JulieAnna Hill Profile - Allrecipes.com (188982066)

cook's profile

JulieAnna Hill

JulieAnna Hill
Home Town: Jackson Hole, Wyoming, USA
Living In: Helena, Montana, USA
Member Since: Jul. 2013
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Mexican, Italian, Southern, Healthy, Kids, Quick & Easy
Hobbies: Gardening, Camping, Photography, Reading Books
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About this Cook
I'm a successful professional make up artist that can create in-human from human. My entire career was a chain of events leading up to one grad goal. Exclusive artist to the Vegas Showgirls. I've worked on set of Stephen Kings 'The Stand', HBO's Deadwood and more theatrical work than memory can even recall. 4 yrs ago, I became a grandma for the first time...and I knew that was the end of my career as my daughter that gave birth, was in NO way to raise a child. So that is now what I am doing...I took my career to the WWW upon harassing from my girls and have Big Sky Beauty/Big Sky Skinz on about all major social media. Cooking was always my MAIN past time.....Im doing it MUCH more lately. LOL Now days, instead of buying the latest greatest air brush system or innovative products.....I buy Kitchen Aid! HA
My favorite things to cook
Grillin'!!! I love to try and grill EVERYTHING. Ive even grilled an unglazed doughnut before I put the bacon on and drizzled maple on it! IT WAS GOOD! There just isnt anything like food cooked over open flame. I prefer bricks or wood...but gas will work in a pinch. Im just starting to master baking. I LOVE the satisfaction of a well and properly made and baked... anything.!!! lol Nuttin better than fresh out the oven carbs! Made some Baklava this Christmas that would put any homegrown Jew to shame. Meats are my forte' though. I can kill n grill meat like NO other.
My favorite family cooking traditions
Oh geesh. Spaghetti. It was always a HUGE event when gma or ma would make it and now...when I make it. Its a purple ribbon recipe and I have it mastered. I make it with either homemade meatballs. Chicken or sometimes...pork chops. But beefs the best. The trick to a steller sauce.??...burn those balls baby!!And throw a WHOLE pack sliced pepperoni in too! CRUCIAL! If meat is too lean to render about 1/8 cup of grease...you MUST add some. ( I use coconut or avocado oil if I HAVE to add..and I usually do as Costco meats are super lean) But fry those balls until they're BLACK alllll around. Let em fry so hard they stick to the bottom of pan. Get em all good and crispy burnt looking. Throw em in your sauce and grab a wood spat...scrape EVERY smidge of that burnt meat off the bottom of pan. Then pour it ALL into sauce. Let your balls and their juices (hehe) simmer in the sauce for at LEAST an hour. And THAT is the way to a purple ribbon spaghetti sauce!
My cooking triumphs
Making a 100+ yr old family spaghetti recipe THE BEST ..according to even my 105 yr old grandma!
My cooking tragedies
Clean as you go!
Recipe Reviews 3 reviews
Mile High Green Chili
GREAT recipe!!I happened to have EVERYTHING on hand, even the toms, I tripled up to freeze. Talk about a stir!! It turned out FANFRIGGINTASTIC. I dont understand why anyone wouldnt want to use toms..lol. I LOVE em! I isnt 'authentic' without em!!

2 users found this review helpful
Reviewed On: Sep. 26, 2013
Grandmaw Cain's Beef Tips and Rice
LOVED the idea. I didnt use the pre-made rice packets at all. I had some stew meat and it was too hot out to make a stew..rice is always light and easy. I DID sub one cup water with a cup merlot. Makes all the diff in the WORLD. Coudlnt even tell you the measurments...but seasoned the flour for the meat with garlic salt and lemon pepper, then let the butter and oil simmer for a bit with Safron, Thyme, Rosemary (my fave) and a Ginger Seasame seasoning. It was an absolute throw together that doesnt even really belong on this board...but thought the OP deserved the post because she gave me the idea to begin with, but my family loved it so much-they request it TOO often. It has now become a Hill family traditional thing that only I can make because I NEVER DO right it down! HA. I give BIG PROPS to the OP because although I didnt follow the original recipie by any stretch of the imagination, I would have never thought to use the stew meat in this fashion w/ the rice! I've done this with stew meat with noodles hundreds of times. Funny how our minds get stuck in a rut and thats where they follow....guess thats why Im not on Food Network. HA. I STILL THINK PIE STYLE SHOULD HAVE WON AND PAULA SHOULDNT HAVE BEEN FIRED! THAT WAS SOME DIRTY WORK THERE!!!!

3 users found this review helpful
Reviewed On: Aug. 19, 2013
Triple Dipped Fried Chicken
Two words!! Tony Chachere's!!!!!! You want this fantastic recipe the BEST it can be! Put a 1/8 cup TC's in dry and the same in the wet. Thats right...THAT much. (But I made a FEAST of wings n drummies...so maybe cut that back a bit for just a family..lol) I tried it a few ways. ALWAYS came out great. I'm a spice lover so I beefed it up from the get go. I could tell from the written recipe it didnt have enough spice for me..lol. This is a wonderful recipe though!

1 user found this review helpful
Reviewed On: Jul. 18, 2013

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