Jodi Lynn Profile - Allrecipes.com (18986423)

cook's profile

Jodi Lynn


Jodi Lynn
 
Home Town:
Living In: Port Lavaca, Texas, USA
Member Since: Jan. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Camping, Walking, Fishing, Reading Books, Music
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About this Cook
I am a single parent and love to cook for people. To see people's faces light up when they taste my food gives me a wonderful satisfaction.
My favorite things to cook
I love to cook just about anything and everything.
My favorite family cooking traditions
Well, my grandmother was a great cook but she passed away when I was 12 and I did not learn a whole lot from her. My mother never really cooked so everything I have learned was from trial and error. Basically the main ingredient is LOVE and nothing else!
My cooking triumphs
Cooking a home made alfredo sauce. It was wonderful after many failed attempts
My cooking tragedies
I was making an alfredo sauce and put in heavy cream as the recipe called for and it was horribly sweet. I learned later that I used the sweet heavy cream for baking/whipping cream instead of the non sweetened. Makes a big difference!
Recipe Reviews 16 reviews
Alyson's Broccoli Salad
I love this salad. I bought a broccoli salad at wal-mart's deli one day and fell in love with it and decided that I could make it so I looked it up here to kind of copy cat it. This one tastes an lot like it but people (including myself) say that it is better than wal-mart's. The only thing different that I did was added a bunch of green onions along with the red onion and I added golden (or blonde) raisens instead of the black ones, shredded carrots, and finely diced celery. This is soooo good and tastes better the next day too!

2 users found this review helpful
Reviewed On: Feb. 7, 2008
Red Velvet Cake IV
I fixed this today for a birthday celebration. I have never made a homemade cake before and never even tasted red velvet cake. Let me tell you this is wonderful!!!! I took other's advice with the coco by putting 4 1/2 Tablespoons with the flour and sifting it together, also used 2 1/2 bottles (2 1/2 ounces) of red food coloring, used 3 9" cake pans, and baking it at 340 degrees for 35 - 40 minutes. It came out perfectly. I think the recipe would be right if the person who posted it had told us to put 1 pan in at a time on 325 for 25 minutes. I bet that is what the recipe should be!!!! We had 6 or 7 Foreign Exchange students from New Zealand, Germany, Columbia, Austria, Switzerland, Australia, and Italy and most laughed and said they all made the comment that they had never seen a red cake and one of them thought the cake was bleeding. It was funny! Everyone raved over the cake. I thought it was wonderful!!!! I made the icing the night before and made sure it was cold...it made it thicker so it wasn't runny! Then after spreading the icing I refrigerated the cake so it the icing wouldn't be too runny! It had a GREAT flavor! It is an EASY cake to make!!! Thank you!

44 users found this review helpful
Reviewed On: Jan. 13, 2008
Delicious Ham and Potato Soup
I made this for a Christmas luncheon for the staff at my school that I work at. I am not sure how much soup I made but it was A LOT!!! I know I used fifteen pounds of potatoes. Ok, I made some changes to this recipe...basically I put two recipes together. I sauteed 2 bunches of green onions, 2 onions, 1 whole stalk of celery, 4 shredded carrots, 4 jalepenos, ham, and lots of garlic(probably 10 cloves) before hand. I used chicken broth as the base to boil my potatoes in, I then added all of my sauteed veggies, I put half and half in it instead of the milk, and a lot of shredded cheddar cheese. It was WONDERFUL. It made a TON and it was all gone by 11:45 AM and we only have 95 employees at this school. Everyone loved it. Thanks!!!!!!

1 user found this review helpful
Reviewed On: Dec. 29, 2007
 
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