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Jeanne
 
Living In: Detroit, Michigan, USA
Member Since: Oct. 2005
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Quick & Easy
Hobbies: Music, Charity Work
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Jeanne
About this Cook
Married, 2 beautiful girls, working mom, love to cook!!! Wish I could cook professionally, full-time!! Love Food Network (taught me a lot of what I know). Mom was a great Soul food cook, but believed in educating our palates and expanding our horizons. Helped me to appreciate food of different cultures -- I'll try almost anything once!
My favorite things to cook
Soul/southern, grilling & barbeque, pasta and sides dishes....dessert too!
My favorite family cooking traditions
Thanksgiving -- hands down!!!!!!! Nothing compares.
My cooking triumphs
Getting my husband to eat something other than fried chicken and mashed potatoes.
My cooking tragedies
Bringing Rice Krispie Treats to a Thanksgiving dinner at a former boyfriend's house. His mother and grandmother came out of the womb with oven mitts on -- and I bring Rice Krispie Treats to their home. Was I nuts????
Recipe Reviews 5 reviews
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Sweet and Spicy Pumpkin Seeds
What I did differently: melted the butter and added everything BEFORE coating the seeds, so I could taste the mixture first. I used light brown sugar but after taste-testing, decided to add a bit of white sugar too. Added more hot sauce (probably about 10 "drops"). I also boiled the seeds first in salted water for 10 minutes, per another reviewer's suggestion. I made some with this coating and some without. Didn't "wow" me on the first taste, but I found myself going back for handful after handful till I noticed they were gone! Next time will try dark brown sugar and definitely more hot sauce. These weren't really spicy at all, even with the extra hot sauce. And boiling the seeds first didn't affect the quality at all, definitely recommend that.

0 users found this review helpful
Reviewed On: Nov. 2, 2009
Sweet Potato Pie I
Absolutely phenomenal! My dad said this is the closest to my mom's sweet potato pie than any he's every had (and she was da best!!!) I separated the eggs and beat the egg whites before blending them in (I guess I thought it would make the pie extra light). It's an extra step that you don't have to do, but the pie was very custardy and not heavy at all. It also came out beautifully orange. I used ready-to-use deep dish pie crusts too. Other than that, followed recipe to a "T". Thanks for this recipe! I love this website, I'm becoming known as a great cook...if people only knew my secret was AllRecipes.com!

3 users found this review helpful
Reviewed On: Feb. 3, 2009
Cola Pork Chops
I made this twice. The first time, just like the recipe states. I think I would have given it a 2, only because the chops were very tender. I changed up and used barbeque sauce, added a dash of this and that, and the chops were a little better. Not one of my favorite recipes, but definitely makes a tender pork chop.

1 user found this review helpful
Reviewed On: May 12, 2008
 
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Cooking Level: Intermediate
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