Julieee Recipe Reviews (Pg. 1) - Allrecipes.com (19740747)

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Bourbon and Molasses-Glazed Turkey Breast

Reviewed: Aug. 11, 2014
I thought I'd follow another reviewer and begin with 450 degrees, then pop it down to 375 after 20 minutes, and then take it out when the thermometer said 160. The skin was like leather. I had an awful time trying to carve the turkey breast, and the meat was very dry.
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Awesome Slow Cooker Pot Roast

Reviewed: Jul. 20, 2014
First time making this. Excellent. We used bottom round roast, and followed some of the tips of the other reviewers. We browned the roasts on all sides, placed them in the slow cooker. In the leftover canola oil, I sauteed 3 shallots, then quickly added the water, a bouillon cube, soup, and soup seasoning packet, as well as salt, pepper, and parsley. Once it cooked all together, in 5 short minutes, poured it over the roasts and set the slow cooker. 10 hours later, we had fall apart beef roast over rice. It was excellent. The only thing I will change next time is that one lady was right; you only really need 1 can of soup. It makes more than enough gravy otherwise. Thanks for a great recipe. This will come in excellently in the wintertime months!
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Stuffed Shells III

Reviewed: Apr. 25, 2014
Made these tonight. Pleased. Would've liked to have known how much to stuff inside each shell. I ended up with a few shells and no stuffing. I'd recommend, thanks to hindsight, about a heaping teaspoon - actual teaspoon, not measuring spoon. Boiled the shells al dente as described. Rinsed with cold water to stuff. Ricotta only came in 30 oz. container. Used not quite half the mozzarella and freshly grated Parmesan, but did not top with the other half.. went light.. just enough to add cheese to the entire top after covering with sauce. Like another reviewer, I didn't want to overshadow the creaminess of the stuffing. I also halved the salt and pepper. Like yet another reviewer, my husband does not like meatless dishes, so I added 1# of ground sirloin, browned and drained, to 1 jar of Prego... only 24 oz., and 1 can of diced tomatoes. I let that all go for a hard simmer about 30 minutes while dealing with the pasta, so the meat would break down, etc. A nice sauce, just not marinara. We also skipped the mushrooms. I think they'd be nicer with a straight marinara. I'd like to mention that I used a LARGE Corningware 9x13++ lasagna dish, and had I had stuffing for all of the shells, they would not have fit. Use your largest possible 9x13, or anything bigger. I held it to 45 minutes.. 35 with foil on, last 10 with foil off, and it was fine, delicious and pretty, but definitely a mild flavor. I'd play with the sauce in the future, maybe spice it up. Good recipe though, thanks.
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Coconut Cream Cake I

Reviewed: Apr. 15, 2014
I followed this recipe exactly. I bought the ingredients, and while I found coconut MILK at 3 different stores, I proceeded to hunt down coconut CREAM at a 4th store, Whole Foods. I did not read the reviews here first, as the instructions were simple and I knew that everyone in my family likes coconut. Hence, I've finished the cake this morning with the whipped cream, and proceeded to have a piece of cake, I am so disappointed that no one will be able to finish one piece of this 13 x 9 cake. I love the flavor, but entirely tooooo sweet.
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2 users found this review helpful

Cabbage Rolls II

Reviewed: Feb. 24, 2014
These cabbage rolls were so fantastic! What made them best for me, after years of searching off & on for a great cabbage roll recipe, was that 1) the instruction to boil the leaves to make them easier to roll = excellent! and 2) the sauce. I tripled the sauce. Absolutely love the sauce. It was right on with the sweet and sour flavor. If you triple the sauce, you'll have enough for the cabbage rolls and noodles or rice on the side. It looks like a lot, but it gets eaten! The only thing I did different, was to bake the rolls at 350 for an hour, like other reviewers mentioned, and I added some garlic powder to the meat mix. Didn't hardly change this at all - IT DOESN'T NEED IT. Gorgeous, flavorful, heirloom recipe... omg, all I can say. Keeping this for a lifetime.
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Jan. 25, 2014
These are very good oatmeal raisin cookies with a wonderful spice flavor. I followed another reviewer's advice and added an additional 1/2 tsp cinnamon, 1/4 tsp ginger and 1/2 tsp nutmeg. That turned out well. However, I followed another reviewer's advice to pull the cookies at 10 minutes, and that left me with 12 underdone cookies that fell apart when I tried to remove them. My slower GE electric oven obviously needs 10-12 minutes. 12 especially for the first batch. Be warned. Otherwise, great cookies.
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Simple BBQ Ribs

