Jen Profile - (13101430)

cook's profile


Home Town: San Antonio, Texas, USA
Living In: Sequim, Washington, USA
Member Since: Dec. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Mexican
Hobbies: Scrapbooking, Knitting, Quilting, Sewing, Gardening, Hiking/Camping, Camping, Walking, Genealogy
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About this Cook
Mother of six who is always looking for a quick new reicpe to try. Hard to keep 6 mouths with different taste happy all the time.
My favorite things to cook
I love baking. I think its because I can look at the ingredients and KNOW its going to be good. I'm not to good about that with main dishes. Same spices give different taste to different meals and I'm not so good about knowing what would be good with what. But I am willing to try!
My favorite family cooking traditions
I love using recipes that have been handed down from generation to generation. Knowing that I am keeping the torch lit.
My cooking triumphs
When my first pita puffed! I also baked a made from scratch birthday cake that each of my kids request for their birthdays year after year.
My cooking tragedies
Oh my, there are to many of those to list. Lets just say I stick with what I know is good. It may be boring but I know its safe. I am willing to try new things but not as often as I'd like for fear of failure.
Recipe Reviews 14 reviews
Chicken Noodle Soup
I'm going to be very biased on this recipe as it is the only chicken noodle soup that I've tried. But it is so fantastic and easy that I feel I don't need to try any others! I stayed with the main ingredients, just did them a little differently. We don't eat onions in our house but like the flavor it brings so I use onion powder. Also, I completely skip the saute part, I just cook the celery with the carrots. I use 4 frozen chicken breast, put those into the pot adding the spices, bouillon and water, put to medium heat. When the chicken is soft enough I cut into chunks and add back to pot. Then I put in about 2-3 cups cut carrots and the celery and simmer about 10-15 min. longer. When veggies are aldante I bring the pot to a boil and add the egg noodles. I don't use the short fat ones but some that I got from Costco that are longer and more narrow. I cook for the lowest time recommended on the noodle package. This soup is just as awesome as left overs, that's why I make so much. When you go to heat it the next day there may not be as much liquid as the noodles will take in more, but if you have good type egg pasta the noodles will hold fine. To make more liquid just figure how much water you want to add then add the spices and bouillons accordingly and heat together, turns out great!

7 users found this review helpful
Reviewed On: Feb. 7, 2013
Redskin Hodge Podge
This was really good! Sometimes you can tell by a recipes ingredients if it's going to be good or not and this is one of those. This was perfect, I had corn bread batter and potatoes that needed to be used and this recipe did the job. If you think it might taste/sounds bland then add some extra spices while your cooking your chicken or use chicken brother with your mashed potatoes. I added some onion powder pepper and salt to the chicken. This is a very filling meal but my kids still went back for seconds! I'm glad I made two pans, it's just as easy ad making one and it will be nice to not have to cook tonight.

1 user found this review helpful
Reviewed On: Feb. 2, 2013
Delicious Ham and Potato Soup
Oh this was very, very good and very easy to do! A lot of the time I have to improvise either because I don't have some ingredients on hand or have something that needs to be use up. In this case I had some heavy whipping cream that I didn't want to go to waste so I use in place of SOME of the milk I used the cream, using one cup of cream for almost 2 cups of milk. I really think It brought out a lovely thick, rich flavor. I ended up using way to much salt by "salting to taste" and not measuring. Forgetting about the salty flavor the ham releases along with the chicken bouillon. It didn't stop my family from licking their bowls clean! I put it in the fridge and 2 days later we had it again for dinner. To correct the salt issue, I made more potatoes using the water and chicken bouillon and the white sauce but not using any salt, even unsalted butter (I'm sure it would have still been fine if it had been salted). When the potatoes were done I added the sauce and the left overs from the other night. I mixed well and had it on medium heat until the whole thing was nice and hot. It turned out fantastic! I will definately be making this again but will go WAY easier on the salt, taste testing throughout makeing it.

2 users found this review helpful
Reviewed On: Jan. 14, 2013

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