James Coop Jr Profile - Allrecipes.com (1573503)

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James Coop Jr

James Coop Jr
Home Town: Inkster, Michigan, USA
Living In: Hudsonville, Michigan, USA
Member Since: Mar. 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean
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Recipe Reviews 4 reviews
Morgan's Waldorf Salad
In looking for a fresh twist on a traditional Waldorf, I've made this salad a couple times for social events (relatively, as directed with a couple minor/different apple/pear varieties), and thought I should at least rate it to thank the contributor (Morgan). There are NEVER any leftovers to bring home! Actually, every one who eats it, loves it and rants about it! As the result, now it's become my expected obligation to bring the salad!

2 users found this review helpful
Reviewed On: May 16, 2014
Overnight Blueberry French Toast
Thanks for the great recipe! What a wonderful breakfast for any special occasions, or just to make breakfast special on the weekend! I had almost a half-gallon of blueberries left from last season in my freezer so I thought I could use some up to make room for more fresh. MY twist was to use whole Texas Toast slices, versus chunks of bread! I layered the bottom of my greased dish with the slices of Texas Toast. My dish fit 3 across and 2 deep perfectly! Also, I sliced the cold/firm cream cheese into strips (approx 1" wide x 3" long x 1/4" thick) to lay 3 or 4 across the bread slices (again, it fit the bread slices perfectly!); added the blueberries ... topped with another layer of Texas Toast slices. Poured the egg/cream/vanilla mix over it all, and as directed, refrigerated overnight. This morning, I let it sit at room temperature approx 30 min. Baked 30 minutes covered, and 30 minutes uncovered while I made the simple syrup with blueberries. Voila! No chunks or globs, just full layer of rich cheese and berries! There wasn't room in the dish to pour the syrup over, so merely topped each plate with the hot blueberry syrup and served with whipped cream! Boy did I earn some brownie points today!

4 users found this review helpful
Reviewed On: May 11, 2013
Ground Beef Shepherd's Pie
Considering I enjoy bolder flavors & shepherd's pie can be somewhat bland, I made this for a church potluck & doubled the ingredients - using 1 lb of spicy breakfast sausage & 1 lb of lean ground beef (like my family does meatloaf), browned the meats with the minced garlic & diced onion (instead of sauteed in oil) & drained the fat. Added a packet of dry beef & onion soup mix with 2 cups of water & brought that to a simmering boil. Disolved a few tablespoons of corn starch in another cup of cold water adding slowly to mix. Voila! Instant beefy/onion gravy! Spread that out in my baking dish & layered the drained diced tomatoes, green beans, with an added a can of drained corn. Lightly salted the layerd veggies. Always running late, I chose to use boxed dehydrated real potatoes (4 cups of water, 1 cup milk, 1/2 stick butter, 1/2 tsp salt, boiled then added 4 cups of dry potatoes. Instead of the additional cup of water, I used a cup of sour cream & then mixed in the beaten egg)! Using a disposable force-bag & a wide tip, topped everything with the high peaked potato stars. (Appearance and presentation is everything at church potlucks!) Nicely filled a 9X13 deep baking dish. Baked 25 minutes until potato peaks started to become light golden brown, topped with the cheese & baked another 10 minutes until the cheese melted. Voila! The ladies were impressed & asked me how I did it ... ... That's always a wonderful compliment for a guy who enjoys cooking & good eats!

283 users found this review helpful
Reviewed On: Dec. 6, 2006

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