PMJNSTN Profile - Allrecipes.com (18183768)

cook's profile

PMJNSTN


PMJNSTN
 
Home Town: Miami, Florida, USA
Living In: Ponte Vedra Beach, Florida, USA
Member Since: May 2005
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Indian, Italian, Southern, Middle Eastern, Mediterranean, Low Carb, Healthy, Quick & Easy, Gourmet
Hobbies: Quilting, Gardening, Walking, Reading Books, Painting/Drawing
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About this Cook
I started helping my mother in the kitchen when I was 8. I love to cook and have always loved creating new recipes.
Recipe Reviews 24 reviews
Cheesy Ranch Potato Bake
I cut the butter back to half the amount like others suggested. I did everything else as instructed. After roasting the covered potatoes, there was about a cup of liquid at the bottom, which i drained. i then added the dressing and cheese. and continued baking uncovered. It never really dried out. it was not good.

0 users found this review helpful
Reviewed On: Sep. 20, 2013
Seafood Melange
This was terrific! I fixed this last night, but have to admit to adding a couple of things. I sauteed some FRESH SPINACH and SQUEEZED all the liquid out of it. I topped the seafood with the spinach and cheese. I made the sauce just as directed, drizzling ALL BUT 2 TBS of it over the top. I PUT THE REMAINING TWO TBS OF SAUCE INTO A BOWL AND MIXED ABOUT 1 CUP OF PANKO BREAD CRUMBS IN IT AND CRUMBLED IT ON TOP OF THE SEAFOOD, CHEESE AND SPINACH. Another word of advice, pan fry the shrimp for just about 2 minutes per side in butter, the scallops about 3 minutes per side and the thin fish fillets about 4 minutes per side. I also sprinkled "Old Bay Seasoning" on the seafood as it was frying in butter. Cooking the seafood first will help keep water from accumulating in the dish (soupy). I baked it at 450 (convection oven) for about 8 minutes. The crunchy topping really makes a difference. IT IS A MUST THAT YOU USE ALL FRESH INGREDIENTS FOR SUCCESS!

2 users found this review helpful
Reviewed On: Apr. 15, 2013
Brown Sugar Meatloaf
I am not easily impressed with any meatloaf, but this was delicious. I doubled the recipe and made it in a casserole dish. Ideally, i know now I probably should have made two loaf pans instead of one big casserole dish. It was too big to invert after cooking. However we sliced it in the dish and served the yummy sweet gravy that remained in the bottom of the dish over each serving. I will definitely save this recipe.

1 user found this review helpful
Reviewed On: Sep. 23, 2012
 
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Cooking Level: Expert
About me: I am a ship's chief cook. I work 7 days a week,… MORE
Cooking Level: Intermediate
About me: Love traditional pub grub and LFC
 
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