Julieee Profile - Allrecipes.com (19740747)

cook's profile

Julieee


Julieee
 
Home Town: Sand Am Main, Bayern, Germany
Living In: Worthington, Ohio, USA
Member Since: May 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Mexican, Italian, Gourmet
Hobbies: Gardening, Walking
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About this Cook
My favorite things to cook
Soups and stews of all kinds: Wedding, Asparagus Creme, Beef Burgundy, Ham & Bean, Lentil, French Onion, Broccoli Creme. Trout Almondine, Chicken Marsala, Turkey Piccata, Curry Chicken, etc. Also, peanut butter fudge, banana bread, and NY-style cheesecake.
Recipe Reviews 29 reviews
Beef and Rice Stuffed Bell Peppers
Had leftover jasmine rice and have been wanting to make stuffed peppers for a while. I never used a recipe before for stuffed peppers, but this is going in the book. I love everything about it. I scaled to 4 servings, and for the "chunky tomato sauce", combined 8oz. can of tomato sauce and a 15 oz. can of drained, diced tomatoes. Also used ground sirloin, and red peppers. Followed the directions. Easy to put together and baked it for 90 minutes. All I can say is delicious!!! Have passed on the recipe to my siblings before even finishing my dinner. THANKS!

0 users found this review helpful
Reviewed On: Jul. 15, 2015
Bourbon and Molasses-Glazed Turkey Breast
I thought I'd follow another reviewer and begin with 450 degrees, then pop it down to 375 after 20 minutes, and then take it out when the thermometer said 160. The skin was like leather. I had an awful time trying to carve the turkey breast, and the meat was very dry.

4 users found this review helpful
Reviewed On: Aug. 11, 2014
Awesome Slow Cooker Pot Roast
First time making this. Excellent. We used bottom round roast, and followed some of the tips of the other reviewers. We browned the roasts on all sides, placed them in the slow cooker. In the leftover canola oil, I sauteed 3 shallots, then quickly added the water, a bouillon cube, soup, and soup seasoning packet, as well as salt, pepper, and parsley. Once it cooked all together, in 5 short minutes, poured it over the roasts and set the slow cooker. 10 hours later, we had fall apart beef roast over rice. It was excellent. The only thing I will change next time is that one lady was right; you only really need 1 can of soup. It makes more than enough gravy otherwise. Thanks for a great recipe. This will come in excellently in the wintertime months!

4 users found this review helpful
Reviewed On: Jul. 20, 2014
 
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