Jodie Main Profile - (12246937)

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Jodie Main

Jodie Main
Home Town: Marcola, Oregon, USA
Living In: Eugene, Oregon, USA
Member Since: Mar. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Kids, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Walking, Reading Books, Music, Painting/Drawing
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Recipe Reviews 12 reviews
Dad's Hamburger Gravy
Only had 1 lb ground beef on hand so we subbed the "2nd" lb with ground pork. Also used powdered onion as my guys aren't fond of lil' bits of onion in their food (spoiled much?!). When the gravy was poured over our cream cheese biscuits no one could spare a second to compliment the meal as we were too busy shoveling it in! My big guy had 3 helpings, unheard of for him. Excellent comfort food meal which will be added to our monthly meal rotation. Leftovers are best heated up with the addition of a bit of milk, in our opinion, to thin the gravy as it really thickens after an overnight chill'n in the fridge. Only herb addition we added was a tsp of dried summer savory (a staple in my kitchen) along with the sage.

0 users found this review helpful
Reviewed On: Mar. 7, 2015
Eclair Cake with Chocolate Ganache
This was very, very good! Our new favorite dessert, indeed. I'd never made choux pastry before and was intrigued to try a new style of pastry. Very easy to do, especially if you're familiar with the method for roux (cooking flour with butter for sauces and such). Baked the pastry for about 8 minutes longer than directed and it was perfect; let it bake until even the bottom is golden brown, the sides will most certainly puff up and create the desired boat effect. Did not add the confectioner's sugar or vanilla to the whipped cream as I knew it would be too rich for our taste buds but this was the only "change" made to the original recipe. Be sure to fold the whipped cream into the pudding, don't just scramble-mix it together. The ganache was perfect, especially after chilling on top of the cake overnight. This dessert is perfect for company or just all to yourself! We did not feel it tasted faux or plastic in any way.

1 user found this review helpful
Reviewed On: Feb. 2, 2015
White Cheese Chicken Lasagna
Several years ago at a conference, I was served the most divine white sauce chicken lasagna and have been looking for it's match ever since. I think that this recipe could serve as the base for my dream lasagna. First made just as instructed, my family liked this but thought it was more like a chicken casserole than a lasagna and ended up spooning generous dallops of pesto over our servings to liven the dish up. So, second time around I added 1cup of pesto in with the ricotta mix. It was near perfect with the addition of pesto. My son and I still spooned a bit more over our servings and the man did not, all agreed that the recipe was greatly improved with the abundance of basil, pine nuts and olive oil from the adding the fresh pesto. This dish is deliciously rich as written, we thought it just lacked the flavor to match and think the pesto corrects the balance to near perfection. Those painfully aware of fats could reduce butter in the sauce to counter some of the oil in the pesto. We will make again with the changes to suit our taste and am thankful to have found this great base recipe!

0 users found this review helpful
Reviewed On: Jan. 25, 2015

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