cook's profile


JOLLYROGERS
 
Living In: Rocklin, California, USA
Member Since: Dec. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Sewing, Gardening, Hiking/Camping, Walking, Reading Books
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Mike&Harp
About this Cook
My name is Michael Rogers and I live in Rocklin, California. I have four children who are trying to eat us out of house and home. My recipes have to be very scalable to accommodate such large appetites. Plus, my wife runs a day care business and I have my own computer consulting company; so our time is limited. I love to cook but frequently lack the time for long preparations. Allrecipies has be a life saver for me on more than one occasion.
My favorite things to cook
Breads Meats Pasta / sauces Breakfast Dessert / cookies
My cooking tragedies
I once made croissants and forgot to add the yeast. The came out ok, but very, very small.
Recipe Reviews 8 reviews
New England Potato Soup
Very good. Even my kids liked it. I changed only a couple of things. I added a diced clove of garlic to the end of the sautéing. I also added carrots and a 1/8 teaspoon of Tabasco sauce. I also didn't have any peas; so I used a baby jar of pureed peas I had on hand for my daughter. Since I had to puree the soup or else my kids wouldn't eat it, it worked great! I served it San Francisco sourdough. Just great on a cold night.

1 user found this review helpful
Reviewed On: Dec. 10, 2008
Ultimate Twice Baked Potatoes
This was ok (and I love twice baked potatoes). I tried the recipe as is, but it needs a bit more kick to it. I'll try it once more but this time adding some chilies and Tabasco sauce to it.

1 user found this review helpful
Reviewed On: Dec. 7, 2008
Grilled Cheese Sandwich
Simply a classic and always a favorite. I usually add some green chilies or jalapenos to it and really spice it up. Also, sometime my bread is toasting faster than the cheese is melting. To speed up the melting, just cover the pan with a lid or another pan--the steam melts the cheese perfectly.

3 users found this review helpful
Reviewed On: Mar. 5, 2008
 
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