Jeri Profile - (18545932)

cook's profile


Home Town:
Living In:
Member Since: May 2006
Cooking Level: Not Rated
Cooking Interests:
  • Title
  • Type
  • Overall Rating
  • Member Rating
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 5 reviews
Salmon with Brown Sugar and Bourbon Glaze
These were delicious and *very* easy to make. My husband gave it 2 thumbs up. I cooked these in a non-stick skillet which I hardly ever use, but I think this is necessary for this dish. The tops of the fish come out picture perfect and there was plenty of sauce for 4 salmon steaks. I served these with green beans and couscous. My only issue was with the texture of the fish, but I used frozen fish and I really don’t know how long they have been in the freezer. Also, 10 minutes total may have been too long, or perhaps my heat was too high. I will make these again and try to remedy these issues.

4 users found this review helpful
Reviewed On: Feb. 23, 2011
Best Spanish Rice
I’ve tried other Spanish Rice recipes and none were as good as this one. And talk about easy! This is it – my GoTo Spanish Rice recipe. I follow this recipe exactly and the rice turns out nice and fluffy – no stickiness which I only like if I’m eating Japanese rice. I use Pace Medium Picante or Chunky Salsa which is just a tad spicy.

1 user found this review helpful
Reviewed On: Feb. 22, 2011
Mexican Tinga
My family enjoyed this and I will make it again. I threw all the ingredients into the Slow Cooker with 2 lbs of frozen Chicken. I used 2 chipotle peppers (including seeds) plus 2 tablespoons of sauce and it was just a tad spicy - perfect for my family. I also threw in a stick of cinnamon, broken in half, and I really enjoyed the slight flavor this imparted. I cooked the chicken on low until I got home from work – apx 8 hours. I shredded the meat and returned it to the Slow Cooker for another 2 hours. I served this as the picture shows – with a large leaf of Bibb Lettuce on a Tostada Shell which made for a nice and new (to us) presentation. My family won’t eat sour cream (I love it), but I bet if I stirred some Mexican Crema or Crème Fraiche into the meat just before serving it would be even better and they would never know. :-)

2 users found this review helpful
Reviewed On: Feb. 22, 2011
Cooks I Like view all 2 cooks I like
Cooking Level: Expert
About me: On August 24th, 2012 on the beach of Wildwood… MORE
Cooking Level: Expert
About me:

In Season

Top Dessert Recipes
Top Dessert Recipes

Rated, reviewed, and ready to satisfy your sweet cravings.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States