Young Jennifer Profile - (13626982)

Young Jennifer

Young Jennifer
Home Town:
Living In: California, USA
Member Since: Feb. 2009
Cooking Level: Intermediate
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Recipe Reviews 5 reviews
This is pretty much the way I have made salsa for years. I never really measure anything, but everything looks about what I do except maybe I add more cilantro. I do add about 1 t. of cumin for some pep. I also seed my jalapenos, spray them with Pam, and then broil them until the skin turns black before using them- it gives them a smoky flavor. I vary the amount of jalapeno depending on the crowd. To make this super easy, I do everything in my food processor. I start with the items that I want more finely diced: start with jalapenos and garlic, pulse it til small, then add everything else but tomatoes. I pulse again until well chopped and blended. I add tomatoes last and only pulse til they are roughly chopped.

1 user found this review helpful
Reviewed On: Jun. 11, 2014
Strawberry Cream Cheese French Toast
I am not a sweets fan in the morning but I made this for a group of soccer players for part of a brunch and they loved it! I used ff half and half and low fat cream cheese and it was still great. I did add 1 t. each of vanilla and cinammon and 1/4 t. of nutmeg to the egg mixture. I also used more fresh strawberries than called for- maybe 2 cups in the casserole and 1-1/2 cups in the sauce. The recipe indicated a 1 hour cooking time but mine took about 1hour 15 minute. Delicious!

0 users found this review helpful
Reviewed On: May 29, 2014
Easy Money Breakfast Burritos
This is a great basic recipe for a quick breakfast. I made it once and it was delicious, but I made some changes the second time. I used chorizo instead of regular pork sausage as I wanted some more spice. I also browned a bag of frozen Potatoes O'Brien threw them into the mix. I added diced green onions to the eggs and doubled the green chiles. Since I was serving this to a young men's soccer team (think 20 hungry 18 year olds) I ended up doubling everything and then threw it into a crock pot on the warm setting. When they were ready to eat, I just loaded up the burritos with filling, salsa, and cheese (did not use processed cheese, but a Mexican blend and Queso Fresco). I ended up with a little left over filling, so just made extra burritos, wrapped them in waxed paper and froze them. They are great to take out of the freezer in the morning, use the defrost setting on the microwave and then finish heating on a regular setting.

1 user found this review helpful
Reviewed On: May 29, 2014

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