• Joined June, 2005
  • Unknown Cooking Expertise
  • 0 medals this month
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I don't know about you, but I really don't like writing about myself. I grew up in NYC, my mom wasn't a bad cook, but her food was pretty bland. Her idea of spicy food was to use a little pepper, Rice was always white with a piece of butter and fish was always frozen snapper which was fried up. I moved away fromthis bland diet to sunny CA in 1982, since then I've slowly started developing a joy for cooking. I even gave a shot a starting up a beef jerky company :Jim's All Dried Out". Well at least I gave it a try. My interest in cooking hsa grow to the point where I'd like to make a living out of in some fashion. Still have a lot to learn, but that half the fun of it. Italian, chinnese, chocolate, more chocolate, BBQ I guess if it not moving to fast, I'll eat it :-)

My Most Recent Ratings

Middle-Eastern Chard and Lentil Soup (Syria)

Middle-Eastern Chard and Lentil Soup (Syria)

[I posted this recipe.] 2/20/2007
JGG's Salmon Salad in a Garlic-Honey Vingarettee

JGG's Salmon Salad in a Garlic-Honey Vingarettee

[I posted this recipe.] — JGG 2/7/2007
Red Beans and Rice

Red Beans and Rice

[I posted this recipe.] 2/5/2007
A Crock Pot Cake

A Crock Pot Cake

I used Devil food cake and chocolate puding and chololate chips so it was a little on the chocolate overload side. However everone loved it and it was extremely easy to prep. One question is it doesn't say whether it a small or large package of pudding to use. 12/30/2006
Libby's Great Pumpkin Cookie

Libby's Great Pumpkin Cookie

Very good, think I'll add a little allspice to kisk it up — tofbaking 10/31/2006
Harvest Moon Pumpkin Pie

Harvest Moon Pumpkin Pie

I will make again, I used powdered ginger and had used nutmeg instead of allspice (was rushing and didn't read correctly). I have a feeling the second time will be even better. — rickr 10/31/2006
Chocolate-Ricotta Pie

Chocolate-Ricotta Pie

Difficulty: Medium Prep Time: 30 minutes Inactive Prep Time: 1 hour 30 minutes Cook Time: 1 hour 10 minutes [I posted this recipe.] — JGG 8/23/2006
Caliente Coctail

Caliente Coctail

[I posted this recipe.] — JGG 8/2/2006
STRAWBERRY-RHUBARB FOOL

STRAWBERRY-RHUBARB FOOL

[I posted this recipe.] — JGG 8/2/2006
Smothered Onions Sauce

Smothered Onions Sauce

Recommended pasta; Spaghetti is an excellent choice, but an even better one may be homemade tonnarelli, This is a rather dense sauce and if using homemade pasta, which is more absorbent than spaghetti, you should start with 1/2 tablespoon more lard or 1 tablespoon more butter when making the sauce. [I posted this recipe.] — JGG 8/1/2006
Bolognese Rice Cake

Bolognese Rice Cake

[I posted this recipe.] — JGG 8/1/2006
Pork Loin Braised in Milk, Bolognese Style

Pork Loin Braised in Milk, Bolognese Style

Note ~ The cut of meat specified above includes the rib bones to which the pork's loin is attached. Have the butcher detach the meat in one piece from the ribs and split the ribs into two or three parts. By having had the loin boned, you can brown it more thoroughly, and by cooking it along with the bones, the roast benefits from the substantial contribution of flavor the bones make. Another cut of pork that is well suited to this dish is the boneless roll of muscle at the base of the neck, sometimes known as Boston butt. There is a layer of fat in the center of the butt that runs the length of the muscle. It makes this cut very juicy and tasty, but when you carve it later, the slices tend to break apart where the meat adjoins the fat. If you don't think this would be a problem, you ought to consider using the butt because of its excellent flavor and juiciness. Should you do so, substitute 2 pounds of it in one piece for the 2 1/2-pound rib roast. Do not have any fat trimmed away — JGG 8/1/2006
Balsamic Chicken On Minted Spinach, Fennel and Grape Slaw

Balsamic Chicken On Minted Spinach, Fennel and Grape Slaw

I found this to be a nice refreshing summer meal owever it was a little bland. I used only one fennel bulb and had only about 1/8 cup of mint left for the slaw. I also grilled the chicken, first I seared both sides and then finished the grilling using the indirect grilling method. I wanted something more so a I crumbled some feta cheese which went very well with it. The next time I will make extra marinade and reduce some of it to use as a glaze to put on top of the finished chicken. 7/27/2006
Easy Lamb Chops with Garlic and Rosemary sauce

Easy Lamb Chops with Garlic and Rosemary sauce

Nutrition Information Nutritional Analysis per serving Calories 488 Fat 27 grams Saturated Fat 11 grams Carbohydrates 2 grams Fiber 0 grams Protein 48 grams [I posted this recipe.] — kozulich 7/19/2006

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