Jan Profile - Allrecipes.com (10228511)

cook's profile


Home Town: Harrisburg, Pennsylvania, USA
Living In: Duluth, Georgia, USA
Member Since: Dec. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Quick & Easy
Hobbies: Needlepoint, Gardening, Walking, Reading Books, Charity Work
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About this Cook
I'm married, with 1 child. We own a small landscaping company and I'm out of the house most days and love quick and easy recipes and slow cooker recipes that will make life easier. My husband is Mexican so anything spicy would be great as well. Especially authentic Mexican recipes.
My favorite things to cook
I love to bake anything and everything. I cook a lot of chicken and would love to have any recipes for any foods.
My cooking triumphs
I make a mean Peanut Butter fudge that is requested over and over at every function. Once people have it, they have to have it again!
My cooking tragedies
My first turkey was cooked with the "packages" inside cause I didn't know they were there!
Recipe Reviews 3 reviews
Chicken Manicotti Alfredo
This was delicious. As a hint - my grandmother taught me to cut the manicotti noodles in half lengthwise after boiling, lay the filling down the middle, then overlap, lay in dish with seam side down. Or, stuff uncooked, add extra sauce and cooking time and it will equal out. Both methods work, I like to stuff uncooked, 1/2's the time for the process no matter what you are stuffing inside! Definitely gonna be a family favorite. Added my own spices, spinach and loved this with salad and garlic bread, good guest meal!! Thank you Jeff!!!

4 users found this review helpful
Reviewed On: Mar. 23, 2013
Bacon Cheddar Jalapeno Poppers
Made these for a large birthday party, but ran out of time. Ended up halving the jalapenos, put in a 9x13 pan sides touching, thawed frozen meatballs - sliced them and layed inside the jalapenos, heavily sprinkled 4 Mexican grated cheese over all and then sprinkled real bacon chunks over all. Baked until done and cheese well melted. Excellent! Used 30 extra large peppers, which made 60 halves and all were gone and they were the most commented on of the appetizers! The flavor was the same, but much faster and easier and will make these many times again in the future!

5 users found this review helpful
Reviewed On: Oct. 15, 2010
Corn Tortillas
My husband is Mexican and I "home make" tortillas every night. He taught me how many years ago. I have a tortilla press, and I use a frozen sotrage bag cut to the size of the press circle. I just throw a couple cups of the Maseca in the bowl, add warm water (warm makes a difference) and about 2 TBSPN. of flour, and mix together until it doesn't stick to your hands or the bowl. Add Maseca or warm water until the desired consistency. We use an oblong electric griddle and can cook 6 at a time and I have a tortilla storage tub you can buy at any Latino food store. We also take the raw (uncooked) tortilla, add leftover cooked chicken and cheese, fold over, press together to seal and cook in a little grease in a frying pan on both sides until golden brown. They are delicious. You can add veges, or any meats or any ingredients you want. These are to die for!!

267 users found this review helpful
Reviewed On: Sep. 8, 2010

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