JARRIE Profile - Allrecipes.com (1433562)


Home Town: Virginia, USA
Living In: Richmond, Virginia, USA
Member Since: Nov. 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Asian, Mexican, Italian, Southern, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Sewing, Photography, Reading Books, Music
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Blog...  2 posts
Jun. 3, 2011 2:41 pm 
Updated: May 19, 2013 9:17 am
I was going to write up a fantastic review of a menu, but I can't make the hyperlinks work. If anyone is out there reading this and knows how, give me a quick run-through. I tried clicking the hyperlink button and pasting in the URL then clicking "ok" -- and nothing appears in my blog. Do I… MORE
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From The Blog:  From Soup to Nuts!
Balsamic Roasted Pork Tenderloin with Roasted Potatoes and Roasted Fresh Asparagus (August 12, 2013)
Easy Garlic Broiled Chicken w/ Roasted Baby Red Potatoes & Steamed Green Beans (August 13, 2013)
Sausage Apple Quiche (August 7, 2013)
Red Lentil Curry w/Brown Rice & Naan (August 1, 2013)
Cocoa Cherry Pork w/Brown Rice & Broccoli (August 3, 2013)
36 hours old
Beef Stifado (October 1, 2010)
Harvest Pumpkin Cupcakes (September 29, 2010)
JARRIE's Semi-Indulgent Easy Brown Rice (October 5, 2010)
Meatball Nirvana (September 27, 2010)
About this Cook
My star rating: 5 STARS ***** Recipe doesn't require tweaking to taste good - cook times & temps are spot on - I'll be asked to make this again. 4 STARS **** Recipe is good, very tasty - Little tweaking is required - instructions make sense & are optimal. 3 STARS *** Recipe requires quite a bit of tweaking to match its name or intention - cook times require tweaking - method is goofy - taste is insubstantial or poor 2 STARS ** This recipe is gross but it MIGHT be my fault - This recipe is in need of tweaking to taste - Recipe is misleading (Chocolate Cake which is actually not chocolate flavored, no matter how tasty, should not come up as 5 stars on a search done for chocolate) Lastly, 1 STAR * This recipe is wrong & you must read reviews to keep from ruining your ingredients - This recipe is inedible, not due to a matter of taste, but due to biology, humans are biologically incapable of consuming this burned/salty/sour/raw whatever combo of foods. One-star ratings are rare for me.
My favorite things to cook
Desserts & yeast breads, primarily because those are what I do best. I also like making salads.
My favorite family cooking traditions
Hors d'oeuvres for Christmas Eve is probably my favorite.
My cooking triumphs
Anything that people remember later is a definite triumph!
My cooking tragedies
Most of them have had to do with MEAT! I can ruin a steak so fast...:-)
Recipe Reviews 821 reviews
Herb and Chicken Pasta
We didn't love this. It was just ok. Needed more seasonings for us. Probably won't make this one again, but thank you for sharing!

0 users found this review helpful
Reviewed On: Sep. 16, 2014
Nutella(R) Cheesecake
I omitted the sugar and did a homemade Oreo crust. We loved this. It's not very Nutella-y though, the hazelnut flavor is completely drowned by the cheesecake flavor. It's still great though. I made this with neufchatel and it held up quite firmly, don't know what the reviewer who referred to it as "gooey mess" did wrong. I even used the floppy kind of cream cheese and mine held up fine. Honestly, there's no reason for this to have only 4 stars. If it doesn't taste good to you, then you don't like the ingredients. It's simple and tasty, thank you.

0 users found this review helpful
Reviewed On: Sep. 9, 2014
Mystery Ingredient Wild Blueberry Pie
I didn't love this one but it's not bad. I did not love the secret ingredient, or the cinnamon. I think I could roll with one or the other but not both. Also, the author is dead serious about 5 1/2 cups of berries. I used a 16 oz bag of frozen wild blueberries, because clearly I have no concept of how much frozen weight translates into cup volume (and I still don't because I didn't measure my frozen berries to find out how much I was off by, which is my own fault). Anyway, 16 oz of frozen berries is not enough because my pie had that "too much flour" texture in the filling, which is 100% my own fault. I made this as a no-topping pie and that worked fine with the given cooking time, following the same rules for covering it and then uncovering it. This is a good recipe, I just don't love the cinnamon and almond like I thought I would. Thanks for sharing!

0 users found this review helpful
Reviewed On: Jul. 5, 2014
Cooks I Like view all 4 cooks I like
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About me: I'm obsessed with cookie baking.. especially at… MORE
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