jennifur Profile - (13040961)

cook's profile


Home Town: El Cerrito, California, USA
Living In: Aloha, Oregon, USA
Member Since: Nov. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Mexican, Indian, Nouvelle, Low Carb, Quick & Easy
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Kitchen in Aloha, Oregon
About this Cook
I've been experimenting both successfully and unsuccessfully for the last 15 years (I'm 52). In my family, we had illness and grandma (who was the cook) did not use spice and could not eat any of the food she cooked for us. This made for some very awful things and a rather skewed perspective on food. It was years later, when I first tried Chinese food, that I was transported into awe and shock that food could taste like heaven.....
My favorite things to cook
Rich stews, variations on spaghetti, full-flavored marinated roasts and chops, quiches, and my all-time favorite things to make are sandwiches of all kinds
My favorite family cooking traditions
Ha ha. See above. My father liked steak, so we had steak, cooked plain with salt and pepper, about 3 times a week. We had pork chops dried to dust, the occasional lamb chop, and beef stew. That was it. Nothing else, ever. Canned veggies and bottled condiments including Best Foods Mayonnaise, which I use today. Oh yes, sometimes a roast beef, and turkey at Christmas. Grandma's stuffing and gravy was absolutely perfect, for all my complaining....
My cooking triumphs
A shrimp dish, with layers of thin egg dough (like won tons), the shrimp, green onions, a light cheese sauce and served with salad - it was the first thing I ever made without a recipe that turned out perfect. Also, I made my own sausage that was heavenly, got the big pork fat and everything. Also made my own pasta, didn't care about it. Pies, I finally made a good pie dough last year, also biscuits that same year 2007. It took me that long.
My cooking tragedies
Burned food! Dry meats! Weird combinations that didn't taste right at all! Once, this is the worst, I accidentally put baking soda into my stew instead of flour, and it bubbled up and overflowed like a science experiment!! I was 18.
Recipe Reviews 5 reviews
Three Cheese Garlic Scalloped Potatoes
I did this recipe EXACTLY as stated. Not only was the dish not done in 1 hour, but it was not done in 1.5 hours. It took 1-3/4 hours to cook the potatoes to al dente at 325 degrees. That said, OH MY GOD they are so luscious, deliciously decadant, and I could not stop eating them. Two comments on the cooking process - the provolone slices get totally brown, so I turned them back into the potatoes and let them "stew" in there under the cream. Otherwise they would have been black after 1-3/4 hours. When you add the parmesan at the end, we grated fresh and used 1/2 cup and ended up with a lovely, browned top and some chewy pieces of provolone in with the gooey potatoes. I would DEFINITELY make this again, but indeed allow the extra time. Stupendous!

2 users found this review helpful
Reviewed On: Dec. 10, 2012
Seattle Dutch Babies
This always makes me feel like a champ in the kitchen. Her recipe is fail-safe. I put it all in the food processor and whirl together for less than one minute, then do the rest exactly the same. Be sure to do the additional 5 minutes at 325 - I skipped that twice and the third time did so, and it was MUCH better - the sides got crispy. BRAVO WOMAN - UPDATE: Did a pair of Dutch Babies in the small #4 cast irons, they came out magnificent with both of them riding the sides of pans. We had two baby Dutch Babies! YUMMMILLY

5 users found this review helpful
Reviewed On: Sep. 28, 2011
Broccoli with Poppy Seed Butter and Parmesan Cheese
This was just okay. I added more salt, and like another reader I baked it at the end for a deeper flavor, but it just needed something else, and the poppy seeds disappeared in the dish. I might try it again someday.

1 user found this review helpful
Reviewed On: May 11, 2009
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Cooking Level: Intermediate
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