Jasmine Profile - Allrecipes.com (1554561)

cook's profile


Home Town: Portland, Maine, USA
Living In: Boston, Massachusetts, USA
Member Since: Sep. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Dessert, Quick & Easy
Hobbies: Hiking/Camping, Walking, Reading Books, Wine Tasting
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About this Cook
My mom is a fabulous cook. Her secret? "Don't cook until you absolutely have to. Try to flatter the men into doing it first. If that doesn't work, pick three ingredients that have a lot of flavor, and then go."
My favorite things to cook
anything with pasta, bread, all desserts, stir fries, breakfast foods
My favorite family cooking traditions
mantoo (Afghan dumplings), qabili (rice, chicken, carrot & raisins, cooked in a giant pot), homemade aush (noodle and meatball soup), cheesecake (my brother's specialty), hummus (my dad's masterpiece), cookies (my staple since grade school)
My cooking triumphs
every time something doesn't burn or dry out!
My cooking tragedies
The time I forgot to add flour to gourmet dark chocolate cherry cupcakes (the kind with kirsch and super-expensive chocolate). I cried a little, inside.
Recipe Reviews 21 reviews
Steve's Famous Garlic Home Fries
Super easy and super delicious. I used three cloves of garlic for half the recipe (3 cloves for 2 potatoes), and it came out garlicky enough for me! A great addition to brunch.

7 users found this review helpful
Reviewed On: Mar. 23, 2011
Smothered Beef Short Ribs
My boyfriend really liked this. I still prefer the Korean style short ribs (sliced thin), but these were tasty and tender. I used chicken stock instead of beef stock, and I thought the flouring and frying of the ribs was a nice touch. Served over brown rice cooked in chicken broth.

2 users found this review helpful
Reviewed On: Apr. 20, 2010
Glenn's Marinated Pork Shoulder
My family is not big on pork, so I never had much growing up. Pork shoulder was on sale at the supermarket and I picked up 10lbs...the price was too low to resist. I was at a loss as to how to cook it, and wasn't expecting much, given my lack of experience with pork. I used this marinade overnight in a nearly airtight container and it was up there with the best meat I have ever had. (We barbecued it.) Substitutions: I used red wine vinegar instead of white vinegar, and added a pinch of Old Bay.

5 users found this review helpful
Reviewed On: Feb. 6, 2010

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