Janet - NJ Profile - Allrecipes.com (1969779)

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Janet - NJ

Janet - NJ
Home Town: Wallington, New Jersey, USA
Living In: Florham Park, New Jersey, USA
Member Since: Dec. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Italian, Quick & Easy, Gourmet
Hobbies: Camping, Walking, Reading Books, Charity Work
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The Man I LOVE to Cook for
About this Cook
Self-professed 'Betty Crocker' ... I love playing in the Kitchen !!!
My favorite things to cook
Pork Tenderloin - have adapted "Easy and Elegant Pork Tenderloin " . It's quick, easy and comes out PERFECT everytime!! I make it ALL the time and Hubby loves it. For an Irish-Girl I LOVE making no-fry eggplant parmesean. My entire Family asks me to make double batches.
My cooking triumphs
no-fry EggPlant cole slaw potato salad meat loaf Sounds Silly, but I have finally "Mastered" these basics and they are finally a part of my everyday cooking. No more hunting around for the right recipe or combination of ingredients. It's wonderful to be able to 'cook' without always having to find a recipe.
My cooking tragedies
There have been a lot of "firsts" that are also "Lasts". Just sound better in print than in mouth. :)
Recipe Reviews 16 reviews
Marinated Rosemary Chicken
I used this recipe as a STARTER THANKS so much. I had (1) 3-1/2 lb chicken. I combined 1-TBS of 'Great Garlic' from "Tastefully Simple", with 2-TBS Olive Oil, Parsley, Rosemary, Thyme (all dry) & about 2-TBS Lemon juice. Rubbed Cavity, under Skin and lightly over outside of chicken. Let marinate only 2hrs (my time was short) ... Baked (15 mins at 450) and then (1-hr at 350). WOW !!! Bird was brown and the chicken was so moist!!! THANKS Again!!!

18 users found this review helpful
Reviewed On: May 18, 2004
Grilled Swordfish with Rosemary
Fantastic! Used 'Dry' RoseMary, but did everything else the same. Only let it marinade for about 40-minutes. Put a little olive oil in skillet and cooked on Medium heat 4-mins on each side. Put the 'Garlic' from the marinade in the skillet and let it get golden brown. I also added a touch of fresh ground Pepper to the LemonMixture & whisked to a light-lemony color. FRESH Lemon & Garlic are the key to this great marinade. THANKS

3 users found this review helpful
Reviewed On: Mar. 12, 2004
Glazed Pork Chop
VERY GOOD and Very Easy. Used (2)CenterCut Chops (did not butterfly) and cooked for 30-minutes at 325. I had extra glaze. I turned on the broiler, topped each chop with remaining glaze and cooked an additional 2-3 minutes. Dont know that I would call this a glaze. But unlike some reviewers, there was nothing WATERY about this. While 'sugar' will always melt, it stayed on chops. Used a little more BrownSugar & BrownMustard. The FreshLemon sprinkled on top adds that extra taste. And to top it all off, it was easy & the chops looked GREAT.

1 user found this review helpful
Reviewed On: Mar. 9, 2004

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