Joy Profile - Allrecipes.com (10231160)

cook's profile

Joy


Joy
 
Home Town: Seattle, Washington, USA
Living In: Kirkland, Washington, USA
Member Since: Nov. 2007
Cooking Level: Beginning
Cooking Interests: Baking, Asian, Italian, Dessert, Quick & Easy
Hobbies: Hiking/Camping, Boating, Walking, Photography, Reading Books, Music, Painting/Drawing
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  • Title
  • Type
  • Overall Rating
  • Member Rating
Easy Tuna Casserole
Peanut Butter Cup Cookies
Chantal's New York Cheesecake
Sugar Cookie Drops
Heavenly White Cake
About this Cook
There is nothing I will not eat - except a green salad. ;)
My favorite things to cook
I have had the most success baking cheesecakes, pies, tarts, and desserts that require little to no flour. Anything else seems to end up in smoke (literally).
My favorite family cooking traditions
My dad specializes in Chinese BBQ, so I grew up enjoying everything from sweet and sour pork, roasted duck, to everything in between. One of my favorite foods is roasted pig feet, which, although very high in fat, is very satisfying to eat.
My cooking triumphs
My first time baking anything - ever - was a white chocolate raspberry cheesecake for my friend's 18th birthday. Everyone was amazed I'd pulled it off without any baking experience.
My cooking tragedies
For Thanksgiving one year, my roommates and I were all in charge of making one dish for dinner. One roommate made a lovely pumpkin pie and left it on a burner to cool. Another roommate was boiling potatoes and asked me to watch them for a bit. The potatoes began to boil over, so I drained out some water and put it back on the burner. After three minutes or so of non-boiling potatoes, I noticed that smoke was beginning to rise from the pumpkin pie. To my horror, I'd turned on the wrong burner and burned the entire bottom off our Thanksgiving dessert.
Recipe Reviews 20 reviews
Oregano Chicken
My boyfriend and I made this last night for dinner with a side of baked potato. We used four large chicken thighs instead of breasts (neither one of us is a fan of white meat), but followed the recipe for the sauce. Oh, we also seasoned the meat with salt and pepper beforehand to give it extra flavor. For the thick thighs, we had to bake them for 60 minutes, basting every 15 minutes. I'm not a huge fan of oregano, but the chicken came out very moist and tender, and the flavor wasn't bad.

2 users found this review helpful
Reviewed On: Feb. 27, 2011
Japanese Chicken Wings
Amazing! These had so much flavor and my very picky boyfriend liked them so much he started eating right out of the pan after these came out of the oven! I didn't have wings on hand, so I used six whole drumsticks instead. First, I seasoned them lightly with some salt, pepper, garlic powder, and cayenne pepper. I probably didn't need the full cup of flour to coat, either. Fried them in the butter three at a time, about eight minutes per batch. Put them in the oven and baked for 45 minutes, basting at minutes 15 and 30. The vinegar was overpowering when opening the oven, BUT the meat was oh-so-juicy and tender. Will definitely be making again sometime.

6 users found this review helpful
Reviewed On: Feb. 27, 2011
Turkey Tetrazzini II
This came out REALLY creamy, even after sitting in the fridge for close to two weeks and having to reheat it every time I had a meal! Never have I made a casserole which didn't dry out after a couple of days and begin to take on the "this is definitely leftover food" taste. I followed another reviewer's suggestion and tossed in some garlic with the butter and used some pepper then as well. Sprinkled lightly with Italian-seasoned bread crumbs on top and baked for only 40 minutes in a giant 10" springform pan (it was the only pan big enough to hold everything).

2 users found this review helpful
Reviewed On: Feb. 27, 2011
 
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