Jackie Profile - Allrecipes.com (13827199)

cook's profile

Jackie


Jackie
 
Home Town: Oneida, New York, USA
Living In: Oswego, New York, USA
Member Since: Sep. 2008
Cooking Level: Expert
Cooking Interests: Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Quick & Easy, Gourmet
Hobbies: Reading Books, Music, Painting/Drawing
Recipe Box 0 recipes
Wishing there was more here to feast your eyes on?
Don't let visitors leave your Recipe Box hungry.
Start adding your favorite recipes now!
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 5 reviews
Lemongrass Coconut Rice
I was really looking forward to this and was sadly disappointed. I followed the directions other than using 1 tbsp dried lemongrass instead of the fresh because that's what I had. The texture was fine (I added about 1 cup extra water per other reviews) but the taste was pretty bad. It somehow had a bitter undertaste.

0 users found this review helpful
Reviewed On: Jan. 27, 2011
Slow Cooker Tapioca Pudding
Incredible! I'm not a tapioca expert; in fact I've made it only twice (once using the recipe on the back of the tapioca bag, and once using this one). This is SO easy and SO delicious! Much better than the first recipe I tried. Since the recipe doesn't specify what kind of milk to use, I assumed whole (which I did not have on hand) so I substituted 3 cups skim and 1 cup 1/2 'n 1/2. I put it into a small crock pot (which was filled to the top with this recipe) and cooked it on high for 2 hours and decided it was almost done. I turned it off after 2 1/2 hours and tasted. OMG! I then added 1 tsp of vanilla. I have to say both versions tasted amazing - with and without the vanilla. I found that it needed to be stirred more often than every 30 minutes as the cooking time neared the end - more like every 10-15 minutes. Also, I made sure the eggs were well beaten, added the sugar and mixed well, then added the milk and mixed well again before adding the tapioca. Mixing with a whisk all the way thru the cooking seemed to be the best way (to me) to keep the tapioca pearls incorporated evenly.

28 users found this review helpful
Reviewed On: Mar. 15, 2010
End of the Line Ham Casserole
I made this tonight for the first time, but made modifications to the original recipe. I think the original would have rated a 3 due to some blandness of flavor. With my modifications, I give it a 4-5. I used a V-slicer on the 'fine' setting to slice the potatoes & onions. I sauteed the onions until golden brown, then added the soup & milk and brought it to a simmer. Then I added 1 small crown of broccoli chopped fine (using V-slicer on stems) & simmered for 5 min. I layered the sauce, potatoes, & ham in a glass casserole dish (10" across) 'lasagna style' with 4 oz shredded pepper-jack cheese (there were 3 layers each of potatoes, ham, sauce & cheese). Baked as directed. Topped at the end with 1/2 cup Panko breadcrumbs mixed with 1 tbsp melted butter & 1/4 cup Parmesan. It turned out wonderfully; lots of flavor & fully cooked.

8 users found this review helpful
Reviewed On: Nov. 4, 2009
 
ADVERTISEMENT

In Season

Want to Grill Tonight?
Want to Grill Tonight?

Check out time-saving recipes, because any night’s a good night to grill.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States