Jillian Imilkowski Profile - Allrecipes.com (1991249)

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Jillian Imilkowski

Jillian Imilkowski
Home Town:
Living In: Milwaukee, Wisconsin, USA
Member Since: Jan. 2003
Cooking Level: Expert
Cooking Interests: Baking, Italian, Mediterranean, Vegetarian, Dessert
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Recipe Reviews 3 reviews
Caramelized Spicy Pumpkin Seeds
Almost perfect! I took the advice of a few reviewers below and decided to substitute 1T Brown Sugar for the white sugar when caramelizing. Used 1T butter instead of olive oil (not as healthy, but added A LOT more flavor and made the caramelization process more accurate). Instead of plopping everything into the pan together, I melted the butter, added both sugars and heated on medium-high till the sugars just barely started to caramelize. Then added the seeds and toasted, stirring regularly till they started to brown slightly and pop (about 5-min depending on temp under the pan). Added the coated seeds to a pan with the sugar/spice mixture and voila! Yummy, yummy! Even my fiancée, who doesn't like pumpkin seeds, likes these!

93 users found this review helpful
Reviewed On: Oct. 21, 2011
Avocado, Beet and Arugula Salad with Chevre Tartine
My boyfriend and I LOVE this salad! It is ridiculously easy for how good it is. This only thing I changed was to slice (3) fresh raw beets, mix them in a bowl with a little olive oil & salt, then grill on medium-high heat for 3-5 min on each side. With the Chevre Tartine, it's virtually a meal all by itself! YUM!

4 users found this review helpful
Reviewed On: Aug. 15, 2010
Irish Cream Liqueur II
Instead of using granulated coffe, I get 1 shot of espresso (more if doubling recipe) from the coffee shop around the corner and add it slowly to the melting chocolate to keep the chocolate creamy and smooth. A few dashed of mint make an excellent 'Chocolate-Mint Irish Cream' treat. I LOVE this recipe and make a double batch every year to bottle up in mini containers as gifts for family and co-workers.

29 users found this review helpful
Reviewed On: Nov. 23, 2007

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