parisaha Profile - (10933845)

cook's profile


Home Town: South Texas, Texas, USA
Living In:
Member Since: Jan. 2008
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Asian, Indian, Southern, Nouvelle, Middle Eastern, Mediterranean, Vegetarian, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Camping, Biking, Walking, Photography, Reading Books, Music, Painting/Drawing
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The Pixies
About this Cook
My favorite things to cook
Sauces! Chicken, TVP, soups, pizza, quick & tasty meals...
My favorite family cooking traditions
Eating together as a family around a home-cooked meal. Discussing philosophy, religion, and politics at the dinner table. The phenomenal blend of middle-eastern and latin flavors that my parents brought to their cooking.
My cooking tragedies
My oven is broken and only heats when on the "clean" setting, so most meals that involve my using the oven get burnt - the latest disaster: my attempt at monkey bread.
Recipe Reviews 5 reviews
Asian Salmon Salad
I pretty much made this recipe as the directions indicated and my husband & I were pleased with the way it turned out. The dressing is unexpectedly delicious, I'll be using the leftovers to marinate shrimp for tomorrow's dinner. I think the only thing that I was disappointed in was the texture (kind of slimy), but that may have been a result of how thinly I sliced all the vegetables. I think next time I'll add fresh pineapple (though, on second thought it may overpower it) and maybe some almond slivers or soy beans to add more crunch. All in all, a very flavorful salad that we'll make our own. BTW, we paired it with spring rolls to make it a heartier, albeit, fresh, dinner.

13 users found this review helpful
Reviewed On: Jul. 15, 2011
Salad with Artichokes
I don't normally follow recipes to a tee but I did this time (well, almost - I did add roasted chicken AND forgo the onions). Well, I loved the dressing - but like others have mentioned, I, too have a palate that prefers acidity, spice, and salt. I didn't feel that the dressing was too salty, by the way - though it did smell potent, it tasted wonderful and looked elegant. It really was a delightful explosion of flavor (for a salad) that made that boring chicken come alive. As a matter of fact, I think I might try the dressing as a marinade!

5 users found this review helpful
Reviewed On: Jul. 2, 2009
Sherry Sour Cream Chicken
Made this last night, and it was delicious! I followed the recipe for the most part. Browned the chicken in butter for 25 minutes or so and removed them from the pan. Followed the measurements in the recipe for sour cream and sherry. I don't measure my spices, but I did use dry rosemary and thyme, salt & pepper as suggested in the recipe; also added Red Robin's seasoning (my "secret" ingredient) & chicken boullion to the sauce. Right before placing it all in the oven, I threw in a can of mushrooms over the chicken and smothered it all in the sauce. Left it in the oven for 15-20 minutes (to let the chicken cook completely through), and "voila!" Served it with short grain brown rice. Boyfriend loved it, we practically licked the oven dish clean. Next time, I'll use fresh rosemary. I think I'll use this sauce for lots of other things as well (mmmm, like mashed potatoes) - it's THAT good!

2 users found this review helpful
Reviewed On: Mar. 28, 2008

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