JeanneBean Profile - Allrecipes.com (13732299)

cook's profile

JeanneBean


JeanneBean
 
Home Town: Madison, Wisconsin, USA
Living In: Valparaiso, Indiana, USA
Member Since: Jul. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Mediterranean, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Boating, Fishing, Reading Books, Wine Tasting, Charity Work
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Boxers Rock!
About this Cook
I'm a writing/literature teacher who became a mother-of-twins-stay-at-home-mom who went back to work after they entered 1st grade. I quit again after 5 years of teaching in order to get back to spending more time with my family and continuing family traditions that were being left behind because of my work.
My favorite things to cook
Grilled fresh garden herbed Rack of Lamb or Leg of Lamb; Swiss Fondue with beef, pork tenderloin, shrimp, and five "family traditions" dipping sauces.
My favorite family cooking traditions
Swiss fondue, rack of lamb, leg of lamb, homemade caramels for Christmas, Christmas cookies
My cooking triumphs
All of the above
My cooking tragedies
Frosting a cake! Update 11/10/04: I've gotten better with the frosting, and I'll never use that pre-made junk they sell in the store again! Latest tragedy last week: I thought I was baking my potatoes on "convection" in our convection oven/microwave. After 30 minutes, I checked them and discovered that they were cooked to DEATH. I realized that I had actually been nuking them on high for 30 minutes. Woops...my bad!
Recipe Reviews 21 reviews
Delicious Ham and Potato Soup
Let's see...school cancellations and dangerous roads due to a snow storm...what to do, what to do? Make this soup, of course! The whole family is chowing down as I type. My only change was adding some frozen corn. Thick and hardy, just the way we like it, and no floury taste as one reviewer commented. Simple and DELICIOUS! Now I have to make another batch (better make it a double or triple!)to share with my coworkers tomorrow...that is, if we have school!

0 users found this review helpful
Reviewed On: Feb. 5, 2014
Rosemary Braised Lamb Shanks
Just made this tonight. Absolutely divine! Cut wine in half, left out chicken stock, and used only beef stock. Didn't have tomatoes but used 3/4 can of tomato paste. I did strain a lot of fat out of the gravy before serving, and added a bit of cornstarch/water mixture to thicken for mashed potatoes. It was rich, delicious, and restaurant quality!

0 users found this review helpful
Reviewed On: Oct. 20, 2013
Spiced Balsamic Vinaigrette
A nice change!

2 users found this review helpful
Reviewed On: Aug. 24, 2010
 
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