cook's profile


JBOTT
 
Home Town: Alberta, Canada
Living In: Manitoba, Canada
Member Since: Jan. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Asian, Mexican, Italian, Southern, Mediterranean, Dessert, Quick & Easy, Gourmet
Hobbies: Knitting, Sewing, Needlepoint, Gardening, Camping, Boating, Reading Books, Painting/Drawing, Charity Work
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About this Cook
I live in northern Manitoba, far away from everything. I'm married with a SD, a SS, 7 grandchildren and 3 dogs. I love to cook and like seeing the look of enjoyment on people's faces as they eat something I've made.
My favorite things to cook
Yeast breads, reviving lost or old recipes, Ethnic, Asian, seafood, baking - just about anything I can get the ingredients for (which can be a bit of a challenge up here if it's fresh).
My favorite family cooking traditions
Christmas wouldn't be Christmas without my Grannie's shortbread or my Mom's fruitcake, cherry pound cake or butter tarts. Making fish and brewis, jiggs dinner or my DH's famous seafood linguine whenever the kids come home.
My cooking triumphs
Perfect prime rib with sky-high Yorkshire pudding. Fluffy dumplings that almost need tiny anchors to keep them on the plate. Seafood that comes up to my DH's standards (he's originally from Nova Scotia). Persuading my DH to eat broccoli and have him like it!
My cooking tragedies
Um...don't you mean learning experiences?
Recipe Reviews 41 reviews
Dilly Green Beans
Before I could even taste these beans, my DH gave me a compliment about how good they were. Other than using fresh beans steamed to our liking, I followed the recipe exactly. The balance of flavours is perfect. Thinking of ways to slightly tweak it, I asked my DH if I should decrease the amount of sugar. His answer? "If it ain't broke, don't fix it." Thanks for the recipe!

1 user found this review helpful
Reviewed On: Sep. 29, 2011
Maple Syrup and Banana Sauce
This is very sweet, but still very good. I was trying to impress my grandson, who loves french toast. I made peanut butter sandwiches (no butter), dipped them in egg, fried them as usual, and then topped them with this sauce. I thought my grandson was going to burst. Thanks for the recipe.

2 users found this review helpful
Reviewed On: Aug. 14, 2011
Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce
In between mouthfuls, DH told me not to lose this recipe. To be fair, I gave this 5 stars, even though I changed it up a bit. I doubled the recipe, but I used two 8 oz. bricks of cream cheese; about 1 1/2 pounds of shrimp; an Italian blend of spices instead of basil because of personal tastes; thinned with milk (just eyeballed); and finally, some bell peppers were added. As I was heating the sauce after adding the shrimp, mushrooms and peppers, I found that it became a little thinner, so if you're eyeballing it like I did, be careful. This was incredibly easy and very quick to prepare. The taste was wonderful and the presentation was impressive. We eat a lot of seafood, so I will be making this often. Thank you, Karyn, for the recipe.

3 users found this review helpful
Reviewed On: Jul. 17, 2011
 
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