PenguinKing Profile - (11929867)

cook's profile


Home Town: San Diego, California, USA
Living In: Seattle, Washington, USA
Member Since: Apr. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Camping, Fishing, Hunting, Photography, Reading Books, Music, Painting/Drawing
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About this Cook
I’m currently serving in the military. I have a passion for cooking. It's one of the few things I'm truly passionate about. Something about being able to connect with people by doing something I enjoy is invaluable.
My favorite things to cook
I love my desserts! Always love to cook my homemade apple pie grandma gave me and my 7 layer bars. Also love making a grilled cheese. Don't you dare hate on a classic! I have fun impressing people and cooking traditional Indian dishes accompanied by homemade garlic naan. There are so many foods I love to cook I can't even begin to list them all.
My favorite family cooking traditions
Ah, my fondest memory seems to be making Christmas candies for all! Something about the holidays and cooking that makes me truly feel close to my family. Thanksgiving is another fun get together centered around food. My dad always loves making biscuits and gravy. I too have developed my own recipe for it.
My cooking triumphs
I have recently started experimenting with more vegetarian dishes to please some of my meatless friends. Surprisingly, many of these dishes are enjoyed by everyone including myself.
My cooking tragedies
When I use baking soda instead of powder or vice versa :) We won't talk about those though! Shhh!!
Recipe Reviews 2 reviews
Enchiladas Verdes
I'm always a fan of doing as much as I can myself to make it more authentic. I buy a whole chicken and boil it. I season it with garlic, salt and onion. After the chicken is boiled let it cool down and then clean it and place all the chicken in a bowl. SAVE THE BROTH! Once you do that DOUBLE THE SAUCE!! I really only double the tomatillos and keep around 3-5 serrano peppers. I personally like to boil the tomatillos and peppers but you can also broil them in the oven for a great taste too (cut in half and place the skin side up until browned). Let the tomatillos and peppers cool down a little and then you want to place into a blender, it usually takes two batches to do this for me. Now, place half of the tomatillos, serranos, cilantro, 1 cup of the chicken broth you just saved!, and half of a white onion. Blend to liquid and place in a sauce pan. Season with salt to taste. Making it this way is uhmayzing! I do it all the time and it's how the Mexican side of my family taught me how to make it. If you can buy from a local tortilla shop, you're already much better off than you could be with the store brands. I like the white corn but it's up to you. When you cook the tortillas in oil, it is SOO much easier having someone else help you. I also like to add Queso Fresco cheese inside the enchiladas. We like to make a line where my mom does the tortillas and soaks the oil on the side and then places them in the sauce for me to fill. Cover enchiladas with sauce and 350 for 30 min!

6 users found this review helpful
Reviewed On: Sep. 24, 2013
Marie's Easy Slow Cooker Pot Roast
This is a great recipe! With a few modifications of course. I like to braise my roast in some olive oil. I had a 3.5lb roast. I added two cups of beef broth to the mix (I love the "Better than Bouillon" brand, but I think the secret to the liquid is that I also like to add a can of beer to it. Any beer in the fridge, doesn't really matter. I personally just used a Bud Light. As per other reviewers, I added my potatoes, onion and carrots in at the half way point and saw no use cutting up the carrots as they're small enough and easily cook in the time that's left.

6 users found this review helpful
Reviewed On: Sep. 24, 2013

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