Bella V. Profile - (18647408)

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Bella V.

Bella V.
Home Town: Orlando, Florida, USA
Living In: Chicago, Illinois, USA
Member Since: Nov. 2005
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Indian, Southern, Nouvelle, Middle Eastern, Healthy, Quick & Easy, Gourmet
Hobbies: Camping, Boating, Fishing, Hunting, Photography, Reading Books, Music, Wine Tasting, Charity Work
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Recipe Reviews 41 reviews
Grands!(R) Easy Taco Melts
Easy, delicious, and affordable. This makes 6-8 servings, and is unbelievably easy! We served it with a side of sour cream for dipping, and it was a hit. This is one of those recipes where simple really is better. Just don't forget to add that packet of taco seasoning to it (half a packet worked for me). For a healthier version, use LOWFAT biscuits, LEAN Ground beef or turkey, and LOWFAT cheese. I did all of the above, and didn't feel that the quality or flavor suffered in the least bit (and I'm picky about flavor- sometimes you just need the fat! LOL). This recipe could easily accommodate other fillings such as ham and cheese, spinach and mushroom, pepperoni and mozzarella, chicken curry, meatballs, or a variety of other combinations. On a side note- You could make mini versions of these and they would be PERFECT for entertaining.

0 users found this review helpful
Reviewed On: May 30, 2014
Au Gratin Potatoes
A delicious recipe as a dinner side dish, and very easy. Here are a few tips and/or modifications that I made that I feel enhanced this recipe. First and foremost, I do not add green peppers. The taste is a bit overpowering, and it becomes more potatoes O'Brian than au gratin. Secondly, I add whatever 2 "cream of" soups I have available. Chicken, celery, mushroom, you get the drift... Third, I add the 1/4 c. of milk that everyone is talking about to the mix. It really does make it less dry. Fourth, I cook it with a foil covering for the 1st hour. A couple of tips that I've found: To grease the pan- Take a cold stick of butter and run it along the inside of the pan, into the corners especially, and all over the bottom of the pan. Coat the entire inside of the pan with your butter stick before adding ingredients. My potatoes have never stuck, and it's because of this old trick my Nana showed me. Cut peeled fresh potatoes in the food processor (or by hand if you must) into 1/4" rounds. In my opinion, this is what really makes the dish.

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Reviewed On: Aug. 28, 2013
Tomato, Cucumber and Red Onion Salad with Mint
With our summer garden producing record amounts of tomatoes and cucumbers, this was an excellent way to get rid of some of them in a refreshing dish. Here are a couple changes that I felt enhanced the recipe. First, I used seasoned salt rather than regular salt. I felt that it needed a little more umpf, and it really gave it that extra flavor. In regards to the onion being too strong, there are 2 simple changes that can be made and will make the onion flavor more mild and enjoyable. First, slice the onions very thinly and into the crescent shape rather than coarsely. Secondly, mix all ingredients (including onions) together with dressing and allow to sit for an hour, stirring or shaking once in awhile. As the onions sit with the other ingredients, they will become more mild, and the flavors will meld.

1 user found this review helpful
Reviewed On: Aug. 28, 2013
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
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