Profile - (1080958)

cook's profile
Home Town: Alexandria, Virginia, USA
Living In: Chattanooga, Tennessee, USA
Member Since: Nov. 2000
Cooking Level: Professional
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Italian, Healthy, Dessert, Quick & Easy
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Kristi In Miami
About this Cook
I love to browse through cookbooks, food catalogs, go to kitchen stores like Crate and Barrel, Williams-Sonoma, outlets, anyplace that has gadgets and foodie equipment. I have a lot of stuff being a pro for 18 years, and I cooked whole meals by age 11. I want to start a cooking school for kids.
My favorite things to cook
I love to make Spanish dishes like Piccadillo and Ropa Vieja, beans and rice,plantains. I experiment with different uses for flour tortillas, because I love mexican food, too.
My favorite family cooking traditions
My Mom taught me to cook when I was 8 or 9 because she needed me to help get meals on the table for my older brothers and Dad when she went back to work as a Nurse at night. It was a tradition for us to plan meals together and prep it in the morning before she went to work on the weekends and on the two weekdays she worked, when I was in school, we would have convenience foods or leftovers from the weekends. We cooked a lot of ethnic foods because my parents were military and whenever we moved to a new area my Mom started cooking whatever was in fashion in her neighborhood.
My cooking triumphs
I am a whiz at making 4 course dinners with only 10 ingredients.
My cooking tragedies
I once got a pancake recipe from a book that had misprints in it, but I followed it to the letter and had lead pancakes. My Mom had the same book and I called her later that day and she said I was crazy, the recipe was fine, hers was a reprint of the same book, but it was changed!
Recipe Reviews 25 reviews
Creamiest Rice Pudding
I am really impressed with this recipe. The finished pudding is very much similar to the deli style rice pudding I used to relish at the New York Jewish delis. I say that anyone who had problems with this thickening needed to cook longer with the egg addition before removing from the heat. I did add 1 extra egg and increased the second milk amount to 1/2 a cup and I used half & half. I skipped the 10 minute resting period by tempering the egg mix first before adding it to the pot. In a mixing bowl mix your eggs, salt and milk thoughly, then ladle in a small amount of hot rice/milk mixture from the pot while stirring constantly, add several more ladles of hot milk to the eggs slowly to bring the eggs to a warm to the touch temperature, then stir the whole mixture back into the hot pot and continue with the recipe, cooking until you reach a thick pudding before removing from heat. I only did this because I didn't want to wait the 10 minute resting period and cool off the stove, so that is just impatience on my part. I cooked professionally for 20 years and I know a lot of tricks. I added the vanilla at the end, poured into my dish that I had scattered raisins on the bottom of first. Wrap and cool, then chill after sprinkling with cinnamon and covering with fresh wrap. I am going to try extra long rice next time to see if that will make a more chunkier rice in the finished product. And if you like a sweeter pudding maybe add a 1/4 cup more sugar.

2 users found this review helpful
Reviewed On: Jan. 3, 2013
Chuck's Favorite Mac and Cheese
I really thought for the last 25 years of making macaroni & cheese I already had the best recipe on the planet...until I tried this recipe. It really came out fantastic and I followed it exactly as written as far as quantities and baking. I only added 1/2 teaspoon or so of Dry Mustard to give it some sharpness and a dash of garlic powder. And since I used lowfat cottage cheese and light sour cream, I added 2 tablespoons of regular Hellmanns Mayo to add some creaminess. After it comes our of the oven, be sure to let it sit for at least 15 minutes. Delish the next day cold!

4 users found this review helpful
Reviewed On: Oct. 28, 2012
Zucchini Cheddar Pancakes
really quick and easy, I was worried that since there was no milk in it that it would be too heavy. they were light and tasty. i added OLd Bay tm seasoning and they had a crabcake flavor. i thnk i had three cups of zuchinni but it was fine even with the 1 cup of baking mix

10 users found this review helpful
Reviewed On: Jul. 29, 2012

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