j.green Profile - Allrecipes.com (18427934)

cook's profile

j.green


j.green
 
Home Town: Toronto, Ontario, Canada
Living In: Aurora, Ontario, Canada
Member Since: Jun. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Asian, Mexican, Italian, Mediterranean, Healthy, Vegetarian, Dessert
Hobbies: Scrapbooking, Knitting, Hiking/Camping, Biking, Photography, Reading Books, Music
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About this Cook
I teach students with autism at the high school level. One of the best parts about my job is having the opportunity to cook with my students - I get to see such a sense of accomplishment when they make a great meal. I love cooking and sharing my cooking with others - I just wish I had more time to do it!
My favorite things to cook
My favourite things to cook are pasta dishes, homemade pizzas and vegetables. I love baking more than anything and when I have time, I love to make bread from scratch.
My favorite family cooking traditions
One of my favourite family cooking traditions has provided me with a skill that I am very proud to have: the ability to make paper thin crepes. In Hungarian crepes are called 'polachintas' and I learned to make them at a very young age. I also love cooking other Hungarian dishes like 'letcho/letso' (green pepper peasant stew), cabbage rolls and soups with homemade dumplings.
My cooking triumphs
One of my biggest cooking triumphs was single-handedly preparing a full Thanksgiving Dinner (including appetizers, a vegetarian dish and dessert) for 46 people in my second year of university. It involved the use of two kitchens to roast two huge turkeys and many, many potatoes and vegetables. It turned out great and I will never forget it.
My cooking tragedies
The first time I tried to bake spaghetti squash in the oven instead of microwaving it I forgot about them. Needless to say, blackened spaghetti squash is not very appetizing and ended up setting off the fire alarm.
Recipe Reviews 5 reviews
Mini Meatloaves
This was a great recipe! Instead of loaves, I made meatloaf cupcakes topped with piped garlic mashed potatoes and bacon 'sprinkles'. I made sure to use quick-cook oats and mixed all the other ingredients together before adding the meat (I wanted to make sure the oats were softened). I also added two tablespoons of salsa and simply spiced the ketchup with tandoori sauce instead of adding sugar etc. After 40 mins they were perfectly done, nice and moist! I will definitely make these again - I think mini-muffin meatloaf cupcakes with a dollop of mashed potatoes would make a great appetizer!

2 users found this review helpful
Reviewed On: Oct. 20, 2012
Artichoke Stuffed Mushrooms
I thought these mushrooms were absolutely delicious. The only criticism I have is the amount of cream cheese in the recipe - I found it to be a bit overpowering. Next time I make these I will probably either reduce the amount of cream cheese or add something to make the flavour more interesting - perhaps finely diced tomatoes. As well, the filling for this recipe can stuff much more than 24 mushrooms - I would suggest either being prepared to make a lot more than 24 mushroom caps or cut the filling in half.

0 users found this review helpful
Reviewed On: Oct. 17, 2010
Buttery Soft Pretzels
This recipe is excellent, easy to follow and never fails to impress! I've made these pretzels with different spices as well as different cheeses - cheddar is always a big hit. But. there are three very important things to note in order to get the best results possible: 1) Make sure to add the flour gradually. This will help make sure the dough doesn't become too dry. 2) Dampen your hands periodically with a little bit of water when rolling out the dough. It will help give you greater grip and control without over-drying the dough from too much flour. 3) Dipping the pretzel dough in the baking soda water is necessary to get the crispy outside and soft inside, but can be brutal for your baking sheet. Make sure to use non-stick spray or oil to prevent burning and sticking.

18 users found this review helpful
Reviewed On: Oct. 17, 2010
 
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