cook's profile


JackieLee
 
Home Town:
Living In: Abilene, Texas, USA
Member Since: May 2007
Cooking Level: Intermediate
Cooking Interests: Frying, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Kids, Quick & Easy
Hobbies: Scrapbooking, Knitting, Gardening, Reading Books, Music, Painting/Drawing, Charity Work
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Fried Venison Backstrap
About this Cook
ummm...what to tell I am a graduate from McMurry University in Psychology. I am going to graduate school at Hardin Simmons University majoring in Family Psychology. I have a wonderful child and he is my top priority. I love to cook, but find it difficult when I cannot think of anything new to cook.
My favorite things to cook
I really like cooking soups and stews. The anticipation of waiting and the wonderful aromas filling the house...ummm
My favorite family cooking traditions
Cooking Thanksgiving and Christmas dinner with my mom, grandmother and other females of the family
My cooking triumphs
Homemade Beef Enchiladas. They are not that hard to make, but the sauce is a pain in the butt.
My cooking tragedies
I tried to make an egg casarole for breakfast for my family that was visiting. We ended up going to IHOP to eat that morning!
Recipe Reviews 11 reviews
Extreme Banana Nut Bread 'EBNB'
This is the best recipe ever!! I have added a varitey of different nuts. I cannot keep this in the house for more than 2 hours! My husband and son will gobble it up in no time!!

1 user found this review helpful
Reviewed On: Nov. 25, 2010
Grandma's Corn Bread Dressing
I made a few modifications. First I made corn bread with condenced milk using the tradional corn bread recipe on Aunt Jemima'a recpie, I also added a can of cream corn into the mix. After I sauted the onions and celery, I added in almonds and walnuts to give it an extra boost. I also added in about a pinch or two of rubbed sage and half a cup or so of minced garlic. After the corn bread was cooled I cut the bottom off (it was a little burnt) and crumbled it all up. Because of the cream corn in the corn bread, it didn't require as much chicken stock. It is very important to make sure the consistency of the stuffing is the consistency of malt-o-mill. I baked it all on 350 for several hours so that it baked from the inside out. VERY GOOD Recipe!

2 users found this review helpful
Reviewed On: Nov. 25, 2010
Microwave Baked Potato
This is one of the fastest best tasting potatos that I have had in a long while. I used a plastic bag to keep it moist and steamy, but cooked without the bag fo the last minute or so to make the skin dryer.

4 users found this review helpful
Reviewed On: Mar. 14, 2008
 
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