jessilong Profile - (13125299)

cook's profile


Home Town: Oregon, USA
Living In: Omaha, Nebraska, USA
Member Since: Jan. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Healthy, Quick & Easy
Hobbies: Knitting, Sewing, Photography, Painting/Drawing
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Florence 2007
About this Cook
I'm a graphic designer working in Omaha, Nebraska. I'd love to throw dinner parties, but we live in a tiny apartment with a pseudo pink kitchen and no dishwasher.
My favorite things to cook
I've resorted to trying quick and easy foods that require little cleanup although I still pull out the kitchen aid to make bread once in a while. I love the taste of cumin, but my husband hates curry, so I sneak it where I can.
My favorite family cooking traditions
My mom used to make bread entirely from scratch including kneading it by hand. She had this giant aluminum bowl she used solely for this purpose. No matter where we lived, the house had a delicious aroma of rising yeast and warm bread. One of my favorite wedding gifts was the giant metal bowl she gave us.
My cooking triumphs
I cooked a turkey last year in our half-size oven. It was my first turkey ever and it was delicious. Of course I had to make all the extras, so we had stuffing and green bean casserole and mashed potatoes and cranberry sauce and rolls and pumpkin pie to go with it. I think I'll have to do a repeat this year.
My cooking tragedies
Trying to perfect a pizza crust, I once mottled it by trying to move the crust around before it was set in the oven. The pizza looked somewhere between a calzone and a heap of guts. I was so distraught i sat down in the middle of the kitchen and cried. My husband tried to convince me it was still delicious by eating all the leftovers. I am still in search of the perfect crust recipe.
Recipe Reviews 6 reviews
Amish White Bread
I found the original recipe to be a little bit dry by the time I got through a loaf plus it was a bit straining on my kitchen aid, so I modified the recipe for one loaf at a time. These amounts are also easier to remember off the top of my head without going back to the recipe. 1c water +1T yeast. 1/3c olive oil +1/3c sugar. 3c flour +dash of salt. If you are making rolls with it, you can dip them in a baking soda/boiling water solution before baking and it gives them a delicious pretzel like coating which goes well with the sweet dough. I also this recipe as a base for cinnamon rolls & strudel breads.

4 users found this review helpful
Reviewed On: Dec. 31, 2011
Banana Crumb Muffins
I had 4 bananas so I thought I'd make 12 muffins instead of 10. I also had a fruit nut mix in the pantry that I thought I'd mix in. Macadamia nuts, dried cranberries and apricots and white chocolate chips. For the topping I mixed in crushed macadamia nuts instead of flour. The muffins are delightfully sweet and flavorful.They rise beautifully and I'm thinking I might eat the whole pan before my husband comes back from golf!

3 users found this review helpful
Reviewed On: Oct. 17, 2009
Honey Baked Chicken II
Delicious. I used about half the sauce and cooked a panful of boneless chicken breasts and some thighs in an oven bag. I served chunks of the tender chicken breast with a package of Green Giant Immunity blend vegetables (cauliflower, orange and yellow carrots and dried cranberries in a butter sauce) over some angel hair pasta. Great fall flavors. We loved it! With the remaining chicken breasts, I made Fruited Curry Chicken Salad by Karen L. Baker. This was also fabulous. I packed them as wraps in our lunches. I am using the thighs today to make a chicken tortilla soup.

0 users found this review helpful
Reviewed On: Oct. 17, 2009
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