RedRobynNAU Profile - (1213843)

cook's profile


Home Town: Tucson, Arizona, USA
Living In: Chandler, Arizona, USA
Member Since: May 2002
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Healthy, Quick & Easy, Gourmet
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My Litte Loves
About this Cook
I was inspired to start cooking over the summer of my freshman year of college while living with my grandparents. My mom didn't cook much while we were growing up, so I never thought much about it until I stayed with my grandparents...each night my grandmother would make these fabulous dinners, and occasionally enlisted my help. I enjoyed learning my way around the kitchen, and more importantly...EATING our creations!! Since that summer, cooking has become one of my passions and I spend a lot of my cooking time trying out, combining, and modifying recipes...wanting to creating the "perfect" dishes! There's nothing better than FINALLY putting everything together and having a recipe that knocks your socks off! Especially when it comes to winning over the heart (and stomach) of a certain guy you've had your eye on!! :P
My favorite things to cook
I've never been a big sweets eater, and for that, I definitley consider myself lucky! I enjoy cooking main dishes and appetizers the most. I've been putting together a cookbook for a couple of years now with all of my favorite hopes that I will be married someday soon(-ish) and have a slew of recipes to impress the new hubby! :)
My favorite family cooking traditions
Many generations of my family hail from southern Louisiana...which means I've grown up eating lots of good Cajun food!! Instead of traditional Thanksgiving Day stuffing, my family always had rice dressing instead...and we usually started off each meal with an appetizer of boudin (rice, sausage, seasoning stuffed into casings then grilled or broiled until crispy--YUMM!).
My cooking triumphs
I recently took a trip out to Boston to visit some friends who had moved there from Arizona. Since the time they arrived in MA, they had expressed their anguish of not having any good Mexican food, so I decided to surprise them by "bringing" an authentic Mexican Fiesta to them! I spent MONTHS coming up with some really good recipes...and after much trial and error, created the most awseome red chile burros I have EVER had (restaraunt or not!), perfect mexican rice, and Chile Rellenos you would SWEAR could not be homemade. I loved being able to share these recipes with my friends who so desperatley needed some good "home cooking"! (in AZ, Mexican food IS good ol fashioned home cooking!! :P )
My cooking tragedies
I always judge a Mexican food restaraunt on how good their enchilada sauce is. I'm a red sauce fiend! :P I've been trying to come up with a good recipe of my own...but I think I'm further away from this goal today, then I was when I first started!! I think I've tried every recipe on this site, and any other I can get ahold AND with modifications...and I just can't find one that's even close to being good! :( Also, any time I try to bake ANY type of's a tragedy. BUT, considering I'm not much of a sweets fan anyway, I haven't put alot of work into figuring out why it doesn't work...
Recipe Reviews 173 reviews
Salisbury Steak
The sauce was too ketchup-y for us. Won't make again.

3 users found this review helpful
Reviewed On: Oct. 20, 2008
Three Olive Spread
This is SOOOO yummy! I was trying to emulate an olive spread we would get at a deli near where we used to live. This is a near perfect match! I only used 1 tablespoon of the balsamic because I didn't want it to be too sweet -- I like the saltiness! I am interested to try it with the required amount of balsamic though -- perhaps next time. For serving, I toasted some baguette slices, spread a layer of homemade Garlic Spread (recipe on this site by CKBK), and then topped with the olive mixture. It was an AMAZING appetizer!!! Will make again. Very pretty too.

14 users found this review helpful
Reviewed On: Sep. 10, 2008
Garlic Spread
I tossed everything in the food processed and processed until completely smooth. I was looking for more of a cream cheese flavor so I was disappointed that the butter was so strong. I served this on toasted bread slices topped with an olive tapenade so I couldn't really taste the butter unless I ate the spread by itself, so that's good. If I make this again for a bagel spread or something, I'll try halving or omitting the butter.

37 users found this review helpful
Reviewed On: Sep. 10, 2008

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