jeannie Profile - (10160233)

cook's profile


Home Town: Olympia, Washington, USA
Living In: Seattle, Washington, USA
Member Since: Aug. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Asian, Mexican, Healthy, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Hiking/Camping, Camping, Biking, Walking, Fishing, Reading Books, Music, Charity Work
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About this Cook
I rely heavily on Allrecipes every day to answer that irritating question: "What's for dinner?" When there's a party to prepare for I love going to Allrecipes for inspiration and know that with all the great reviewers, I can't go wrong with so many of the things I try for the first time.
My favorite things to cook
I love cooking simple food that tastes delicious. Unadorned fish, fresh vegetables -- food that is local and in season. I love summertime salads and a great steak on the BBQ!
My favorite family cooking traditions
Living in the northwest, we are blessed with some of the best tasting food in the world. We've got native salmon and halibut, Dungeness crab and oysters of all kinds (as well as Penn Cove muscles, yum!). Local wines are terrific with an Oregon beef steak. In the summer we've got all the fruit from the orchards and berries from local fields. Jam making is a job our whole family is involved in. I grew up digging razor clams and harvesting wild blackberries. But I always hated picking green beans in the family garden!
My cooking triumphs
Finding a pastry recipe that is not only fail-safe, but absolutely delicious every time I make it; whether it's for a pie or a top pastry for chicken pot pie! I use Ina Garten's pie crust/pastry recipe from her Apple Crostada recipe.
My cooking tragedies
One of the marks of a good cook in our family is the ability to turn out a tasty pie crust. The first year I was married, 1978, I ambitiously volunteered to bring the pies to our family's Thanksgiving dinner. I got up at 4:00 a.m. to get a head start on what I knew would be a stressful task. I'd tried every recipe out there and I'd never got a piecrust right...ever. I had to bake two pies and I went through 3 boxes of piecrust mix--enough for 12 piecrusts-- before I had two that were presentable. I never gave up after that, though. Funny how accomplishing some small cooking art can turn into a cook's holy grail!
Recipe Reviews 35 reviews
Bread Pudding with Praline Sauce
Simply divine! So easy, so aromatic. Made this using challah bread. Followed others' advice and reduced sugar to 2 cups (could easily cut it to 1 and would be fine with a sweet bread). Would also recommend all 1/2 and 1/2 for a richer texture/taste. Didn't presoak raisins because they cook up plump in the egg/milk. Thanks for the wonderful recipe!

1 user found this review helpful
Reviewed On: Dec. 6, 2014
Chicken Marsala
This is my go-to recipe for chicken marsala. Here are my adds: 1. When I'm in a hurry (always!) I just slice the chicken horizontally across the breast for 1/4 - 3/8ths slices. You get a lot of uniform slices out of a big breast. 2. No sherry, increase the marsala. 3. After removing the chicken from the pan, sautee mushrooms, add a couple tbs of butter and about a tbs of flour for a roux 3. (For more sauce) I add about 1 - 1 1/2 cups chicken broth (increase the marsala to taste). 4. Put chicken back in pan, sprinkle with about 1/3 cup chopped parsley. 5. Give it a squeeze of 1/4 - 1/2 a lemon. We like it over spaghetti, sprinkled w/parmesan. yum.

2 users found this review helpful
Reviewed On: Sep. 18, 2014
Bacon Ranch Pea Salad
Easy Peasy! I make this frequently. Basic recipe is okay, but too much ranch flavor. I reverted to mayo, a little vinegar, salt & pepper. Tastes fantastic with a little dried or fresh dill, too. I never blanch the peas, just use them straight from the freezer. Good way to use up those giant bags of Costco peas.

1 user found this review helpful
Reviewed On: Aug. 24, 2014

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