Jennifer Juniper Profile - (10912038)

cook's profile

Jennifer Juniper

Jennifer Juniper
Home Town: Illinois, USA
Living In: Taichung, Taiwan
Member Since: Jan. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Indian, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian
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The Big Salad
About this Cook
I'm from the U.S., but live in Taiwan, where I study Chinese and edit a bi-lingual magazine. I have a great mutt named Luna and I love to write. Hobbies: Chinese language, travel, belly dancing, cooking, reading, learning, crossword puzzles, and swimming. And writing.
My favorite things to cook
Anything with a lot of vegetables in it! Little to no meat. Fish & chicken. Beans, Indian, beef/vegetable soup, appetizers, pumpkin bread. Almost anything healthy and delicious.
My cooking triumphs
Finding ingredients in Taiwan to make all time favorites from home. Mastering the de-skinning of garlic.
My cooking tragedies
I am a bit of a klutz in the kitchen at times... I'll shake a spice bottle once for a hint of cinnamon, then the cap will somehow come off and deposit a tablespoon of spice into my masterpiece. doh. Just yesterday I knocked a Costco-sized black pepper container on the floor, where it promptly exploded, thoroughly peppering my life.
Recipe Reviews 26 reviews
Brownie Biscotti
Excellent recipe. I omit the nuts and they turn out wonderfully. In all of the ovens I've used, the proscribed cooking time is far to long--check on them often as they cook. Burnt bottoms can be hard to see on chocolate cookies.

6 users found this review helpful
Reviewed On: Aug. 17, 2011
This was a great base, but actually a bit bland for my taste. I ended up adding more spices, carrots, and spinach. Next time I will definitely saute some onion with more garlic, black mustard seed, and a tomato, add garam masala, and more than double the spices. Unlike other reviewers, I don't think this recipes NEEDS chicken stock or meat in it (though it would be great with meat, too) to make it taste "finished", as long as the spices are right and it is given ample time to stew and mingle.

2 users found this review helpful
Reviewed On: Aug. 17, 2011
Marinated Turkey Breast
Great. I made in a crockpot for thanksgiving. Cooked for 10-12 hours and melted right off the bones.

6 users found this review helpful
Reviewed On: May 16, 2011

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