Joy Profile - (13047358)

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Home Town: Westfield, New York, USA
Living In: Adirondacks, New York, USA
Member Since: Nov. 2008
Cooking Level: Intermediate
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Recipe Reviews 12 reviews
Slow Cooker Coconut Curry Chicken
It sounded so good, and I like all of the components, but man, it was hard to eat. I followed the recipe exactly, and it turned out to taste very strongly of curry powder and nothing else. In an effort to not waste the entire dish, my husband and I sprinkled some cashews on top of our servings and that helped a lot - to make it edible - but after eating it once, I was not up for working my way through all those leftovers. I imagine that the curry powder is a big variable. There is such a range of strengths from one to the next that I wonder if the one I used was just way too powerful or something? I would recommend starting with a smaller amount of curry powder than called for.

3 users found this review helpful
Reviewed On: Feb. 7, 2013
Slow Cooker White Chili with Chicken
I was looking for a slow cooker white chili recipe, and I found a great one in this! I doubled it (my bag of beans was 1 lb, so it just worked better). I used two garlic cloves (crushed) instead of garlic powder, and about a tsp of dried cilantro as I didn't have any fresh. I started out with just the jalapeno that's called for, but at my taste-test partway through cooking, it was super bland, so I added two cans (4 oz each) of diced green chiles and a pinch of red pepper flakes (the recipe notes mention additional peppers and I definitely agree!!). Even with those additions, it had just a touch of kick. If my toddlers weren't eating it with us, I'd probably add still more heat. Also per the recipe notes, I put in half of the cumin at the beginning and half at the end, so it wouldn't get lost during the 8-hour slow cooking. The only other slight adjustment I made was to use my immersion blender a little bit while I had the chicken out to shred. That thickened up the chili just enough to my liking. (I also added about 1 tsp of salt and 1/2 tsp black pepper towards the end, as the chicken stock I used was unsalted.) The end result was delicious, and was enjoyed by me, my husband, and our 1- and 3-year-olds! I'm very happy to have this chili to add to my winter meals rotation.

78 users found this review helpful
Reviewed On: Jan. 17, 2013
Refried Beans Without the Refry
I love how easy this recipe is and how much it makes! My whole family loves these beans and they're so cheap to make this way. DO NOT add all the salt, though! I actually don't add any until it's all done cooking, and then just 'to taste,' since my toddlers don't need much salt. I freeze at least half of this each time and that works well - they taste great even after being frozen. Enjoy!

1 user found this review helpful
Reviewed On: Jan. 11, 2013
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