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    You are in: Home / Cookbooks / Julies-Julies-Everywhere!
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    241 recipes in


    Julie, Julia, Jewel, Jules... Julies from all over the world contribute to this very diverse collection of recipes. All of us together make a great bunch of chefs. (Make sure to check out my Julia Child public cookbook!) I'm a Julie, too, and since I was often called "Judy" as a child, you might find some of those in here, as well...
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    Tastes like toast with marmelade. Good for a tea party.

    Recipe #30393

    This makes a great summer potluck dish. The ingredient list is flexible. You can substitute cilantro for green onion. Char siu and kamaboko can be found in oriental markets. I got this recipe from a Hawaiian friend

    Recipe #31081

    This recipe comes from the All Saints church cookbook from Cedar Rapids, Iowa

    Recipe #48182

    This recipe is based on an article in the San Jose Mercury News by Stacy Diaz. I tried it and didn't need near as much water as the recipe indicated. The dough should not be sticky. This recipe is healthier since it uses oil instead of shortening.

    Recipe #101601

    This goes well with Corn Chowder.

    Recipe #104549

    Source: Farm Journal Country Cookbook fourth edition.

    Recipe #113394

    Freezable. Great for OAMC Time does not include the time to chill the dough.

    Recipe #113931

    The difference between this marsala and the others is the cream. Really simple, really good. Great for company, but quick to fix. source: 365 ways to cook chicken

    Recipe #114255

    An twist on traditional pesto. Use as a spread, on pasta, or pizzas. Don't over process. Source: Michael Roberts, Trumps, Los Angeles, printed in the San Jose Mercury News 3/4/1987

    Recipe #114578

    source: Michel Chiarello, Fog City Diner, San Francisco printed in the San Jose Mercury News, 3/4/1987

    Recipe #114851

    I have adapted this from a recipe I found in Gourmet Magazine. You can substitute lean ground beef for cold roast beef. I make smaller empanadas and serve them as finger food at appetizer parties.

    Recipe #131189

    from 100 recipes for low-fat meals by sunset magazine

    Recipe #131191

    from 100 recipes for low-fat meals by sunset magazine

    Recipe #131192

    This casserole uses items from the pantry: Premade tubes of polenta and bottled pasta sauce make this casserole easy.

    Recipe #134342

    This recipe starts with a chicken breast and "in short order" transforms into comfort food. Serve with cooked rice

    Recipe #134343

    Serve as a side dish with plain yogurt. Goes will with lamb. From Sunset magazine Feb 1998

    Recipe #134344

    I ofter use 2 cups whole wheat and 2 cups unbleached flour. You can vary the mixture to your taste.

    Recipe #169997

    From More 60 Minute Gourmet by Pierre Franey.

    Recipe #186149

    This comes from the Greens Restaurant cookbook. So tasty.

    Recipe #186150

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