notoriousJEN Profile - (10945152)

cook's profile


Home Town: Chicagoland, Illinois, USA
Living In: Chicagoland, Illinois, USA
Member Since: Feb. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Italian, Mediterranean, Vegetarian
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At Bye Bye Liver in Chicago
About this Cook
I learned how much I loved to cook and bake when I moved out of my tiny apartment (with its tiny kitchen) and into a bigger house. Now that I have space to work cooking is a lot more enjoyable!
My favorite things to cook
Crabcakes, homemade bread, linzertorte, all types of pasta
My cooking triumphs
Fantastic cheesecakes! I've learned every little trick for cheesecakes with no cracks.
My cooking tragedies
My dry ingredients are in unmarked canisters. I was making icing once, and I mixed and mixed forever but it was lumpy and gross. Tried adding water to thin it out but nothing was working. I decided to taste it and realized that what I thought was powdered sugar was actually cake flour. Ew! You have no idea how gross raw flour tastes.
Recipe Reviews 68 reviews
Dill, Feta and Garlic Cream Cheese Spread
Sooo tasty and easy. The first time I made this I used neufchâtel cheese- delicious. The next time, I bought fat free cream cheese to use. It was my first time buying fat free cream cheese and lemme tell you: that stuff is gross. I'd never put it on a bagel. It looks like opaque jello. After I stopped dry-heaving at the sight of it, I put it in this recipe and it was still delicious! Go ahead and try the fat free in this recipe. It is still awesome and way way lower in calories. I'll be using this recipe frequently.

1 user found this review helpful
Reviewed On: Mar. 16, 2010
Peanut Butter Noodles
Freaking DELICIOUS. One million stars. Heck, two million. One of the best things in the recipe is that all the ingredients give a different flavor (sweet, spicy, garlicky) and so it's very easily made to your tastes... An extra bit of honey, a bit more ginger- all the ingredients have such distinct flavor. I use veggie broth and chunky peanut butter and red pepper flakes in place of the chilli oil (which I can't find) but those are my only changes. To the reviewers who thought this was too much Ginger, I wonder if you used fresh? If you use dried ground Ginger you definitely need less. Then again, I love Ginger and can't imagine there being too much. Thank you SO much for the recipe it's a true keeper.

4 users found this review helpful
Reviewed On: Jan. 17, 2010
Raspberry Lemon Muffins
I didnt have any lemon zest, so I used a full teaspoon of lemon extract. Subbed 1 whole egg for the egg whites. Used plain yogurt, which was what I had on hand. These are not very sweet, so don't skip the sugar on top. It gives a perfect crunchy and sweet balance to the not-so sweet muffin. Great to keep on hand in the freezer since they taste fresh baked after 30 seconds or so in the microwave.

4 users found this review helpful
Reviewed On: Jun. 4, 2009

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