LRios Profile - (10062089)

cook's profile


Home Town: Chicago Area, Illinois, USA
Living In: Springfield, Missouri, USA
Member Since: Jan. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Quick & Easy
Hobbies: Gardening, Camping, Boating, Fishing, Photography, Music, Wine Tasting
Recipe Box 1 recipe
  • Title
  • Type
  • Overall Rating
  • Member Rating
Chocolate walnut rum balls for Christmas
Festive cocoa rum balls
Chinese Sizzling Rice Soup
About this Cook
I have always loved food and have been surrounded by good cooks. The only thing I might wish is that I had more time for cooking. With a full time job and taking classes, I do my "creative cooking" mainly on the weekend, and what I call survival cooking during the week.
My favorite things to cook
Mexican food, comfort food, stir fry, and barbecue. I like to find ways to streamline recipes, making them faster, easier and more healthy.
My favorite family cooking traditions
The main tradition that comes to mind is turning my house into a bakery at Christmas. I make 6-10 different kinds of cookies; fudge; nutbreads, etc.
My cooking triumphs
My favorite was a dinner party, where I served "grill it yourself" kabobs on little skewers. An indoor electric grill was in the center of the table and we conversed as we made teriyaki beef, Thai chicken, and garlic shrimp skewers. The salad consisted of things from my garden. There were sesame seed bread sticks. The only side dish was a red potato and green bean saute'. The dessert I served was homemade raspberry sorbet on meringue shells, topped with a chocolate-raspberry liqueur sauce (which I also made). Our guests raved about the dinner for quite some time!
My cooking tragedies
My first attempt at microwave cooking, back in the 70's. We won't even go there....
Recipe Reviews 3 reviews
Pumpkin Pie Squares
Looked good & smelled good but bake time is WAY off! Double the baking time. (Think about it.... this uses a pumpkin pie filling recipe, and most pumpkin pies start out at 425 for about 10 minutes, then you reduce heat to 350 and bake for another 40-45 minutes. Yes, in an oblong pan, these bars aren't as thick. Still... I recommend starting it at 425, reduce to 350 after 5 minutes, and bake for 35 more minutes, and MAYBE your bars will be properly set and cooked through. Also, you really have to press the oat crust very thin to make it cover the pan. I would increase the crust ingredients by one-third to make sure there was enough.

1 user found this review helpful
Reviewed On: Nov. 26, 2012
Cold Green Bean Salad
You'll like it even better if you add: - 1 tablespoon of sugar to the Italian dressing, and - 1 can of sliced water chestnuts. The additions turn it into a 5-star recipe, in my opinion. I also make it with a can each of green and wax beans for a little more interest. Yummy!

9 users found this review helpful
Reviewed On: Apr. 19, 2009
German Baby
I made this for the first time this morning. We're trying to "lighten up" our meals so I cut the butter to 1 tablespoon, used 2 whole eggs + one egg white, and added low-fat lactose-free milk. I also added just a pinch of salt and a splash (maybe 1/4 teaspoon) of vanilla. I heated the oven to 425 but reduced the heat to 400 after 5 minutes of baking. Baked for 20 minutes and it was picture perfect and delicious! I served ours with freshly stewed apples - YUM! Thanks - we'll definitely have this one again!

1 user found this review helpful
Reviewed On: Mar. 1, 2009

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