JULES2JEWELS Recipe Reviews (Pg. 1) - Allrecipes.com (1997972)

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Slow Cooker Butter Chicken

Reviewed: Dec. 30, 2013
I've had amazing butter chicken at the Indian restaurants here in Nor Cal. So, my standards are probably high. I think cooking in the crock pot is just too much cooking for this dish. You could easily make this stove top with the same results. It is definitely missing something. I added fenugreek powder which is a MUST add. I also think it needs more spice, possibly with cayenne. I also favored the flavor before adding the yogurt. So, I would either omit it completely or decrease the quantity. I think taking this recipe along with others I've found will potentially make a great butter chicken. OR, just order Indian take out.
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Baked Spaghetti Squash with Beef and Veggies

Reviewed: Nov. 18, 2013
The flavor was excellent but the texture was off. I doubled the garlic, used fresh herbs & more salt. But the spaghetti squash just disappeared in the sauce and did not maintain any texture. This was my first time preparing spaghetti squash and I did the oven method as written. So, my only conclusion was I over cooked the squash. My plan for this batch ironically enough is to serve it over pasta :-). Will try again but will decrease the cooking time on the squash.
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Roasted Beets with Feta

Reviewed: Jul. 14, 2011
Very good recipe. I omitted the shallots and after allowing the beets to cool just a bit more after applying the cheese, I placed them on a bed of arugula. I normally put goat cheese with beets. But, the feta was a nice change. Thanks!
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Spence's Pesto Chicken Pasta

Reviewed: Jul. 11, 2011
Good recipe! I omitted the mushrooms and added an additional chicken breast. I will definitely make again, only next time I will cut down on the garlic I added to the chicken. I used a homemade pesto that had a lot of garlic. So, the 2 together were a tad overpowering. I will also add more spinach and maybe at bit more liquid to the chicken mixture. But a very good and simple recipe.
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1 user found this review helpful

Corn Dog Muffins

Reviewed: Jun. 29, 2011
Why in the world would you ever want to feed a child something like this? Terrible. No wonder kids are so fat these days. How about fruits and veggies people.
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Thousand Island Dressing II

Reviewed: Mar. 20, 2011
I wanted thousand island dressing for Rubens, but did not want to buy an entire bottle. So, I tried making my own with this recipe as my base and it was excellent. I only wanted enough for 2 sandwiches. So, I just eyeballed the ingredients to make what I needed and it turned out wonderful. I did add about 3-4 drops of worcestershire sauce and the juice of half a small lemon. Thank you so much. I no longer have to waste a bottle of dressing for Rubens!
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Eggplant Supper Soup

Reviewed: Jan. 18, 2011
Excellent recipe! I added a red bell pepper, used whole grain small elbow macaroni, omitted the parsley, did not drain the tomatos and added some red pepper flakes. This is a great base for adding all kinds of vegetables. I think it would be great to add a can or red kidney beans since the texture is very much like chili. Thanks for the great recipe.
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17 users found this review helpful

Baked Oatmeal II

Reviewed: Dec. 17, 2010
Didn't care for the texture of these bars. They were very crumbly and I was looking for more of a bar that you could bite into. You bite into these and the bar crumbles everywhere. Also, I would not recommend cutting the sugar as other reviews suggested. I used 1/2 cup and the bars were not sweet enough.
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Turkey Pot Pie I

Reviewed: Nov. 28, 2010
This was amazingly good. The only changes I made: * Omitted the parsley because I didn't have any. * Added 1/2 tsp of sage & 1 tsp of poultry seasoning to the onion/carrot/celery mixture. * Increased the turkey to a little over 2 cups & also increased the flour to 4 TBLS & Milk to 2/3 cup to compensate for the additional turkey. * Decreased the number of potatoes to 1 1/2 and added about a cup of peas. I used Pillsubury pie crust in a deep dish 10 inch pie plate. Was one of the best pot pies I've eaten. My husband proclaimed it as "professional". I will definitely make this again. Delicious & easy, what more could you ask for?
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16 users found this review helpful

Pan-Fried Asparagus

Reviewed: Apr. 3, 2010
This was excellent! I used olive oil infused with Herbes de Provence. Will never make asparagus another way again!
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1 user found this review helpful

Deluxe Waffles

Reviewed: Jan. 25, 2009
This was my first time making waffles from scratch. These were excellent. I used one less egg and I had to add a little bit more milk to the batter because it was so thick I couldn't spread it in the waffle iron. Great waffles. Goodbye Bisquick!
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Beef Tenderloin With Roasted Shallots

