Janice Profile - Allrecipes.com (10606374)

cook's profile


Home Town: Rifle, Colorado, USA
Living In: Littleton, Colorado, USA
Member Since: Oct. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Nouvelle, Middle Eastern, Mediterranean, Healthy, Kids, Quick & Easy, Gourmet
Hobbies: Needlepoint, Hiking/Camping, Camping, Walking, Fishing, Photography, Reading Books, Wine Tasting
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Spooky Witches Fingers
About this Cook
I am a "retired" scuba instructor who has lived and worked in places like Hawaii, Palau (near the Phillippines), and St. Thomas. I am now married with 2 beautiful children, Abby who is 3 and Elijah who is 6 months. Although I love the ocean and used it as an office for awhile, I grew up in the mountains and that is where my heart lies. We are living in Florida now, but I hope to move home to Colorado soon.
My favorite things to cook
I love to cook just about anything from comfort food to gourmet meals. My daughter and I make pancakes together at least once a week, and I look forward to each new batch.
My favorite family cooking traditions
When I was growing up my mother, brother and I would make and decorate tons of Christmas cookies together. We did this from before I can remember until I got married and started a family of my own. I've already started to continue this tradition with my own kids. Some of my fondest memories are of sitting around the kitchen table frosting sugar cookie cut-outs while listening to Christmas carols. Hopefully my children will say the same thing when they are older.
My cooking triumphs
3 years ago I made my first Thanksgiving dinner for 14 people. We have a small family, so that was a lot! I made everything from scratch, even the pie crusts. I somehow managed to get everything cooked perfectly and on the table on time. Everybody raved about the food and we all had a great holiday. My daughter was 4 months old at the time.
My cooking tragedies
2 days ago! As I look back on it, it is clear to me that both of my kids obviously wanted pizza for dinner rather than the stuffed chicken breasts I had planned. After an hour and a half of trying to pull this fairly simple dish together I had 3 destroyed chicken breasts and still one more to pound out, my apple had been out so long it was brown and mushy, my grated cheese was partly melted and seperating and I still didn't have a side dish. I had cleaned up 2 potty accidents, changed a diaper, and had put my daughter in 2 time-outs (not for the accidents). I finally gave up when my daughter tried to "taste" the raw chicken as I was trying to keep my son from sampling the bottom of my shoe. My husband came home 5 min. later to a very frazzled wife and a very happy daughter chanting "we're having pizza for dinner!"
Recipe Reviews 27 reviews
Sourdough Starter
I tried to create a starter without using yeast for months with poor results. I used this recipe and made great sourdoughs for a year! You must let this starter sit for a minimum of 2-3 days before you use it. I was able to reduce the volume of this starter and make it a bit firmer by eventually using about 1/4 cup starter and feeding it with 1/4 cup warm water and 3/4 cup flour. (I use about 1 - 1 1/2 cups starter for my bread.) If it ever started acting less active, I just threw in a pinch of rye flour and that did the trick.

17 users found this review helpful
Reviewed On: May 2, 2010
Mom's Beef and Beer
The flavor was excellent, and very simple to make. It would stick less if you added a roux after the meat has simmered for at least an hour. I used garlic powder since I didn't have fresh. I love the flavor of rosemary, but it can easily over-power. So, I used a sprig of fresh rosemary while cooking, but removed it before serving. As there is nothing to this but meat, onions and gravy, I served it over egg noodles.

2 users found this review helpful
Reviewed On: Nov. 21, 2009
Pork Tenderloin with Mustard Sauce
I had no time for marinating, so I just browned the tenderloin in my dutch oven, threw in the marinade and baked in the oven for about 40 min. The flavor was really yummy. I can only imagine how much more yummy it would have been if I had had the time to marinate it. I was a little skeptical about how well the sauce would go with the semi-sweet/salty pork, but it was a wonderful compliment! I hate using mustard powder, so I tried what another reviewer did - I used some spicy brown mustard, a little dijon, and a spoonful of horseradish. WOW! I couldn't get enough of it. Thanks for a great recipe.

2 users found this review helpful
Reviewed On: Dec. 21, 2008
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