JoNee Profile - (18588465)

cook's profile


Home Town: Van Nuys, California, USA
Living In:
Member Since: Mar. 2006
Cooking Level: Professional
Cooking Interests: Grilling & BBQ, Stir Frying, Asian, Mexican, Italian, Southern, Low Carb, Healthy, Vegetarian, Dessert, Kids, Gourmet
Hobbies: Sewing, Gardening, Reading Books
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About this Cook
I am a retired Chef and restaurant owner. I have a muscle disorder so I don't do near as much as I used to but keep as busy as I can. I was a military wife for over 20 years and I am now widowed. I love to travel and do as often as possible. Swimming (snorkling) is my favorite and hope to get back to Hawaii this year to do some more. I have 2 children, 9 grandchildren and 1 great grandson. I hope I live to be 100 because I still have a lot left I want to do.
My favorite things to cook
I have always enjoyed trying to duplicate items I eat in restaurants and do a pretty good job of it. I cook a lot of shell fish, fish, chicken and lamb. I still love a good charred rare steak but don't eat them often. I love most vegtables and I'm pretty much a vegtable purrist. I like them lightly steamed with a bit of butter, salt and pepper and try to never over cook them.
My favorite family cooking traditions
I still include certain dishes in Holiday meals or Birthday celebrations. Thanksgiving and Christmas must include creamed pearl onions, watermelon rind pickles, mince meat pie and while it's not a cooking tradition it is an after dinner at Thanksgiving and Christmas to have a big old poker game. Easter is always roast lamb and on our birthdays we always got to have our favorite so on flag day (my birthday) they fly the flags for me and cook Roast Leg of Lamb and don't forget the mint jelly.
My cooking triumphs
I guess I'd have to say my two biggest triumphs are in a catagory I don't do much in "Desserts" I have introduced the people at our local church to the joy of a great cheesecake and an ice cream pie I came up with many years ago. It is called Buckeye Pie (named by two of our favorite customers. It is peanut butter ice cream, topped with hot fudge sauce in a chocolate crust. My daughter also makes them and at pot lucks we are always asked to bring cheesecake and Buckeye Pie. Now we are doing our take on the Suck, peel and eat garlic shrimp like we got from the Shrimp Shack in Hawaii.
My cooking tragedies
My biggest tragedy has to be when I was a new bride (18) money was tight and I really tried to make good meals for a little money. One day they were having a big sale on "Fresh Hams" I thought I had it made. I bought one, brought it home, scored the top, put in the cloves, rubbed it with a brown sugar and mustard sauce stuck it in the oven and couldn't wait to serve it to my hungry husband,I was a happy happy young bride. After awhile I noticed that there was no ham smell (moms house always smelled like ham when she roasted one) I looked at the ham it looked fine but it smelled a bit strange but I knew it was fine because it was "fresh". When my husband came home we finally were getting ready to have dinner and I had the ham resting and now it was time to carve and it was raw and bloody and the outside layer was kinda grey. I finally had to call my mother and that's when I learned that Hams and Fresh Hams are two different things.
Recipe Reviews 1 review
Creamed Onions and Sage
Creamed onions have always been a part of Thanksgiving and Christmas dinner. I have made them for well over 45 years and never thought of having Sage in them which seems to be a natural as it works with the sage in the dressing. I do use frozen pearl onions (cook for half the time) and I make it a day or two ahead and heat while the turkey sets. I also never thought about adding mushrooms and will try that also. The lemon I will probably omit. Love to read the way others treat a pretty standard recipe and this one is a winner.

11 users found this review helpful
Reviewed On: Mar. 17, 2006

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