jbalagia Profile - Allrecipes.com (10042703)

cook's profile


Home Town: Orlando, Florida, USA
Living In: Orlando (Still), Florida, USA
Member Since: Feb. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean
Hobbies: Knitting, Needlepoint, Reading Books
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About this Cook
I got married in the Fall of 2007 and I love cooking for The Hubs, reading, knitting and (of course) eating!
My favorite things to cook
breads in my new bread machine, anything grilled, soup
My favorite family cooking traditions
Christmas cookies! We turn slice-and-bake sugar cookies into angels and decorate them with sprinkles. Faces and everything!
My cooking triumphs
I rock salsa like it's never been rocked before.
My cooking tragedies
My first roast chicken ended up beautiful on the outside, but completely raw on the inside. I must have gotten a bigger chicken than the recipe called for. Anyway, I've been too scared to try it again.
Recipe Reviews 13 reviews
Coconut Macaroons II
I make these every year at Passover and they never fail to impress. I omit the almond extract and add mini chocolate chips. Everyone at work always asks me when I'm bringing them in again! The mixture is very sticky, but I bake them on parchment paper and let them cool a bit before moving them to my cooling rack and I've only rarely had one fall apart due to the heat. (I accept these as worthy offerings.)

5 users found this review helpful
Reviewed On: Jun. 17, 2013
Blueberry Pie
This was excellent and did not run AT ALL. The only changes I made were to increase the cornstarch to 4-5 Tbsp (as many of the reviews suggested) and to add a splash of lemon juice. I made this early on and let it cool all day. By dessert time, it was perfect and each slice held its shape perfectly. I used fresh blueberries and store-bought crust.

3 users found this review helpful
Reviewed On: Jun. 17, 2013
Morel Mushroom Bisque
I gave this 4 stars simply because I made quite a few changes. First, I added 1/4 c of white wine to the butter/mushroom mixture while sauteeing. Second, I used 8 oz of white mushrooms and 8 oz of baby bellas. Third, I used half & half instead of cream, chicken broth instead of water and still had to add a tub of condensed stock. (I added that later, not when the recipe said to.) Probably had more to do with the broth that I was using, but it was completely bland until I did that. I also added about a tbsp of garlic powder. It turned out wonderfully!

1 user found this review helpful
Reviewed On: Jun. 10, 2012

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