Jessica C. Profile - (10045366)

cook's profile

Jessica C.

Jessica C.
Home Town: Kingston, New York, USA
Living In: Poughkeepsie, New York, USA
Member Since: Feb. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Middle Eastern, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Knitting, Gardening, Hiking/Camping, Camping, Walking, Fishing, Reading Books, Wine Tasting, Charity Work
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About this Cook
I'm a dental hygienist living and working in the beautiful Mid-Hudson Valley here in NY. I love watching cheesy movies, spending time with friends and my family, and working with/training my Border Terrier, Chloe. I like to stay busy- I value my free time a LOT and I love yard saling, thrifting, knitting, crocheting, and reading everything I can get my hands on.
My favorite things to cook
I love to try new things! I especially love Mexican and Italian food (as I'm a proud Italian-American). I love "tweaking" recipes to make them fit into my lifestyle or dietary needs. I'm big on making hearty vegetarian food and learning to cook authentic Mexican cuisine. I'm also crazy about slow cooking- I have two crock pots! I love trying to adjust anything I enjoy to work in my slow cooker.
My favorite family cooking traditions
I was raised to be very involved in what went on in the kitchen- just like every other Italian-American! Every Sunday we went to my nana's house and had a HUGE feast! I still cook her split pea soup, meatballs, and "gravy", and am constantly trying to recreate some of her other delights!
My cooking triumphs
My proudest cooking achievement was the development of TVP enchiladas with chile-lime's my "signature" dish and amazingly, the one thing, meat eater and vegetarian alike, that every dinner guest requests. I created it with input from my friend who loved to eat "big" but was trying to stay vegetarian. It's filling, easy to make, and everyone loves it- it's delicious!
My cooking tragedies
The worst thing I've ever cooked was a red velvet cake I attempted to bake for my sweetie on Valentine's day. I'm still learning cakes, I guess- it came out rather dry and tough, like a very thick pancake! Luckily, he was still impressed and in spite of the horrible texture, the flavor was good enough (helped tremendously by the liberal addition of cream cheese-coconut icing) that we actually ate it all! :)
Recipe Reviews 10 reviews
Apple Pie by Grandma Ople
I have never made a pie in my life but my future mother-in-law asked me to make one for Thanksgiving and, well, you just don't say no to the mother-in-law! I wanted it to be perfect so I chose this recipe as it was so positively reviewed. I made a "test pie" (because I had to know if it would be okay to take to the in-laws) yesterday and we've been swooning over it since. I used a mixture of apples I had on hand and instead of making a lattice and pouring the syrup over the top (I was afraid a lattice would be too advanced), I just poured the syrup over the apples in a large mixing bowl, folded it all together and then mounded it in the prepared crust (I brushed the bottom crust with egg white per some review suggestions). I put a full crust on top, cut some vents in it, brushed it with an egg wash, and baked it (again, as per some reviews, I used a lower temp, for longer, to avoid overbrowning before the apples were cooked- 350 for about an hour, until the top was golden and the syrup was bubbling). It came out perfect- the crust was flaky, and the apples had a rich, caramel-y flavor. We can't stop eating it- the one for my in-laws is in the oven now. I will always think of Grandma Ople when I make this pie and be thankful that she saved me at Thanksgiving and helped me make a good impression!

2 users found this review helpful
Reviewed On: Nov. 26, 2013
No Fail Pie Crust I
I have never made pie crust from scratch before and was totally intimidated by the concept. I read a variety of recipes and discussions on what fat to use, water vs vinegar, etc, and finally settled on this one as it was the most straightforward. I made it as written except I used half shortening and half butter, and I put the fats in the freezer for an hour before cutting them into the flour and salt. The crust was amazing- very flaky and light, yet sturdy enough to stand up to a hearty apple pie recipe. I will use this as my go-to crust for sweet AND savory pies from now on.

2 users found this review helpful
Reviewed On: Nov. 26, 2013
Canadian Maple Scones
I used this recipe my very first time making scones and they came out perfect- they had that light scone texture and were slightly sweet and maple-y! Very easy recipe to follow and delicious with no modifications! Thank you!

2 users found this review helpful
Reviewed On: Nov. 18, 2013

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