cook's profile


Bobbie Jean
 
Home Town: Chicago, Illinois, USA
Living In: Frankfort, Illinois, USA
Member Since: Jun. 2004
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Southern, Dessert, Quick & Easy
Hobbies: Gardening, Reading Books, Music, Charity Work
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About this Cook
Married, grandmother of 5. I work part time as a dental receptionist. I have a collection of over 150 cook books. I love the cook books from the 50-60's.
My favorite things to cook
I love to bake! I enjoy making breads and desserts. I prefer Southern Style cooking, but adjust the recipes to be on the healthier side.
My favorite family cooking traditions
My husband and I would make and can Salsa together from the tomatoes in our garden. We also make jelly and can spaghetti sauce.
My cooking triumphs
My cinnamin rolls are out of this world. I combined many recipes to come up with the one I now use.
My cooking tragedies
One of the first meals I cooked as a new wife was liver and onions (my husbands favorite). It wasn't cooked through and bled on the plate when cut into. Yuck, we threw it out.
Recipe Reviews 49 reviews
Debdoozie's Blue Ribbon Chili
The only change I made was that I used one envelope of chili seasoning mix (1 1/2 tbsp) instead of the 4 tbsp. I prefer a mild chili and one envelope was perfect. Adding more would add way too much sodium (1 envelope has 420mg). I had Mild Salsa on hand, so that is what I used. You could always make this hotter by using Hot Salsa or add chili powder. I will make this again.

5 users found this review helpful
Reviewed On: Feb. 25, 2011
Best Ever Sloppy Joes
This is just ok. I need to add ingredients to give it a little tang. I added more Worcestershire, a little chili powder, brown sugar and a little brown sugar. I think it's the celery that I'm not crazy about. I will stick with my mom's recipe for sloppy joes from the 50"s.

1 user found this review helpful
Reviewed On: Oct. 31, 2010
Red Skinned Potato Salad
Fantastic! Wouldn't change a thing. Really watch the salt, esp. if your bacon is on the salty side. I did cut back the mayo to 3/4 cup and it was still VERY creamy. To speed things up I always keep cooked bacon in the freezer, so all I had to do was chop the bacon. The eggs were cooked at a gentle boil for about 12 minutes and put in very cold water for 5 minutes,then chopped(it saved about 15 minutes doing it this way). I also mixed the salad while the potatoes were very warm and it speeds up the flavors blending. I chilled the salad one hour before serving.

2 users found this review helpful
Reviewed On: Jun. 15, 2010
 
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