Michelle Mullis Profile - Allrecipes.com (18053867)

cook's profile

Michelle Mullis

Michelle Mullis
Home Town:
Living In:
Member Since: Dec. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Italian, Southern
Hobbies: Camping, Fishing, Music, Painting/Drawing
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About this Cook
I am a proud mom of three daughters and two step-daughters. With three and sometimes five kids in the house, I HAVE TO COOK! Thank goodness it happens to be one of the things that I love to do! My best compliment came from my step-daughter when she told me that all my dinners are pretty and look like what you would get in a restaurant. I hope that at least one of the girls will inherit my love for cooking.
My favorite things to cook
I like trying new recipes. I like to cook just about anything. Bean sandwiches are fun for me, because it brings back a lot of childhood memories.
My favorite family cooking traditions
Bean sandwiches...I was raised on them as well as my mother and my grandmother. They are to die for! A ton of candies and fudge on Christmas Eve.
My cooking triumphs
Standing rib roast turned out beautiful, impressive and delicious! My Thanksgiving dinners are pretty well received.
My cooking tragedies
Blue Cheese Pasta...YUK!!!! I don't think my husband will ever feel the same about blue cheese again.
Recipe Reviews 15 reviews
Chicken Pot Pie IX
My first pot pie and a complete success!!! I did boil the chicken and vegetables in chicken broth as others suggested. Also toward the end of baking, I laid some foil over the top to prevent it from getting too brown. It was beautiful, my children loved it...it's a keeper! Thanks for the recipe!

4 users found this review helpful
Reviewed On: Jun. 13, 2007
Party-Size Greek Couscous Salad
I'm giving this four stars because it was a little bland for my liking but well received at the picnic.

0 users found this review helpful
Reviewed On: Jun. 13, 2007
Baked French Toast
After reading WAY TOO MANY reviews, here is what I did and it came out PERFECT!!! 6 eggs, 2 cups half and half (no milk), 2 tsp vanilla and 1/4 tsp of cinnamon, soaked overnight, let sit out while oven preheated and turned each piece over, baked covered with foil for 20 minutes, poured sauce over the top and baked uncovered for the remaining 20 minutes. FANTASTIC!!! Kids and grown-ups ate it all up. Served with fresh melon. This will be our new Christmas morning breakfast!!!

2726 users found this review helpful
Reviewed On: Jun. 13, 2007
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