Julia Recipe Reviews (Pg. 1) - Allrecipes.com (18953163)

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Sangria! Sangria!

Reviewed: Sep. 7, 2008
Ahh... sangria as it should be. I did not add the sugar, but did add about 1 cup of club soda. I also threw in an apple. Perfection in a pitcher. Yum.
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Dijon-Tarragon Cream Chicken

Reviewed: Jun. 21, 2007
If there were halves, I'd give this 3 and a half stars. It was good, but nothing that really wowed me or my husband. I doubt I'll be making it again.
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Irish Soda Bread I

Reviewed: Sep. 20, 2006
This was very tasty but it went stale pretty fast. Of course, after it did I just toasted it and it was still yummy.
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1 user found this review helpful

Pork Tenderloin Diane

Reviewed: Sep. 20, 2006
I found this to be kind of "eh". I made it for a few friends, and while none of us disliked it, only one person really liked it. I also found that it didn't make enough sauce. Not a bad recipe, but more trouble than it was worth.
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Mary's Meatloaf

Reviewed: Sep. 20, 2006
Sooo good! I used the store packaged meatloaf mixture (equal parts ground beef, veal, and pork) instead of all ground beef. For everything else I followed the recipe exactly. The 2 hour baking time threw me at first (since every other recipe I've ever used has been 1 hour) but it was perfect. It came out moist and delish instead of the charred meatbrick I'd been imagining. It does have a slightly orange-ish color (from the mustard/ketchup), which I suppose could be somewhat disconcerting for people.
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Equal®'s Lemon Meringue Pie

Reviewed: Apr. 17, 2006
If I could rate in halves I would give this 3 and a half stars. Overall it had a great taste, but the consistency was a little weird. The custard part was firmer than I like, and the meringue was just....weird. Not sure if I'll make it again, but if I do I think I'll try it with a little less cornstarch in the custard, and I KNOW that I'll use real sugar for the meringue.
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Basic British Scones

Reviewed: Apr. 10, 2006
I agree with MSFLISS on the "scones, not cookies" bit. I made the recipe as stated, except for using butter instead of margarine and thought they were perfect. Just a hint of sweetness, and light and airy and delish.
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Linguine with Mushrooms & Ham

Reviewed: Mar. 13, 2006
My fiance and I were big fans of this one. Its really easy to make, and tastes great, too. When he came home and saw the recipe on the computer screen he laughed and asked if I ever reviewed the recipes I tried. After he tasted it he told me, "Yeah, I'd eat this again. I give it a four." (Obviously, I agreed.) I used leftover spiral cut ham and it gave it a really nice flavor. It did seem like it took forever for the sauce to thicken but that was probably just my impatience talking. That and maybe because I used light cream instead to cut down on the fat and calories.
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Elaine's Sweet and Tangy Loose Beef BBQ

Reviewed: Mar. 11, 2006
Wow. I am a big big fan of this recipe. It so happened there was not a chuck roast to be found at my local grocery the day I went shopping, so I got that next fattiest/cheapest (cause well...thats what makes it so tender) roast i could find-- (eye round) at twice the price. Bummer. BUT-- it was FANTASTIC!!! A bunch of my fiance's college buddies were up for a laid back weekend so I wanted to go with something that could just chill until we were ready to eat, regardless of the time. This was toally the dish. I read all the other reviews about how it didnt shred after a few hours so I started it thi night before (alright, actually about 1 in the morning...) and after 8 hours or so on low, it shredded beautifully. Other than a different cut, I followed the recipe EXACTLY (rare for me) and it was SO STINKING GOOD. I served on a very bizarre variation of the German-style Weck rolls from this site (read me review of it if you want details on the oddness) and we each ate about twice our weight of the stuff. I highly recommend this :) Great for parties that you'd like to BBQ at but can't.
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German-Style Weck Rolls

Reviewed: Mar. 10, 2006
Oh, man. I had a WORLD of problems with these. I feel obligated to tell you they were all MY fault, so take this review as a warning not to do what I did. Now, I've got a lot going on this weekend, so I was not giving this anywhere close to the attention I should have been, and that's what caused the most trouble. I dropped the measuring spoon into the bowl of water, sugar, and yeast. If you've ever done the same, you know that the yeast clumps to EVERYTHING, fingers included. I *think* I was able to make up for what came out with my hand and the spoon, but who really knows? Then, I went to beat the egg whites, and in a fit of laziness, I didn't wash the beaters after mixing the yeast water with the first portion of flour. Big mistake, as after 10 minutes on high, they never even made soft peaks. I added them anyway, for lack of eggs to replace them with. At which point I read the next step and, oops. Bread flour? So, I did a little research and learned that all purpose flour could be substitued, but the end result wouldn't have the extra chewy goodness. Figuring everything else that I screwed up already, I used what I had. But I didn't use anywhere near 7 cups. After about 5.5 it just wouldn't take anymore flour. I'm baking it anyway; its on its first rising now, and I'm sure it will be edible. That said, even screwed up, it was a lot of work! I'd love to see the end results of the actual recipe, but I just don't see myself putting in that kind of time and effort.
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Sour Cream Chicken Paprika

Reviewed: Mar. 9, 2006
Well, I was a big fan of this dish, but I wish I'd read more than just the first page of reviews. Maybe I wouldn't have been expecting it to thicken up. I used lowfat sour cream , and I'm sure that didn't help, but I don't think it would have made any real difference to speak of had I used the regular stuff. Other than that, it was just what I was expecting and hoping for. My fiance told me that it was good but it tasted like it was missing something. Then proceeded to help himself to seconds. Maybe next time I'll throw in some red pepper flakes for him. (Because there will definately be a next time!)
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Awesome Slow Cooker Pot Roast

Reviewed: Mar. 6, 2006
Mmm mmm mmm! Reminded me of Sunday dinners at my grandparents. (except my grandma's pot roast was a lot drier) I was a little disappointed though, because so many reviews said the meat just fell right apart and mine didn't, after 9 hours. Next time I'll either give it another hour or start it on high and turn it down halfway through. I enjoyed it even more the next day on some rye bread. The leftovers make the BEST pot roast sandwiches!
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Simple Beef Stroganoff

Reviewed: Mar. 5, 2006
It was good, but it was a very heavy meal. I added paprika and a few shakes of lea & perrins as suggested. I also used half garlic powder and half crushed garlic, and a package of fresh mushrooms that i sliced up and cooked with the beef while it browned. And, after reading all the other reviews comolaining that the sauce was thick, I put in only half the amount of [reduced fat] sour cream. Even using reduced fat sour cream and soup, it still is a very heavy meal. It did have a very good flavor though. If we could rate in halves, I'd give it 3 and a half stars, but given that I think a lot of people give overly generous ratings site-wide, I'm rounding down.
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French Herb Bread

Reviewed: Feb. 27, 2006
Mmmmm...so tasty! The only thing that disappointed me was the way it toasts. It just sorta...warmed, and never really got crusty and crunchy. I think thats because of the amount of butter used in the herb filling. I'm not sure if I'll make it again ('cause there are sooo many great recipes here, and I don't want to commit myself to just one!) but if I do I will most definately cut down the butter by at least half.
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9 users found this review helpful

Jambalaya With Shrimp

Reviewed: Feb. 27, 2006
I threw in some blackened seasoning to spice it up a little more. Good stuff though, quick, easy, and tasty. :)
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2 users found this review helpful

 
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