redcop Profile - Allrecipes.com (14369309)

cook's profile

redcop


redcop
 
Home Town:
Living In: Southeast Bordering Mexico, California, USA
Member Since: May 2012
Cooking Level: Not Rated
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert
Hobbies: Knitting, Gardening, Biking, Walking, Photography, Reading Books, Music, Charity Work
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On the road in Canada
About this Cook
My husband (retired) and I love this site. The reviews make all the difference in the world. We do vegetarian every other day and have loved it so far. I never dreamed there were so many ways to cook tofu! :-)
My favorite things to cook
Sweet stuff! Breads, desserts.
My favorite family cooking traditions
At Christmas, we bake a Mexican sweet bread called pan de huevo, or "conchas" which is the slang word. We also bake other goodies then put them on festive Christmas plates, wrap them up and give them to our neighbors and family.
My cooking triumphs
Eclairs!
My cooking tragedies
I know there are some but I can't think of any right now.
Recipe Reviews 3 reviews
Chef John's Macaroni and Cheese
Wow! Plain and simple, THE best I've ever had! Spouse loved it too.

0 users found this review helpful
Reviewed On: Nov. 22, 2014
Blackberry Cobbler II
I loved this recipe! The dough translated into the most soft and butter-flavored cake-type topping that was so wonderful! I did cut back just a quarter cup on the sugar and, like everyone else, doubled the recipe. As for the berry filling, I left it as is. I can see using this recipe for all kinds of different fruit; can anybody imagine apple and cherry together? OMG!!!

0 users found this review helpful
Reviewed On: May 21, 2014
Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce
My husband and son made this for our large family Christmas gathering. It was done exactly as written (although I wouldn't call it no-fuss--it took a good 2 hours to prepare) but, boy, was it incredibly good. I'm usually not a fan of boneless pork loin because, for me, it's always turned out dry. But with this recipe the meat was incredibly moist and tender and was perfectly complemented by the filling. The whole family loved it.

1 user found this review helpful
Reviewed On: Dec. 30, 2012
 
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