Giuli Profile - Allrecipes.com (18938957)

cook's profile

Giuli


Giuli
 
Home Town: Lancaster, Pennsylvania, USA
Living In: Marietta, Pennsylvania, USA
Member Since: Jan. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Indian, Italian, Mediterranean, Healthy, Vegetarian
Hobbies: Gardening, Hiking/Camping, Photography, Reading Books, Music, Painting/Drawing
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About this Cook
My favorite things to cook
I love trying new sauces and anything with mushrooms. I used make an awesome vegetable lasagna and was the omelet queen in college.
My favorite family cooking traditions
Baking cookies with my mom and great aunt
Recipe Reviews 23 reviews
Mulligatawny Soup I
Wow, I was surprised at how much I liked this as I am not usually one for cooked fruit. (in non-desserts) There was no noticeable apple flavor but it was definitely an asset to the dish. Actually found myself thinking it needed a little bit more apple. I threw in a chicken breast while the broth was simmering and it came out perfectly shredded. if you are like me and want as little to do with raw meat as possible- make it easier on yourself and don't even bother cutting it up. I didn't add the cream- simply an oversight- but it really didn't need it.

0 users found this review helpful
Reviewed On: Jun. 1, 2009
Fra Diavolo Sauce With Pasta
Wow,sooooo good. My only suggestion is to definitely watch the pepper flakes. We like spicy food and this was pushing it a bit for us. Thanks to all the reviewers who recommended using mussels. Can't wait to try that next time.

0 users found this review helpful
Reviewed On: Nov. 18, 2008
Shepherd's Pie VI
My husband absolutely detests cooked carrots so I substituted sweet corn. I roasted a small head of garlic and added it to the mashed potatoes instead of minced onion and since I used ground chicken breast I used chicken broth. I forgot to add the ketchup but can't see how it would have made it better. Overall this was a good make ahead dish. I simply reheated it in the oven and ended with it under the broiler for a couple minutes. My husband said it would be better with more cheese on top but then what isn't better with a little extra cheese? Definitely recommend the roasted garlic. (Simply cut tops off garlic to expose individual cloves, drizzle with olive oil, wrap in foil and bake in 400 degree oven until soft)

1 user found this review helpful
Reviewed On: Nov. 10, 2008
 
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