JJOBIETX Profile - Allrecipes.com (1642577)

cook's profile


Home Town: Detroit, Michigan, USA
Living In: The Woodlands, Texas, USA
Member Since: Feb. 2002
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Quick & Easy, Gourmet
Hobbies: Gardening, Camping, Boating, Biking, Fishing, Hunting, Wine Tasting
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About this Cook
I was a cook in the Air Force. I became The Dining Hall NCOIC. Since then I really enjoy cooking. I do all most all the cooking at home. I am planning to enter some BBQ cook off competition. Never Know.Update-- I helped a team at the Houston Live Stock and Rodeo competition. That team took first place in Brisket out of 408 Teams.
My favorite things to cook
Just about anything and everything. Just as long as they don't have ingredients that I never heard of or have more then 20 ingredients. I like simple stuff.
My favorite family cooking traditions
To be honest my mother is a terrible cook. She does bake excellent. God Bless her.
My cooking triumphs
My latest thing I made that was a hit was Carne Guisada( not on this site) I also get rave reviews on Kalua Pig(pulled pork) on this site. and Broccoli-Cheese Casserole on this site. My all time meal that is always requested is my SOS. I tried to enter on this site but have not had it published. They are still reviewing it since 2003???? I can make some kick butt Gumbo too.
My cooking tragedies
Anything to do with baking. I just can not bake. I think it is because you have to be to precise in your measurments.
Recipe Reviews 10 reviews
Big Germans
I have probably made this 30-40 times. It comes out wonderful if you read and follow the instructions. We just came back from or Lakehouse and I gave the last copy away. So I had to look it up and print some more copies. This is one of the best receipes on this site. Sure you can play around with the toppings and probably make it better to suit your taste. I normally make a starwberry topping and put whipped cream on it. As far as it not raising you have to melt the butter in the pan and then add the mixture. I always use a glass pyrex 9x13 and have never had a problem. I would like to thank JEANIE BEAN for sharing this wonderful receipe. Maybe some people have to have their oven calibrated. I promise if you follow the receipe people will want you to share it with them.

2 users found this review helpful
Reviewed On: Jan. 1, 2011
Heavenly Halibut
I do not rate too many recipes. This is by far one of the best recipes on this site. This is beyond resturant quality. Everytime I make this everyone has to have the recipe. I have not used Halibut, what ever kind of fish you are using should be a more firm fish. I use on stripped bass and it comes out wonderful. I have also tried cod and talapia it work really good too. One thing to keerp in mind if it is a thinner fish broil it for a shorter time. Do not over cook. The other thing I use is fresh grated parmesan. The Kraft bottled parmesan will not work. I can not imagine this being anything but 5 stars. Do not try this on salmon. It has to be a firm white fish. Enjoy

5 users found this review helpful
Reviewed On: Aug. 18, 2010
Restaurant-Style Buffalo Chicken Wings
I have made these a few times now and everyone LOVES these. I tried as written and I have tried it with the breading then eggs wash and breading again. I like it the best with breading it twice (no egg wash) I bread it once put in the fridge for about 3-4 hours and bread again and the re fridge for another 3-4 hours. These are just 100% awesome. I tried the sauce today with 1/3 butter and 2/3 Franks buffalo hot wing sauce. It's all good. When I am making these for a crowd, I deep fry them the day before for 6-7 minutes @ 375. The next day I put them in the oven @ 375 for 10-12 minutes. Thanks for the recipe.

3 users found this review helpful
Reviewed On: Aug. 2, 2009
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