Jillian Profile - Allrecipes.com (11427245)

cook's profile

Jillian


Jillian
 
Living In: N├╝rnberg, Bayern, Germany
Member Since: Jun. 2010
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Biking, Walking, Photography, Reading Books, Music, Wine Tasting
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About this Cook
I am scientist and children's book author. Trying, modifying, and creating new recipes is my latest passion.
My favorite things to cook
Seafood Risotto; Chile and Scallop Paella; Brazilian Coconut Chicken; Blackened tuna with spicy mango salsa; Peppered Pork Tenderloin; list still growing
My favorite family cooking traditions
Once a week, my husband picks the country (or region) and I find recipes and make the dinner. It expands our repertoire and has introduced us to recipes we would have never considered before!
My cooking tragedies
While cooking at family member's home, I used icing sugar, rather than flour in a gravy!
Recipe Reviews 5 reviews
Ingrid's Caesar Salad Dressing
Interesting variant of a Caesar. I substituted crumbled blue cheese for the blue cheese dressing, and then added about 1 tablespoon of anchovy paste. I found the anchovy paste gave the dressing a fuller, more balanced flavor.

7 users found this review helpful
Reviewed On: Oct. 22, 2012
Portuguese Pork and Clams
Wow. Let me repeat, wow! I followed a mixture of the suggestions from the reviews: I doubled the garlic, and had the potatoes to the side. I also used 1 tbsp of cumin seeds (not ground), I used orange and red pepper for color (added last minute, so heated but firm), and I used mussels, not clams. I'm already planning the next time I will make this dish, thanks for sharing!

9 users found this review helpful
Reviewed On: Sep. 28, 2010
Chicken Strawberry Spinach Salad with Ginger-Lime Dressing
A very nice, very tasty salad. I have made it several times now. Thanks, it will turn into one of our regulars. I add about 1/8 of a teaspoon of Ancho Chili powder to the dressing which gives the dressing a little more fullness in flavor. Sometimes I fry up cod in butter, with salt, pepper, fresh garlic, and ginger as an accompaniment, rather than chicken. It doesn't cube well, but the flavors are very complimentary.

16 users found this review helpful
Reviewed On: Sep. 27, 2010
 
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