Jen Woy Profile - Allrecipes.com (13956655)

cook's profile

Jen Woy


Jen Woy
 
Home Town:
Living In: San Anselmo, California, USA
Member Since: Jun. 2009
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Middle Eastern, Low Carb, Healthy, Vegetarian, Gourmet
Hobbies: Gardening, Hiking/Camping, Walking, Reading Books, Wine Tasting
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About this Cook
I love to read cookbooks and decide on a menu for the weekend before grocery shopping. I love to research the recipes by looking them up in my cookbooks and online at allrecipes.com to see if someone has an intersting twist on it. I love that! I also love to find unusual ingredients and experiment with them. Lately, I have been experimenting with almond flour/meal and flax meal. I make lovely lemon blueberry muffins with it. Yummy!
My favorite things to cook
I love to cook the following: ** Pizzas made from portobello mushrooms with fresh mozzarella and olives ** Steamed fresh green beans with nothing on them ** Green salad with simple dressing of oil and red wine vinegar ** Simple pan seared rib eye steak ** Spicy Kung Pao beef with celery and zucchini and peanuts
Recipe Reviews 53 reviews
Grilled Spicy Lamb Burgers
Per another reviewer I made these into cocktail appetizer by making mini meatballs and serving with a yogurt/cucumber dipping sauce. Baked at 400 for about 13-15 minutes. Great flavor!

5 users found this review helpful
Reviewed On: Jul. 10, 2011
Authentic Mexican Enchiladas
Love the sauce! I'm on my second batch and I've been using it everywhere you'd use hot sauce! Yummy recipe!

5 users found this review helpful
Reviewed On: Apr. 4, 2011
Carne en su Jugo (Meat in its Juices)
Wonderful! We used this on toastadas and it was great with shreaded lettuce, green onions and cheese. We also used the chile de arbol hot sauce from the "authentic enchiladas" recipe on this site. I've already made two batches of hot sauce to go with the leftovers of this dish! Yummy!

8 users found this review helpful
Reviewed On: Apr. 4, 2011
 
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