jezebel Profile - Allrecipes.com (13439332)

cook's profile

jezebel


jezebel
 
Home Town:
Living In:
Member Since: Aug. 2009
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
Recipe Box 0 recipes
Wishing there was more here to feast your eyes on?
Don't let visitors leave your Recipe Box hungry.
Start adding your favorite recipes now!
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 3 reviews
Grandma's Polish Perogies
These are lovely, sauteed with some onions, bacon and chilli and served with sour cream... delish!

1 user found this review helpful
Reviewed On: Jan. 25, 2011
Shepherd's Pie VI
Great recipe. I made a few changes, just due to what I had on hand. Instead of the ketchup, I added about I cup of home-made bolognese sauce. We make a big batch of this every wek, so we always have some on hand. I used frozen mixed vegetables (peas, corn, carrots) and added to the beef as it was browning. I mixed about 1 teaspoon of butter and one teaspoon of flour together over low heat and added i cup of beef broth. This made a nice gravy that I mixed into the beff mixture. Then I put the whole mixture into the casserole and into the oven on low heat for a couple of hours... the flavours came together nicely. I would imagine that a slow cooker would work just as well. For the potatoes, I used roasted garlic and added it to the mash. When I'm in a fussy mood, I use a large star-tip and piping bag to put on the mash. It looks pretty and keeps the potatoes nice and fluffy on top of the meat, instead pressed into the meat as happens with the spoon and spread method. Overall, big hit and can be modified to suit any taste.

0 users found this review helpful
Reviewed On: Feb. 14, 2010
Balsamic Roasted Pork Loin
This was a great recipe, We loved it the first time we had it. The second time, I added some fresh garlic, a touch of honey, and a big dollop of dijon. I took out the pan juices when the meat was at about 130 degrees and reduced them into a glaze that I used for basting in the final stages. The result was a beautiful crust on the pork which itself was moist and flavorful.

2 users found this review helpful
Reviewed On: Aug. 21, 2009
 
ADVERTISEMENT

In Season

 Quick & Easy Grilling
Quick & Easy Grilling

Easy weeknight dinners, ready in a flash.

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States