cook's profile


jbrink1
 
Home Town: Maryville, Tennessee, USA
Living In: Seymour, Tennessee, USA
Member Since: Dec. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Southern, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Camping, Walking
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About this Cook
I love to cook. It relaxes me. My mother is a big cooker and I would cook with her often growing up. I've inherited her hobby of cooking.
My favorite things to cook
I love to cook just about anything; but my favorite is dessert. I love trying things that are new. I love baking cookies and brownies. I like to grill also.
My favorite family cooking traditions
Cooking peanut butter cookies on Sunday afternoons and enjoying them with a cold glass of milk.
My cooking triumphs
I've mastered salsa and have a wonderful marinade for steaks. I used to be afraid to add my touch to dishes, but I alter things all the time. I'm calorie conscious and tweak recipes to my liking. My family never knows that the fat, etc. is missing!
My cooking tragedies
I've had lots of tragedies; too many to list. But I can say that I have learned from them and feel that my cooking abilities keep getting better.
Recipe Reviews 12 reviews
Fiesta Turkey Tavern
This was really good! I used only 1lb. of turkey meat and just cut back a little on all the ingredients. I added a little salt in the end, served them on hamburger buns with American cheese. This recipe is a keeper.

2 users found this review helpful
Reviewed On: Jul. 27, 2009
The Perfect Hamburger
I was a little skeptical about the horseradish, but you can't taste it at all! Also, it's amazing how juicy my burger was. I bought meat that had only 8% fat and they turned out really great!

4 users found this review helpful
Reviewed On: Jan. 25, 2009
Sausage Balls
These sausage balls are really good! I'm surprised at some of the other negative reviews. Last year I made a batch that called for 2 c. bisquick and 2 c. cheddar cheese. They just didn't have enough flavor. I think the trick is to use "hot" sausage (it really does not turn out to be too spicy) and allow your ingredients to come to room temp. I had no problem binding the ingredients together. The mix is dry, but you have to incorporate a little of the sausage in with the cheese and bisquick mix. If you use all of your sausage in the beginning, then you will end up with dry sausage balls towards the end. I hope this helps! Thanks for sharing the recipe!

1 user found this review helpful
Reviewed On: Oct. 24, 2008
 
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