Reviewed: Dec. 14, 2008
Made this for a small dinner party and it was really good. I used 1 Tablespoon of fresh thyme instead of the dried. Like others I blended the broth, shallots & bacon before adding to the pan. However, this made the sauce thicker than I wanted. I will continue to blend, but will decrease the amount of flour to keep the sauce a bit thinner. Served with maple bacon brussels sprouts & mashed potatoes. Compliments all around. UPDATE: I made this again only I didn't blend the sauce - much, much better. Don't blend the sauce! It tastes so much better with the pieces of shallot & bacon. I just cut the shallots up a little and it was delicious.
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Apple Pie by Grandma Ople

Reviewed: Nov. 23, 2008
This was my first time making apple pie and this was super easy and really good. Like others I added 1 tsp cinnamon, dash of nutmeg & 1 tbls of vanilla to the syrup. I used Pillsbury ready made crust and did the lattice top reserving some of the syrup to brush on the lattice. Cooked at 350 for 50 minutes covering the edges with foil for the first 15 minutes to prevent burning. My butter flour mixture never made a "paste", but it didn't seem to affect the outcome of the syrup.
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6 users found this review helpful
Photo by JULES2JEWELS

Deep-Fried Turkey Marinade

Reviewed: Nov. 23, 2008
My family has been frying turkeys for years. We have always used the jar marinade that you inject in the turkey prior to frying. This year I tried this recipe and it was hands down the best turkey I've ever had. I only had a 10lb turkey so I had a lot of rub left over which I plan to use on chicken next week. Our turkey did not turn black. We kept the oil temp between 340 - 350 and it came out a golden brown.
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20 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Nov. 23, 2008
This was really good! I followed the advice of other reviews and added walnuts, reduced the oil to 1/2 cup and used 1/2 cup applesauce. It tasted even better the next day.
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The Best Meatballs

Reviewed: Oct. 26, 2008
I could not find ground veal. So, I substituted ground lamb instead. I used milk instead of water for moisture. They were really good. Although the lamb did have a strong flavor. This recipe makes a lot of meatballs. So, after browning I froze some for future use. I did brown mine, but no way do you need 1 cup of oil. Just lightly coat a non-stick fry pan and brown. Then just pop in sauce for about 30 minutes to continue cooking.
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Very Special Spaghetti Sauce

Reviewed: Oct. 26, 2008
This was a good sauce. I used 2 cans of diced tomatoes instead of fresh. Next time I will only use one can of tomato paste. I think 2 cans leaves too much tomato flavor. I didn't cook the meat with the sauce. I added browned homemade meatballs in the last 30 minutes of cooking. This recipe makes a lot of sauce. I froze 2 big portions and plan to have meatball subs with the leftovers.
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Buffalo Chicken Fingers

Reviewed: Sep. 28, 2008
These were really good. I used panko bread crumbs which really makes them a lot crispier. I used Franks Wing Sauce instead of making my own and they turned out amazing. They definitely aren't as crispy as the fried version - but the taste is great and I don't feel guilty! My husband even wants them again next weekend while we watch NASCAR.
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Photo by JULES2JEWELS

Restaurant-Style Buffalo Chicken Wings

Reviewed: Jul. 6, 2008
These were delicious! I used Tapatio hot sauce and added a few hits of Tabasco which was the perfect heat for my husband and I. The only bad thing about this recipe is the fat content! I may try baking them next time to decrease the fat content and the mess.
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Photo by JULES2JEWELS

Authentic Enchiladas Verdes

Reviewed: Jun. 14, 2008
Oh my God! I would give this 10 stars if I could. I kept true to the recipe except for number of peppers and the preparation. I only used 1 large serano instead of the 5. I couldn't imagine using 5 peppers. I love spicy food, but wow that would have been way too hot. I made the chicken and sauce ahead of time. So, when it came to warming and serving, I put my shredded chicken with the chopped onions in a pan with enough sauce to just coat the chicken then heated through. I used flour tortillas but did not fry them, just warmed them in a pan making them just slightly crispy but still soft enough to roll. I rolled the chicken mixture, the cheese and a little cilantro in each tortilla, placed them in a dish and covered with the rest of the sauce, sprinkled with cheese and heated in a 375 degree oven for about 15 minutes. Then served with a dallop of sour cream and sprinkled with cilantro. I served with black beans and I mean it was one of the best enchiladas I've ever had. I want to try this next time with pork to mimic my favorite Mexican restaurant. Thank you so much for this recipe. I found queso fresco at a Mexican grocery store. Couldn't find it in a regular grocery store.
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