jprogers Profile - (13932017)

cook's profile


Home Town: Indiana, USA
Living In: South Carolina, USA
Member Since: May 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Indian, Italian, Low Carb, Dessert, Quick & Easy
Hobbies: Scrapbooking, Sewing, Gardening, Boating, Biking, Photography, Reading Books, Painting/Drawing, Wine Tasting
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Taffy Apple Pizza
My Wedding Cupcake Masterpieces!
Wine Lover
About this Cook
I am a newly married architect transplanted to the south from the midwest. I have always been a midwestern girl, just got sick of the snow! :)
My favorite things to cook
I love all food, but my favorite things to cook are thai/indian and mexican. I love chopping vegetables for some reason and there is always a lot of stuff to chop in these recipes!
My favorite family cooking traditions
My mom was a meat and potatoes kind of girl so that is what she cooked. I don't think I even tasted a pepper until college. My favorite part about cooking is sharing my new found flavors and recipes with her.
My cooking triumphs
Cupcakes are by far my most "professional" looking masterpiece.
Recipe Reviews 9 reviews
Sesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce
This sauce was great and although it sounds a little hard to do, it really isn't. I took some people's advice and the only changes I made was to add a little cornstarch thickener because it was a little runny, used basil instead of shiso, and I also added wasabi powder (I added 2 tbsp., but I like it spicy) and put it over seared tuna... AMAZING.

1 user found this review helpful
Reviewed On: May 19, 2011
Broccoli Rice Casserole
I made the recipe exactly as is except for the following changes: omit the cream of chicken soup and celery and add a can of sliced mushrooms and a tsp. of minced garlic to the onion. I also added some season salt because reviews were saying it was too bland. I really enjoyed this dish with my changes! It was a huge hit for dinner with my family as well.

0 users found this review helpful
Reviewed On: Aug. 23, 2009
Roasted Garlic
I followed the directions most of the way. Cut the top off the garlic, drizzled with olive oil in a ramekin, but I baked it at 400 degrees for 20 mins and that seemed to do the trick! I had something else baking at that temperature and I gave it a whirl and it turned out great.

3 users found this review helpful
Reviewed On: Jul. 24, 2009

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