Jenn Profile - (18539732)

cook's profile


Home Town: Garland, Texas, USA
Member Since: Mar. 2006
Cooking Level: Expert
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About this Cook
I come from a big family and have struggled to learn to Cook for just my hubby and me without excessive amounts of left overs. We enjoy one serving of left overs to take to work, but we don't enjoy eating the same meal for the next whole week.
My favorite things to cook
I love to bake, but have enjoyed spreading my wings to fresh veggies and different types of cooking
My favorite family cooking traditions
I love holidays because it brings all the women in my family together. My mother and I have enjoyed trading cooking secrets (she give me the family favorite recipes and I show her quicker methods of food prep).
My cooking triumphs
I've been a recipe type cook for a long time, in the last several years though I have been able to use the knowledge I've gained from cooking with recipes and branch out and make up my own recipes. It's been very liberating.
My cooking tragedies
Once I was making a lime pie, a recipe I had gotten from a friend. At the time she gave me the recipe she had told me, "I'm think it's 3 oz lime conc". Well when I went to the store I could not find the lime conc in 3 oz, so I thought surely she meant the smallest size I could find (which was either 6 or 9 oz I can't remember now). Anyhow I made the pie using my whole can of lime conc and took it the dinner party. (Normally, I never bring recipes I have not first tried out before hand, but thought what the hay.) Well after dinner we get the pie out to eat, and when my friend cuts in to the pie we can tell it didn't set up right. It was EXTREMELY soupy, but not to hurt my feelings everyone ate a slice of the pie. My hubby was joking about how much it hurt his pancreas, little did he know that one of the guys eating the pie was diabetic and he was pumping his insulin pump ever few seconds. Everyone fell over laughing. I learned my lesson; try before you share.
Recipe Reviews 14 reviews
Gluten Free Red Velvet Cake
I took another's suggestion and made this easier by using 2 1/2 cups Pamela's Gluten Free All Purpose flour (can be found on for 11.37 for 4 lbs). I did not make the paste, but added the food coloring directly into the wet ingredients with my mixer on low. (From another non gluten free recipe I use to make red velvet cake). Once I was done mixing the wet ingredients I took the mixing bowl off my kitchen aid and hand mixed the dry ingredients / butter milk with a whisk. I found the first time I tried a different recipe with the Gluten Free Flour that it gummed up and was EXTREMELY thick, but mixing by hand it did not get TOO thick and made BEAUTIFUL cupcakes. Also I just used what applesauce I had on hand, which had sugar added, but it's what I had. My hubby has gone back for several cupcakes and I hadn't even put frosting on the them ;) Can't wait to make them again for the baby shower I'm hosting for a Gluten Free friend!!

0 users found this review helpful
Reviewed On: Mar. 17, 2014
Spanish Rice
This is a wonderful beginning recipe. I only cooked a cup of rice, so I lowered the liquid to 2 cups. I used one whole onion, a can of rotel tomatoes, and for liquid I used chicken broth instead of water. I have a pampered chef microwave rice cooker, and after I sauted the onions, peppers, and rice I added to the rice cooker. I also put about a tsp of fajita seasoning mix for seasoning. I put in microwave and cooked on high for 5 mins then at 50% cooking for 25 mins. This was wonderful the night of, but gets better the next day. A definite keeper!!

4 users found this review helpful
Reviewed On: May 20, 2012
Carrot Cake III
This is absolutely the best. I made this after my mother in law guilted me for not making my hubby Carrot Cake from scratch, afterwards this has become the 100% go to recipe. WE LOVE IT. I also use the frosting recipe for several other cakes I've made like red velvet. Thanks for the Awesome RECIPE!

11 users found this review helpful
Reviewed On: Aug. 29, 2010

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