JuliA Profile - Allrecipes.com (10361726)

cook's profile


Home Town:
Living In: Toledo, Ohio, USA
Member Since: Apr. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Healthy, Quick & Easy
Hobbies: Walking, Reading Books, Music, Charity Work
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  • Quiche
  • Quiche  
    By: MORGIE
  • Kitchen Approved
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Recipe Reviews 24 reviews
Sour Cream Chicken Enchiladas
This was really good. I used a good quality salsa verde and red salsa. (forgive me if I'm wrong but isn't normal salsa jalapeno salsa since jalapenos are in it?) Anyways, I eyeballed the cilantro, and salsas, and tasted while blending. I didn't use a whole bunch, but about half was good. I also used Light sour cream, and to give the chicken more flavor I used taco seasoning on it. I poured the sour cream mixture, and even more salsa verde and red salsa over top along with the cheese. I didn't want it to look too pale. I'll definitely make this again!! It was good.

1 user found this review helpful
Reviewed On: Apr. 10, 2010
Charleston Breakfast Casserole
This is FABULOUS!!! This is the perfect recipe to add to or take away from depending on what you have in your kitchen. I added onion, and mixed in a few handfuls of potatoes, chopped ham and fresh mushrooms. It was delish!! I made it last night and all I had to do was pop it into the oven this morning. Perfect. The egg mixture was creamy and the croutons weren't soggy. I will make this again and again!! Thanks so much for a great, tasty and different breakfast!!

3 users found this review helpful
Reviewed On: Jan. 10, 2010
Easy Baked Ham
I used this on our Christmas Day ham and it was FABULOUS! Since it was a whole ham, I spiked it with whole cloves around the top and used fresh pineapple (that I cut into rings and placed on top of the ham). I mixed the brown sugar into the ginger ale (Vernors of course) and poured that overtop and let it drain into the bottom of the pan where I placed some pineapple chunks. Every 10 minutes I basted with the juice from the bottom of the pan, adding more gingerale as needed. This was the BEST ham I have ever made. It wasn't too sweet (we don't like that) and the cloves weren't over-powering and the best part was that the ham was so juicy!! I will make ham like this from now on.

6 users found this review helpful
Reviewed On: Dec. 29, 2009

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