sjemason Profile - (15239158)

cook's profile


Home Town:
Living In: Maine, USA
Member Since: Jan. 2012
Cooking Level: Expert
Cooking Interests:
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  • Fudge
  • Fudge  
    By: Dana
  • Kitchen Approved
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About this Cook
I've been cooking since I was about 10 years old. I love cooking for fun and family, but I don't think I would want to make a career of it!
My favorite family cooking traditions
Pierogis on Christmas eve, baking and decorating dozens of Christmas cookies, babka on Easter
Recipe Reviews 42 reviews
Sour Cream Coffee Cake III
The center was fully baked according to my cake tester, but it was wet and gloppy. The tiny corner I tasted was WAY too sweet.

0 users found this review helpful
Reviewed On: Mar. 22, 2015
Pico de Gallo
I used the juice of a whole lime, doubled the garlic and omitted the garlic powder, used a few dashes of hot pepper sauce instead of the jalapeno, green onions (since I already had them for fajita marinade), and about 1/4 tsp of kosher salt.

1 user found this review helpful
Reviewed On: Oct. 25, 2014
Easy Cajun Jambalaya
This recipe is definitely not Cajun and it's definitely not jambalaya, but I guess it wasn't bad. It was missing something, though. Overall, this recipe received an 'okay' rating at my house. I made mostly as directed. I cut back on the garlic by half, because 2 tablespoons was WOO HA too much. I also used some leftover hot Italian sausage links (to try and replicate Andouille, which I didn't have) instead of kielbasa, because in no way, shape, or form does kielbasa belong in Cajun cooking. =) I also left out the hot sauce at the end, because my teen son has NO tolerance for heat (the cayenne gave it just enough kick for me and hubby). Those were the only changes. I didn't realize until everything was simmering away that there were no tomatoes in the recipe! As written, I don't think I'd bother making this again. Not very much flavor for a bunch of ingredients. I WOULD, though, try it again using some added tomato sauce or a can of crushed tomatoes, or maybe a can of Rotel. I really think it would be excellent with just one or two more ingredients for one more layer of flavor.

1 user found this review helpful
Reviewed On: Oct. 16, 2014
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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