Janet McGregor Profile - Allrecipes.com (18203678)

cook's profile

Janet McGregor

Janet McGregor
Home Town: Omaha, Nebraska, USA
Living In: Fort Calhoun, Nebraska, USA
Member Since: Nov. 2005
Cooking Level: Expert
Cooking Interests: Baking
Hobbies: Music
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About this Cook
I am a single female in Nebraska. I live on an acreage where I can try my gardening skills. Just wish spring would hurry up and get here.
My favorite things to cook
Some of my favorite things to cook are: Chicken & Rice casserole, cakes, hamburgers on the grill, mostly anything yummy to eat.
My favorite family cooking traditions
Our favorite is a cookout on weekends when we can sit out on the deck. Once in a great while we gather wood and start a fire and cook hotdogs and marshmallows on a stick. Of course, baked beans and watermelon should be on the menu too.
My cooking triumphs
Cooking and baking good enough to interest my son into learning some tricks of the trade from mom.
My cooking tragedies
Once I opened a pressure cooker with mashed potatos in it too early. I even had potatos on the ceiling. Luckily I didn't seriously hurt myself. I was so scared I went outside and sat at the picnic table & cried. Scared the family to death. :) Funny now!
Recipe Reviews 36 reviews
Wow! Sweet and Sour Sauce
This was one of the best Sweet & Sour recipes I have tried. Thanks for sharing!

0 users found this review helpful
Reviewed On: Apr. 23, 2015
Shrimp, Sausage, and Fish Jambalaya
Oh my gosh Baron, this is one of the best recipes I have tried on Allrecipes and I've been on here for about 7-years. Thanks so much for doing all the testing and research for us. I don't think it could be better. I do have to say though I used smoked sausage instead of the andouille since that's what was available in the store. I will look for the andouille and try that too.

0 users found this review helpful
Reviewed On: Mar. 2, 2015
Better Than Best Fried Chicken
I really liked this recipe. It gave boneless,skinless chicken breast flavor and that crunch without skin. I did use more seasoning and I did rest it awhile in the fridge and then again after putting the flour/cornstarch coating on. Next time I think I'll marinate in Buttermilk too.

3 users found this review helpful
Reviewed On: Feb. 11, 2015
Cooks I Like view all 2 cooks I like
Cooking Level: Intermediate
About me:
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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