Reviewed: Jan. 25, 2014
A great, easy way to make tasty country style ribs. I never boiled my ribs before, but it got rid of alot of the fat, and helped tenderize the ribs. They baked up nicely without any bother, and everyone enjoyed. Thank you for sharing!
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Tomato Chicken Parmesan

Reviewed: Apr. 19, 2012
My daughter and I give it 4 stars. You need way more than 1 tbsp oil to fry 6 chicken breast halves. I had 3 large chicken breast halves that I knew to pound thin, first. I'd say the weight would have been equivalent to the 6 mentioned in the recipe, so I am certain 1 tbsp of oil is not enough. I followed directions after seasoning and pounding my CB, except like someone else posted, flour first. I have to say, after the sauce became involved in the baking, I didn't really notice the Parmesan in the crust. However, the chicken came out good and juicy and it was a nice, homecooked meal. Regarding the frying time, I also did 2 minutes on each side at medium-high. All total, I think I used about 4 tbsp of oil. It's a recipe you can go a lot of directions with. I'd like to know how some of the CB in the pictures turned out so light, as mine were on the darker side.
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3 users found this review helpful

Fluffy Peanut Butter Frosting

Reviewed: Apr. 18, 2012
Well, I just halved the recipe to frost an 8 x 8 inch pan of brownies. I even ballparked the peanut butter and butter, did not pack the sugar, and used 2 tbsp of milk. I pretty much followed the directions, beating on medium with an electric mixer, at every step. I added a little more sugar at the end to make it a little stiffer, and well, I can't see the problem the one reviewer who gave it 3 stars had. My daughter gave this 3 thumbs up. I haven't frosted the brownies yet, but it has great enough flavor for this house. Instant dress up for my DH brownies. Massive pms fix. FTR: I used Peter Pan creamy peanut butter, room temperature unsalted butter... well, I guess you could call it soft.. it's the butter I leave out for toast. Always turns out better than straight from the fridge.
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White Texas Sheet Cake

Reviewed: Mar. 24, 2012
My daughter thought the icing was too sweet, and gave it a 3.5. Hubby gave it a 4.5 for being slightly too sweet, but still very good, and more or less like a yellow version of the original Texas Sheet Cake. I liked it, though I will cut the sugar on the icing in the future. I wish I had found this sooner, so overall, we give it a 4.
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Easy Pickled Beets

Reviewed: Mar. 23, 2012
Thank you for this excellent, quick, basic, and tasty recipe! I'm the only person who eats beets in this household, and I hardly ever get to have them. For one can of beets, I reserved 1/2 C beet juice/water, added it to 1/2 C sugar and 1/2 C vinegar in a small pot. Added 1/4 tsp salt and cinnamon, each. I have no idea what pickling spices are, and have never done canning, so left that out. Whisked the mixture and brought it to a boil, then removed from heat. I sliced half of a small white onion and put them in a hard plastic food container, added the beets which I drained, and poured the sauce over all . I'm going to let them sit overnight, but they already seem pretty darn good! Treat tomorrow. :) I wanted to share how I dealt with 1 can of beets, and let everyone know how tasty it is. Thank you, Cordie Cash!
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Roasted Pork Loin

Reviewed: Jan. 13, 2012
Didn't care for it. Two stars because it was edible, and we had nothing else to eat. Something was too strong and left a manky taste. No one was very thrilled, and I even made the additional gravy with chicken broth that most reviewers raved about, which was not bad. The coating on the meat itself is what we believe offensive. Not for us.
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Bobbie's Oatmeal Cookies

