Jenna Profile - (11622956)

cook's profile


Home Town: Pennsylvania, USA
Living In:
Member Since: Feb. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Italian, Southern
Hobbies: Gardening, Hiking/Camping, Photography
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About this Cook
I'm a free-spirited person who's creative, positive, and loves the outdoors. I spend most of my time in my garden or in the kitchen where I belong! I LOVE to cook for everyone dear to me. I believe food (and wine :) ) is the root of all happy families and friendships. I'm pretty sure, instead of blood, a mixture of olive oil, basil and parmesan cheese runs through my veins
My favorite things to cook
Anything Italian - I am all German, but I must have been Italian in a past life because I'm fascinated by Italy and it's culture. I also love experimenting with Mexican food; it's so robust and flavorful and gets the blood pumping! Also tastes great with beer :) Breakfast. Somehow my Wok is the best thing on earth for breakfast anything.
My favorite family cooking traditions
Home-made chicken pot pie, sauerkraut and scrapple with apple butter. Oh, it just brings back all those warm and gushy feelings.
My cooking triumphs
The days when experiments turn into wonderful things .. you stand back and think, Man! I totally just made that from scratch!
My cooking tragedies
Home-made mac and cheese, what the hell! I am so frustrated with you.
Recipe Reviews 7 reviews
Good Old Fashioned Pancakes
YUMMY! My Boyfriend loved these. It's hard for us to eat more than 2 medium pancakes each, but we ate the whole batch with maple syrup. Saving this recipe for sure thank you!

0 users found this review helpful
Reviewed On: Oct. 5, 2012
World's Best Lasagna
I made this for my birthday dinner last night and my whole family raved! Said it was the best lasagna they ever had. I did make a mistake from the original recipe, though.. which turned out a success for me: I added (2) 15 ounce cans of Contadina tomato sauce with italian herbs - therefore I only added one can of Contadina tomato paste. I still added the 28 ounce can of San Marzano crushed tomatoes. Everything Else was the same. My only comments if you are going to use my screwed up, turned success version is use about 1/2 Tbsp salt since the already prepared sauce (which you will use more of than original recipe) has salt in it already. It was not too salty for lasagna, though, I just didn't add any salt to the ricotta to make up for it.

1 user found this review helpful
Reviewed On: Feb. 11, 2012
YUM! The only thing I want to change next time is add more sauce to cover the whole noodle, I think I skimped a bit and it was too dry. My fault!

2 users found this review helpful
Reviewed On: Nov. 30, 2011

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