Jennifer Creuzberger Profile - (15120831)

cook's profile

Jennifer Creuzberger

Jennifer Creuzberger
Home Town: Altoona, Pennsylvania, USA
Living In: Concord, North Carolina, USA
Member Since: Dec. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Indian, Italian, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy
Hobbies: Scrapbooking, Sewing, Camping, Boating, Walking, Fishing, Photography, Reading Books, Music, Genealogy, Painting/Drawing
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About this Cook
Happily married wife and working mother of two boys. I joined to become a better cook, find new recipes and liven up my meal plans. It's easy to get stuck in a rut when you're a working mother. My husband is much more talented and passionate about cooking than I am. I'm the baker in the family. But we split the cooking duties so I need step my game up a bit. My 12 year old can be picky when it comes to fat on meats, particularly roast, so I am always looking for new roast recipes. My 2 year old doesn't eat much meat either so I am always looking for kid friendly, protein packed recipes.
My favorite things to cook
Anything Italian, especially pasta dishes. Lasagna, baked ziti, stuffed shells, etc. I love using my slow cooker, too. Always looking for new slow cooker recipes.
My favorite family cooking traditions
Your typical holiday meals. Always brings back memories.
My cooking triumphs
My husband says my lasagna is better than his mom's and that is a heck of a compliment.
My cooking tragedies
I wouldn't say "tragedy", but I often find meats or pastas/rice/noodles will disintegrate when I use my slow cooker so any hints, tips, tricks are welcome. For example, I just made chicken noodle soup the other day and the noodles were a tad to soggy. I think I should have just put them in for the last hour uncooked as opposed to the last half hour undercooked as the recipe called for.
Recipe Reviews 3 reviews
Elegant Beef Stroganoff
I made this tonight for the first time for dinner for my husband and 13 year old. It is a little labor intensive and does take nearly two hours, but it is well worth it. I always read the reviews of recipes on here prior to making them and I am glad I did follow several other reviewers' suggestions to halve the red pepper flakes. I put in just a teaspoon and it still had plenty of kick. Next time I will use just a half as my teenager doesn't care for that much spice. I did marinate the meat in pinot noir for 30 minutes. Next time I will do at least two hours if not four just to further enhance the flavors. Honestly, it was 5 stars with just 30 minutes so if that is all the time you have, it still comes out delicious. Additionally, I will probably simmer it for more than an hour to thicken the sauce or add just a pinch of corn starch at the end as I prefer more of a gravy consistency. All in all, this recipe is a keeper and can be tweaked for everyone's liking. Thanks so much for the great recipe.

2 users found this review helpful
Reviewed On: Feb. 26, 2015
Chicken Noodle Soup
This is a great recipe. This was the first soup I ever made. It didn't come out perfectly, but I think that's because I'm a novice when it comes to cooking with my slow cooker. I used 1 cup of carrots, skipped the marjoram and parsley because I didn't have it on hand, used 8 oz of penne pasta and chicken base for bouillon. I undercooked the penne and drained it, but I still managed to get a little too soggy in crockpot. Also, I have never used chicken base before and didn't realize that it would be that much saltier than boullion. I am going to make it again, but this time, add the penne uncooked, boil the chicken and shred it and dilute the chicken base more. I just know it will come out fabulous!

1 user found this review helpful
Reviewed On: Jan. 14, 2012
Cathy's Banana Bread
My husband and son love this recipe. I don't use the sour cream because 1) I never have it on hand and 2) it's not really good for you. I add 3/4 cup of chopped walnuts and typically use about 3 bananas. Super easy and great for breakfast! Thanks Cathy!

1 user found this review helpful
Reviewed On: Jan. 14, 2012
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Cooking Level: Intermediate
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About me: I received my culinary degree from Paul Smith's… MORE

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