bellepepper Profile - Allrecipes.com (11160340)

bellepepper


bellepepper
 
Home Town: Upper Arlington, Ohio, USA
Living In: Dublin, Ohio, USA
Member Since: Jan. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Gourmet
Hobbies: Sewing, Biking, Photography, Reading Books, Music, Wine Tasting, Charity Work
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About this Cook
I have been hanging out on this website for a number of years now, but I have just recently registered as a member. What took me so long?? I was a career business woman and when I was working I rarely had the time, energy or motivation to come home after a stressful day and cook. But, when Hubby and I retired all of that changed. I love to cook and am always looking for something new and interesting to try. I love this website and find the photos very inspiring. I often decide on dinner based on the pictures!
My favorite things to cook
I love, love, love to make soup!
My cooking triumphs
Hubby and I have successfully hosted a number of parties where I have done all the food myself. Over the years there have been countless cookouts, dinner parties, showers, Christmas parties, an engagement party – some big, some smaller – but all well received by our guests.
My cooking tragedies
I can’t recall any real tragedies, but I have had my share of messes, mistakes and disappointments!
Recipe Reviews 861 reviews
Pot Roast Dips
Well, let me tell you, this recipe is very good! I’m usually hesitant about using packaged soup/au jus mixes, because I worry that they will be too salty. But I threw caution to the wind and used Beefy Onion Soup mix and an au jus mix. Instead of the water called for, I used a full can of low sodium beef broth and, like another reviewer, I added 1/2 cup of red wine. I cooked this on high, as indicated in the recipe, and it was perfectly done in 5 hours. I shredded the beef and strained the cooking liquid to use as an au jus dipping sauce for the sandwiches. I chilled the au jus and removed the fat that rose to the top and re-heated it before serving. To make the sandwiches, I re-heated some of the shredded beef with a little of the au jus. I made Garlic Bread Spread from this site and spread it on the cut sides of a baguette and then toasted it under the broiler. I assembled the sandwiches, adding provolone and popped them back under the broiler to melt the cheese. These were delish! I froze the leftovers of both the beef and au jus, and look forward to having these again!

2 users found this review helpful
Reviewed On: Mar. 25, 2015
Spicy White Chili with Chicken
I made this recipe, deviating somewhat. I used two small jalapenos, 3 1/2 cups of chicken broth, three cans of Great Northern beans and I skipped the garbanzo beans. I used a full can of corn, drained, and two 4 oz. cans of green chiles. I cut the cumin back to 1 1/2 t. and thought that was plenty. My chili was thick enough, so I didn’t need to use the cornstarch and water. This was good, but not great. I thought it was lacking some pizzazz. My version yielded 9 cups and I served it with some shredded cheese, a dollop of sour cream and some crushed tortilla chips.

1 user found this review helpful
Reviewed On: Mar. 11, 2015
Italian Sausage Delight!
Wow, we both liked this one! I got everything ready for this in the afternoon, scaling it back for just two of us. I cut up my peppers (a mix of green, red, yellow and orange), onions and fresh mushrooms. I also minced a couple of cloves of garlic. My sausage was pre-cooked so I sliced it into coins and browned it. We are watching our carbs so I used only 2 oz. of bowtie pasta, and I cooked it ahead of time also. I stored everything in the fridge until dinnertime. Then it was just a matter of sauteeing the peppers, onions, mushrooms and garlic in the salad dressing and then adding the sausage and pasta and heating every through. Once everything is prepped, this comes together quickly. We’ll do this one again!

1 user found this review helpful
Reviewed On: Mar. 9, 2015
 
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