Joanne Y Profile - Allrecipes.com (13646076)

cook's profile

Joanne Y


Joanne Y
 
Home Town: Orange, California, USA
Living In: Oakland, California, USA
Member Since: Mar. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Asian
Hobbies: Hiking/Camping, Camping, Boating, Biking, Music
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About this Cook
Young and mostly new to cooking and baking, I'm on my way to finding the best recipes out there for various foods and desserts. I believe learning from the best is the surest way to learn how to create great recipes yourself. I love cooking and baking for those I care about, and impressing them with my creations while sharing with them my love for food!
My favorite things to cook
Sourdough grilled cheese sandwiches, thousand year old egg and pork congee (a Cantonese porridge), chicken marinated in various ways
My cooking triumphs
Thousand year old egg and pork congee has been my most proud creation thus far... even my dad and my friend like it and they're both from Hong Kong so they really know their stuff and they're picky about it!
My cooking tragedies
Too many to remember. One was trying to make a black bean catfish... ended up having to throw it all out because it was not salvageable or enjoyable to eat even as a bad college meal.
Recipe Reviews 2 reviews
World's Best Lasagna
Pretty good! I'm not usually a lasagna fan but even this one I could enjoy. I would probably add more ricotta and use a different type of sausage (not sweet) next time. I would probably add some mushrooms too for flavor. Great recipe otherwise!

0 users found this review helpful
Reviewed On: Mar. 4, 2009
Banana Sour Cream Bread
This recipe makes a pretty good, moist banana nut bread! But like a lot of people who gave lower ratings, I had a lot of trouble trying to get the bread to bake all the way at 300 deg for an hour. I had to let it sit in there for 300 deg for 1.5 hours and the top started to get too crisp so I turned it down to 280 for another half hour. Took about 2 hours total but still turned out pretty good. Also, I noticed it's easier to mash the bananas PRIOR to mixing in with the rest of the recipe.

0 users found this review helpful
Reviewed On: Mar. 4, 2009
 
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