Jill Schilz Profile - Allrecipes.com (18270607)

cook's profile

Jill Schilz


Jill Schilz
 
Home Town:
Living In:
Member Since: Nov. 2005
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
Recipe Box 0 recipes
Wishing there was more here to feast your eyes on?
Don't let visitors leave your Recipe Box hungry.
Start adding your favorite recipes now!
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 8 reviews
Best Marinara Sauce Yet
I have made this so, so many times -- and it is phenomenal. I typically make 3x this much (as long as I'm going to all the work!) and then freeze it in family dinner-size portions. I make the following changes (these amounts are for the regular-size recipe, without doing the 3x): add almost 1 tsp. dried basil; use only 1/4 cup white wine; add 1 T. sugar; use canned, diced tomatoes instead of stewed; use only 2 T. olive oil. Although I made it once as just a marinara sauce (and it was excellent as such), I typically make this with meatballs; after forming the meatballs and browning them on all sides in a pan with about 1/2 inch of hot vegetable oil, I drain them and then throw them right into the sauce, where they finish cooking through while the sauce is simmering. Definitely adds a lot of flavor to the sauce. Yummy.

529 users found this review helpful
Reviewed On: Aug. 31, 2007
Grandma Johnson's Scones
Seriously. Whoever says these are a lot of work is yanking your chain -- these take NO time at all to whip together. Still good days later, but definitely the best the day of -- and don't close them in an air-tight container if you're serving them that day. I have been told by SERIOUS scone fans (at my husband's place of employment) that these are the best scones they have ever eaten anywhere, bar none. I use low-fat sour cream with no problem and always either just make a half recipe, cutting that quantity into 10 wedges, or make the whole quantity but divide it in half so that I can have two yummy flavor options instead of one. My hands-down favorite is definitely white chocolate chips (lots of them!) with craisins; currently in 2nd place is milk chocolate chips and toffee bits with cinnamon sugar sprinkled on top before baking. These are SO easy to make and totally addictive. (Obviously, you have to use real, unsalted butter -- not some fake-o stuff :-) . . . if you go the fake margarine route, your possible lousy results will be your own silly fault!!) Oops -- almost forgot -- I add 1 tsp. vanilla as well...

4 users found this review helpful
Reviewed On: Aug. 31, 2007
Amber's Sesame Chicken
Love this. I've made it a bunch of times now -- a few times for company, too, along with some stir-fried veggies -- and it is absolutely delicious. I double the amount of teriyaki and honey, use less than half the quantity of crushed red pepper flakes called for, and up the amount of green pepper, so there's about the same amount of green pepper and onion. Totally yummy over jasmine rice (which is way better for serving with Chinese dishes than regular rice, in case you've never tried it). Delish!

2 users found this review helpful
Reviewed On: Aug. 31, 2007
 
ADVERTISEMENT

In Season

Top Dessert Recipes
Top Dessert Recipes

Rated, reviewed, and ready to satisfy your sweet cravings.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States