cook's profile


jade102685
 
Member Since: Oct. 2007
Cooking Level: Expert
Cooking Interests: Baking, Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Mediterranean, Vegetarian, Quick & Easy, Gourmet
Hobbies: Photography, Reading Books, Music, Painting/Drawing
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About this Cook
I love cooking because it reminds me of growing up and spending quality time with my mom, who I don't get to see very often. Plus it's a lot of fun, and there's so much out there to cook and experience. My husband and I are getting ready to move to Italy and I can't wait to learn how to cook authentic Italian meals and also to taste them!
My favorite things to cook
My favorite thing to cook is food that relates to our Puerto Rican family heritage. I also love doing fancy dinners and big breakfasts. And I'll always love making delicious and unique desserts :)
My favorite family cooking traditions
Probably the worst things mentionable, lol! Let's see: olive oil, butter and bacon grease are used a lot. So is Sazon, Sofrito, Adobo and cilantro. Oh, and garlic. LOVE the garlic! Almost everything I do is like family tradition because I learned it all from my mom!
My cooking triumphs
Any time I cook and have people tell me how good it is, or just going back for more, I consider that a triumph. Also, when I cook things that actually look pretty when served, lol! Or, when I cook something for the first time and it comes out good.
My cooking tragedies
The first time I ever cooked rice by myself. Granted I was like 14, but still. It came out this mushy, salty goop with water still in it. Oh, it was nasty. Also, more recently, I experimented with a bottle of jerk sauce, some boneless/skinless chicken breasts and the electric skillet. Either the heat was too high or maybe I didn't dump enough sauce in there, but it came out very burnt and pretty flavorless on the inside. The squash we cooked with it came out pretty good though, so it wasn't a complete tragedy ;)
Recipe Reviews 12 reviews
Quick and Easy Brownies
Amazing!!! I went ahead and decreased the flour to 1 cup like a lot of people have and instead of walnuts I added peanut butter chips and semi-sweet morsels. These came out so good! They taste absolutely delicious and they're so moist and soft and... well, perfect! I'm definitely going to use this as the base for my brownies from now on. Thanks!

0 users found this review helpful
Reviewed On: May 18, 2009
Sweet, Sticky and Spicy Chicken
Wow! Absolutely delicious! For once I followed a recipe exactly. I forgot to look at any of the reviews, just looked at the stars, and the ingredient flavors looked good to me, so I went with it. Ok well, I changed a couple minor things. Had no fresh ginger, so used minced ginger from a jar, and I used chicken tenderloins instead of full breasts. I will use fresh ginger next time because I like having things to chew :) Anyway, this was just superb! My sauce didn't thicken, but I have no doubt that it would have, had I let it cook longer. The brown sugar in it seemed to be caramelizing, which I'm sure would have helped thicken it up. I really wanted to have sauce to put over the rice though, so I didn't let it get too thick. I will be making this again, probably in a much bigger quantity, because my husband and I ate it all!

0 users found this review helpful
Reviewed On: Feb. 26, 2009
Spicy Sweet Potato and Coconut Soup
I thought this was quite delicious. Even my husband loved it and he doesn't like sweet potatoes. I did make a couple changes, though I didn't want to make them. I had no curry paste, so I used some powdered red curry from my spice rack. It added a good flavor, but I definitely want to do it with curry paste next time. Also, I used jarred fresh minced ginger instead of sliced root because I didn't have any root. And I blended some of the potato up (I was using leftover boiled from Thanksgiving) but not completely, so there were still some lumps and stuff, for character. I definitely want to make this again, but exactly by the recipe next time.

0 users found this review helpful
Reviewed On: Dec. 2, 2008
 
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