JJAVIER Profile - Allrecipes.com (139394)

cook's profile


Home Town: Hilo, Hawaii, USA
Living In: Englewood, Colorado, USA
Member Since: Mar. 2000
Cooking Level: Expert
Cooking Interests: Baking, Asian, Mexican, Indian, Italian, Middle Eastern, Dessert
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About this Cook
I've been cooking since I picked up my mother's copy of the Better Homes & Gardens Cookbook and, at the age of 11 years, greeted my parents with my first pan of brownies. Since then, I've expanded by cooking repertoire, but in my chest still beats the heart of a baker!
My favorite things to cook
I love baking desserts, especially bar cookies. To me, they tend to involve less fuss than even drop cookies, and they can feed and please a crowd. But I love cooking in general...it's not just the end result, but it's the process.
My cooking triumphs
Although unfortunately I cannot locate the recipe anymore, I made a fudge chocolate chip bombe when I was in college that had my friends licking their plates!
My cooking tragedies
I've certainly had as many tragedies as I have had triumphs, but the worse was when I was about 11 years old and made a soup with my dad and, in the spirit of experimentation, decided to throw in lime slices, rind and all. Blech.
Recipe Reviews 8 reviews
Turkey and Quinoa Meatloaf
I enjoyed this recipe a lot. There is a bit of a kick to it due to the hot sauce; it's not tongue-searing hot by any means, but it's a consideration if you're feeding it to kids. I thought the 1 egg was enough to bind the meatloaf mixture, but it is important that you let the meatloaf stand at least 10 minutes before cutting it up so that it has the best chance of holding its shape when sliced (which was done easily with a serrated knife). All in all, it was one of the better recipes for meatloaf that I cooked up, and I think I'll keep it in the dinner rotation.

15 users found this review helpful
Reviewed On: May 6, 2012
Sweet Restaurant Slaw
Very good recipe. I did decrease the sugar to about 1/4 cup, and it was sweet enough for me. Letting it sit for a few hours does result in a creamier consistency. It will seem a bit dry when you first combine the ingredients, but it will turn out just fine in the end.

4 users found this review helpful
Reviewed On: Jul. 19, 2010
Homemade Flour Tortillas
Great recipe. I was using another recipe that used 1/3 cup lard, and although it was pretty good, it seemed a little too greasy. It does take a bit longer to lightly brown the tortillas from this recipe, though, and I ended up using a bit of pork fat (left over from making pulled pork) on the griddle. A little extra fat in the recipe would probably work as well, but this was still better than using 1/3 cup lard. Another reviewer likened the tortillas from this recipe to naan, and I agree - it would probably be great accompaniment with Indian recipes. Me, I had it with some homemade green chili, and it was great! I would certainly make this again.

3 users found this review helpful
Reviewed On: Jul. 19, 2010

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