Phunnyphella Profile - Allrecipes.com (180805561)

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Phunnyphella


Phunnyphella
 
Home Town:
Living In:
Member Since: Oct. 2013
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Gourmet
Hobbies: Gardening, Walking, Reading Books, Music, Wine Tasting, Charity Work
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  • Zeppole
  • Zeppole  
    By: ARVILLALAR
  • Kitchen Approved
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About this Cook
Retired chef after 42 years in the industry, comfort foods are always popular
My favorite things to cook
Everyting
My favorite family cooking traditions
Everything
My cooking triumphs
Beef Wellington that didn't have a soggy crust
My cooking tragedies
Chicken noodle casserole, the first time I made it
Recipe Reviews 8 reviews
Chef John's Popovers
My mom and grandma used to make these all the time. Oven was smoking hot, cast iron muffin pan (which I still have and use), no problem with raising, puffing waaaaaaay up, or sticking in the pan!

0 users found this review helpful
Reviewed On: Dec. 13, 2014
Sausage Pasta
I used fresh spinach and fresh cherry tomatoes cut in half, also added some fennel seeds that I crushed in a mortar. The second time I made it, I put it in a baking dish, sprinkled a good doze of shredded mozzarella on it and baked it until it was bubbly and the cheese browned, what a hit that was!

0 users found this review helpful
Reviewed On: Oct. 30, 2014
Stuffed Green Peppers I
I don't cook the peppers as long as the recipe calls for. You can also use red, yellow or orange peppers which my family likes as they don't talk back near as much, I also added a bay leaf to my tomato mixture, which used tomato sauce instead of soup! Also a dash of garlic and even a hint of sage. I have made these using ground pork too and it's very tasty. I'm going to try half beef and half pork the next time

0 users found this review helpful
Reviewed On: Sep. 6, 2014
 
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: Retired chef after 42 years in the industry, … MORE
 
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