SWEETJAM Profile - Allrecipes.com (1916127)

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SWEETJAM


SWEETJAM
 
Home Town:
Living In: Tempe, Arizona, USA
Member Since: Dec. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Reading Books, Wine Tasting
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Mar. 7, 2010 8:48 am 
Updated: Mar. 18, 2010 1:01 pm
I have always loved rice.  I like it as a side dish or in a main dish and who doesn't like it as a dessert dish?  In the last couple of months I have made an effort to move from white rice to brown rice. Some brown rice just taste to earthy for me, but recently I found a brown rice at… MORE
 
 
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From The Blog:  Smitten Kitchen
About this Cook
I love to cook and have often thought I should have gone to culinary school. My biggest cooking influence is my mother she is really a good cook, but I look up to my brother who has never used a recipe in his life....he cooks by taste; a little of this and that and it is always amazing. I cook almost every night for my family. My true passion is entertaining. I secretly want to be Martha Stewart...he he!!
My favorite things to cook
I like good soup and hearty meals. I also love to come across a good apetizer recipe. I recently purchased a bread machine and have really enjoyed using it. I'm not baking so much now that my daughter is doing a lot of it around here.
My favorite family cooking traditions
Baklava every Christmas. It looks like you spent all day in the kitchen, but it is a snap! My dad made stuffing every holiday. It is still the best I have ever tasted with apples and raisons. YUMMY!
My cooking triumphs
I will try anything, once! I made that italian dish they always talk about on Everybody Loves Raymond. It was time consuming, but interesting to make. I always say if you can follow a recipe you can be a good cook. Teaching my daughter the love of cooking and baking. When I'm out of town she actually gets a hot meal on the table and can even make home made bread. I'm so proud of her. She will be making all the pies for Thanksgiving dinner this year.
My cooking tragedies
The biggest one is a recipe for brussel sprouts that you steamed than cooked in a jelly of some sort. I didn't think I was steaming them long enough. They were raw! Very dissapointing side dish to a Thanksgiving meal!
Recipe Reviews 442 reviews
Quinoa and Black Bean Chili
I made this last night on the fly because I didn't put any meat out to thaw. I had all the ingredients in pantry which is always a bonus. I don't keep crushed tomatoes but used petite diced instead. I also only used red pepper because green doesn't like me. This came together very easily. I did have to add about a cup of water to get the consistency I like. I also did not put the quinoa into the chili instead I put it in the bottom of the bowl and ladled the chili on top. This made a HUGE amount of food which surprised me. Super economical to make. It was very filling too. The taste was spot on and the chipotle added a really nice smokey flavor to the dish. The chipotle are spicy and I found I didn't need to add hot sauce to the dish which rarely happens. Thanks for sharing such a great dish. I will make this again for sure. It exceeded my expectations and we did not miss the meat one bit.

1 user found this review helpful
Reviewed On: Mar. 23, 2013
Salmon Ceviche
We really liked this recipe. I followed another reviewer and used flash frozen wild caught salmon from Trader Joe's. it worked great. I used only 1 tablespoon of salt. I actually thought maybe folks were not using sea salt. I did and it was a little on the salty side with a tablespoon. Secondly I will chop up the salmon next time instead of slicing. It was just weird eating it sliced. I also needed to use 1/4 of lime juice plus two extra limes. A quarter cup was just not enough to "cook" the amount of salmon. The taste was spot on and we enjoyed it. Would like to try it with a lot less olive oil to see what happens. Thanks for sharing.

0 users found this review helpful
Reviewed On: Mar. 4, 2013
Special Deviled Eggs
I also cut back on the amount of mustard, horse radish and relish but I still kept them in equal measurements. I thought the overall egg tasted of mustard. That was the predominant flavor. If I made these again I would cut the mustard in half an up the relish and horse radish. The mayo was dead on. Thanks for sharing.

1 user found this review helpful
Reviewed On: Dec. 22, 2012
 
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