LADYJANE1 Profile - Allrecipes.com (18836371)

cook's profile

LADYJANE1


LADYJANE1
 
Home Town: Edmonds, Washington, USA
Member Since: Jul. 2004
Cooking Level: Intermediate
Cooking Interests: Stir Frying, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Gourmet
Hobbies: Walking, Reading Books, Wine Tasting
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About this Cook
Living in a food-obsessed city has definitely transformed my cooking from a chore into a passion. I love using local, fresh ingredients in whatever I am preparing. While I rarely eat meat, I'll pretty much try anything.
My favorite things to cook
Thai stir-frys and curries, pasta pasta and more pasta always with different vegetables and varied sauces, mexican (make a huevo-ranchero dish to die for!), brunch items, potato dishes, and always looking for a new appetizer recipe.
My favorite family cooking traditions
I cook in the same style my mom does....never quite following a recipe and rarely seen measuring. I guess it helps that I actually don't bake much where measuring is a necessity. Even though my mom's side has a long history of pie-making. (Yum, those Washington apples make such a wonderful crumble!) From my dad, I was taught the beautiful art of perfecting mashed potatoes.
My cooking triumphs
Anytime I make a meat dish is a triumph to me for I wasn't raised where meat was the center stage; if at all.
My cooking tragedies
Because of my lack of patience, baking has always given me a hard time. Trying to please the boyfriend with his love of cheesecake has definetly given me a challenge. I've made spongy, yet dense, unedible cheesecakes on numerous occassions.
Recipe Reviews 22 reviews
Peruvian Lomo Saltado
Wow, this was absolutely delicious! Imperative that the meat is marinated in the vinegar/soy sauce for at least a half an hour. Like others, I added cumin, garlic and subbed cilantro for the parsley. I used Ore Ida steak fries to much success! I did turn up the heat to almost a broil for an extra 4 minutes at the end to make them extra crispy. Make yourself a pisco sour, and try this recipe, it's a must!

33 users found this review helpful
Reviewed On: Nov. 14, 2009
Spicy Shrimp Creole
I was craving a spicy shrimp dish and this really hit the spot. I did get a little crazy with the recipe and once it was served over rice it was more like gumbo. I added a diced bell pepper, more garlic, sliced andouille sausage (reduced shrimp to 1 lb), and a can of black eyed peas I had on hand. I also added a splash of sherry vinegar which really helped brighten the tomato flavor. With a glass of pinot gris and a few hefty slabs of cornbread, this was one delicious meal. Will make again and again.

1 user found this review helpful
Reviewed On: Apr. 10, 2009
Caldo Verde (Portuguese Green Soup)
I set my expectations too high on this, even though I should have known it wouldn't be very flavorful due to the small list of ingredients. Even after adding more garlic, tbl. of smoked Spanish paprika and red pepper flakes it still was pretty bland. Once on the table, and everyone added extra salt it tasted much better. I think it's just one of those soups that requires a lot of salt. Using chicken broth next broth would surely alleviate that problem. Otherwise, it was a nice, sturdy and filling dish that was enjoyed with a warm loaf of bread.

1 user found this review helpful
Reviewed On: Jan. 16, 2009
 
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