Julie713 Profile - Allrecipes.com (11101602)


Home Town: St. Louis, Missouri, USA
Living In: Houston, Texas, USA
Member Since: Jan. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Indian, Middle Eastern, Mediterranean, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet
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About this Cook
My favorite things to cook
Where do I begin.... ?
My favorite family cooking traditions
I'm not traditional -- I prefer to raise the bar and try new things all the time.
My cooking triumphs
I finally figured out how to make a candy coating that coats cake pops perfectly. The authors who direct you to (essentially) "melt chips/bark, dip and swirl" ought to be shot for leaving us with an expensive, thick pot of near-paste that chunks up on the pop.
My cooking tragedies
Nothing that has risen to the level of tragedy so far.
Recipe Reviews 3 reviews
Stuffed Eggplant with Shrimp and Basil
Yum! As other reviewers have said, this is a versatile recipe meaning you can fudge on the ingredients and still enjoy major success. I prepared this recipe as a casserole because it's fast and easy to assemble and it looks nice afterward. Here are some details you might find helpful. Dice a ~1-lb eggplant into cubes and microwave 4 minutes in a bowl/baking pan covered with waxed paper (don't add liquid). Saute 1/2-lb of shrimp (2-3x amount recommended) with basil and garlic in a 5.5-quart sauce pan using only a tablespoon or two of olive oil. Continue with recipe and add 1/2-tsp salt and 1/2-tsp pepper with the eggplant cubes. After mixing the Parmesan cheese and bread crumbs (I used 1/2-cup of Panko crumbs because that's what I had on hand) into the mixture, beat one jumbo egg or two large eggs. Blend beaten eggs into the shrimp/eggplant mixture. The egg will make the ingredients hold together nicely when they're served out of the casserole pan. I spread into a 10" round baking pan and it made a shallow layer. Was done in 15 minutes and ready to serve. (See photo #14)

0 users found this review helpful
Reviewed On: May 31, 2014
Soft Mahi Mahi Tacos with Ginger-Lime Dressing
I broiled the mahi mahi (first salted, peppered and lightly sprayed the fillets with Pam to seal in moisture) instead of pan frying. I served the fillets as an entree without tortillas since I'm gluten sensitive. I also substituted rinsed (canned) black beans for the avocado since I didn't have an avocado on hand. Spooned the salsa and lime ginger sauce on top for a beautiful presentation with a great flavor. This recipe is a keeper -- definitely company worthy.

0 users found this review helpful
Reviewed On: Jul. 4, 2013
Bayou's Mardi Gras Slaw
I served this for a Mardi Gras dinner and it was as beautiful as it was tasty. One of my favorite salads now. Big hit at the party!

1 user found this review helpful
Reviewed On: Jul. 30, 2012

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