parkermama Profile - (11940089)

cook's profile


Home Town: Redding, California, USA
Living In: Clementon, New Jersey, USA
Member Since: Apr. 2010
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Sewing, Hiking/Camping, Boating, Walking, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting
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Mrs. Parker
About this Cook
Desserts are my first love and what I specialize in as a "retired" pastry cook. I can cook REAL food ok but I'm not naturally gifted like hubby. I like following a recipe the first time, saving most of the modifications for round two. Hubby being a professional chef, my cooking can't shine a light next to his. If only I could get him to cook more! This may come as a shock, but most chefs don't cook elaborate meals at home for their families every night! They're tired of cooking after 60hr+ work weeks. So between a picky chef husband that prefers the same boring dinner classics and kids that won't touch most foods with a 10 foot pole... I get frustrated pouring love into my food that ends up wasted. Who wants to polish off a whole casserole dish??? Not me. So I've turned to allrecipes to get reviews and discover new recipes that everyone will enjoy or I can tweak so the kids will eat it. I'm waiting for the day my young boys grow up and will devour anything I put in front of them!
My favorite things to cook
Desserts are my favorite because I can usually make them turn out fantastic and everyone loves to eat them. Although I've gotten a little rusty over the last couple years because I've been too busy to bake/cook much while balancing family, work and getting my Bachelors in Nursing.
My favorite family cooking traditions
I love baking holiday cookies and treats with family and friends during Christmas. It's always more fun to socialize and have a few drinks while you bake. ;)
My cooking triumphs
When something I make gets devoured and people ask me to make it again because they couldn't get enough. Love that feeling. Warms my heart and soul. :D
My cooking tragedies
Once I forgot to add butter to a cake. It was VERY dry. I dabbed cake layers with simple syrup to moisten. Once I spilled a large container of ganache made with expensive imported chocolate. My boss was not happy--- I blame it on being pregnant and clumsy. Once (ok more than I can admit) I was too impatient to allow butter to soften or eggs come to room temp so it wouldn't cream together. Sometimes this can be fixed. Warm mixture in a metal bowl over a double boiler on low WHISKING CONSTANTLY to warm it just a tad for the ingredients to incorporate. Once (...x10) cooked the sugar caramel too long and it burned to the pot. Easy fix. Add water to pot and boil until sugar dissolves. Start again. Once (x20) I burnt some food that charred to the pot. (Bad at multi-tasking dinner and shows. Lol.) Empty burnt food. Boil water and baking soda in pot until food loosens to scrape. Order pizza. Once (x50) I burned a batch of cookies. ;) Mistakes help us learn & more are sure to come.
Recipe Reviews 10 reviews
Cabbage Rolls II
I made this recipe a while back. I doubled the sauce and add extra garlic and spices to the meat but even with the extra help it was still bland. However what was most disappointing was the bland tomato sauce. I made this in the crockpot, maybe the oven would have helped the flavor? The sauce would improve greatly with more seasonings and maybe some fresh herbs to boost the flavor. I feel like the concept has potential and like the idea of a slow cooker meal, but neither my hubby or boys liked the meat/rice combo or bitter soggy cabbage leaves---so sadly I'm outvoted.

1 user found this review helpful
Reviewed On: Nov. 30, 2014
Stef's Super Cheesy Garlic Bread
This was good, but a tad too rich for my taste with all the butter and mayo. I like rich and cheesy so it has tons of potential. One could probably cut back on the butter and 1/4-1/2 cup on the mayo and it would not be missed. Also it was a bit salty with cheese, mayo and salted butter. So I recommend using unsalted butter.

1 user found this review helpful
Reviewed On: Nov. 30, 2014
Chef John's Pumpkin Pie
I used this custard as a base for my hybrid pumpkin-sweet potato-acorn squash pie. My husband, a chef, thought it would be a good combo and it was a success. This recipe was perfectly creamy and just the right touch of sweetness. My husband said it was better than the sweet potato pie custard base I used for the other pie that had 1/2 c milk, 3/4 c brown sugar and 3 eggs... it was too sweet and less creamy. Thanks for the tip with the egg yolks, my pie did not crack. I did cut back and use half the amount of spices so the natural flavor of the fresh pumpkin-sweet potato-squash could shine through (and skipped the Chinese 5 Spice b/c my store didn't have it.) I also used Chef Johns pie crust recipe and did not pre-bake the crust. I was worried the crust would get soggy but it was excellent! Crisp on the outside and tender and moist where it came in contact with the custard. I'm going to have to to try that technique with Key Lime Pie and see if it works to make the bottom of the crust more tender. Also I covered the crust with foil after the initial 15 min at 425, otherwise I'm certain the crust would have been burnt by the time it was finished. Thanks for all the tips John. Love when my food comes out perfect the first time without having to tweak it! You save me so much work. :)

0 users found this review helpful
Reviewed On: Nov. 30, 2014
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