JP Profile - Allrecipes.com (13478789)

cook's profile

JP


JP
 
Home Town:
Living In: Huntsville, Alabama, USA
Member Since: Aug. 2009
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Low Carb, Healthy
Hobbies: Camping, Walking, Fishing, Photography, Music
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Fried Plantains
Empanadillas, Yellow Rice and Fried Plantains
Empanadillas
About this Cook
I started cooking about a year ago, and now it is one of my favorite hobbies.
My favorite things to cook
I love trying new things. So anything that I haven't made before.
My favorite family cooking traditions
Traditional Southern and Tex-Mex cuisines are staples for my family.
Recipe Reviews 3 reviews
Chicken Satay
Awesome! I took the advice of previous reviewers and doubled the peanut butter. I also used low sodium soy sauce, cut it in half, and diluted it a bit; otherwise, this would have been way too salty. Add some green onions, ginger, sesame seeds, and whatever else you like. This also makes a mean stir-fry or kabbab.

2 users found this review helpful
Reviewed On: May 3, 2010
Shepherd's Pie VI
Very good! I tweaked the recipe a bit, and it was a winner. I used red potatoes, left the skin on, and mixed in a bit of milk with them while mashing. I also doubled the diced onion and cheese in the mashed potatoes. I added 2 cloves of minced garlic to the sauteed onion, and added some basil and oregano to the meat while it browned. I used a packet of brown gravy mix, with 3/4 cup of water instead of beef broth. I was out of ketchup, so I used pasta sauce instead. I also used a 16 oz package of peas and carrots over the beef mixture, and probably tripled the cheese topping, also throwing in mozerella and jack in with the cheddar.

1 user found this review helpful
Reviewed On: Mar. 25, 2010
Puerto Rican Meat Patties
These turned out great! I took some of the other reviewers' advice, and made a few adjustments. I cut down quite a bit on the cilantro. I added cumin, oregano, chilli powder, fresh basil and a splash of lime juice to the meat, once drained. I also used the Goya frozen Empanada discs instead of egg roll wrappers. Very time consuming, but well worth it. Goes great with a side of yellow rice and friend plantains. I will definitely be making these again. 5 stars.

4 users found this review helpful
Reviewed On: Mar. 19, 2010
 
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