Reina Lairs Profile - Allrecipes.com (10873425)

cook's profile

Reina Lairs


Reina Lairs
 
Home Town: California, USA
Living In: Sacramento, California, USA
Member Since: Oct. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Biking, Walking, Photography, Reading Books, Music, Painting/Drawing
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my pic
About this Cook
Not much to say really. Like everyone here, I love to cook. Baking is one of the things I love to do the most, but I enjoy cooking in general. I feel like I'm still a beginner and there's so much I want to learn.
My favorite things to cook
I love to bake! Cookies, cakes, and everything nice :3
My favorite family cooking traditions
I don't think I have any cooking traditions :(. But I'm sure I'll start making some :)
My cooking triumphs
Thanks to everyone here on this site I was able to make a wonderful Japanese themed dinner!
My cooking tragedies
One of my first times making cookies... I had the dough all set, rounded them into balls and tossed them into the oven, and came up with flat puddles of liquidy goo :(.
Recipe Reviews 14 reviews
Cookie Press Shortbread
These turned out nicely. Very brittle, but it melts in your mouth. It has a subtle sweet flavor and everyone enjoyed them.

4 users found this review helpful
Reviewed On: Jan. 4, 2011
Gingerbread Boys
This was, ok. I wasn't a fan of the orange flavor, I felt that it overpowered the ginger I wanted to taste. Others that tried it liked it though. The baking temp and time was off and the dough spread during baking so it lost it's shape. I had to adjust the temp to 250°F and baked for 8-10 minutes, otherwise it came out slightly burnt.

2 users found this review helpful
Reviewed On: Jan. 4, 2011
Cranberry Sauce I
Good simple recipe, my family loved it. I continued to cook it for a few minutes after all of the berries popped and a good portion of the liquid evaporated in the pan. Then I cooled it in the fridge for an hour to let it set. When it was time to serve, I pulled it out and gave it a god stir for a more fluid consistency (it became jelly as it sat in the the fridge) .

2 users found this review helpful
Reviewed On: Nov. 29, 2010
 
 
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