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JUSTCYN
 
Home Town: Rochester, New York, USA
Living In: Bay Minette, Alabama, USA
Member Since: Mar. 2000
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Camping, Fishing, Reading Books, Painting/Drawing
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New York System Wiener Assembly Rhode Island Style
BBQ Sauce
Quick and Easy Tuna Casserole Variation
About this Cook
Home based business computer repair technician. Ebay seller, gifts and home decor items. Love animals, have many cats, a couple of dogs, 2 horses. Live in the country. Love rural living. I have been a Tupperware dealer 3 times.
My favorite things to cook
I love to cook PERFECT recipes. Those that have it all. If it is easy, fast, inexpensive and wonderfully delicious and gourmet looking and tasting it's a perfect recipe. Entrees are my favorite dishes. I hate waste. I hate to waste food, time and energy and money, especially in the ongoing and ever constant need to provide meals. I love "cooking big." In Tupperware they don't call it leftovers, they call it "planned overs." Cooking once, (big), to eat many times, saves time and energy and money. I love my freezer. I am a big fan of shortcuts, like using mixes, instants, and canned goods. I avoid the very expensive fully prepared foods but "doctoring" the shortcut foods with my own touches is a money saver and the average family audience (who we all mostly cater to) ever discerns the difference and never complains it's not completely from scratch.
My favorite family cooking traditions
Must have corned beef and cabbage on St. Patty's Day. Never cook on Christmas Eve. Only food service on that night is laying out a big, open house style, made ahead, appetizer spread for family, invited and drop-in guests to enjoy.
My cooking triumphs
I have conquered the Holy Grail of microwave cooking. I have mastered the art of cooking an entire Thanksgiving dinner, including all the trimmings and roasting a full size 10- 13 lb. bird, solely usng my big microwave oven. I proudly maintain a large, fully stocked, spice rack. Not everything under the sun, perhaps, but I am at the ready to try almost any recipe without having to run to the store for the spices.
My cooking tragedies
Oh. let me count the ways! From the dog stealing the whole ham to dropping a whole pan of lasagna on the floor. Let's not dwell but move on and get over it!
Recipe Reviews 135 reviews
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Pork Fried Rice
Along with everything else, I used frozen broccoli chops and some cooked but unseasoned pulled pork meat I had frozen. I pre-cooked the broccoli, peas and carrot shreds in the microwave. I guessed at the exact proportions making more than the recipe called for. Though it was good, even the recipe amounts seemed a bit heavy with the veggies (and mine with the pork as well) to the rice proportions. I guess homemade should be loaded. I covered this to keep warm in my cast iron skillet while I finished cooking other stuff and it seemed to steam more than be fried. Mine was very moist and pretty rich for fried rice. I blame my pork to some degree. The pulled Boston butt being a fattier meat than the loin would have been. As the recipe mentions it is good base recipe for chicken or shrimp too. However, restaurant style always seems drier, with more rice and only a few veggie accents. I would make this again but probably as an Aisan inspired, skillet entrée and not so much a sidedish. I know you can scale, but this recipe would be better written in family style or pot luck size proportions.

1 user found this review helpful
Reviewed On: Apr. 21, 2009
Best Egg Rolls
After fainting at the price of buying grocery frozen I am a first timer for making egg rolls. I re-rolled my first one several times before I got it right. I got faster after that. If you try to roll the filling up fairly tightly the first point of the wrapper (toward you) inevitably gets tucked and folded over (also toward you) inside. Your first roll over has to have wide coverage of the filling and the edges of the wrapper sides, the envelope style folds, must overlap the center somewhat to hold in the filling. I didn’t bother with the flour paste glue, just used a little water to stick the last point down. The wrappers are pretty easy to work with after you get the hang of it. I used pre-cooked pork butt I had (a lb. seemed like too much though, used about 1/3 lb. and mine still made 9 rolls in the end) and and added some sesame seeds to the filling and a little soy sauce to the rest of the basics (not enough to make it overly wet) and was impressed with the restaurant flavor of the filling. I rolled them ahead, covered and refrigerated them until time to fry. Edible but not restaurant suitable was the color and texture of my fried wrappers. Dark brown, not golden, and a bit chewy. I will tinker with my frying next time. Oil temp may have been too high. Used veg oil but I would like to try peanut next time. Those little extra special flavors make it truly restaurant worthy when it is not something you usually do at home. Not the recipe’s fault but didn’t care for my Kikko

0 users found this review helpful
Reviewed On: Apr. 21, 2009
Cinnamon Roasted Sweet Potatoes
Forewent the oil browning all together since I used already soft cooked canned yams. Even though the title of the recipe is about cinnamon I simply used brown sugar alone and didn’t think I would like cinnamon. To retain their moisture I baked the yams dotted with pats of butter with the brown sugar. Leary, I even did the drizzle of lime juice at the end just because I had some on hand. Didn’t think it did much for it either way. Hubby likes the buttery sugary yams and baking them was better than the microwave sugary version I usually do. I am not a health nut but this is an easier and healthier way to go than the cream and marshmallows loaded sweet potatoes. Leave out the oil bit and use healthy margarine and you’ve got something acceptably tasty and acceptably healthy.

0 users found this review helpful
Reviewed On: Apr. 13, 2009
 
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