jsamaras Profile - Allrecipes.com (12327856)

cook's profile


Home Town: Elizabethtown, Kentucky, USA
Living In:
Member Since: Jan. 2011
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Nouvelle, Mediterranean, Quick & Easy, Gourmet
Recipe Box 3 recipes
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About this Cook
I started cooking when I was 16 years old using the Nancy Drew cookbook. Other than popovers and a peach cobbler, everything else I attempted to cook was a disaster. My first 'real" cookbook was "How to boil water". I still use it today- 27 years later.
My favorite things to cook
I love favorful food and thankfully have a family that enjoys trying new things. I am know for my baby back ribs, gumbo, ham and whole baked chicken. I am not a baker!
My favorite family cooking traditions
My favorite holiday is Thanksgiving, which I host for family and friends. I cook everything and from scatch, with the exception of my sister's sweet potato casserole. It's not Thanksgiving dinner (according to my family) if the following isn't served: a brined turkey (thanks, Alton!), my ham, cornbread dressing,homemade yeast rolls (easy recipe), marinated carrots and my 'special" green beans. In addition, I always try a new dressing recipe and a different vegetable.
My cooking triumphs
I have mastered a baby back dry rub and the best ham recipe!
My cooking tragedies
I tried a Jamacian chicken recipe using thighs. It tasted like licorce (too much anise seed). My family still talks about the licorce chicken. The other was a winter root vegetable dish, using turnips, potatoes and pork. While it tasted fine, the color (or lack of) was unappetising.
Recipe Reviews 2 reviews
Fresh Tuna Ceviche
I loved this recipe although I did change it up a bit. i added chopped tomato, freh cilantro and avacado. even my husband liked it and he does not typically like tuna.

14 users found this review helpful
Reviewed On: Sep. 6, 2012
High Temperature Eye-of-Round Roast
I had a smaller roast on hand (1.5 lbs) than the recipe called for but I used the same cooking time- 7 minutes per pound. It turned out perfect. My family loved it- it was tender and favorful. I have already added it to my family cookbook. The only thing I did differently was to season it witha prepared steak season (Chicago style).

15 users found this review helpful
Reviewed On: Jan. 16, 2011

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