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

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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

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

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

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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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

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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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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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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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

Chocolate Chocolate Chip Cookies II

Reviewed: Oct. 19, 2006
Easily the best cookies I've ever made! I used half milk chocolate chips and half semi-sweet chocolate chunks.... divine!
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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

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

Classic Macaroni Salad

Reviewed: May 31, 2009
Delicious! The dressing is just great - really light for a creamy one. I reduced the sugar in mine substancially, and I would advise anyone else to do the same. However, this is purely a matter of taste, so I wouldn't criticize.
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3 users found this review helpful

Teriyaki Sauce and Marinade

Reviewed: Jun. 1, 2009
Fantastic! Absolutely amazing flavour.
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2 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

Country Cinnamon Swirl Bread

Reviewed: Sep. 18, 2009
The only changes I made to this were to add a splash of vanilla to the batter, and a little brown sugar to the cinnamon layer. Oh, and I always use heaping teaspoons when I measure out baking powder - I like my baked goods to really puff up. This was delicious - rave reviews from everyone at the table!
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3 users found this review helpful

Sweet Coated Pecans

Reviewed: Oct. 5, 2009
I adapted this recipe to make a slightly different presentation: I double everything except the nuts and bake it on a tray (covered in greased foil for easy cleanup). This way you end up with an almost meringue-like square full of nuts. I also sub vanilla for water, add a dash of orange extract (for holiday flavour) and do half white half brown sugar. I realise this sounds like I changed the recipe completely, but really they're just small differences. The original mix has perfect proportions and cooks perfectly.
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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

Classic Bran Muffins

Reviewed: Jul. 10, 2010
Absolutely delicious - the texture was amazing; crisp on the outside and very fluffy on the inside. The substitutions I made were simply whole wheat flour instead of all-purpose, and organic cane sugar instead of brown. As for slight adjustments, I'm always generous with baking soda/powder (heaping tsp. of each) and in this case I added a little oat bran to the wheat bran. Overall this muffin was slightly sweet and smelled amazing. It went really well with just butter, but with a slice of cheddar it's heaven! My father looooved these with rhubarb compote.
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4 users found this review helpful

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