JuliaKid Profile - Allrecipes.com (10079712)

cook's profile


Home Town: Mequon, Wisconsin, USA
Living In:
Member Since: Dec. 2006
Cooking Level: Expert
Cooking Interests: Mexican, Italian, Mediterranean, Vegetarian, Quick & Easy
Hobbies: Knitting, Quilting, Sewing, Hiking/Camping, Boating, Walking, Reading Books
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Recipe Reviews 16 reviews
Gourmet Mushroom Risotto
Excellent. Used 8oz and 6oz of button and portobello mushrooms, one half a sweet onion instead of shallot and some extra wine. Creamy, earthy taste. Will be on my keeper list.

2 users found this review helpful
Reviewed On: Mar. 3, 2012
Eggplant Parmesan II
My go-to dish to fix for my vegetarian husband when company is coming. If you can get nice fresh eggplant - think farmers' market - I find I don't need to sweat the slices of eggplant before baking. If from the grocery store out of season, I will salt the eggplant, leave in colander for 20 min, then rise and pat dry, before dipping in the egg and bread crumbs. Three small/med eggplants make a bit more than my 9X13 pan, so I make a mini dish for the freezer that is just enough for my husband and I some night when there is no time to cook. I highly recommend this recipe.

1 user found this review helpful
Reviewed On: Aug. 20, 2011
Parmesan and Basil Chicken Salad
Great change from chicken and fruit in a salad. I added two green onions and a chopped red pepper. I used half low fat mayo and half nonfat yogurt for the dressing and cut the cheese to about 1/2 cup to save on fat and calories. I had microwaved the chicken breasts and dumped the liquid that collected on the plate into the dressing. This was a dish to take to a friend who was home from the hospital and she raved about it. She's Italian and loves basil and garlic so it was a great match.

0 users found this review helpful
Reviewed On: Jul. 27, 2010

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