Susan Parran Profile - (18981907)

cook's profile

Susan Parran

Susan Parran
Home Town: College Park, Maryland, USA
Living In: Amherst, New Hampshire, USA
Member Since: Jan. 2006
Cooking Level: Expert
Cooking Interests: Baking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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Best Brownies
Biscuits with Sausage Gravy
Cicero (Bubie)
About this Cook
I like to develop recipes for friends and family and consider it a fun and relaxing way to pass the time. Most of my creations are very well received, thou I admit I've had my share of kitchen "mishaps" including leaving plastic wrap on a casserole I was reheating in the oven, and accidently leaving eggs out of a brownie recipe that a friend and I tried to make. We ate the resulting goo anyway - it wasn't half bad! Some of the recipes I create are inspired by those I've discovered on Allrecipes' website. I enjoy reading the comments of other knowledgable cooks and like to see the different ways recipes are interpreted, especially those staples of American cuisine and the subtle differences from one recipe to the next. Who knew there could be so many versions of apple pie and macaroni salad?!
My favorite things to cook
Caribbean-inspired fresh dishes, especially Jamaican cuisine. Cuban, Hawaiian/polynesian, Italian, Eastern Indian. I love baking "heritage" recipes for cakes, cookies, pies, etc., and use my imagination to create recipes based on or combining different world cuisines.
My favorite family cooking traditions
Family gatherings at home or at my Nana's house! Baking sugar cookies, Lord Baltimore, and pound cakes and biscuits. Breakfasts of scrapple, grits, and pancakes! Helping to bake whole ham dinners with mashed potatoes, corn bread, tomato salad with Hellman's mayonnaise, coleslaw, okra in tomatoes, etc. One of my Nana's specialties was her homemade peach ice cream (made without an icecream maker!). Nana always made our visits an event with relatives and friends gathering for true southern buffet that started at the kitchen table with drinks and appetizers, led out to the formal dining room for the main meal, and always ended with guests relaxing with dessert and drinks on the back porch, telling stories, talking about current events, or just listening to the quiet of the woods around the house. A real treat was when as kids we'd get to eat out on the screened porch during a thunderstorm, turn all the lights down, and tell each other ghost stories!!
My cooking triumphs
Risotta with black truffles (to die for). My first Thanks Giving and Easter dinners, my cheesecake, a recipe that gets rave reviews and many requests to have the recipe!
My cooking tragedies
The standard stuff. Burnt toast, cookies, and pans so badly scorched I've had to throw them out! I have cooked the gizzard package still in the turkey and mistook the herb dill for dill pickles in a recipe for vegetable dip. That one actually turned out to be a surprisingly tasty mistake! I've caught oven mits on fire and another time toppled off a chair I was standing on to reach something and fell down onto the stove, landing on a pot of tomato sauce that was (lucky for me) only starting to warm up. I've had my share of mishaps but thankfully learn from them! (I have a step stool now to reach things!) I hope someday to be able to cook with the same grace and confidence of the great cooks in my life- mom and Nana. Not to leave out my dad: He makes one mean plate of scrambled eggs!
Recipe Reviews 101 reviews
Eggplant and Zucchini Casserole
A definite miss. Prepared stuffing turned into a mushy, gooey,paste-like mess under the sauteed vegetables. Too much butter and cheese, and I resisted the urge to alter ingredients so I could say I made just as recipe states. No texture, little flavor, an overall fail. Wish I could say there was something redeeming, but I am at a loss as to what happened to make this worthy of a one-star review.

1 user found this review helpful
Reviewed On: Jul. 18, 2014
Pat Maharaj Spice Cake
For this recipe, I first separate the egg whites and whip to stiff, but not dry peaks. In another bowl, beat the yolks, adding the sugar a little at a time until it turns the color of butter. Add the flour and last four ingredients. Gently hand-fold egg whites into this batter and pour into greased baking dish. This is an old-fashioned type of cake that gets its rise from the egg whites, not baking powder. It's best not to slam doors, or walk heavily in the kitchen while the cake is baking, as heavy vibrations can cause the cake to fall in the middle (much like a failed souffle). Good luck!

7 users found this review helpful
Reviewed On: May 4, 2012
Delectable Deviled Eggs
Not a fan of these. Waste of six eggs. Used the remaining eggs with one tsp mayo 2 tsps water, one tsp dry mustard and salt and pepper to taste. Came out yummy!

2 users found this review helpful
Reviewed On: Dec. 12, 2011
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