PinkPenguinStar Profile - (10276903)

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Home Town: Glendale, Arizona, USA
Living In: Phoenix Area, Arizona, USA
Member Since: Nov. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Knitting, Quilting, Sewing, Needlepoint, Hiking/Camping, Walking, Photography, Reading Books, Music, Painting/Drawing
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Clone of a Cinnabon
Clone of a Cinnabon
Bruschetta 'n Cheese Stuffed Chicken Breasts
Bruschetta 'n Cheese Stuffed Chicken Breasts
Bruschetta 'n Cheese Stuffed Chicken Breasts
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Recipe Reviews 13 reviews
French Crepes
These were REALLY good. Definitely my new favourite thing, and I will definitely be making these again very soon! Very easy to make. I used 2-4 tbsp each (I experimented) and started pouring from one side of the pan while tilting it slightly down. I then rotated the pan as necessary. No issues with them coming out nice and even. I used a ceramic pan with the stove on 4 (of 10) and they cooked perfectly. Some of the edges got slightly crispy, but I liked it. I used some Jif salted caramel chocolate hazelnut butter in some and made a quesadilla-type thing in some of the others. Cheese, monterey jack queso, greek yogurt, and a small sprinkle of garlic/chile powder. They were impressively good. Still have a few left. Can't wait to play with fillings some more! Yum!

1 user found this review helpful
Reviewed On: Mar. 6, 2014
Homemade Black Bean Veggie Burgers
This is the second time I've made this. The first time was quite a long while ago. Today I made sure to rinse and dry all the vegetables. I added in 1/3 - 1/2 cup corn and a small can of fire roasted green chiles. I mixed the beans with the spices first. I added 1 tbsp cumin, 2 tsp chili powder, 1 tsp garlic pepper, 1 tsp of my own chipotle spice mix, and a few shakes of liquid smoke. After I mixed that well, I took all the vegetables (which I chopped the onion and bell pepper finely -- the garlic I left whole) and put them in a bread loaf pan, mixed in some olive oil, and roasted them for awhile. I drained the vegetables after removing them and added them to the bean mixture. I pressed the garlic and mixed well. Instead of bread crumbs, I used 1/2 cup oats (run through the blender slightly), and wheat germ (oh, I have no idea how much -- I just added til it looked right, 1/3 cup maybe?). Instead of an egg, I used 2 tbsp ground flaxseed + 6 tbsp water, mixed. I added that last. I sprayed a lined baking sheet with Pam, sprayed my hands, and formed patties (then sprayed the tops of them). I got 6 good sized (but thinner) patties. All vegan too! For the rest of my family, I made up some chipotle mayo as suggested by other reviewers. I glanced at the recipe, but I didn't follow it exactly. I used a big glop of mayo, a big squirt of ranch, and most of a chipotle bouillion cube. Cumin was perfect, I thought.

1 user found this review helpful
Reviewed On: Jan. 19, 2009
Absolute Best Pancake Syrup
Oh my god, this was SO good. I left out the corn syrup, used 1/3 brown sugar and 2/3 white sugar, used powdered buttermilk, tripled the cinnamon, added a teeny bit of chai spice (by McCormick), and used a heaping tablespoon of cornstarch mixed with enough water to make it look like 2% milk. I just made it. I am making pancakes tomorrow (truck-stop buttermilk from this site), and I thought I'd make this the night before based on some reviews. Now I really wish I hadn't because this is truly perfect fresh. It's thick and sort of foamy, but in this really great amazing way. The taste really is exactly like cinnamon rolls. It's a beautiful caramel colour. It is already starting to separate, and I'm hoping it will be okay once reheated/shaken up tomorrow. I'll update after breakfast. UPDATE: So I never updated, but... it was good the next day, but it was different. Not a bad different, just not as amazing as it was when it was fresh. I recommend using it fresh.

5 users found this review helpful
Reviewed On: Dec. 7, 2008

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