cook's profile


PrincessJenna
 
Home Town: Upton, Massachusetts, USA
Living In: Albany, New York, USA
Member Since: May 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Mexican, Italian, Southern, Mediterranean
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
PJ's Quilt Square
My Christmas Apron
My Christmas Ornament
Christmas 08
Lady Jenna and her Footman at King Richard's Faire
About this Cook
Moved from Massachusetts to Albany, NY a couple years and love it here. Cooking for other people is my favorite thing to do.
My favorite things to cook
Comfort food of all kinds and italian. I recently started baking and am getting a kick out of that. And I love making traditional holiday meals...turkey, roast beef, etc.
My favorite family cooking traditions
Learned to cook and learned to love to cook from my father who learned from his grandmother. Making giant pots of meatballs and sauce for every family gathering and turkey soup after the holidays.
My cooking triumphs
The first time I made a full Thanksgiving spread (age 18 maybe). I remember all too well what a challenge it was. It still is a challenge (only now I'm much much better). Also, I just started to bake bread!! I was terrified and avoided it for years. I'm finally getting that it's not rocket science.
My cooking tragedies
Eeeshh....I've ruined lots of thing.
Recipe Reviews 113 reviews
Condensed Milk Chocolate Frosting
Fudgey and more like thick glaze or ganache but still pretty good and super easy. I had no trouble with it setting up, in fact it thickened up after only a few minutes of stirring. You'll know immediately when it's done, it thickens super fast. I ended up stirring in about 3 tablespoons milk instead of water to thin it slightly.

0 users found this review helpful
Reviewed On: Oct. 31, 2009
Chicken Chimichangas with Green Sauce
We really didn't care for this. The chimis themselves weren't bad, although I would've dialed down the cream cheese and probably added some diced chilies or jalapenos to the filling. We did not care for the sauce at all. Even after I attempted some tweaking, we didn't end up using it.

0 users found this review helpful
Reviewed On: Aug. 28, 2009
High Temperature Eye-of-Round Roast
This will definitely be my go to method for cooking this cut of roast beef from now on. I rinsed the roast in a little red wine vinegar, rubbed with olive oil, minced garlic, rosemary, truffle salt and pepper. My roast was 2.68 lbs and I cooked for 19 minutes, ended up letting it rest in the oven for almost 3 hours. I personally went for the end pcs as it was probably more rare than medium rare in the middle. If you like yours a little more done I might suggest adding just a few minutes to the cook time. Thanks for sharing the recipe Lyn.

4 users found this review helpful
Reviewed On: Aug. 10, 2009
 
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: Moved from Massachusetts to Albany, NY a couple… MORE
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?