Jessica Profile - Allrecipes.com (10927761)

cook's profile

Jessica


Jessica
 
Home Town: St. Petersburg, Florida, USA
Living In: St. Petersburg, Florida, USA
Member Since: Jan. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Sewing, Biking, Photography, Reading Books, Music, Wine Tasting
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Ryan and I
About this Cook
I have just began to cook on a regular basis for my husband and I, and this website is such a big help! I knew how to cook maybe 7 different things before, and this website has helped transform me into a 'chef' which my food-loving husband LOVES.
My favorite things to cook
Chicken with mushrooms and rice (in a wok, Chinese-style), Pepper Steak, Lemon Chicken, Steak, and now Chicken Marsala
My favorite family cooking traditions
My father is an excellent cook, and has taught me his secrets for Pepper Steak, Lemon Chicken and Chicken and mushrooms. He is why I now have a cooking bug in me! With my husband being the perfect guinea pig (he will eat just about anything), I am loving my newest hobby...cooking!
My cooking triumphs
Chicken Marsala - so far!
My cooking tragedies
Ruined sauces while learning the 'family secrets' and sauces that were just wayy too thick (but still somehow edible!)
Recipe Reviews 3 reviews
Bubble Pizza
This is one of my favorites! My best friend made it for my goddaughters and passed it to me. I now make it as often as I can for my husband and I, and I can't wait for our kids to love this as much as my godchildren do. I make it only with mushrooms and put sliced pepperoni on top of the cheese at the end. Delish!

0 users found this review helpful
Reviewed On: Jul. 22, 2008
Three Olive Spread
I love tapenade, and am not a big anchovy fan, so this was PERFECT! Guests ate it up at a recent party. I used a chopper instead of a food processor, and the ingrediants were a bit hard to manuever in the confined space of the chopper. If you need to use one, I would suggest doing half at a time, then just mixing them together in the dish you serve the spread in. Also, I suggest leaving a spoon in the spread as the oil tended to separate from the mixture. But still was delish!

4 users found this review helpful
Reviewed On: Jan. 23, 2008
Chicken Marsala
For someone who never has made marsala, this recipe was very easy to use and follow. It was VERY popular in my house. Firstly, I breaded the chicken, and then re-breaded it right before going into the pan for a great flavor. Then, I cooked the chicken first (I only have a large 'all-in-one' pan that did not fit all the chicken at one time) and placed on a covered plate. While I was doing that, I began to sauté the mushrooms in a seperate frying pan with the same oil and butter mixture which you cook the chicken in. After the chicken was done, I put the mushrooms into the first pan and made the sauce, then added the chicken back in to simmer and soak up the sauce. It was delish! I served it with thin angel hair pasta. I definitely will be making this again soon!

0 users found this review helpful
Reviewed On: Jan. 18, 2008
 
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