Jaime Lee C. Profile - Allrecipes.com (18119124)

cook's profile

Jaime Lee C.

Jaime Lee C.
Home Town:
Living In: Berlin, New Jersey, USA
Member Since: Jun. 2005
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Italian, Southern, Mediterranean, Low Carb, Healthy, Dessert, Quick & Easy
Hobbies: Scrapbooking, Quilting, Sewing, Gardening, Biking, Fishing, Photography, Reading Books, Music, Painting/Drawing, Charity Work
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About this Cook
I've been cooking with my Nana and my Mom for as long as I can remember. I recently got married (May 13, 2006!) and I'm loving the freedom of my own kitchen. Experimenting with new recipes to share with my husband, friends and family is definitely a great experience for me... Of course, sometimes things go wrong, but that's half the fun, right?
My favorite things to cook
I am the biggest fan of anything that can be made in only one pot or casserole dish (who wants extra dishes to do?), but baking is the form of cooking that's closest to my heart.
My favorite family cooking traditions
Every Christmas season my Nana and I get together for baking days. Then we make up big cookie tray for friends, family and co-workers to enjoy.
My cooking triumphs
I have mastered the art of making meat sauce and I've invented a pretty stellar recipe for loaded mashed potatoes. I love to play around with random ingredients and it's definitely a high when I come up with something that's worth making again!
My cooking tragedies
For the life of me I cannot seem to make cold pies... My worst cooking disaster ever has to be the time I tried to make Grasshopper Pie for my husband (then fiance). It's his absolute favorite and by the time I was done, it looked and tasted like Jello gone awry. It was awful!
Recipe Reviews 2 reviews
Bacon Wrapped Stuffed Mushrooms
This recipe was the biggest hit at the Super Bowl party I went to this year! Everyone was amazed by how great something so simple to make tasted. Two suggestions/observations... 1) I had doubled the whole recipe because the number of people at the party was extensive. I found that, even with putting a generous amount of filling in each mushroom, I had at LEAST half of the cheese mixture leftover. I would say, cut the filling amount by half, or make the one batch recipe for the cheese and then double your mushrooms and bacon. 2) I used the thick cut bacon, which turned out really well because there it was easy to roll and you had a substantial amount of meat per piece. However, this increased the cooking time from 20 minutes to about an hour. Excellent recipe though! I will make it again and again!!! :)

5 users found this review helpful
Reviewed On: Feb. 5, 2007
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