JW Profile - Allrecipes.com (13254662)

cook's profile


Home Town: Denver, Colorado, USA
Living In: San Diego, California, USA
Member Since: Apr. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Mediterranean, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Photography, Wine Tasting
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Recipe Reviews 4 reviews
Wine Jelly
Finished making this about 1 1/2 hours ago and it's setting wonderfully. I used a bottle of La Crema Pinot Noir, 1 box plus 1 1/2 t of Sure Jell pectin and fresh (picked today off a friend's tree) lemon juice. One reviewer mentioned making sure the temp reaches 220. I made it to 210 but couldn't get it higher. When I hit 210, I let it boil for another minute. It was so good I was licking the pan and the utensils I used. For those who didn't like the flavor, as with anything else you cook with wine, don't use a bottle you wouldn't normally drink.

3 users found this review helpful
Reviewed On: Jul. 24, 2012
American Lasagna
I've made this both with the sauce as directed (omitting the brown sugar), which turned out great and my own sauce (which I like better). For those who commented on the cook time at the top, it includes the time needed to make the sauce. I usually cook it covered for 35-40 min, add mozzarella and Parmesan and cook uncovered for an additional 10 or so min.

2 users found this review helpful
Reviewed On: Jun. 21, 2012
Hunan Kung Pao
This was good but not great. 16 chili peppers is the perfect amount. I added the shrimp for the last 3 minutes of boiling the chicken with the sauce. Any before that and it would have been overdone. Cut back on the sesame oil, too.

1 user found this review helpful
Reviewed On: Jun. 8, 2012
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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