Reviewed: Jan. 5, 2012
Made them. First batch, I didn't think was done, left in too long, and now they are crisp/dry. Do yourself a favor and take them out at the appro. time, let them sit on the sheet for 5 mins, then remove. That second batch is still chewy and moist. Overall, both types are still very edible and delicious. Entire family loves them. Thanks!
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Flatlander Chili

Reviewed: Dec. 7, 2011
Everything we hoped for from a good chili!
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Reuben Sandwich II

Reviewed: Nov. 23, 2011
We used roast beef and dipped into 1000 Island on the side. Otherwise, this was fantastic. I drained the daylights out of the kraut, and had no sogginess. We liked the tanginess of the kraut, and texture, the extra crunch. Hubby had it with gherkins and hot potato chips. He's no fan of Swiss cheese either, but loved it. We both give it 5 stars. One note: I fried these in a skillet, like for grilled cheese sandwiches, and no way did they need 15 min each side. I had a gas stove burner on medium, laid in the buttered side down, built the sandwiches while they were cooking, then turned after about 7-8 minutes. Use an XL spatula, and feel under for crispiness... but be careful of burning your fingers in the pan. Again, LOVED this sandwich.
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Traditional Salisbury Steak

Reviewed: Nov. 22, 2011
Loved this recipe. I've never made salisbury steaks before, and this was excellent. I adapted the recipe to 1# gr. sirloin, and didn't have any mushrooms. So, I used an electric food chopper to mince one small onion, rough chop a can of well drained stewed tomatoes which I used in place of the mushrooms, in the gravy and in the patties, and I also used the chopper to make fresh breadcrumbs. I took another reviewer's advice and added a tbsp of brown sugar. It ended with a savory brown sauce, and a light patty.. very nice!
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Blonde Brownies I

Reviewed: Oct. 15, 2011
Super, like a giant cookie/brownie... I submerged my choc. chips, otherwise followed the recipe exactly. Everyone in the family loved them.
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Red Cabbage

Reviewed: Oct. 12, 2011
I'm giving this 5 stars for fulfilling an essential need for making red cabbage. In my area of Germany, we called this blaukraut. I'm sure this is authentic, but personally, I'm not big on spices in vegetables. I left them out except for a pinch of allspice and 1/4 tsp cinnamon. I only used 1 granny smith apple, since that's all I had. Added an extra tbsp of vinegar, and like another, about an additional 1/8th cup of brown sugar, and left out the last tbsp of butter. In my opinion, the dish didn't need it. I cut the cabbage by hand, and as it was a little thick, I cooked this about 2 hours, til it tasted right, though definitely better than what comes out of the jar. Do not overcook. In the end, somehow it had a rich taste without the extra butter, so like I said, I didn't add it. I'm sure I'll make this again. My husband loved it, and it tied together well with rinderrouladen (beef rolls) I made from another site. Thanks.
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Big Soft Ginger Cookies

Reviewed: Sep. 18, 2011
Very good, but felt like something could've been added. I followed the directions exactly, doubled.. it made 5.5 dozen. I did sub unsalted butter for the margarine. Everyone is enjoying them, and some will end up in the freezer, as it made so many and there are only 3 of us, but I felt like something, just one little thing extra, could've been added here. Not sure what though.
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3 users found this review helpful
Photo by Julieee

Fluffy Carrot Muffins with Cream Cheese Frosting

Reviewed: Sep. 4, 2011
Very, very good, natural carrot muffin. The batter recipe and icing recipe make more than enough. I have small-ish cupcake pans, perfect for typical cupcake liners, and this recipe made 18. I'm glad I didn't double the recipe. I did add 1C chopped walnuts with the carrots, and the batter handled it just fine. The only way to improve this would be a little stronger on the spice(s), if you like them spicier. Our family of 3 is quite pleased. I'm holding onto the recipe and will use this anytime we want carrot muffins. Not heavy at all, but not too light, either. Also, I followed the recipe exactly, and baked for 20 minutes in a weak gas oven.... no problems with the directions. Beautiful.
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10 users found this review helpful

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