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 672 reviews
Basic Ham and Bean Soup
I basically combined this recipe and another that I found online that was quite similar. Here’s what I did. I soaked the beans overnight. I used 7 1/2 cups of chicken broth, no water, a ham shank and one cup each of the carrots, celery and onions. I used all of the other ingredients except the additional chopped ham. My ham shank had quite a bit of ham on it, which was plenty. I started by sauteeing the carrots, celery and onions in about 3 T. of butter and then added the rest of the ingredients, except the salt. I kept this at a low simmer for 3 - 3 1/2 hours. I simmered covered for the first 2 1/2 hours and then took the lid off so it would cook down and get a little thicker. My version yielded 9 cups of soup. Hubs loves bean soup and gave this two thumbs up! A definite do again!

0 users found this review helpful
Reviewed On: Nov. 13, 2014
Christie's Salad
Wow, this is a new favorite! A friend gave me some kale and not being that familiar with it, I went looking for a way to use it, and came up with this recipe. I already had Honey Garlic Vinaigrette by DAWNER119 (also on this site) made up and in the refrigerator, so I used that as my dressing, rather than the one indicated in this recipe. The only other change I made was to use toasted almonds instead of walnuts. I cut the kale into about 1/4” strips and tossed it with the dressing. I then sprinkled on the grapes, feta and almonds. It was delicious and one we’ll be enjoying again! Thank you!

1 user found this review helpful
Reviewed On: Jul. 7, 2014
The Best Spinach Salad
This review is for the dressing only. I saw this mentioned on the Buzz the other day and thought it would be good as a chicken marinade and basting sauce. And I'm happy to report, I was right! We loved it! I made half the dressing as written, but cut back on the salt, adding it to taste. I made it a day ahead to allow the flavors to meld, and the next morning I poured some over skinless boneless chicken and let it marinate all day. When grilling, Hubs basted the chicken with some additional dressing, which gave it a beautiful sheen. Hubs couldn't stop raving about it, so I'm sure we'll be repeating this one and often! And, I'm sure I'll be trying the salad as well. It sounds wonderful!

4 users found this review helpful
Reviewed On: Jun. 24, 2014
 
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