jerricaben Profile - Allrecipes.com (10464636)

cook's profile

jerricaben


jerricaben
 
Home Town:
Living In: Atlanta, Georgia, USA
Member Since: May 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Mexican, Indian, Italian, Southern, Quick & Easy
Hobbies: Gardening, Biking, Walking, Reading Books, Music, Painting/Drawing, Wine Tasting
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About this Cook
I'm the kind of person that hates wasting food, and money. Dining out is a huge expense (reserved only for special occasion like birthdays or moving day!) so I'm always trying different dishes that match my cravings for restaurants dishes. I get better quality food, better tasting food, better portions and I get better at cooking.
My favorite things to cook
Chicken Enchiladas,Dips, Beef Chili, Tostadas, Fajitas, Tacos, Macaroni & Cheese, Cottage Pie, Puerto Rican food, Indian food, Fish and Chips, Italian food, Jerk Chicken, Jambalaya.
My favorite family cooking traditions
Yelling at our kitties to get down.
My cooking triumphs
Chicken Tikka Masala.
My cooking tragedies
Garlic Nan (bread). Hungarian beef stew.
Recipe Reviews 24 reviews
Teriyaki Sauce
Turned out perfect! I made it once just like the recipe states, and then once adding grated ginger and a little crushed garlic. Both were fantastic. I found Mirin Wine at my local HMart store.

3 users found this review helpful
Reviewed On: Apr. 6, 2010
Creamy Potato and Leek Soup
I love the simplicity of the ENTIRE meal. I picked the recipe because I didn't want a bunch of flavors going on (just a personal preference for Potato Soups). It could not have been easier to pull this soup together! Only thing I added was salt and pepper, and an additional tablespoon of butter while I was sautéing the leeks. I used an entire pint (2 cups) of heavy whipping cream. I didn't have a potato masher so I used a hand mixer right in the pot. It turned out creamy and thick - but one can add more broth or cream/milk for a runnier consistency. Yummy! Perfect for the cold weather days of December. We'll enjoy the left overs tomorrow.

1 user found this review helpful
Reviewed On: Dec. 7, 2009
Pistachio Hazelnut Baklava
Pistachio is my favorite nut. Hazelnut is my second favorite. And I've never had Baklava. Clearly I had to make this recipe! I made my first batch on Thanksgiving '09. The only things I did differently was use a 13x9x2" pan, omit the whole cloves, and I cut mine in squares. The 1st time I made it (not knowing any better) I ran out of butter before putting on the last top 8 layers. So I had to melt an additional stick of butter. Yeah it was so buttery that when you cut it with a fork buttery goodness would seep out. Everyone LOVED IT. They had seconds and took some with them for the road trip back home. I had left over nuts and left over syrup from the 1st batch - so I made it again (last night): This time I had left over butter as the recipe indicated I would: "Heat the remaining melted butter until boiling, and drizzle it evenly over the whole pan". I only poured half of what I had left over. This time around I dusted the top with left over nut/sugar mix. The cooking time 1:15 was too much and it made the top layer a bit brown instead of golden. Didn't taste any different. I would check it after an hour, if it risen and golden, pull it. I would not use whole cloves to garnish (useless unless edible. Use extra pistachios). T This was excellent, and very impressive to make for others. It doesn't take that long to make and it's not hard to make either. The layering takes a bit and I'm a bit forgetful so keeping count of layers was the only frustrating part.

18 users found this review helpful
Reviewed On: Dec. 7, 2009
 
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