Jesca Profile - Allrecipes.com (11431599)

cook's profile

Jesca


Jesca
 
Home Town: Salem, Oregon, USA
Living In:
Member Since: Jun. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Indian, Italian, Mediterranean, Healthy, Quick & Easy
Hobbies:
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  • Title
  • Type
  • Overall Rating
  • Member Rating
  • Naan
  • Naan  
    By: Mic
  • Kitchen Approved
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About this Cook
Not much to tell. I've been the family cook for as long as I can remember. I love to cook (tho I hate to clean...lol) and I am always looking for more ideas.
My favorite things to cook
I love to cook pasta dishes, and I'm currently learning how to make more soups and curries. I love using spices and often get compliments for my use of herbs and seasonings.
My cooking tragedies
I once put cinnamon in my spaghetti sauce...it didn't go well.
Recipe Reviews 7 reviews
Cooky Cookies
I loved these. I will be making them again!

0 users found this review helpful
Reviewed On: Nov. 1, 2012
Naan
Loved this recipe. Only change I made was in how I cooked it. I didn't grill it. Instead I preheated the oven to 500 degrees and warmed up some sheet pans. Oil the pans and add dough while they're hot, and then bake for 5 minutes or so. Some ovens may vary. They were very good.

1 user found this review helpful
Reviewed On: Nov. 1, 2012
Cream Cheese Squares
I didn't love the recipe as written. But I did love the recipe after I made a few changes. I only used 1 package of cream cheese and half the sugar (though I made it with splenda and 1/3 the fat cream cheese). I used lemon zest and juice in the cheese layer and then put a layer of homemade jam over the top. I made mine with strawberries and blueberries, but you can use whatever jam you like. The fruit really cut through the cloying cheese layer and it was really good. Also, I'd recommend par-cooking the bottom crust for five minutes and cooling before adding the rest. Brush the top with butter, because there's no need for a half cup of butter or margarine to keep the cinnamon sugar on top. With these changes, we loved it. Still a good base recipe to make your own.

2 users found this review helpful
Reviewed On: Nov. 1, 2012
 
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