Jinelle Profile - Allrecipes.com (10819965)

cook's profile

Jinelle


Jinelle
 
Home Town: Bridgeport, Connecticut, USA
Living In: Derby, Connecticut, USA
Member Since: Nov. 2006
Cooking Level: Expert
Cooking Interests: Mexican, Italian, Low Carb, Quick & Easy
Hobbies: Photography, Reading Books
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About this Cook
I am a Wife and Mother. I enjoy cooking when I have the time. I love trying new recipes and tweaking them to fit my families tastes.
My favorite things to cook
I love cooking Italian food because that is what I grew up on. I also love cooking Mexican.
My favorite family cooking traditions
Every Sunday growing up relatives would all get together and we would have huge Sunday dinners together.
My cooking triumphs
I have developed my own tomato sauce, it's a take off my Mom's recipe, tweaked a little bit to make it my own.
My cooking tragedies
I have made some pretty terrible things in the crock pot!
Recipe Reviews 7 reviews
Cream Puffs
These cooked up huge light and fluffy but tasted way too eggy for my taste. Next time I will just use egg whites. I winded up not even filling them and just eating the cream. What a waste.

3 users found this review helpful
Reviewed On: Jul. 10, 2007
Antipasto Squares
This was really good and easy to substitute for things you have on hand. I only had 1 croissant package so I split it in half, used only 1 egg and half the meat and cheese and put it in a square baking dish. From reading the other reviews I was afraid of the bottom getting soggy so I baked the bottom layer of croissant while I prepared the egg and peppers and I blotted the red peppers really well. I also used shredded mozzarella (what I had on hand) and put that down first over the bottom layer of the croissant.

10 users found this review helpful
Reviewed On: Jul. 10, 2007
Abby's Chicken Rollatini
This was very tasty and surprisingly easy to make. I used salami instead of prosciutto because that's what I had on hand and it worked well and I added garlic pepper seasoning along with the parmesan cheese. Also, I had no wine so I used chicken broth. I took advice from another poster and covered it with foil for 30 minutes and then took the foil off for 10 or more minutes until my chicken was done. It was moist and cooked to perfection. I cut thin slices from a block of mozzarella and it stayed inside the chicken with no leaking. I absolutely loved this chicken and will definitely make it again!

7 users found this review helpful
Reviewed On: Jan. 9, 2007
 
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