JUSTCYN Profile - Allrecipes.com (132079)

cook's profile

JUSTCYN


JUSTCYN
 
Home Town: Rochester, New York, USA
Living In: Bay Minette, Alabama, USA
Member Since: Mar. 2000
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Camping, Fishing, Reading Books, Painting/Drawing
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New York System Wiener Assembly Rhode Island Style
BBQ Sauce
Quick and Easy Tuna Casserole Variation
About this Cook
Home based business computer repair technician. Ebay seller, gifts and home decor items. Love animals, have many cats, a couple of dogs, 2 horses. Live in the country. Love rural living. I have been a Tupperware dealer 3 times.
My favorite things to cook
I love to cook PERFECT recipes. Those that have it all. If it is easy, fast, inexpensive and wonderfully delicious and gourmet looking and tasting it's a perfect recipe. Entrees are my favorite dishes. I hate waste. I hate to waste food, time and energy and money, especially in the ongoing and ever constant need to provide meals. I love "cooking big." In Tupperware they don't call it leftovers, they call it "planned overs." Cooking once, (big), to eat many times, saves time and energy and money. I love my freezer. I am a big fan of shortcuts, like using mixes, instants, and canned goods. I avoid the very expensive fully prepared foods but "doctoring" the shortcut foods with my own touches is a money saver and the average family audience (who we all mostly cater to) ever discerns the difference and never complains it's not completely from scratch.
My favorite family cooking traditions
Must have corned beef and cabbage on St. Patty's Day. Never cook on Christmas Eve. Only food service on that night is laying out a big, open house style, made ahead, appetizer spread for family, invited and drop-in guests to enjoy.
My cooking triumphs
I have conquered the Holy Grail of microwave cooking. I have mastered the art of cooking an entire Thanksgiving dinner, including all the trimmings and roasting a full size 10- 13 lb. bird, solely usng my big microwave oven. I proudly maintain a large, fully stocked, spice rack. Not everything under the sun, perhaps, but I am at the ready to try almost any recipe without having to run to the store for the spices.
My cooking tragedies
Oh. let me count the ways! From the dog stealing the whole ham to dropping a whole pan of lasagna on the floor. Let's not dwell but move on and get over it!
Recipe Reviews 135 reviews
No Bake Rum Balls
Yummy! Proportions were perfect. Was going to give them away on Christmas cookie trays but ended up eating them all ourselves. I used a good dark rum everything else the same. Only used the powdered sugar caoting but it added a nice dimension to the cookie. They get more addictively good as they age a few days at room temperature in a sealed container. They are an aquired taste, very sophisticated, children might not like them. I am going to make another batch, they are very easy, the only time consuming thing is rolling them in balls. Recipe states 2" balls, they are very rich, a 1" ball is plenty. As it was I only got about 3 dozen 1" balls out of the batter anyway. A new personal tradition for me, going to make these every year from now on. Want to try different coatings too.

8 users found this review helpful
Reviewed On: Dec. 19, 2010
Apple Betty
This was very easy and tasty. I didn't even peel the apples, was feeling lazy. (But I think I will next time, the skins in the dish are kind of unexpected texture that one doesn't think of in an apple dish.) I did do half brown sugar and half white sugar just because brown sugar just seems to go naturally with apples. And this seemed to make some of the topping crispy (the white sugar) and some of it gooey (the brown sugar). The time and temp were just perfect for me, and it had that very nice dual texture for the topping. The cinnamon and nutmeg were very subtle I might increase that a little for my taste. I will make this again and again.

8 users found this review helpful
Reviewed On: Sep. 29, 2010
Garlic-Herb Roast Pork
Different cuts of meat are so hard to judge in any recipe, I did use a pork loin roast but not one of those thin rolled pork tenderloin roasts. They do cook fast but my roast wasn’t anywhere near done and still red in the thickest part after the exact timing on this recipe. It was called a “premium pork loin roast” I think. I had fresh garlic, but did use dried spices and had to use vegatable oil because I was out of olive oil but after I got it cooked through, (and believe me I am not shy to eat pork that’s a little pink, but rare isn’t good) it was delicious. It was super easy. I made the paste and let it sit to marinate in the fridge for the afternoon. Just some philosophy; Seems to me that people don’t eat pork roast a whole lot. But they aren’t that relatively expensive per serving. They have some kind of reputation for being fussy and time consuming (and they’re not) and are a great treat to wow company like you slaved all day in the kitchen over a fancy, pricey piece of meat. In the end mine came out juicy, tender, and spiced just right to give it a real gourmet flavor infused in the meat. I had used another recipe in the past that I marinated overnight, but this one tops it and I will make this again. I think there’s something to that hot oven for a few minutes in the beginning and then turning it down to a lower temperature to finish cooking that really brings out the flavors in the paste rub.

103 users found this review helpful
Reviewed On: Aug. 22, 2010
 
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