cook's profile


Jill
 
Home Town: Salinas, California, USA
Living In: Los Gatos, California, USA
Member Since: Jan. 2006
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern
Hobbies: Gardening, Hiking/Camping, Biking, Walking, Photography, Reading Books, Music, Genealogy
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Chocolate Cream Pie I
About this Cook
I like photography and food. Oftentimes I combine the two and take pictures of my creations.
My favorite things to cook
shredded chicken burritos with all the fixings; roasted chicken, potatoes and veggies all in one pan; a scaled-down Thanksgiving dinner in the summer, complete with pie;
My favorite family cooking traditions
I help my Mom makes dozens and dozens of cookies every Christmas. Last year the count was over 80 dozen! One of our favorite cookie recipes came from this site: Brenda Hall's "Molasses Cookies" -- http://allrecipes.com/Recipe/Molasses-Cookies/Detail.aspx
My cooking triumphs
a marathon day of spare rib cooking...I think there must have been close to thirty pounds of meat!
My cooking tragedies
I attempted to make a sweet potato pie a few years ago and it came out horribly wrong. It was greenish in color and strangely salty. It was dubbed the "Playdoh Pie" and it took me five years to make another attempt. Last year I searched allrecipes.com and found a great recipe...Cathy's "Sweet Potato Pie II". http://allrecipes.com/Recipe/Sweet-Potato-Pie-II-2/Detail.aspx
Recipe Reviews 8 reviews
Lemon Blueberry Bread
This bread is definitely more like a pound cake than a standard quick loaf bread. It's dense and buttery and delicious for breakfast with a cup of coffee! I doubled the recipe and baked it for about 45 minutes in a 9"x13" pan. I reduced the sugar to about 1.5 cups and used a whole bag of frozen blueberries (almost 3 cups).

2 users found this review helpful
Reviewed On: Jun. 16, 2009
Potato Chips
I had a hankering for potato chips and thought I'd end up making something in the oven. When I saw this recipe, I couldn't believe potato chips could be so easy! I might never buy chips again! One medium sized russet was about two servings' worth of potatoes and took three batches to cook. I don't have a mandolin, so I had to hand-slice my potatoes. Uneven as they were, they still cooked perfectly! I lined my dinner plate with parchment paper for easy removal and it took about 6-1/2 minutes. Without parchment, it only took 4-1/2 minutes but my chips stuck to the plate.

3 users found this review helpful
Reviewed On: May 12, 2009
Baked Apple-Raisin Stuffing
Very simple! I didn't have 'poultry seasoning' so I just gave it a pinch of thyme, rosemary and celery seed. I also substituted dried cranberries for the raisins. Wonderful side dish for my chicken! It was a taste of Thanksgiving...in April!

0 users found this review helpful
Reviewed On: Apr. 8, 2009
 
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