JennyR Profile - Allrecipes.com (18689703)

cook's profile

JennyR


JennyR
 
Home Town: Springfield, Missouri, USA
Living In: St. Louis, Missouri, USA
Member Since: Sep. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Kids, Gourmet
Hobbies: Knitting, Gardening, Reading Books, Charity Work
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About this Cook
I'm a recovering lawyer-turned-teacher and mother of 2 picky eaters. I've been cooking since I was 11, when my mom went back to work and my brothers and I took our turns in the kitchen. I believe that feeding people is just another way of loving them. At the moment, I'm intrigued by the idea that only eating food you LOVE will help you control your calorie intake.
My favorite things to cook
I adore baking, especially with yeast. It's a combination of growing and cooking, two of my favorite activities. Along the same lines, I've become really interested in making my own cheese, yogurt, and beer.
My favorite family cooking traditions
I come from a typical melting pot American family (Scottish, German, Cajun, Native, French, English) and my family's cooking traditions reflect this. From latkes and Christmas stollen to grilled meats and beans prepared a zillion ways, I have a deep love and respect for food. Thanksgiving and Christmas are huge cooking holidays in my family. My classic family meal is turkey with all the trimmings -- sage stuffing, real (lumpy) mashed potatoes, giblet gravy, green bean casserole, huge yeast rolls, creamed corn, with pumpkin and mince pie for dessert. Just thinking about it makes me satisfied and sleepy...
My cooking triumphs
I enticed my husband with my cheesecake and lasagna, but he says he knew he had to marry me when I made him turkey and dressing. Most recently, my family's been loving Authentic Louisana Red Beans and Rice, Skillet Porkchops with Onions and Potatoes, and Stuffed Mushrooms. Oh, and my puff pastry actually puffs!
My cooking tragedies
Let's just not talk about divinity, ok?
Recipe Reviews 4 reviews
Spaghetti Pizza Lasagna
I SO wanted to like this recipe. I love spaghetti, pizza, and lasagna. At the store, while I was buying the ingredients, I could barely contain my children. It's not hard to make at all -- although like all lasagnas, getting it all in the pan is a bit of a challenge -- and we all eagerly awaited the finished product. My husband and kids thought it was "fine"(hence four, instead of three, stars), but for me, it just seemed like there was a whole lot of really dry, tasteless spaghetti at the bottom. The ingredients didn't meld like they do in lasagna. Since the family wants me to make it again (I think they like saying the name as much as anything), I'm going to make the following adjustments -- only eight ounces of spaghetti and only four ounces of pepperoni; increase eggs to three; start my layers the way I start regular lasagna, by covering the bottom of the dish with sauce. Also, I'll decrease cooking time slightly, since I thought the cheese on top seemed a bit burnt.

5 users found this review helpful
Reviewed On: Dec. 27, 2007
Jo's Rosemary Bread
I've made it several times and it always turns out perfectly. Like many reviewers, I make the dough in my bread machine and then finish in the oven (Use a baking stone for an even nicer crust). My only suggestion -- if you want to serve this with a meal, make two batches! While the smell from the first loaf is causing family, neighbors and random passersby to congregate in your kitchen, the second loaf will be rising. Otherwise, you'll have none left to serve at dinner time.

1 user found this review helpful
Reviewed On: Dec. 27, 2007
Mouth-Watering Stuffed Mushrooms
I chose this recipe because it didn't contain the ubiquitous bread crumbs. I was delighted to find that it made by far the best stuffed mushrooms I've ever had, at home or in a restaurant! I substituted minced fresh onion for the onion powder and sauteed it, with the mushroom stems and garlic, in butter. When it cooled, I dumped it into a gallon ziploc bag with the other ingredients, kneaded them together, cut one corner off the bag and piped it into the mushroom caps. Popped it in the oven and presto - I am a kitchen goddess! They were so good, I felt like I needed to pretend the recipe was more difficult; my family is going to expect triumphs like this every night.

1 user found this review helpful
Reviewed On: Dec. 27, 2007
 
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