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That's Nuts: The Easiest Chocolate Peanut Butter Mousse Pie
You're mother's cute...and crafty.
I'd actually like to make this but I too would not like to use Cool Whip. It just grosses me out. Can't you also stabilize whipped cream with a bit of powdered sugar? I thought the cornstarch in it also acts as a stabilizer. I'm just trying to not have to buy extra ingredients...
Thankgiving side dish ideas - HELP!!
I do roasted brussel sprouts with apples, garlic and bacon. Everyone loves those, including the kids.
Last year I did a scalloped herbed potato recipe that I found on the Pioneer Woman's website. She has a lot of really yummy side dish recipes.
For an appetizer I did her bacon wrapped jalapeno peppers stuffed with cream cheese. Sinful and delicious.
Dinner Tonight: Spanish White Beans with Spinach and Sun-Dried Tomatoes
Making this for dinner right now. I'm serving it tossed with orecchiette as I know everyone will complain there are not enough carbs. I ate some plain and it's delicious.
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Eat for Eight Bucks: Curried Chicken Skewers with Lime-Apricot Glaze
Posted by Michele Humes, September 1, 2009 at 3:00 PM
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Recent Comments | Response to Comments
Cook's Illustrated's Foolproof Pie Dough
I've used this crust and had perfect results the very first time I made it. The second time was a failure but that was because I didn't have vodka and tried to substitute scotch. It completely overwhelmed the taste of the pie. So mad at myself for that one!
That's Nuts: The Easiest Chocolate Peanut Butter Mousse Pie
You're mother's cute...and crafty.
I'd actually like to make this but I too would not like to use Cool Whip. It just grosses me out. Can't you also stabilize whipped cream with a bit of powdered sugar? I thought the cornstarch in it also acts as a stabilizer. I'm just trying to not have to buy extra ingredients...
Thankgiving side dish ideas - HELP!!
I do roasted brussel sprouts with apples, garlic and bacon. Everyone loves those, including the kids.
Last year I did a scalloped herbed potato recipe that I found on the Pioneer Woman's website. She has a lot of really yummy side dish recipes.
For an appetizer I did her bacon wrapped jalapeno peppers stuffed with cream cheese. Sinful and delicious.
Dinner Tonight: Spanish White Beans with Spinach and Sun-Dried Tomatoes
Making this for dinner right now. I'm serving it tossed with orecchiette as I know everyone will complain there are not enough carbs. I ate some plain and it's delicious.
Dinner Tonight: Spanish White Beans with Spinach and Sun-Dried Tomatoes
That looks so good. That's exactly how I like to eat, simple, flavorful and good for you in a way that doesn't make you feel like a goody goody.
Cook the Book: Paula Deen's Pumpkin Gooey Butter Cakes
No pass from me either...those are gross. And I looooove me some pumpkin.
Why butter in the pumpkin mixture? That seems weird. And the whole box of sugar. Gag. I don't even use a whole box to make frosting.
Ew.
Girlfriend-On-Vacation Food Pyramid
That was painful to read. Nothing like portraying men as infantile buffoons to get a laugh. When the girlfriend (replacement mother figure) is away the boy will play? Please. Asinine.
Mixed Review: Bisquick Shake 'n' Pour Pancakes
lol @toad300 I was just thinking that camping was the only time I could imagine using that!
I think if you can't tell the difference between homemade pancakes and Bisquick maybe you haven't had very good homemade pancakes. Bisquick tastes of chemicals and chalk, homemade tastes of vanilla and tangy buttermilk.
Serious Green: 10 Cheap & Green Kitchen Tips
O/T but I want that stove. Badly.
Cook the Book: Swiss Chard Flan
I think it sounds yummy but I would definitely spice it up a bit, maybe some red pepper flakes and cumin. I like cumin with chard.
I thought the one cup of half and half and 1/2 cup heavy creams sounds excessive. I'd leave out the heavy cream and up the eggs to 5 or 6.
Look at me, haven't even tried the recipe and I am revising it! :)
How to Freeze Bacon
Why do they make everything so complicated? I just shove the shrink wrapped packet in my freezer. Lasts for months. Rancid fat after one month? Doesn't make sense.
