Jackie Profile - Allrecipes.com (18198782)

cook's profile


Home Town: Westchester, New York, USA
Living In: Cambridge, Massachusetts, USA
Member Since: Jul. 2005
Cooking Level: Beginning
Cooking Interests: Baking, Healthy, Dessert
  • Title
  • Type
  • Overall Rating
  • Member Rating
Salad Dressing Cupcakes
With Tofu!
Lower Fat Banana Bread II with Chocolate chips
About this Cook
Love cooking and excited to learn
My favorite things to cook
Cookies and Salads
My favorite family cooking traditions
Cookies during Christmas
My cooking triumphs
A perfect Frittata on my first try.
My cooking tragedies
My most recent Frittata where I tried to scale down the recipe and used too few eggs and so the tomatoes on the bottom were kind of charred.
Recipe Reviews 9 reviews
Vegan Lentil, Kale, and Red Onion Pasta
My husband loved the flavors. Like another reviewer, the red lentils came out mushy but aside from texture, the taste was still good. I would say the prep time is not 30 min. I had the entire dish done in about 30 min--I almost didn't make the recipe b/c of the approx time so even if you are short on time, you can still make this dish.

16 users found this review helpful
Reviewed On: Apr. 21, 2012
Rich and Delicious Banana Bread
Used Fat Free Vanilla Yogurt in place of shortening and it came out amazing and saves all the calories from the shortening...which makes it virtually fat free.

5 users found this review helpful
Reviewed On: Aug. 26, 2005
Lemon Bread
AWESOME CAKE, moist, rich and great lemon taste. I used the zest from one medium lemon in the batter and the juice from that lemon for the glaze (also added more sugar). I think using that much zest addded a lot of flavor to the cake. I also used butter (salted) so I skipped the tsp of salt and that worked fine. Mine needed a little more time to cook and cool and when I took it out of the pan it fell apart a little. Next time I will wait for it to cool almost completely before adding the glaze.

3 users found this review helpful
Reviewed On: Aug. 16, 2005

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