Jo Profile - (13460739)

cook's profile


Home Town:
Living In:
Member Since: Aug. 2009
Cooking Level: Not Rated
Cooking Interests:
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!
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 5 reviews
Chicken and Gnocchi Soup
I made this for supper tonight. I read most of the reviews and then decided what I wanted. Was in a hurry so slow simmer my chicken to precook in broth highly seasoned with salt, pepper, sage & thyme. Then started the veggies. Used the broth that I cooked my chicken in, added more sage thyme, basil and a pinch nutmeg. The soup was outstanding. Even my husband loved it. Said it was a nice change. Also, I didn't have enough half & half so used evaporated milk with about 1 Tbsp. of butter. It was excellent. I'm sure leftovers will be even better. Thanks for the recipe. It's a keeper.

0 users found this review helpful
Reviewed On: Jan. 7, 2013
Tomato Pie I
This is an Excellant recipe. I pre-baked crust for 10 minutes. Sliced about 8 roma tomatoes and let them sit in a colander for a couple hours, giving it a shake every now & then. Used half mozzarella and half Gouda for cheese. This pie baked up golden brown and not at all soggy. It was very good. This recipe is now one of my favorites. Thanks.

1 user found this review helpful
Reviewed On: Aug. 30, 2011
Beef Stew VI
This is how I have been doing my beef stew for years. However, I cube my meat and toss in a plastic ziplock bag with flour. Make sure the meat is well coated. Drop in pan and brown on high heat. Use wine if you like to deglaze pan, and then the remaining ingredients. Bring to a good simmer put on the lid and toss in oven for an hour. I crush my rosemary with a pestle and that really releases the flavor. This is a great recipe. Very basic, easy and lots of flavor.

1 user found this review helpful
Reviewed On: Jan. 11, 2011
Cooks I Like view all 1 cooks I like
Cooking Level:
About me:

In Season

Cool As A Cucumber Salad
Cool As A Cucumber Salad

We have over 100 cucumber salads to help you keep your cool.

Classic Meatloaf
Classic Meatloaf

Meatloaf is the hearty, family-pleasing meal that makes the greatest leftovers ever.

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

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