g jane Profile - Allrecipes.com (10234308)

cook's profile

g jane

g jane
Home Town:
Living In: Toronto, Ontario, Canada
Member Since: Nov. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Camping, Biking, Walking, Photography, Reading Books, Music, Wine Tasting, Charity Work
Recipe Box 0 recipes
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About this Cook
i'll try ANYTHING!! anything goes!
My favorite things to cook
My favorite family cooking traditions
roast beef, yorkshire pudding, brussels sprouts, squash, sauteed mushrooms, glazed carrots and crisp roast potatoes for family get togethers - comfort food!
My cooking triumphs
souffle! ONCE.
My cooking tragedies
cooking my first turkey at the age of eighteen.....wondering why there was a 'funny' smell coming out of the oven a couple of hours later... and discovering the bag of giblets still inside the turkey! or the next year, after diligently making sure to remove the giblets, cooking the turkey upside down - my family still takes great enjoyment out of reminding me of it every year! i stick to roast beef for Christmas and Thanksgiving now, lol.
Recipe Reviews 2 reviews
A Nice Slow-Cooked Pork
this recipe is great! i usually oven roast pork shoulders and loins, and was looking for something a little different. the rosemary adds a GREAT flavour, as does the sherry. i noticed that many people commented regarding too much liquid - i actually added 2 cups more (vegetable and chicken bouillion), and am using the very tasty cooked mushrooms/onions/potatoes/broth mix as a base for soup, after lifting out the pork shoulder roast. i'll add carrots, celery, kale, chopped fresh spinach and maybe stewing beef for the soup. the tender pork will be served on a bed of spiced basmati rice, with sides of steamed broccoli and cauliflower, el dente. yum!

2 users found this review helpful
Reviewed On: Nov. 29, 2012
Scallops with White Wine Sauce II
excellent recipe! i read through the other reviews before trying it, and found good advice re: doubling the sauce, cooking the scallops in the skillet with the sauce, and reducing the white wine before adding the other ingredients. i used a very dry white Italian table wine which gave the sauce a lovely, subtle, piquant flavour.

38 users found this review helpful
Reviewed On: Nov. 26, 2007

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