Jealith Profile - (14828173)

cook's profile


Home Town: Akron, Ohio, USA
Living In: Kent, Ohio, USA
Member Since: Apr. 2012
Cooking Level: Expert
Cooking Interests: Dessert
Hobbies: Needlepoint, Gardening, Walking, Reading Books, Charity Work
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About this Cook
I'm a grandmother. I adore cooking but do not have room to entertain.
My favorite things to cook
I love to make sweets. I bake for the neighbors, my friends the local Police and Fire Department and of course my family.
My cooking triumphs
Double chocolate cream cheese banana bread.
My cooking tragedies
Grasshopper bars (from a recipe here) Horrible mess, lol.
Recipe Reviews 3 reviews
Sour Cream Noodle Bake
Of course, I changed it but kept to the basics and that led to a few ideas. I changed the plain tomato sauce to Ragu traditional because it was already open in the fridge, I left out the chedder cheese topping and substituted ricotta for the cottage cheese because that's what I had on hand. Not only did these substitusions add more flavor it was even better the next day. Definitely a keeper!

1 user found this review helpful
Reviewed On: Mar. 20, 2015
High Temperature Eye-of-Round Roast
I found this recipe in a Vampire Romance novel of all places and thought what the heck, lol. So the next roast of beef I bought went into a 475 oven for 20 minutes and then I turned the oven off and waited for two hours. I've had problems with beef roast always being tough or tasteless from over cooking. You know the kind where you chew forever and it's horrible? This way to cook a roast turned out to be THE BEST ROAST BEEF EVER! It was by far the most tender beef roast I've ever cooked and the flavor was outstanding. I love the fact that you can just leave it in the oven and don't have to constantly watch it to see if it's done. You do not have to have any certain cut of beef. I can see this working on any of them. Basic rule- 7 minutes per pound then turn off the oven and wait.

5 users found this review helpful
Reviewed On: Apr. 13, 2013
Bacon Cheddar Patty Cakes
My Mom used to make this all the time when I was growing up. The trick is in the cooking. If you don't brown them they will fall apart. When making the patties you may need to add a little flour especially if your mashed potatoes were fake/box /mix and not homemade. We always added the leftover corn to the batter also (we always had corn, lol) and then gravy. True comfort food, YUM!

9 users found this review helpful
Reviewed On: Oct. 30, 2012
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Cooking Level: Intermediate
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