Lori Profile - Allrecipes.com (10341722)

Lori


Lori
 
Home Town: Fontana, California, USA
Living In: League City, Texas, USA
Member Since: Jun. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Italian, Southern, Nouvelle, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Knitting, Sewing, Needlepoint, Gardening, Hiking/Camping, Camping, Biking, Walking, Photography, Reading Books, Music, Wine Tasting
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About this Cook
I'm a thirty something Texan originally from California with eclectic tastes. I love Vietnamese food as well as REAL Mexican food (not this Tex-Mex stuff). :) I love to cook and bake and I love anything from quick and easy to gourmet depending on my time available.
My favorite things to cook
Whatever makes my sweetheart smile. Ok, seriously, I love to cook fabulous feasts for dinner and am still trying my hand at many different things. I grew up baking every chance I got and feel like I've been away from baking for awhile but am now finding myself baking cakes and learning new techniques. Never really gave up on cookies, people would kill me if I did.
My favorite family cooking traditions
Thanksgiving was always huge for tradition. We would always start with staling the bread the night before and be up early to make our homemade stuffing. We made everything from scratch and my mom and I always enjoyed the day together in the kitchen. My mom passed away a few years ago and so Thanksgiving has changed for me but I hope to continue this tradition with my children when I have them. I also have always loved our Christmas cookie tradition. Between cookies and candies, we would be baking and decorating for two days to make as much as we needed just to give it all away to our close friends, family, neighbors and coworkers. We'd have decorating parties where friends came over to help and we'd have twenty people having fun with us. I hope to pass this on to my children as well. Everything we ever baked was always from scratch, never out of a box and I have to say I love that. A little extra TLC in every bite.
My cooking triumphs
I think my greatest triumph started with I can't really think of a time where I truly made a recipe inedible. That has given me confidence to try more and more complicated techniques. As my confidence has grown, I continue to adapt things to how I think flavors blend so at this point, I'm starting to make my own recipes. My fiance loves my cooking so much and knows that he can tell me what he truly thinks and between learning his tastes and knowing mine, I'm making recipes that please us both.
My cooking tragedies
My cooking tragedy is that I can't cook alongside my mom anymore. As far as recipes that have needed to be trashed, maybe it's selective memory, but I can't think of any. Sometimes having to salvage something makes the recipe more interesting and fun. Luckily, I think everything I've ever "screwed up" has been salvageable.
Recipe Reviews 60 reviews
Apple Pie by Grandma Ople
Follow the directions and this is perfection. Do anything else and it won't be quite right. Wonderful directions, wonderful flavor; this pie gets me a ton of compliments whenever I make it!

0 users found this review helpful
Reviewed On: Jun. 7, 2014
New Year Black Eyed Peas
Amazing flavor! The only change I made was to not cover the pot. 16 cups of liquid is a tremendous amount and I knew if I covered the pot, I'd have soup when it was done cooking. But that's the ONLY change I made, which is rather remarkable for me. Amazing flavor. Absolutely amazing. Sadly, I used fresh peas, and, as such, supposedly did not have to pre-soak. I think it would have been perfect if I'd used dried peas. Whoever woulda thunk that. So sad that the packaging for my much more expensive fresh peas said explicitly, 'do not pre-soak, ready to cook'. But that certainly isn't the recipes fault and I certainly won't do it again. I will definitely make this recipe again, though!

0 users found this review helpful
Reviewed On: Jan. 2, 2014
Egyptian Lahma Bil Basal (Beef in Rich Onion Sauce)
This is different than our normal evening meals - which is exactly what I was looking for! I wanted a stew, but not a traditional American type of dish. This was perfect for something different and, I think, better than the traditional stew. I followed the recipe and I like it as is. Now, with that said, I screwed up the recipe. I didn't read that it should have been 4 onions until it was nearly done. I only used 1. It needed the other 3. So that's why I say I like it as is. Last note, I did let it simmer for nearly 4.5 hours. The beef stayed pretty true to its original form until the last 20 minutes or so of simmering. And then suddenly it fell apart and was amazingly tender.

1 user found this review helpful
Reviewed On: Nov. 12, 2013
 
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