Jenner Profile - (13554626)

cook's profile


Home Town: Frederick, Maryland, USA
Member Since: Aug. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Dessert
Hobbies: Photography, Reading Books, Music, Wine Tasting, Charity Work
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About this Cook
My favorite things to cook
I really love to bake. I love to try new recipes for cakes, brownies, cookies, etc and then test them out on the guinea pigs, er, my coworkers. Luckily, I never get any complaints. I also love to cook Filipino cuisine!
My favorite family cooking traditions
Christmas time is baking time. I grew up helping making half a dozen types of cookies, plus cakes and pies, for the holidays. New Years day meant corn beef and cabbage for good luck. Easter is the time to pickle eggs. Small traditions, but I love them.
My cooking triumphs
I'm "famous" for my red velvet cake, macaroons, spinach artichoke dip and crab soup. Or I should say that's what everyone requests when I have a party! :)
My cooking tragedies
Like any cook, I've had plenty. I would say since I don't cook it often, red meat is usually where I've had issues. Luckily, it's been awhile.
Recipe Reviews 4 reviews
Good Old Fashioned Pancakes
Just made a batch this am. After reading how some were cutting the salt, I did the same and only used 1/2 tsp. It was still too salty. Next time I will omit the salt altogether I think. I also added a tsp of vanilla. Once cooked it was decent, but again, no salt next time.

0 users found this review helpful
Reviewed On: May 9, 2010
Crazy Cake
Yikes. I'm very disappointed after reading all the rave reviews. I decide to bake this on a whim because it looked easy and I had all the ingredients on hand. The batter tasted fine, but it came out very dry (and I tend to underbake a tad for moistness) and very bland.

1 user found this review helpful
Reviewed On: Sep. 1, 2009
Slow Cooker Adobo Chicken
I've made adobo before (and eaten it many, many times), but I couldn't remember the entire recipe my adopted Filipino family taught me, so I tried this one and brought it into work for my Filipino coworkers to try. The flavoring is very light, more like "American-ized Adobo". Everyone agreed that much more vinegar is needed for "real adobo". The chicken came out very moist and tender, falling off the bone, but this is due to cooking it in the slow cooker. It didn't taste bad, it's just not a strong enough flavor. Add a lot more vinegar when making this, I recommend Native cane vinegar, found in Filipino and Asian grocers. The soy sauce is probably the right amount, maybe a little more as the coloring seemed to be about right.

6 users found this review helpful
Reviewed On: Aug. 19, 2009

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