ZeeAnne Profile - Allrecipes.com (16269475)

cook's profile


Home Town: D.C., USA
Living In: Ohio, USA
Member Since: Oct. 2010
Cooking Level: Intermediate
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About this Cook
I am just a person who enjoys eating and cooking for others.
My favorite family cooking traditions
Holidays are my favorites -- Thanksgiving and Christmas. My mother had a great homemade dressing recipe for turkey and I always enjoy making all of the side dishes -- I do not not follow traditional recipes for things like green bean casserole --- I have to do the gourmet version. My family is always happy. Christmas is a time for a beautiful rib roast or even a marinated baked filet mignon roast -- that leaves more time to make luscious side dishes to go with them. Simple desserts like the Nabisco famous wafer roll are staples too.
Recipe Reviews 7 reviews
Foolproof Rib Roast
I did everything wrong and my 10 lb $100 roast still turned out OK. I cooked it at 375 for 1 hour 30 minutes. The internal temp of the meat (left at room temp for 5 hours) was 44 degrees upon starting. After one hour at 375 it was about 88 degrees internally, so I left the oven on longer -- 30 minutes. Then the internal temp was 95. I was concerned. I taped the door shut, turned off the oven and let it sit just under 2 hours. I turned it back on to 375 and it cooked for about 45 minutes. Probe beeper went off at 135 degrees and I took it out. It sat for nearly 1 hour. The inside was still nice and pink but the probe showed that it had climbed to 150 during that one hour. My misstep here was NOT taking it out at 125 degrees. I think that the larger the roast, the more cooking that may occur while sitting. Don't worry though -- my guests gushed about how delicious it was. As I said, it still had some pink (medium) pieces towards the middle, lucky for me, no one wanted rare or even med rare. A keeper recipe for sure! You don't spend that kind of money and mess things up! Highly recommend the temp probe with the external unit showing the meat temp. It would be impossible to see the meat temperature without opening the door with a standard meat thermometer.

2 users found this review helpful
Reviewed On: Dec. 26, 2013
Chicken and Lentils
Okay, sorry I just threw a lot of extra stuff from my kitchen in this. First tho, let me suggest you put the lentils on to cook with the chicken broth first, before you do anything else. That way they are softened in plenty of time. After browning the chicken breasts I threw them in a 350 oven while I prepared the rest if the recipe. It takes time to chop a large onion and a few carrots and garlic! It took almost 10 minutes to soften the onions. Instead of tomato sauce i used 2 cups of fresh chopped tomatoes. I had some boiled potatoes on hand so I diced them and added them too. I even had corn on the cob in the fridge, so, yes, I shucked them and tossed that in too. After adding the lemon juice, I also added some fesh chopped cilantro. Yum! To serve, I cubed the chicken pieces, set them in the center of a good-sized bowl and put slices of fresh avocado on top. Then I put a dollop of sour cream on that. Lastly I sprinkled chopped boiled egg on top. Tis is like a soup recipe from Columbia that one of our exchange students shared with us except theirs had no lentils. Anyway, it was a delicious, filling, fresh-tasting meal!

1 user found this review helpful
Reviewed On: Aug. 28, 2013
Heather's Cilantro, Black Bean, and Corn Salsa
Wow - had no black beans on hand -- made it with white navy beans (canned and rinsed) and it was delicious -- world class. Didn't add the garlic either. Used alot of fresh cilantro -- a key ingredient in my opinion. Also, avocado added so much flavor. Try it!

1 user found this review helpful
Reviewed On: Jul. 28, 2013

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