Ray Profile - Allrecipes.com (10462029)

cook's profile


Home Town:
Living In: Houston, Texas, USA
Member Since: May 2008
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Dessert, Quick & Easy, Gourmet
Hobbies: Reading Books, Music, Wine Tasting
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  • Banoffee
  • Banoffee  
    By: Madeleine
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About this Cook
I'm a native Houstonian who's moved all over the Eastern Seaboard and then managed to find my way home again. Thankfully, I've earned quite the appreciation for fine foods - PA Dutch, down-home Kentucky cookin', UP fudge and pasties!
My favorite things to cook
I go absolutely ga-ga over true gourmet, ingredient-crazy meals. For me, the whole thing is about the preparation. With a full time job, these are few and far between (Christmas and Thanksgiving) so I really focus on quick-and-easy jobs. I get pretty excited over finding recipes and making my own recipes that are one-dish time-savers that are truly savory. It's always a bonus when that recipe just happens to be healthy too.
My favorite family cooking traditions
Every year for Christmas my family has always made my great-grandmother's sugar cookies with powdered sugar icing for Christmas cookies. Since they're just lard/shortening, sugar and flour, they're so sinful we only make one batch a year but they are always a family occasion.
My cooking tragedies
My second year to brine a turkey for Thanksgiving and I didn't have quite enough ice in the cooler as I thought I did. Next morning, I open the cooler to add more ice and all the ice from the night before was completely melted. I took the temperature on the 13 lbs bird and ... 70 degrees!! I had to run to Randall's at 10am Thanksgiving Day and grabbed their LAST fresh bird, that someone had neglected to pick up the day before - a whopping 18 lbs for just the two of us. From henceforth, I have brined ALL my turkeys in a **STORAGE ZIPLOC BAG** and left it in the fridge instead of the cooler!
Recipe Reviews 14 reviews
Pumpkin Frozen Yogurt
As this is written, it is only okay. I think a lot hinges on the brand of Greek yogurt and the kind of maple syrup (real or Aunt Jemima) you use in this. I'm not sure what the submitter used but on hand I had Fage and Spring Tree maple syrup. I ended up having to smooth out the Fage taste with half and half (to taste) and extra maple syrup. I love my Fage and I eat it for breakfast with strawberries and hardly any added sugar; for some reason, the combination of packed pumpkin, spices and Fage just left a strange aftertaste. I blended everything to the same consistency in my blender before pouring it into my ice cream maker. It only took 10-15 minutes to set up.

12 users found this review helpful
Reviewed On: Oct. 6, 2010
Chili-Lime Chicken Kabobs
Loved it!! So simple, so easy to throw together ... Unfortunately, grill was out of propane, so I ended up just baking the chicken in the oven. Still a great meal!

1 user found this review helpful
Reviewed On: Oct. 3, 2010
Slow Cooker Chicken Taco Soup
A HUGE thank you to Patti for submitting this. My husband asks me to make this all winter. (It's too hot in Texas to justify making it in July.) My in-laws love it, I love it, my parents love it. It's an all-around crowd-pleaser; you won't be sorry you made it! A few things to note that aren't in the directions: please rinse your beans before adding them to the crock pot! There's way too much sodium in the liquid used to preserve the beans; this recipe doesn't need it. Also: USE Patti's taco seasoning (the most helpful review on the front page.) I know it's "extra work," but there's all kinds of junk/sodium in those taco seasoning packages and her seasoning tastes *SO* much better. If you have the time, I find cubing the chicken breasts beforehand makes the shredding easier - it pretty much falls apart on its own. For REAL kick-you-in-the-teeth heat, use cans of "Hot" Rotel (just one, unless you're in for the punishment.) For those nights you don't want to be up, use the Mild Rotel. ;)

3 users found this review helpful
Reviewed On: Sep. 12, 2010

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