parrotheadTink Profile - (11256061)

cook's profile


Home Town: Santa Paula, California, USA
Living In: Vacaville, California, USA
Member Since: Mar. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Sewing, Gardening, Camping, Photography, Reading Books
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About this Cook
At just about any given moment I would probably rather be in Disneyland than anywhere else on earth.
My favorite things to cook
I've discovered the joys of Phyllo dough sheets....making spicy spring rolls at least once a week!
My favorite family cooking traditions
I tend to sway away from traditional foods at traditional times....our traditions are the untraditional.
My cooking triumphs
PIZZA! I make a lovely whole wheat pizza dough in my bread machine (only 5 wholesome, simple ingredients!) Then I like to make pizza sauce with fresh tomatoes, fresh red bell pepper, sundried tomatoes, basil, olive oil and a little red wine! Simple, healthy pizzas!!!
My cooking tragedies
My cooking tragedies, oh, there have been a few; but then again, too few to mention......
Recipe Reviews 14 reviews
Glazed Corned Beef
My husband said "always make corned beef this way!" This was a most amazing dish, especially since I used an Apricot-Jalapeno preserve. The sweet/hot combo on the corned beef was legendary! This is my new go-to for corned beef!

4 users found this review helpful
Reviewed On: Mar. 27, 2013
Cranberry Sauce with Jalapeno Peppers
This recipe rocked with my slight changes: instead of lemon juice I used the zest and juice from one orange, and I didn't have sherry so I used Captain Morgan Tattoo Rum, which is dark and spicy and citrusy. I let the sauce simmer a bit to cook off the alcohol for the kids. It was the most incredible cranberry sauce this family ever was gone in a heartbeat! The chant was "Make More, Mom!" My last tip: DOUBLE THE RECIPE! Always wear gloves when seeding and mincing the jalapenos.

4 users found this review helpful
Reviewed On: Nov. 28, 2012
Pizza On The Grill I
We've been grilling pizzas for a year now. I make my dough in my bread machine....I use 2 1/2 cups all-purpose flour and one cup whole wheat flour to pump up the nutrition. I also discovered a tbl. of poppy seed in the dough makes it deliciously chewy and even tastier! We have not had a commercially-prepared pizza...frozen or over a year. Homemade is the healthy way to enjoy pizza! And we make individual pizzas to grill so he can have meat and cheese and I can have a vegan pizza. Everybody's happy!

3 users found this review helpful
Reviewed On: Aug. 11, 2011

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