Julia Recipe Reviews (Pg. 1) - Allrecipes.com (18864542)

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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

Roasted Portobello Mushrooms with Blue Cheese

Reviewed: Dec. 6, 2007
This recipe is a fabulously simple idea. I did it a little differently, brushing the mushroom caps with garlic butter and letting it bake in the oven that way, then doing the blue cheese bit. It was so delicious, and yet so uncomplicated to prepare. Great flavour combination - the melted blue cheese is just enough to give it some kick.
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107 users found this review helpful

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

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

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

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

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

Cranberry Pecan Pie

Reviewed: Jan. 10, 2007
This recipe was delicious; not too sweet, not too tart. I think I did something wrong because mine was very, very liquid after the suggested cooking time (plus some), but even then it tasted magnificent. A couple of days later it had solidified a lot and was even better. Does anyone know what could have gone wrong? The cranberries just seemed to meld with the liquid mixture and create a soup-like filling...
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16 users found this review helpful

New Orleans Chocolate Bourbon Pecan Pie

Reviewed: Oct. 13, 2009
This pie was to die for - I had to make some changes out of neccessity: not enough corn syrup, so I used about 3/4 cup maple syrup instead. I also used whiskey instead of bourbon (Jameson) and took the other reviewer's advice and used 4Tbsp. Finally, I didn't add the chocolate chips because this was for Thanksgiving and we wanted something slightly more traditional. The texture was out of this world and the flavour - mmm. We served it with rum-spiked whipped cream (Dad was getting possessive of all his good 16 year old Jameson being used for cooking!).
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15 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

Oatmeal Dried Fruit Cookies

Reviewed: May 14, 2011
This is the best oatmeal cookie I've ever eaten - no contest! I used a dried berry mix (cherries, blueberries & raspberries) for the fruit, and was generous with the spices. Otherwise, exact quantities. I did not find the batter dry at all - I used a Kenmore stand mixer and was careful to add everything in slowly and mixed extensively. The butter was softened too, which may be the key. These cookies, fresh out of the oven, are unbelievably good - just the right amount of salt, chewy but not gluey, melt in your mouth. The only real change was that mine had to bake for an extra 5 minutes or so (15 total), but keep a close eye - these would not be nice over-done!
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12 users found this review helpful

Strawberry/Rhubarb Crumb Pie

Reviewed: Jun. 24, 2009
Excellent! We used a deep-dish pie shell, otherwise it would have been way too much filling. I also added a little extra flour and some cornstarch to avoid overly runny filling. Here's a great tip my mom gave me for cutting in the butter for the topping (works great with sodabread recipes too) - you grate the chilled butter with a cheesegrater, and then mix it in with your fingers. It is soooo much easier than trying to cut it in with a fork or knife.
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9 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

Cheese Biscuits

Reviewed: Sep. 22, 2009
This was a 5 star recipe with some simple additions; garlic salt, fresh parsley & dried oregano. I didn't have cheddar, so I used a combo of swiss, parmesan & cheddar crumbles (from Imperial spread). The recipe itself though is totally sound; cooking time is perfect, instructions easy to follow - thanks so much!
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8 users found this review helpful

Chocolate Chip Almond Cookies

Reviewed: Feb. 24, 2009
The only change I made was to add twice the salt and twice the baking soda. These are fantastic! Really bursting with chocolate. I don't know what the other reviewers' problems were with soft batter - mine was actually quite dense and dry... formed balls perfectly.
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8 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

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

Potato Potluck Dish

Reviewed: Feb. 18, 2005
This was okay... kind of bland for my tastes, and waaay too much sauce. If I make it again, I'll use more potato, more spices, and more cheese. Also, it took longer than 45 minutes for me... about 1 hour, and I had to put it under the grill.
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6 users found this review helpful

Mom's Sushi Rice

Reviewed: May 23, 2011
This recipe was absolutely perfect - I unfortunately didn't have the konbu, but will attempt to get some for next time. The vinegar/sugar/salt ratio was just perfect though; flavoured the rice without overwhelming it, and gave it the ideal texture for sushi. To facilitate the sugar dissolving I just microwaved my mixture for 20 seconds at a time, stirring, until it was uniformly incorporated.
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5 users found this review helpful

Pesto

Reviewed: Mar. 17, 2009
The great thing about pesto is that you can adjust it to taste; I used about 1 cup of pine nuts, and some extra basil. I also added the juice of half a lemon. You really can't beat fresh basil, garlic & parmesan (oh, and ps: I used Kraft! shocking but it came out just fine if you don't want to splurge on real parmesan) :)
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5 users found this review helpful

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