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Thursday, May 19, 2011 08:56 pm
Chicken Vesuvio 1 whole chicken, cut into 8 pieces salt and freshly ground pepper 4 medium russet potatoes Extra virgin olive oil 10 – 12 whole garlic cloves, peeled ...
Thursday, May 19, 2011 11:35 am
Chicken francese 2 chicken breasts or 4 thighs, boneless and skinless flour for dredging salt and pepper (preferably white) to taste 1/4 c. finely grated pecorino romano...
Thursday, May 12, 2011 04:17 pm
Morels are so special that I prepare them as simply as did my folks. It’s only in rare years when I’m lucky enough to have a quantity that I get a bit more elaborate. Even so, I keep thi...
Thursday, May 5, 2011 01:49 pm
1 lb. Mexican white cheese, often labeled as Queso Chihuahua or other mild white cheese such as Monterey Jack. 1/2 c. Mexican chorizo 3/4 c. white onion, thinly sliced 1 medium fresh pobl...
Thursday, May 5, 2011 07:40 am
Mexican mocha ice cream 1 qt. good quality chocolate ice cream 1 qt. good quality coffee ice cream 1 T. cinnamon Place a large metal bowl in the freezer. Soften the ice creams s...
Thursday, May 5, 2011 06:08 am
Chile-glazed country ribs 8 large garlic cloves, unpeeled 3 ancho chiles 6 guajillo chiles 1/2 c. chicken stock or water 2 T. cider vinegar 2 tsp. ground cumin 1/4 tsp...
Thursday, May 5, 2011 11:27 am
Jicama and orange salad 1 large jicama, peeled 3–4 large seedless oranges fresh lime juice pure chile powder (without salt or other spices) cilantro sprigs for garnish ...
Thursday, April 28, 2011 11:02 pm
This gorgeously vibrant green soup is as delicious as it is nutritious. I’ve never used a precise recipe; just simmered a bunch of whatever greens I grew or could find in water or stock. What ...
Thursday, April 21, 2011 06:37 am
I’ve been making Pashka for decades, ever since first reading about Russian Easters in an old, now collectible Time-Life book series, Foods of the World. Initially I made it out of curiosity, bu...
Thursday, April 7, 2011 04:08 pm
1 c. finely chopped cooked chicken 1 c. finely chopped spinach (about 1 10 oz. package, squeezed dry) 1/2 c. bread crumbs 1/2 c. freshly grated parmegiano reggiano, or aged asiago 1/4 ...

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