Hillio Profile - Allrecipes.com (10916896)

cook's profile


Home Town: Farmington, Missouri, USA
Living In: Cape Girardeau, Missouri, USA
Member Since: Jan. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Slow Cooking, Dessert, Quick & Easy, Gourmet
Hobbies: Biking, Walking, Painting/Drawing
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About this Cook
I'm a picky eater, but I can make simple things taste amazing!
My favorite things to cook
Turkey meatloaf, country fried chicken breast, french onion burgers, quesadillas, meatball subs, lasagna, ANYTHING DESSERT!
My favorite family cooking traditions
I cook for my in-laws every other Sunday and their favorite is my lasagna!
My cooking triumphs
Anytime people like what I make it is a triumph!
My cooking tragedies
Who hasn't had them? Live and learn! I've had cookies come out flat as a pancake (from using real butter), one time when making a chocolate cake, I was making a sample for my friend to taste, so I halved the recipe...only when it called for the coffee I added the full amount so my batter was like water! I've failed a lot! I tried a recipe for cheeseburger soup once, and it was like I put ketchup on some noodles, so gross!
Recipe Reviews 5 reviews
Honey Bun Cake I
I just made this cake for Christmas dinner and everyone LOVED it...even my husband, who typically doesn't like cream cheese. I used a different frosting recipe. The batter was a lot thicker than expected, and I did a sheet cake. It was a little hard to spread the second layer of cake after I did the brown sugar cinnamon mixture. I think it would be a lot easier in a bundt pan, and next time I'll do that, but it was delicious!

4 users found this review helpful
Reviewed On: Dec. 27, 2012
Tortellini Carbonara
After reading other reviews, I used 1 pound tortellini, extra parmesan cheese and 3 1/2 cups half and half...it still made waaaaay too much sauce, and it wasn't thick at all. I had to thicken with corn starch and let it set for a good twenty minutes before eating it, but even then, there was just way too much sauce for the pasta ratio, even with me using extra pasta. The taste was good though so I'm giving it 3 stars. If I make this again I'll definitely be reducing amount of liquid used!

4 users found this review helpful
Reviewed On: Dec. 26, 2012
Fluffy French Toast
I've been making this french toast for years, and this recipe is the best, I think because of the flour. What I do is buy a pkg of Rhodes dough for rolls, thaw out 12 of them, cut them into quarters, roll in cinnamon sugar and drop them into a greased loaf pan. I let that rise until it comes to the top of the loaf pan and then bake it according to pkg directions. I do this the day before so it has time to harden up a bit. I slice it thick and it usually gives me about 8 slices. One note...if you do your bread a couple slices at a time, you do need to whisk each time before you soak new bread, because the flour falls to the bottom. Also, I like to soak the bread slices that I'll be cooking next, and then let them rest on a plate. It comes out better.

19 users found this review helpful
Reviewed On: Apr. 14, 2011

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