Rollin Profile - (18275098)

cook's profile


Home Town: Hesperia, California, USA
Living In: Salem, Oregon, USA
Member Since: Nov. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Mediterranean, Healthy, Dessert, Kids, Quick & Easy, Gourmet
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About this Cook
I can be a funny egg sometimes. I'm a scorpio which makes me very analytical and critical. I will not settle for less than what I am fully capable of. Sometimes it drives those who love me just crazy. I am 43 years young with a beautiful young bride and her 12 year old daughter. I love them both with all my heart and get a lot of pleasure when they enjoy my cooking.
My favorite things to cook
If you asked my friends they would probably say mexican. If you asked my family they would definantly tell you mexican and southern foods are my favorite. I'm also fond of Italian and authentic Spanish food.
My favorite family cooking traditions
Let's just say that I'm glad my mother (God knows I love her) isn't doing the family cooking anymore!
My cooking triumphs
My wedding cake. I just got married in January 2010. We looked at wedding cakes and I just couldn't bring myself to pay $4 - $5 per serving. I felt in my heart that with a little practice and a whole lot of patience, I could make it myself. It took me four days to make it. It was three tiers and each tier was 8" high. Each tier was 6 layers filled with champagne buttercream and strawberrys. I put on a few lines of shell borders and then decorated it with fresh roses. It was absolutely perfect. Even though there were only about 40 guests, the cake would have served 300 plus.
My cooking tragedies
When I discover something new I will not settle on cooking it just once. If I like it or think it has potential, my family and I will be eating it for a while until I get it right! We had fried chicken every sunday for about two years straight until I finally settled on a simple recipe of flour, salt, and pepper. Now we are working on getting rid of the weight gain from that cooking phiasco. When I cook things like cheesecake, if it cracks, I pitch it. One time my family had to take the cheesecake out to the backyard to enjoy it because I wanted to just throw it away. I can get a little carried away but hey, I work hard, I eat like a king and I never accept less than my best.
Recipe Reviews 13 reviews
Best Cream of Potato Soup
I am the "Head Chef" for "Salem-Keizer Meals On Wheels" in Salem, Oregon. I made this soup today and it was everything that you said it was. The only thing missing in mine was the thyme but It was still five stars. I changed the servings up to 20 and actually made enough for 25 people. Good thing I did because it sold out in 90 minutes. Well done Kevin and many thanks for sharing from me and 25 full bellies.

1 user found this review helpful
Reviewed On: Jun. 25, 2012
Bright Blue Monday Cake
Well I'm not sure what to think just yet. I followed the recipe with no changes for the first time. It is moist. It could definitely use some vanilla. It's not bad, I'm just not finding it up to par for a coffee cake. Something is missing. I will make this one again and play a little.

3 users found this review helpful
Reviewed On: Nov. 3, 2010
Brown Jug Soup
Delicious soup. Very easy to make. I have never been very good at making soups or gravies. I looked it over, had all of the ingredients and decided to give it a go. Since my wife loves soup, even if it wasn't all that good it would still get eaten. Everybody loved it! This one will go in the comfort food file and be cooked often. Thank you Jackie for such a great recipe. I made this soup again (a week later). Today I did everything as per the directions except I used a head of fresh cauliflower from the farmers vegetable stand. Once again, "souperb". Did not have to add any seasonings or even salt. Thank you Jackie for a perfect creamy cheese based soup that I can do just about anything to without worry of ruining it.

5 users found this review helpful
Reviewed On: Oct. 30, 2010
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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