Gina P Profile - (10942601)

cook's profile

Gina P

Gina P
Home Town: Mission Beach, California, USA
Living In: Gilbert, Arizona, USA
Member Since: Feb. 2008
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Southern, Mediterranean, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Quilting, Hiking/Camping, Walking, Photography, Music, Painting/Drawing
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Frog Cupcakes
About this Cook
My new year's resolution for 2004 was to learn to cook. My mother had a knack for burning anything and everything that could be burnt, so I learned from her how to make.... frozen dinners. Lot's of them. So I bought a cook book and found that I'm a natural. Everyone loves my food, and my own recipes always turn out better than a cook books!
My favorite things to cook
I LOVE to bake! My favorite thing in the world is crumb cake (yes, I know - SO easy!). I make a crumb cake once to twice a week.
My favorite family cooking traditions
Reheating stuff in the microwave? haha. we don't have any. As stated above, my mom can't cook...
My cooking triumphs
My very first recipe was for an apple pie, and to this day no one I know has found a recipe that's as good as mine. Some come close....
My cooking tragedies
My first cherry pie.... I really don't wanna talk about that...
Recipe Reviews 9 reviews
Mexican Chicken Corn Chowder
I wish I could say that I followed this recipe, but more used it for inspiration for what I had on-hand and it turned out DIVINE (and I have to type it up so that I can refer to it later ;-) YUM. I didn't have half and half, only had regular canned corn, fresh green chiles and no tomatoes. First, I made a stock using 6 chicken thighs and a bit of salt. I just filled a pan 3/4 of the way with water, put the thighs in, doused in salt, and simmered for about an hour. I put the chicken on a cutting board to cool and poured the stock into a cup 'til I needed it. Then I browned the onion/garlic and put the chicken in when that was almost done. Poured two cups of stock over that, and the cumin. Simmered that for a few minutes, then poured one cup of milk (didn't have half and half, so more stock + some milk). Added everything else (regular corn and no bouillon or tomatoes, as I said before) and simmered for a while. Then I tossed in some cream cheese and used cheddar instead of montey jack, and melted the cheese. It tasted wonderful hot off the stove, but I think it was better after it got cold. Yum.

2 users found this review helpful
Reviewed On: Mar. 12, 2012
Easy Mexican Casserole
This was pretty good. Just finished eating it and didn't mind eating it. I also didn't LOVE eating it. It was better than just "ok" but it wasn't spectacular. I didn't follow the reviews to use taco seasoning or onions, and it may have added the "jazz" if I'd have done that. Hubby is in there picking at the pan, though. Guess HE liked it :-)

0 users found this review helpful
Reviewed On: Jul. 30, 2009
Roast Sticky Chicken-Rotisserie Style
I didn't have any cayenne pepper or onion powder. Instead, I rubbed a tsp of hot sauce on the rinsed bird and then rubbed the seasoning mix atop that. Placed some onion slices on the top, and shoved into the oven. Didn't marinate, and it turned out DELICIOUS. Next time I'll try marinating, but I just didn't have the time. So if you're hesitant to try this because of the addt'l time, don't worry about it! Per another review, I made gravy using the fat drippings and a can of chicken broth (used flour instead of corn starch), and it was AMAZING. Made a stunning dinner.

0 users found this review helpful
Reviewed On: May 17, 2009

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