Rhiannon Profile - Allrecipes.com (10763009)

cook's profile

Rhiannon


Rhiannon
 
Home Town: Bellerose, New York, USA
Living In: Concord, North Carolina, USA
Member Since: Sep. 2006
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Quick & Easy, Gourmet
Hobbies: Camping, Walking, Photography, Reading Books, Music
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Just me!
About this Cook
I watch Food Network and other cooking shows to get ideas for meals. I never follow a recipe I just experiment. I never write down recipes either -- I just know what I need to add to make the dish. I love cooking that way but most of my friends hate it because it's so difficult to "share" recipes.
My favorite things to cook
I love making salads with grilled meats, slow-cooker BBQ, chicken marsala, chili, beef stew, chicken stew, meatloaf, chicken tortilla soup, chicken francaise, and my special 24-hour marinated london broil.
My favorite family cooking traditions
My favorite cooking traditions are for holidays. On Christmas Eve I do various appetizers. For Christmas dinner I always make my 24-hour marinated london broil with twice baked mashed potatoes, and green bean casserole. For New Years I do a slow cooker pork with sauerkraut, bacon and apple juice. And for easter I make a fresh pork with gravy, artery-clogging mashed potatoes and fried sauerkraut!! YUM!
My cooking triumphs
A Greek style puff-pastry dish that I made last year for Christmas eve. I used frozen puff-pastry, chopped spinach, roasted red peppers, feta, lemon juice, olive oil, fresh garlic and diced tomatoes. I made the entire box of puff pastry sheets (yeilding 3 large pastries) and they were gone in under 30 minutes!
My cooking tragedies
Anything I try to bake though I do make a decent pie.
Recipe Reviews 5 reviews
Swink's Chili
A waste of 2 lbs of ground beef. It tasted like something out of a can. I thought the baked beans would bring an unusual twist to this recipe but they were a big mushy disappointment and have no place in a chili. The tomato taste was way over powering and you could taste the soup. This is something I can guarantee I will not make again.

7 users found this review helpful
Reviewed On: Oct. 28, 2008
Maria's Pepper Steak
I only gave this recipe three stars because while it's very easy to make it does need some tweaking. One of the reasons the steak comes out tough is because in essence the steak is being boiled in the sauce and not really stir-fried. To ensure that your steak comes out perfect every time stir-fry the veggies, remove from the pan. Then add the beef, stir-frying in a small amount of oil till it's done to your liking. Remove and keep warm with the veggies. THEN add the sauce ingredients and cook about 3 minutes, add corn starch to thicken. Add the veggies and steak to the sauce, tossing to coat and heat through -- about 1-2 minutes. The steak will be perfectly cooked and your veggies will stay crisp-tender. When I make this recipe I cut back on the vinegar and honey to about 2 TBS each and add some fresh grated ginger and red pepper flakes. It's even better then take-out! This recipe also works well with chicken cut into thin strips or quickly stir-fried shrimp!

1023 users found this review helpful
Reviewed On: Mar. 29, 2007
Pasta with Kielbasa and Sauerkraut
I love Kielbasa and Sauerkraut but I wanted something different. I thought I'd try this recipe since it's close but not exactly like a recipe I love. I did not like this at all. There was way too much pasta and not nearly enough sauce. A quick fix with some of the ingredients I normally use saved the dish from being tossed. I added about a cup of sour cream with a little milk to thin it, poured it into a casserole and topped it with some shredded cheddar cheese. Turned a rather dry and bland dish into a pierogie casserole which was promptly polished off.

98 users found this review helpful
Reviewed On: Dec. 20, 2006
 
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