Come on in 'The Kitchn'
7.50 for any kind of eggs is ridiculous. Ridiculous. I am dumbfounded.
The most I've paid in the farmers market in Saratoga was 4.00 a dozen and someone usually has them for 3.50. And if I have time I can get them from the local creamery for 3.00 a dozen. 7.50?! Insane.
Mixed Review: Jiffy Pie Crust Mix
What's wrong with reassuring novice bakers that something they think might be difficult is actually pretty easy once you get the hang of it? And then offering an easy, well tested recipe...
We are talking about the combining of a few ingredients not rocket science.
Mixed Review: Jiffy Pie Crust Mix
Pie crust is really that difficult? I don't think so. Maybe intimidating the first few times you make it, but once you find a good easy to follow recipe, it's easy peasy.
The Cook's Illustrated one is good, Gourmet had a good basic crust in it's magazine a couple of years ago and that's the one I follow. Find a well reviewed one on Epicurious and give it a go. It's really not as hard as it's reputation would suggest.
Bad Kitchen Habits
I don't refrigerate my eggs. I leave them on the counter in a bowl. Same for butter.
Emotional Eating: Strange Cravings when you're ANGRY!
I can't eat when I am angry either. I can clean though, it's so therapeutic.
Now when I am stressed or anxious, then I can eat. Cheap ramen, pb&f, pasta with olive oil and garlic...anything starchy.
In Season: Pineapple
Whoa, that was an awesome link souldawg! I had no idea. I'm going to do it as soon as I get my next pineapple.
Dinner Tonight: West Indian Rice and Beans
I'm not terribly concerned with the authenticity of this dish. I made it and it was yummy. My kids loved it as well so I was extra happy. Makes an easy and cheap week night dinner. I didn't have green onions so I subbed cilantro and it worked perfectly. I like the allspice in it.
I'm making it again tonight with pork tenderloin on the side.
Tea shops in Manhattan?
I forgot about Alice's Tea Cup. They have a wonderful tea list and yummy scones with clotted cream.
Tea shops in Manhattan?
Teany, had good tea although the staff was a bit too hip and precious for my tastes.
Dinner Tonight: Asparagus and Rice Soup
I just made this and it was so good! I doubled the recipe and added a parmesan rind, I also used brown rice instead of white. My family of five polished off the pot, everyone had seconds including the little one and the teenagers. This will become a regular spring soup around here!
Buying Vanilla Beans
There's a guy on amazon, JR Mushroom or something? I purchased a pack of vanilla beans from him at Christmas and they were lovely. Arrived very timely, as well. I think it was 24.99 for 60 beans or so. I used them to make home made vanilla extract!
Sopa de Pollo Recipe Approval
I looked at the recipe and it looks as good as any I've seen. That's the thing with chicken soup, it lends itself to many interpretations. From the chicken soup my Puerto Rican grandma made me growing up (how I wished she taught me to cook!) I remember the broth being tomato-y and there being big pieces of hacked up chicken in it (bought fresh, of course) still on the bone. Depending on her mood, some times the soup contained rice, some times pasta, always chunks of some kind of tuber. Some times potato, some times maybe yuca? I'm not sure.
When I make my own approximation (and note this is from taste memory, so don't bash me if it's not authentic enough) I add whole tomatoes chopped in half, red peppers, and cilantro to my stock. To the actual soup I add adobo, cilantro, cumin, a touch of oregano, sometimes a spoonful of tomato paste, depends on what I have lying around. And now I am going to have to make soup!
Dinner Tonight: Kale and Mushrooms with Creamy Polenta
I never preboil my kale either and we eat it a lot, at least once a week.
NYT Whoopie Pies
Oh yeah, those are sooo yummy! The caramel buttercream is addictive.
Cook's Illustrated's Foolproof Pie Dough
Oh - I also wanted to add that I made my crusts completely by hand, with an old-school bladed pastry blender, and it still worked beautifully.
Yay pie crust!
Cook's Illustrated's Foolproof Pie Dough
I'm so glad this thread is still alive and kicking. Yay pie crust!
