Rhianna Profile - Allrecipes.com (13674782)

cook's profile


Home Town: Lisboa, Portugal
Living In: Usa, New Mexico, USA
Member Since: Jan. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Gourmet
Hobbies: Gardening, Walking, Photography, Reading Books, Music, Genealogy, Painting/Drawing, Wine Tasting, Charity Work
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Buffalo chicken soup
Mimosa's Mama's Friend, Eddie Ann's Bayou Barbeque Shrimp
Ninety Minute Cinnamon Rolls
Rasgullas in Rose Syrup
About this Cook
My palate & experience is wide & varied. I tend to minimize or exclude meats. I prefer making & eating healthy, organic foods, but am able to enjoy the occasional fast-food/pre-prepared foods. My newest ventures are: using a pasta machine, the panini grill, & a clay roaster with lid. Also, the cuisines of Hawaii, Vietnam, & Korea ~ while continuing to perfect what I already do know, and learn what I don't.
My favorite things to cook
Almost everything from around the world, although meats are usually minimized.
My favorite family cooking traditions
American Thanksgiving & Christmas meals; baking holiday breads & cookies. For their birthdays and other special occasions, my family members can ask me to bake & decorate for them ANY cake (from scratch) that they can possibly imagine. I especially enjoyed this when my children were younger, as my creativity burst forth with ideas that coordinated all aspects around a theme/interest: designing & making the cake, invitations, pinata; tying in the activities & party favors with that.
My cooking triumphs
I can make feasts (from scratch) of many countries' cuisines. Mostly proud of teaching myself Indian cooking, methods, and accumulating/sourcing the vast array of spices necessary. The current intriguing (non-Indian) spice is peppery, cinnamony 'Grains of Paradise'. Next? Perhaps Avocado Leaves....The spice I haven't yet found is the Piri-Piri (aka Peri-Peri) hot peppers necessary for a Portuguese sauce & marinade of the same name. I learned through AR that 'Malagueta' peppers may be the elusive Piri-Piri.
My cooking tragedies
Several attempts at a 19 layer European sponge cake for a 19th birthday. At least I scaled back the grandiosity before 19 attempts!
Recipe Reviews 100 reviews
Easy Garlic Broiled Chicken
Very tasty, even though I used only 1/2 the butter. To avoid smoking up the house, bake at 375 F (for about 30 mins), move chicken to a clean cookie sheet, & broil each side about 5 mins.

1 user found this review helpful
Reviewed On: Mar. 6, 2013
Wisconsin Bratwurst
Smoky & moist. The butter created a lot of smoke on the grill, which gave the brats a fantastic smokey flavor. The prior simmering kept the brats moist inside & out, preventing a crisp skin - moistness & smokiness was preferable to crispness in the case of WholeFoods' store-made brats. I know because I tested 3 brats on the grill without simmering - dry! Also, I found that 1/4 c butter & 2 beers was fine for 3-1/2 lbs brats.

5 users found this review helpful
Reviewed On: Mar. 6, 2013
Greek Lamb-Feta Burgers With Cucumber Sauce
PITA note: There are 2 pita types. The one to use is the thick Greek pita/flat bread which has NO pocket & must be pan-grilled with a bit of olive oil first. The Middle Eastern pita has a pocket, is thin, comes in 2 sizes, needs no further cooking prior to use, can even be made at home, & is commonly available in US grocery stores. Use these only if you can't find the Greek pitas. Made only the burger & with only lean ground beef. 4.5 stars actually.(I used my authentic Greek tzatziki.) Very good, but will use a more fatty ground beef next time so that they'll be juicy. Reminder to self: let gyros-loving J & R try these! And try a burger with lemon zest added.

2 users found this review helpful
Reviewed On: Jan. 23, 2013
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