PrincessJenna Profile - Allrecipes.com (1211721)

cook's profile

PrincessJenna


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
Hobbies:
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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 110 reviews
Creme Brulee French Toast
Incredibly good. Lots of teaks (as is usual for me). Left the crusts on the bread, used leftover french and challah, cut about an inch thick. I used 4 eggs instead of 5, 1 cup half n half and 1/2 cup whole milk. And I had no orange liqueur so I upped the vanilla to a Tbl. Also used salted butter so I omitted the salt. I have no doubt the recipe is exceptional as written, I just went with what I had on hand. I will absolutely make this again.

8 users found this review helpful
Reviewed On: Jan. 9, 2011
Absolutely Fabulous Greek/House Dressing
I brought it to dress a salad for a work potluck today and rec'd many compliments. I'm usually not so big into the vinegary/oily dressings but this is now easily in my top 5 ever. I scaled to 12 servings. I used equal parts OO and vinegar and had to mix red wine vinegar, balsamic and rice wine vinegar because I didn't have the full amount of RWV. Subbed a couple minced shallots for the onion powder. Eyeballed the dijon. Also added a wee bit of ground cayenne. Yes, I made a few changes. Still I have no doubt it's a 5 star as written. I plan to make more and keep in our fridge.

4 users found this review helpful
Reviewed On: Dec. 15, 2010
Marinated Pretzels
Made these many times. People ask me to make them all the time now too. I use only a half cup of oil and often use veggie (or regular olive oil, not extra virgin). Also I use 1 TB garlic powder, 1 TB dill and 1 TB lemon pepper instead of the 3/3. I usually about 1/4 tsp of cayenne for heat. And I cook at 250 for an hour, stirring every 15 minutes. Yeah, yeah, I know I made of ton of changes. It's developed over the couple of years I've been making them. I still think my rating and review are valid, the recipe is quality just for the idea alone.

6 users found this review helpful
Reviewed On: Nov. 24, 2010
 
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: Moved from Massachusetts to Albany, NY a couple… MORE
 
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