Jenny K. Profile - Allrecipes.com (18486626)

cook's profile

Jenny K.


Jenny K.
 
Home Town:
Living In: New York, New York, USA
Member Since: May 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Asian, Mexican, Southern, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Biking, Walking, Photography, Reading Books, Music, Painting/Drawing
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Homemade Crispy Seasoned French Fries
About this Cook
I'm a musician who also loves to cook and be creative in the kitchen. I live in Manhattan and while I love the city, I'm definitely looking forward to the day when I can have a kitchen big enough for all my cooking endeavors.
My favorite things to cook
Anything where I can learn a cooking method instead of just a recipe.
My favorite family cooking traditions
My family is distinct in that we celebrate traditions from both Christian and Jewish holidays, so for me it's Latkes with applesauce, Charoset with matzoh, honey-baked ham on Christmas Eve, and my family's special "Creamed Eggs" recipe on Christmas morning.
My cooking triumphs
When I finally made a steak worth eating! It took a lot of trial and error, but I finally found a method that is quick and produces steak-house quality steaks at home. Pair it with a baked potato and some sauteed cremini mushrooms... Mmm!
My cooking tragedies
By far, it has to be the Crab and Pumpkin Soup I tried to make last fall. It looked like I had melted a whole box of orange crayons in a pot then tried to pass it off as food. It took forever to make, tasted terrible, and definitely goes down in history as a cooking tragedy!
Recipe Reviews 18 reviews
Homemade Wonton Soup
Wonderful, amazing, delicious soup! The filling made 48 wontons for me, definitely using less than a tablespoon of filling per wrapper (maybe more like 1.5 teaspoons), using a little less than one 14-ounce package of wonton wrappers. Served this for dinner with some steamed edamame. I made a couple of small changes too: (1) I left out the shrimp (my husband is allergic) and was still thrilled with the flavor. (2) I cooked the wontons separately in boiling water in batches, then when a batch was finished I just added it to the broth+vegetables, repeating this until all were cooked. (3) I found that 8 cups of broth wasn't enough for 8 servings of soup, since there were so many wontons and veggies, so I ended up just adding some extra broth until it was more like the wonton soup I'm used to. I probably added an additional 2-3 cups total. I know that seems like a lot, but the leftovers needed it especially, since the wrappers drink up some of the broth. I will definitely be making this again!

12 users found this review helpful
Reviewed On: Jun. 23, 2011
Teriyaki Sauce and Marinade
This is absolutely fantastic! I've made this so many times since discovering the recipe and used it for everything from a marinade for salmon to a dipping sauce to a spread for sandwiches. I thicken it with different amounts of cornstarch depending on what I'm using it for. For a glaze/marinade, I find two teaspoons of cornstarch plus enough water to dissolve it in is perfect, but I've even gone up to two tablespoons + water to make a really really thick sauce. Love this recipe!

25 users found this review helpful
Reviewed On: Apr. 3, 2009
Sausage-Stuffed Eggplant
Ohhhh man is this good! Whenever I make spaghetti sauce at home I always have leftover italian sausage, and this is the PERFECT day-after use for it! We make this all the time, and it is just wonderful!

1 user found this review helpful
Reviewed On: Sep. 14, 2008
 
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