Jeannine Profile - (10695121)

cook's profile


Home Town: Oregon, USA
Living In: Oregon, USA
Member Since: Nov. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Dessert, Quick & Easy
Hobbies: Gardening, Camping, Photography, Reading Books, Music
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About this Cook
I learned to cook basics from my Mom. Beyond that, I am a self-taught cook, and am always on the search for a new recipe. My family, with three teenagers, are willing to be guinea pigs on my search for the best tasting recipes. Every week I try to cook at least two new recipes.
My favorite things to cook
BBQ, desserts, Sourdough Artisan bread, pizza
My favorite family cooking traditions
We remember loved ones by cooking their favorite dishes on their birthdays, and after they have passed. Mom's Christmas Morning Casserole~a sausage and cheese strata... is always served on Christmas Morning, and then her Ham with Mustard Ring and Potatoes Romanoff in the afternoon. Others we remember include Gramma Ross's Shrimp Cocktail, Pop's Apple Cake with Rum Sauce, Gramma Young's Stroganoff. Family birthdays mean cooking the birthday person's favorites...
My cooking triumphs
BBQ Prime Rib. It is nerving to take a $125 piece of beef, and cook it. It came out fabulous, and I never want to eat Prime Rib any other way. And then there's the BBQ Turkey that came out oh so juicy and tasty. I make Cinnamon Rolls that would rival Cinnabon's & Izzy's combined... My children and husband constantly rave about my cooking to their friends... It makes my heart melt.
My cooking tragedies
Oven-broiled toasted garlic bread...half the time it comes out burnt! I know I do too many other things, and even when I set a timer, it still burns! Gravy...I get in too much of a hurry and try to cook it at too high a heat, and have burnt the Thanksgiving gravy too many times! I have since learned to make it days ahead of time with turkey stock created from the last turkey.
Recipe Reviews 25 reviews
Giant Ding Dong Cake
I've made this twice, as cupcakes! (think Hostess cupcakes), once with chocolate cake mix, and once with red velvet. Delicious! For the filling, when you let the milk and flour mixture cool, put a piece of plastic wrap on top to keep it from forming a skin. Once cool, simply remove and add to the sugar/butter/shortening mixture. For cupcakes, it only needs about 1/2 the amount, so maybe make 2/3 just in case! The chocolate topping is perfect for cupcakes too, simply dunk the tops of them in the warmed frosting. The chocolate frosting will set up and not be sticky. I then used more of the filling to add the little curlicue touches on top. Serve at room temperature!

3 users found this review helpful
Reviewed On: Jun. 9, 2013
Rhubarb Bars
This was tasty. I baked it in a 9x13 Pyrex pan, and it needed 15 more minutes to bake. With the smaller pan, I thought the crust was too thick for its so so flavor. Next time I will either try a shortbread crust like a lemon bar or add a little lemon zest and sugar to this crust. I will make it again!

0 users found this review helpful
Reviewed On: May 30, 2013
Asian Orange Chicken
Delicious! I tried the recipe as written the first time, and it was very tasty. The second time I was in a hurry and opted not to marinade the chicken in the orange sauce, and while the rice cooked, I simply sauteed the chicken, added a couple of cups of broccoli to the pan, let that cook for a few minutes, then served chicken and broccoli over rice, drizzling the sauce on afterwards. This way, you can always add more if it needs it. I highly recommend this!

0 users found this review helpful
Reviewed On: Apr. 19, 2013
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