jinyeah3 Profile - Allrecipes.com (18984882)

cook's profile


Home Town: Taichung, Taichung, Taiwan
Living In: Springfield, Missouri, USA
Member Since: Jan. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
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About this Cook
I am a wife and a mother of 7 who grew up cooking. I am that kind of cook who excels at throwing together whatever there is, and making do. I am not so good at planning and going by the book. I am working at shopping lists and planning to budget better and be more consistant. I love this website and have visited for a year or so, I am glad to sign up and get myself more organized. Of course, I will still fly by the seat of my pants sometimes...
My favorite things to cook
Chinese food. Cakes. Italian food. Things that are colorful and spicy. Breads. Soups. Things that are not fussy and can stand up to my creative whims.
My favorite family cooking traditions
Making candies with my mom as a kid. Making Waffles with my kids. Doing picnics together.
My cooking triumphs
Hmm! Just getting food on the table for all of my family three times a day (mostly) all year. Also, I just made Turkish Delight.
My cooking tragedies
Trying to make plum jelly that turned into plum syrup which I used to try to make plum cake...all bad. Bleah. Gave some ladies a good laugh though. Did I mention that It made about a gallon of plum syrup? Someday I'll try Jellies or Jams again...Maybe.
Recipe Reviews 1 review
Whole Wheat Bread II
This is the best whole wheat recipe I have come across. I have been able to replace the white flour with 50/50 flour making the bread 3/4 whole wheat without sacrificing moisture or texture. It is best if you add the boiling water to the whole wheat and give it about 20 minutes to soak it up, that way you won't knead more flour into it than you need!

62 users found this review helpful
Reviewed On: Jan. 30, 2006

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