. 29, 2007
Beautiful dessert! I piped the meringue onto the top so that it would look nice and completely cover the lemon butter filling without pushing any out to the sides (which happens if you try to spoon it on). I did get about twice as much meringue & filling as I needed though - I'd say this makes closer to 24 tartlets. This is a wonderfully fresh recipe that looks so pretty when it's done - I made sure to leave them in long enough for the meringue to go totally caramel coloured and somwhat crispy... so nice! Be careful not to burn the lemon mixture when it's heating - it's easy for the sugar to sink to the bottom and burn without you noticing, since the top won't even be bubbling.
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17 users found this review helpful

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