Lori Profile - Allrecipes.com (10940142)

Lori


Lori
 
Home Town: Boerne, Texas, USA
Living In: Houston, Texas, USA
Member Since: Feb. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Indian, Southern, Low Carb, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Fishing, Reading Books, Painting/Drawing
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Lori
About this Cook
I grew up in a house where food was our one luxury. My mom was the down-home southern cook (from North Carolina) and my dad was more of a gourmet, so I got the best of both worlds. I am fearless in the kitchen, and I firmly believe recipes are a great starting point....but I always add my two cents worth.
My favorite things to cook
I LOVE spicy food, and most of my dishes reflect that. A friend from Thailand has given me some lessons, so my dishes often have a thai flair.
My favorite family cooking traditions
Breakfast was a big production when I was little, so I have continued that tradition. Every weekend I enjoy the slow pace of fixing breakfast...cooking bacon or sausage, cutting and sautéing vegetables for a fluffy omelete or mini-cassarole....what a great way to start the day!
My cooking triumphs
My stuffed jalapenos are a real hit, I have even sold them at the county fair. I am also famous among my friends for my apple dumplings, and for my cheesecake...but perhaps my personal favorite is my pan-seared sea bass with poblano sauce and mango pico. Life is just so darn good!
My cooking tragedies
Being fearless means tragedies happen occassionally. One time in college, I was out of money with very few ingredients left in the house, with two days left till pay-day. I decided to cook some gnocci, then put it in the blender to make "dough" for a pizza, since the only other ingredients I had in the house were cheese and two fresh tomatoes. It was just awful. Turns out, gnocci does not make good pizza crust. Who knew?!
Recipe Reviews 9 reviews
Special Occasion Stuffed Crown Pork Roast
I did not make the stuffing for this roast, however I followed the cooking method (rib ends down to start with.....I was VERY skeptically) when I cooked my first crown roast. It was BEYOND amazing. I cannot believe I was too intimidated to try one of these for so long....and yes, it can be pricey for a single piece of meat, but per person, it is quite reasonable. I followed other reviewers who said I should only allow the internal temp to reach 155-160 before removing, and it was perfectly cooked. I also made a light sauce to go with. I sauted shitaki mushrooms, then used the liquid that cooked out of the mushrooms to add to a tbsp of butter & flour to make a light roux. After a could minutes, I added a cup of chicken stock, 2 tbsp balsalmic vinegar & about 1/4 cup of drippings from the roast & salt/pepper to taste. It was wonderful!!! It was one of the best pieces of meat I ever tasted.....and I MADE IT! Thank you so much for teaching me how to do it!!

23 users found this review helpful
Reviewed On: Dec. 23, 2009
English Muffins
I could not believe how easy these were to make. The flavor is wonderful and the texture is so much better than store-bought. The griddle on my stove was browning them too fast, so the second time I made them, I used a large electric skillet on low....worked perfectly! Muffins cooked slowly, all the way through, without getting overdone on the outside. I LOVE this recipe! Thanks very much, LindaPinda!

5 users found this review helpful
Reviewed On: Nov. 24, 2009
Pumpkin Roll II
FABULOUS! I had never tried a rolled cake of any type, but this was super easy. Couldn't believe how fast it was to prepare. I made them as halloween gifts for the neighbors. Thanks for sharing a wonderful recipe!!

2 users found this review helpful
Reviewed On: Oct. 29, 2009
 
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