Laura Jo Profile - (13391530)

cook's profile

Laura Jo

Laura Jo
Home Town: Washington Township/Westwood, New Jersey, USA
Living In: Anchorage, Alaska, USA
Member Since: Dec. 2008
Cooking Level: Intermediate
Cooking Interests: Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Gourmet
Hobbies: Hiking/Camping, Walking, Reading Books, Music, Wine Tasting, Charity Work
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About this Cook
I'm a single person who loves to cook and always trying to find creative ways to use what's on sale at the grocery store (love finding the coupons and good deals). I do a lot of cooking on Sundays, preparing for the week ahead. I try to never let anything go to waste; I save all vegetable scraps and then dump them in a stock pot when chickens are on sale. Over the past two years I've lost over 100# and constantly monitor my caloric intake. I accomplish this mostly by portion control. The best thing about this site is the ability to easily modify the number of servings. I always read other reviews, and hope that my reviews will one day help someone too.
My favorite things to cook
I love trying new recipes, rarely do I repeat one, and my most favorite thing to cook are soups. I love, love, love my soups. One of my more recent challenges is to make everything from scratch and to reduce the amount of ready made foods. I make my own "ready made foods" (baking mixes, spice mixtures, condensed soups, etc.) It takes a little bit of extra time, but I feel a lot better about knowing exactly what I am eating, how much, less preservatives, etc. And it's sooooo much more affordable!! Why buy a packet of taco seasoning mix when you most likely have everything in your pantry all ready? Google a recipe, and voila... I recently did that for condensed cream of mushroom soup, and it was great. I also was able to use up some mushrooms that I found lurking in the back of the fridge, long past their prime, but edible... (I think my frugality...aka cheapness...made it taste all the better)
My favorite family cooking traditions
For all our holiday meals I prepare "Gooda Potatoes". It is a simple potato dish made with gouda cheese, and uses a combination of russets and yukon golds. It's failproof, and simply devine.
My cooking triumphs
All my moments in the kitchen are triumphs; even the ones that produce less than savory meals because they are learning moments.
My cooking tragedies
There isn't enough space here to share all the fun, glorious mishaps that have happened in my kitchen. Update: While not a tragedy, it sure was a mess. I had made the fetacinni alfredo from this site, but there was SOOooo much of it, and I wasn't overly fond of it (just too rich and thick for me). I had already mixed the pasta, sauce and chicken all together and stored it in the fridge. When I went to re-purpose this dish, I had to pick out all the chicken chunks. It felt like I was up to my elbows with pasta and sauce. But I dumped the huge bowl of it in a roasting pan, and proceeded to hand pick out all the chicken. I TRIED using tongs, was easier to just dig in with my hands. euw... On a positive note, no chicken was wasted (I had bought an organic chicken from the clearance bin)and the resulting wild rice and chicken dish I created was fabulous.
Recipe Reviews 65 reviews
How to Make Homemade Pizza Sauce
Absolutely delicious! Well balanced. I made exactly as written with the TINY exception of using anchovy paste in a tube. I got lucky and found 2 cans of San Marzano (Cento) tomatoes in the dent bin last week and they were half off. Perfect way to use them!!

6 users found this review helpful
Reviewed On: Mar. 7, 2014
Bada Bing Bada Banged Potatoes
Can't go wrong with this one. Real nice blend of spices.

2 users found this review helpful
Reviewed On: Sep. 23, 2010
Barbie's Tuna Salad
Really good and different from my standard tuna salad recipe. To cut back on sodium, I used a can of really low sodium white tuna. I didn't miss that salt one bit with all the other seasonings. If you don't have sweet pickle relish, like me, try subbing sweet picked peppers, chopped fine. They work and the colors actually look very pretty. I served on fresh sourdough with romaine lettuce. Oh, and mix all ingredients except tuna, then lightly flake/stir tuna into the mix. I overblended my first batch and thought it was just too spreadlike (I don't know how else to write that). Enjoyed this on road trip up to Denali Park Reserve, Sept 2010.

3 users found this review helpful
Reviewed On: Sep. 23, 2010

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