Bella V. Profile - Allrecipes.com (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 42 reviews
Cheese and Bacon Potato Rounds
The key is to make sure your rounds are an even thickness, otherwise they cook differently. Another trick is to take a stick of butter and use it to "paint" the foil lined pan before putting the potatoes down. This saves some time and mess. I made these for a small get together, and they were a hit! I didn't have one left over! Served them with a side of sour cream. Very easy, little mess, and VERY Yum!

1 user found this review helpful
Reviewed On: Dec. 9, 2014
Cabbage Roll Casserole
I rated this recipe 4 stars because of its ease in preparing, and because it tastes pretty good. I wouldn't say it was AMAZING or anything, but I really like cabbage, and I LOVE easy to make recipes, and this fits the bill. I took the advice of some others and made a few subtle changes. I halved the recipe and used 2 lbs of cabbage. I cooked it on the stovetop- in a Dutch oven. I used at least an extra cup of broth. I added onion, garlic, and seasoned salt to the meat while browning. The cook time was more like 30 minutes, but I like my cabbage quite soft. Next time, I'll add more rice, which will probably require more broth.

0 users found this review helpful
Reviewed On: Nov. 18, 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.

0 users 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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