Allrecipes Home  >  Community  >  Cooks  >  Janet

cook's profile


Janet
 
Home Town: Ponchatoula, Louisiana, USA
Living In: Redwood City, California, USA
Member Since: Oct. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Southern, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Walking, Photography
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
About this Cook
I'm retiring my can opener to learn how to cook from scratch. My husband (a chef) and our son are both excited: "no more veggie Hamburger Helper!".
My favorite things to cook
Anything really. Also to perfect my Louisiana cuisine cooking, from gumbo & red beans and rice to turtle cookies & bread pudding.
My favorite family cooking traditions
Cooking great food and sitting around the table talking during dinner.
My cooking triumphs
I baked homemade king cakes for this past Mardi Gras - that's my greatest triumph yet!
My cooking tragedies
I quickly learned the properties of yeast when I added boiling water and waited several hours for the dough to rise...
Recipe Reviews 3 reviews
See All Reviews 
Baked Potato Soup
Great recipe. I made this with minor changes: no salt, less basil, no cream and didn't bake the potatoes beforehand (just peel, chop and add to the broth). Served with a dollop of sour cream, a sprinkle of cheese and crumbled bacon then topped with green onions. Very tasty!

2 users found this review helpful
Reviewed On: Feb. 23, 2009
Low-Fat Blueberry Bran Muffins
Excellent recipe! Instead of blueberries I used 3 peeled, cored, and chopped Granny Smith apples and added about a tbsp of cinnamon in with the flour mixture. The batter could have filled more than the 12 cup muffin pan, so I filled each cup to the brim and lowered my oven temp to 350 for about 18 minutes (until muffin top sprang back when touched), they rose perfectly. I let the muffins cool completely before removing them from the pan to let them set because they were so moist. My 10 year old son said they were like store bought muffins!

0 users found this review helpful
Reviewed On: Jan. 31, 2008
Quick Italian Vegetable Soup
I love veggie soup, and this recipe proved to be so easy, quick and delicious. My husband, a chef, loved this recipe too! The only changes I made were I used halved grape tomatoes, added a bit of V-8, and didn't add any salt to the soup. My son doesn't like celery so he turned his nose up to the soup so for lunch the next day my husband pureed the soup in the blender, put it back in the pot, added a little milk and chopped sausage. Our son LOVED it, he thought it was a Mexican bean soup :) This method works for homemade mushroom soup too!

4 users found this review helpful
Reviewed On: Oct. 16, 2007
 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?