joanbone Profile - Allrecipes.com (12131486)

cook's profile

joanbone


joanbone
 
Home Town: Iowa, USA
Living In: Iowa, USA
Member Since: Jan. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Italian, Healthy, Quick & Easy
Hobbies: Gardening, Biking, Walking, Reading Books, Wine Tasting
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Goose
About this Cook
self employed SBO. in my spare time I love to exercise, Cross-fit, walking & biking, work in the yard, decorate, bake, and create new dishes.
My favorite things to cook
Cookies, I enjoy the Science behind making the Perfect cookie. also fresh salads are a favorite. Love to roast Veggies, as well as grill them!
My favorite family cooking traditions
coming from a large family, we served roasted dinners family style and loved to grill & picnic on the farm. it was a challenge for me to cook for 2 when I was first married
My cooking triumphs
I'm pretty proud of many recipes, especially an Excellent Chocolate Chip Toffee recipe I feel is perfect. Lasagna, and quick grilled sandwiches
My cooking tragedies
after mastering a microwave peanut brittle, I thought I could save time and make Anise candy the same way but bringing that much sugar to hard crack at that high rate is a tragedy. the perfect Anise candy takes about 45 minutes of stirring ;/
Recipe Reviews 16 reviews
Cream Cheese Squares
after adding my strawberry/rhubarb jam to this recipe we loved it! just dropped spoonfuls on top of the cream mixture , Dulish!!

0 users found this review helpful
Reviewed On: Oct. 13, 2014
General Tsao's Chicken II
I stir fried the chicken in about 3-4 T oil instead of deep fried it.in my last batch I added fresh brocolli carrots & red pepper strips. I made more sauce: after zesting an entire orange & juiced it. This Was an Amazing Dinner!

0 users found this review helpful
Reviewed On: Oct. 13, 2014
Cinnamon Apple Pie Bars
I rolled out the pastry onto parchment paper and just laid it into the pan. I mixed about 2-3 T of softened butter with the apples. then rolled out the top pastry onto more parchment paper and transfered onto the mix. slightly pinched edges together. then I brushed on a little egg-wash and sprinkled sugar & cinnamon on top. Instead of all white sugar I used half brown & half white. still used the icing for the top :)

1 user found this review helpful
Reviewed On: Sep. 20, 2014
 
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