Just Me Profile - Allrecipes.com (10234841)

cook's profile

Just Me

Just Me
Home Town: New Jersey, USA
Living In: Pennsylvania, USA
Member Since: Nov. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Needlepoint, Hiking/Camping, Walking, Music, Genealogy, Wine Tasting
Recipe Box 3 recipes
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About this Cook
When we are not out Geocahing with our friends, I can be found in the kitchen. If I didn't grow up to do what I do now, I would have been a professional Chef. I love to cook, bake mostly and I even spend many hours going over DVR'ed episodes of cooking shows.
My favorite things to cook
Anything, new, old. I love enthic venues. I will try anything at least once. http://www.weif.net/recipes/ You must go to this web site. Keith has some of the coolest different food. You must try the Persian Green Stew. It is wonderful. And the Chicken from the Oven. All fantastic and easy to do.
My favorite family cooking traditions
My grandmothers cooking is my happiest memories. I use to love going to her house and walk in and smell what she was making. She made the best Beef Vegetable Soup. I have never given out the recipe and when she died she passed on to me just how to make this wonderful soup. And I will pass it to my daughter. Some things are best left to the family.
My cooking triumphs
Not so much triumphs, but I was born and raised in New Jersey. Only the best place for Tomato's, Silver Queen Corn, and Strawberries. Lima Beans, green beans and beets. From there, I was able to try so many different kinds of cooking. I was a military wife and it allowed me the chance to cook and have someone cook those regions best food. From the south, the best Cat Fish, corn bread, and collard greens ever! From Florida and some of the best seafood, flounder, sea bass, and a little bit of caraibean cuisine. Then to Mississippi and New Orleans. Need I say more. I have a love for creole like never before. I will never look at Okra the same. Then to Europe. For Old World German foods. Spetzle, Zagouner, pickled Herring, Marzipan just to name a few. Then France. To taste a fresh Baggett while walking down the Seine River. How these women still use root cellars and use salt, oil, sugar, alcohol, vinegar, drying, cold storage, and lactic fermentation to preserve foods. When it comes to Eur
Recipe Reviews 1 review
This recipe is a very old one. As with ones that are passed down from Mere Mere, pronouced "meh-may". (grandmother). These recipes vary greatly. From Cretons with spices to ones that have hardly any. I tend to like the spices, and the oldest recipe I have found includes these wonderful spices. This recipe was made for me over 20 years ago from a friend that we were stationed with in the Air Force. She was very "French Canadian" and spoke it often. Once having this recipe, I was hooked with French Canadian Cuisine. This recipe was left a little bland for me. Many have had a hard time with this one. But you must be patient with this one. It takes a long time to cook. And even if the liquid looks all gone, keep stirring and at the end when all of it is still hot, turn it in a food processor. Just to get that perfect Puree. Press it in a loaf pan. Then you can turn it out and make slices to match the size of the bread. This is a fantastic breakfast. As they say: Çé tsiguidou. (everythings A-Okay, or everythings alright)

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

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