Jane Lightle Profile - Allrecipes.com (10157600)

cook's profile

Jane Lightle


Jane Lightle
 
Home Town:
Living In:
Member Since: Sep. 2007
Cooking Level: Not Rated
Cooking Interests: Baking, Asian, Mexican, Italian, Mediterranean, Low Carb, Healthy, Gourmet
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jane lightle
About this Cook
I love cooking for other people. Lately I'm doing a lot of recipes in my food processor and learning to use its million attachments I have for it. I also use the slow cooker sometimes to switch things up.
My favorite things to cook
Soup, cookies, dessert breads, dips, stir-frys, salads, pasta. Anything that is not "meat and potato like." Always open to trying new things. I cook with tons of fresh garlic and extra spice. I will find a way to add as much hot sauce to any recipe I can. I am not into cutting corners, though it might help speed things up if I were, I like taking the long route.
My favorite family cooking traditions
Hmm. Probably my mother's pies and homemade bread. We didn't have store-bought bread at home and the house always had yummy desserts.
My cooking triumphs
Creme brulee, leek soup, squash lasasgna, chili, tacos, seafood cobb salad, chicken marsala, curry chicken, risotto (any kind), hot and sour soup, shrimp fried rice. Finding anything that is healthy that will children will try!
Recipe Reviews 18 reviews
Snow on the Mountain Green Beans
The lemon with the beans gives a wonderful flavour. I sauteed white onions and fresh garlic and added them to the mix. Very yummy and super healthy -- you can make double and reheat the next day.

0 users found this review helpful
Reviewed On: Jul. 14, 2014
Butternut Squash Risotto
I loved this recipe! I didn't mash my butternut squash, I boiled it and then diced it into small pieces. Added scallions, white onions and fresh chives from my garden. The white wine is the secret ingredient for this recipe. I'll try it again for sure!

0 users found this review helpful
Reviewed On: Jul. 14, 2014
Chicken Marsala
I'm giving this five stars because it is such a classic, no-fail recipe. Don't bother making this in advance if you are serving company -- the mushrooms are best if just cooked right before serving so that they have the right firmness. Very yummy! Best served with white wine -- because of the cooking sherry and marsala wine as ingredients I find you need something a little lighter than red wine to pair it with.

2 users found this review helpful
Reviewed On: Jun. 5, 2012
 
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