Jessica LaCario Profile - Allrecipes.com (10280194)

cook's profile

Jessica LaCario


Jessica LaCario
 
Home Town: Zephyrhills, Florida, USA
Living In: Tampa, Florida, USA
Member Since: Nov. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Indian, Italian, Southern, Nouvelle, Mediterranean, Quick & Easy, Gourmet
Hobbies: Knitting, Gardening, Walking, Reading Books
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About this Cook
Born in the United states, I've lived many places as the daughter of the Air Force. I discovered truth and happiness within Islam and met my husband a few months later. My life has always revolved around my family and always will. There is no greater joy than sharing life with loved ones.
My favorite things to cook
I love baking all kinds of breads and crackers. I like to cook soup, and everything else. I love trying new recipes and creating my own.
My favorite family cooking traditions
My favorite family cooking tradition is making strawberry jam every March. We go out to the strawberry fields and pick only the best and most delicious looking berries. Then, we go jam them to last the rest of the year. It takes all day to pick, clean, cut, cook, bottle, and then clean up the mess afterwards; but, it's worth every minute of quality family time spent together to get the job done.
My cooking triumphs
My husband is from the middle east, and before we were married I'd rarely eaten anything from that region, let alone cook it. If I can conquer or create a middle eastern recipe and get a thumbs up from him, I consider it an acomplishment. I'm getting better with every meal, but I am still amazed at how much salt is called for in these recipes.
My cooking tragedies
I was making a soup and it needed to simmer for a while, so I went around doing things in the house. Later, I smelt something aweful. Running to the kitchen, I found that all the soup had burned. I've never been able to live that one down.
Recipe Reviews 2 reviews
Asparagus Cashew Rice Pilaf
Wow! K. Get the rice cooked. They say to do it together, but my experience is that those things never turn out for me, so cook the rice separate and then in a large skillet... saute the onion, then add the asparagus. [For those of you not familiar with asparagus, you need to cook it in sections; cut the washed bunch of them from the bottom up, and add the bottoms first. Wait a few minutes, then add the middles, then add the tops. the tops cook faster, so you don't want them to burn.] once the tops are in, add the vermicelli and cashews with a little more garlic and butter. The tops can cook along with the vermicelli noodles and everything is done together. When the vermicelli and cashews are golden, add some diced cooked chicken and a few spoons of hot water to it, then simmer until the water is minimal to bloat the noodles. Toss with the cooked rice and enjoy! Lots of garlic is encouraged.

3 users found this review helpful
Reviewed On: Apr. 2, 2012
Broiled Grouper Parmesan
Thank you JOANG2. This is such a good recipe. With so many possibilities. I varied it by broiling it with the hot sauce and lemon juice first. Then, I added onion, garlic, and mint to the topping. It melted in my mouth.

1 user found this review helpful
Reviewed On: Nov. 16, 2007
 
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