Jill Profile - Allrecipes.com (18919119)

cook's profile

Jill


Jill
 
Home Town: Salinas, California, USA
Living In: Cupertino, California, USA
Member Since: Jan. 2006
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern
Hobbies: Gardening, Hiking/Camping, Biking, Walking, Photography, Reading Books, Music, Genealogy
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Line Portrait
Garlic Herb Roast Pork
Chocolate Rice Pudding
Chocolate Chip Meringue
About this Cook
I like photography and food. Oftentimes I combine the two and take pictures of my creations.
My favorite things to cook
shredded chicken burritos with all the fixings; roasted chicken, potatoes and veggies all in one pan; a scaled-down Thanksgiving dinner in the summer, complete with pie;
My favorite family cooking traditions
I help my Mom makes dozens and dozens of cookies every Christmas. Last year the count was over 80 dozen! One of our favorite cookie recipes came from this site: Brenda Hall's "Molasses Cookies" -- http://allrecipes.com/Recipe/Molasses-Cookies/Detail.aspx
My cooking triumphs
a marathon day of spare rib cooking...I think there must have been close to thirty pounds of meat!
My cooking tragedies
I attempted to make a sweet potato pie a few years ago and it came out horribly wrong. It was greenish in color and strangely salty. It was dubbed the "Playdoh Pie" and it took me five years to make another attempt. Last year I searched allrecipes.com and found a great recipe...Cathy's "Sweet Potato Pie II". http://allrecipes.com/Recipe/Sweet-Potato-Pie-II-2/Detail.aspx
Recipe Reviews 9 reviews
Creamy Rice Pudding
I've never actually made rice pudding before, nor have I even tried it, but as far as pudding is concerned, it's delicious! With the rice, it's quite filling. I used leftover short-grain brown rice, but next time I have some leftover short-grain white rice, I'll try this again and see how the texture changes. Brown rice was a bit too chewy. While simmering, I added about 1/4 cup extra milk to compensate for the drier brown rice. To make chocolate pudding, I substituted 2/3 cups chocolate chips for the raisins and cut the sugar by about 1/3, adding the chips just before turning off the heat to add the butter and vanilla. For good measure, I tempered my beaten egg with some of the warm mixture before adding it to the pot. I didn't want to risk having scrambled egg in my pudding!

1 user found this review helpful
Reviewed On: Oct. 3, 2011
Lemon Blueberry Bread
This bread is definitely more like a pound cake than a standard quick loaf bread. It's dense and buttery and delicious for breakfast with a cup of coffee! I doubled the recipe and baked it for about 45 minutes in a 9"x13" pan. I reduced the sugar to about 1.5 cups and used a whole bag of frozen blueberries (almost 3 cups).

3 users found this review helpful
Reviewed On: Jun. 16, 2009
Potato Chips
I had a hankering for potato chips and thought I'd end up making something in the oven. When I saw this recipe, I couldn't believe potato chips could be so easy! I might never buy chips again! One medium sized russet was about two servings' worth of potatoes and took three batches to cook. I don't have a mandolin, so I had to hand-slice my potatoes. Uneven as they were, they still cooked perfectly! I lined my dinner plate with parchment paper for easy removal and it took about 6-1/2 minutes. Without parchment, it only took 4-1/2 minutes but my chips stuck to the plate.

7 users found this review helpful
Reviewed On: May 12, 2009
 
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Cooking Level: Beginning
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