Jillian N. Profile - Allrecipes.com (10734973)

cook's profile

Jillian N.


Jillian N.
 
Living In: Pyongtaek, Ulsan-Gwangyoksi, South Korea
Member Since: Aug. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Italian, Southern, Middle Eastern, Healthy, Quick & Easy
Hobbies: Walking, Fishing, Reading Books, Painting/Drawing, Wine Tasting
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German-Style Weck Rolls
Me and my Soldiers celebrating Thanksgiving
About this Cook
My husband and I are currently in the Army, stationed in South Korea. I enjoy several Korean dishes, however, my husband does not. So, we have most of our meals at home. Since moving here, I have tried many new recipes and thoroughly rely on Allrecipes.com for new ideas. Cooking is absolutely one of my favorite things to do, hands down. I love making each recipe my own and sharing that with those around me, whether that be my husband or the Soldiers I work with. I like to make everything from scratch- no boxes or mixes here. I also believe that making a nice home-cooked meal is one of the best ways to show someone that you care about and appreciate them. When I was in the 3rd grade, my parents set up a cooking schedule for our family of four. Every person cooked one night a week (unless you cooked Monday, then you had Friday too), with two people designated for clean-up depending on who cooked. Now that I have my own place, cooking is no problem for me.
My favorite things to cook
Jambalaya, fried chicken, chili, swedish meatballs (my no-fail party appetizer), lasagna, stuffed green bell peppers, baking bread, beef stew, macaroni and cheese
My favorite family cooking traditions
During the holidays my mother would always make Hungarian kiflis and lattice slices. Both can be time consuming to make, which is why she only makes them once a year. When she sent me kiflis while I was in Iraq- it just meant that much more to me.
My cooking triumphs
I had never made any homemade breads before, so one Sunday I decided I was going to try pecan sticky buns from scratch. The kneading of the dough was quite messy (and annoying), but they turned out perfect- light and fluffy with the right amount of gooey filling.
My cooking tragedies
I attempted focaccia once. The recipe I used recommended using a baking stone with a cookie sheet placed underneath. There are several reasons why it could have gone wrong, but I ended up with a ruined baking stone and bread that just wasn't quite right. One of these days I will attempt it again.
Recipe Reviews 72 reviews
Best Spanish Rice
This was nice and simple. I used Thai jasmine rice and fresh salsa (from the grocery store). I followed the directions exactly and got perfect results: fluffy rice. Maybe next time I'll add some minced garlic, but that's just a personal preference. This does make a lot and a family of four will have leftovers. I estimated that this makes about 9 servings (1/2 cup servings, about 94 calories each).

1 user found this review helpful
Reviewed On: Oct. 28, 2014
To Die For Blueberry Muffins
I only made one change to the recipe, and that was using brown sugar instead of white for the crumb topping. I made 12 muffins, baked at 400 degrees for 18 minutes. Because there was less batter in each tin (filled 2/3 full), most of the muffins only rose up just past the top. They were moist and delicious. Some reviewers complained that these were bland, so I left the crumb topping off of a few to see if that was true. Mine were perfectly sweet. Granted, I added in an extra handful of blueberries that were picked about 30 minutes before. Maybe the quality of the blueberries is what makes the difference here.

2 users found this review helpful
Reviewed On: Jun. 27, 2014
Special Buttercream Frosting
I followed some suggestions and used 1/2 c. butter with 1 1/2 c. shortening. I probably could have added another cup of powdered sugar to make it a bit stiffer, but that's just being nit picky. I made the full recipe and it was more than plenty to ice a two layer nine inch round cake.

0 users found this review helpful
Reviewed On: Jan. 26, 2014
 
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