- Kenji
Cook's Illustrated's Foolproof Pie Dough
Just made two batches for my Thanksgiving tester pies - beautiful, beautiful crust. Perfect.
Thankgiving side dish ideas - HELP!!
Neither are fancy, but both are oh-so-good!
Carrot Soufflé
Serves 10
3-1/2 lbs peeled carrots
1-1/2 lbs sugar
1 TBS baking powder
1 TBS vanilla
1/4 cup flour
6 eggs
1/2 lb butter, softened
powdered sugar
Steam or boil carrots until extra soft. Drain well.
While carrots are warm, add sugar, baking powder and vanilla.
Whip with mixer until smooth.
Add flour and mix well.
Whip eggs and add to carrot mixture. Blend well.
Add softened margarine to mixture and blend well.
Pour mixture into baking dish about half full as the souffle will rise.
Bake in 350ºF oven about 1 hour or until top is a light golden brown.
Sprinkle lightly with powdered sugar over top before serving.
Corn Pudding
2 16 oz cans creamed corn
1/2 cup butter, melted
1 cup flour
3 eggs, beaten
1 teaspoon salt
1 cup sugar
1/2 cup milk
Mix all ingredients and beat until smooth. Pour into a 9”x13” baking pan. Bake at 350˚F for 35 to 40 minutes or until golden brown and center is firm to touch.
Thankgiving side dish ideas - HELP!!
My family usually may have vegetables and some shrimp as a side dish. Once for Christmas we had some basmati.
Thankgiving side dish ideas - HELP!!
as crazy as it might sound I never had mashed potatoes with Thanksgiving dinner until I moved to Chicago from New Orleans a few years ago. For me its all about grandmaws Oyster Stuffing and New Orleans Dirty Rice (an not the kind from the box in the grocery store).
let me know if you want some recipes :)
Thankgiving side dish ideas - HELP!!
also a stir-fry butternut squash. cut squash into small cubes, and saute with some olive oil, sprinkle a dash of cinnamon and a little butter. delish.
Thankgiving side dish ideas - HELP!!
we've been doing mac n cheese as a new addition to thanksgiving and it is definitely the most popular dish on the table and the only one with zero leftovers. We use a simple tyler florence recipe but instead of 2lbs of the cheddar we usually will do like 1/2 cheddar and 1/2 fontina:
1/4 cup flour
1 stick butter
1 quart whole milk
2 pounds sharp cheddar
1 pound elbow macaroni, cooked and drained
Preheat oven to 350 degrees. In a 2quart saucepan, melt butter then incorporate flour to make roux. With a wire wisk slowly pour in milk, wisking vigorously to avoid lumps. Once milk is incorporated, sauce is made. Simmer for ten minutes to remove flour flavor. Finally fold in two pounds of grated cheddar. Season with salt and pepper. In a large mixing bowl combine elbow macaroni with cheese sauce. Mix well. Pour into casserole pan and bake at 350 degrees for thirty minutes or until crunchy golden brown.
Dinner Tonight: Kale and Mushrooms with Creamy Polenta
I usually preboil the kale as I do with most greens because blanching it takes out a bit of the bitterness.
Dinner Tonight: Spanish White Beans with Spinach and Sun-Dried Tomatoes
making this RIGHT NOW
Cook the Book: Paula Deen's Pumpkin Gooey Butter Cakes
@ieatgoodfood: This breaks down the measurements for many gooey substitutions. For a peanut butter gooey, for example, you'd use a chocolate cake mix for the "crust" part and a cup of peanut butter for the gooey. Everything can be gooey cake-ified!
Cook the Book: Paula Deen's Pumpkin Gooey Butter Cakes
Guys, you all act like a pack of wolves! So many negative people! You find something to trash and take it to a whole new level! This is a cake......a cake for crying out loud. It's 9" x 13"...........that's not 8"x8".........think about the ratios. Many recipes have that much sugar & butter and even chocolate in them. But you all get on board the "trash the cook" train like Jim Jones followers. I don't use many Paula Deen recipes either, but obviously, she's become an icon due to all her fans. Too bad no one cares what you think or want your recipes, the Lady is rich and you aren't........infact, when she reads mean comments like some of yours, she laughs all the way to her Savannah bank! You're probably sitting there adding your 2 cents while eating takeout burgers with 1500 calories half of which is fat, large sizing your spuds, and washing it down with a tall shake! Food snobs you are!
