Janine Suzanne Profile - Allrecipes.com (15942955)

cook's profile

Janine Suzanne


Janine Suzanne
 
Home Town: Poughkeepsie, New York, USA
Living In: Brevard County, Florida, USA
Member Since: Feb. 2012
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Italian, Nouvelle, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Needlepoint, Gardening, Boating, Biking, Walking, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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About this Cook
Born and raised in New York State. Spent many cold winters there and for about 4 years, I had an old wood stove to cook on.....what a joy. Learned to cook and bake so many things. When I finally went back to conventional stoves, it was very difficult and sad too. Food just wasnt the same. I learned much about baking......real old fashioned fruit cakes, cookies, etc. Soups and stews were so easy on that old stove. I was in my twenties then, now I am retired and may not have the energy to keep up with splitting wood, etc. So now I am in Florida's East Coast. Very hot in summer, which is a large portion of the year. I do miss the cold and snow mobiling. When I lived in the north, I vacationed in the Carribean. Now I dream of vacations in the snow....lol. I dont have children, but have a huge family of nieces and nephews..keeps me busy.
My favorite things to cook
Beef Burgundy, Stroganov, Hungarian Gulash, Shrimp Alfredo, other seafood and French dishes, salads of all kinds. Sweddish meatballs, different Pot Roasts, Italian Wedding Soup, Chili, Paella all my own recipes. There are so many more, but I know I am boring you now. Oh, love to cook mushrooms, and eat them too....hmmmm.
My favorite family cooking traditions
German American. But it was always Roast Turkey at Thanksgiving, and usually Ham for Christmas and Easter, smoked or fresh. My Grandmother, mother and I used to bake a Peach Kuchen almost any time of the year. One of my favorites. But I have added on an Apple Cranberry Crisp...my Recipe. Of course birthdays were always home made cakes. Everyone had their own flavor. Yum.
My cooking triumphs
I did the family cooking since I was 10 years old. At 11, I thought I was suppose to make a stew. Mom was bringing home the meat for it after work. I did not understand, but made the potatoes, onions and celery in a pot. Mom called me and asked if I had made the mashed potatoes yet. Oh, no is all I could think. What was I going to do. We did not waste food. I poured the water off the veggies and the aroma hit me....yes mash it all. I cant even remember what the meat was that Mom was bringing home. The Potatoes were a success and I make mashed potatoes often that way. The onion and celery flavors the dull potatoe while boiling.....hmmm good. It was my age and the 1950s that made it a triumph for me. Later in years as I taught myself to cook, the triumphs were too easy. I learned to cook French through James Beard, but he was the best. Coq au Vin is so simple and delicious. My style of cooking actually became more on the French side.
My cooking tragedies
I burned a Chili one time from not watching it. But the burn gave it a smokey flavor which everyone loved. I guess that was not a tragedy.
Recipe Reviews 4 reviews
Chef John's Crab Cakes
I have searched and to make a long story short......these are great, Chef John. Just what I was looking for in a crab cake. One of the best. Thank you so much. Making these for a party.

41 users found this review helpful
Reviewed On: May 10, 2012
Beaufort Stew
I love Beaufort, SC. Very quaint and friendly. Its like a miniature Charleston. I like the sounds of your recipe. Very much like New England coastal towns recipes. This one sounds very easy to do, and I know I will like it. Thanks so much from, Janine Suzanne

1 user found this review helpful
Reviewed On: Mar. 13, 2012
Irish Pound Cake
This sounds delicious and I was recently looking for pound cakes......Ive added this to my recipe box so I can make this too. Thank you for sharing.

5 users found this review helpful
Reviewed On: Mar. 8, 2012
 
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