Jackie Profile - Allrecipes.com (18365427)

cook's profile


Home Town:
Living In: New Orleans, Louisiana, USA
Member Since: Feb. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Indian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy
Hobbies: Knitting, Gardening, Photography, Reading Books, Music, Painting/Drawing
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Jackie, Beltane 2009
Jackie, Christmas 2001
Jackie's Dutch Baby
About this Cook
I'm a New Orleans native, an artist, knitter, singer, and food lover. One of my greatest pleasures is going out to eat at one of the many, many fabulous restaurants in New Orleans!
My favorite things to cook
I love to bake, although I don't have much time for it anymore. I'm hypoglycemic, so I have learned to really enjoy cutting the refined sugar out of my favorite recipes and experimenting with all sorts of different substitutions, like apple sauce, Splenda, honey, and grade B maple syrup. My favorite types of cuisine are Asian and Indian.
My favorite family cooking traditions
My absolute favorite comfort foods are my dad's "chilli skillet" from a cookbook he used as a bachelor when he first lived on his own, my great-grandmother's bourbon sweet potatoes, and my Danish grandmother's molehill dessert. If I'm having a bad day, any of those foods will cheer me up almost immediately and I make them for other people as often as I can!
My cooking triumphs
I've only baked bread a few times, but each time it's turned out to be delicious! Each time I successfully bake a loaf of bread or make some rolls I feel like the greatest cook in the world, because I still don't feel that I know very much about baking with yeast.
My cooking tragedies
It's not really a cooking tragedy, but once I turned the oven on to preheat it while there was an unopened package of ground bison inside. Needless to say, the melted plastic ruined the meat and I had to come up with something else to serve for dinner.
Recipe Reviews 53 reviews
Roasted Root Vegetables With Apple Juice
This is a wonderful recipe—the flavors are lovely, the vegetables and stock can be varied without detracting from the flavor, and the left-overs are even more delicious the next day—yet it remains only a special occasion dish for my family because it's very time-consuming to make. As other reviewers have noted, it takes longer for the liquid to reduce than the recipe states, and much MUCH longer for it to roast in the over, however that's not entirely a bad thing; I now roast this recipe covered for one hour, then remove it and toss the vegetables, and roast for another hour uncovered, tossing it once more afte thirty minutes to ensure that none of the vegetables dries out. My husband is a very picky eater and I love parsnips, so it's nice to have a parsnip dish we can both enjoy, and this dish has been a hit at Thanksgiving for the last two years, so I highly recommend it. However, as I stated above, the prep and cooking time is much longer than the recipe states, so make this dish the night ahead and just warm it up in the over before serving.

3 users found this review helpful
Reviewed On: Nov. 21, 2012
Vegan Baked Beans
I found this recipe to be just awful. I followed the directions exactly, but the resulting beans were inedible. I will not be making this again.

6 users found this review helpful
Reviewed On: Nov. 27, 2011
Sweet Potato Pie VII
This is one of the best sweet potato pie recipes I've tried. I usually make a spicy pie, but I just added minimal spices to this pie and it was wonderful: just a slight hint of nutmeg and allspice to enhance the delicious sweet potato flavor, which really shines in this pie! I think I'll make my traditional spicy sweet potato pie and this one for Christmas, to figure out which I really like best, but this pie has already become one of my favorites. I substituted evaporated milk for buttermilk, because I don't keep buttermilk on hand, and I replaced the white sugar with 1/8 Cup of molasses, because I prefer to avoid white sugar whenever possible.

3 users found this review helpful
Reviewed On: Nov. 25, 2011

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