Cook the Book: Paula Deen's Pumpkin Gooey Butter Cakes
not that i am defending this recipe because i don't even like pumpkin, but i will say i made the barefoot contessa coconut cupcakes last weekend and they were just as bad in terms of contents -- OVER a box of powdered sugar (including the frosting), a box and a half of cream cheese, two bags of sweetened coconut, and nearly two boxes of butter if i recall. delicious if you forget what's inside! ;)
Cook the Book: Paula Deen's Pumpkin Gooey Butter Cakes
I've made this twice - once last year, with a whole year to recover, then again this past weekend. My family is over the moon with this recipe, but I will admit the cake layer is truly too sweet for adult tastes.
The pumpkin layer is delicious, light and creamy, but if you serve small pieces you can get away with it. (unless you go back for more.)
Cook the Book: Paula Deen's Pumpkin Gooey Butter Cakes
How would you substitute the other items you could make this with? Like say peanut butter or strawberries and bananas? Are there alternate recipes lurking around here somewhere? I am not a huge pumpkin fan, but these sound wonderful.
Cook the Book: Paula Deen's Pumpkin Gooey Butter Cakes
What I really loved was the following two Google Ads between the recipe and the comments:
- Diabetes Recipes If you’re treating type 2 diabetes, find more resources & support here.
- Belly Fat Diet Recipe Follow This Simple Diet Recipe And 8 Lbs Per Week Effortlessly.
Hee hee pretty context-sensitive! Google knows you'll need these!
Cook the Book: Paula Deen's Pumpkin Gooey Butter Cakes
I made regular ones this weekend. I used 3/4 of the amount of suggested sugar and I bet you could use even 1/2 the amount and they would still be very decadent.
Cook the Book: Paula Deen's Pumpkin Gooey Butter Cakes
@susanova: Ooh, I've never split up the batter like that but that sounds like a reasonable amount of time. Report back!
Cook the Book: Paula Deen's Pumpkin Gooey Butter Cakes
I have made the pumpkin gooey butter cake many times...although I prefer some of the other flavors that I have made. Has anyone ever made the gooey butter cookies. they are great and everyone loves them.
Cook the Book: Paula Deen's Pumpkin Gooey Butter Cakes
I'm sorry, but this woman is going to kill us. Been to her restaurant in Savanah and really enjoyed it. The fried chicken and the greens are to die for. I must have eaten 1200-1500 fat grams in one meal. And this recipe-- 16 tablespoons of butter and a BOX of sugar! I'm sure it tastes wonderful but just reading the recipe, I think I gained 5 pounds. Dave
Cook the Book: Paula Deen's Pumpkin Gooey Butter Cakes
If I put this in 2 8x8 pans, how long do you think the baking time would be? 30 minutes? It looks like a good candidate for a cake walk, but in the half-size.
Cook the Book: Paula Deen's Pumpkin Gooey Butter Cakes
That's 16 ounces by weight, for the powdered sugar.
Cook the Book: Paula Deen's Pumpkin Gooey Butter Cakes
I veganized this recipe and made it more healthy by subbing yogurt for the cream cheese. It's absolutely delicious, and best when made with devil's food cake and banana subbed in for the eggs!
Looking forward to enjoying it this winter....if the pumpkin shortage doesn't continue.....
Cook the Book: Paula Deen's Pumpkin Gooey Butter Cakes
I don't know, the picture doesn't look very appetizing?
Cook the Book: Paula Deen's Pumpkin Gooey Butter Cakes
pumpkin risotto with duck confit
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Eat for Eight Bucks: Curried Chicken Skewers with Lime-Apricot Glaze
Posted by Michele Humes, September 1, 2009 at 3:00 PM
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I've used this crust and had perfect results the very first time I made it. The second time was a failure but that was because I didn't have vodka and tried to substitute scotch. It completely overwhelmed the taste of the pie. So mad at myself for that one!