RINGONIAN Profile - Allrecipes.com (1530498)

cook's profile


Home Town:
Living In: Centreville, Virginia, USA
Member Since: May 2003
Cooking Level: Intermediate
Cooking Interests: Frying, Stir Frying, Asian, Indian, Middle Eastern, Mediterranean
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About this Cook
From water burner to semi-decent neophyte
My favorite things to cook
asian, mediterranean, african, caribbean, stir-fry, stews, grillers
My favorite family cooking traditions
My cooking triumphs
not much. i can follow directions fairly well. i can experiment a little bit. i don't have proportions down, yet.
My cooking tragedies
chicken jalfrezi. burned, burned, burned.
Recipe Reviews 24 reviews
Mongo Guisado (Mung Bean Soup)
wow. this brings back memories of my lolo's cooking. this was his ultimate comfort food specialty. he never used prawns but he added slices of ginger and/or ampalaya. i think the prawns make a wonderful complement.

27 users found this review helpful
Reviewed On: Jan. 22, 2010
Bourbon Whiskey BBQ Sauce
Wow. This was very flavorful. It turns out I didn't have tomato paste so I diced up a tomato and roughly mashed it up with some corn starch. My hot sauce of choice was Sriracha sauce (a medium spicy sauce with a lot of garlic in it so feel free to tweak the recipe).

5 users found this review helpful
Reviewed On: Mar. 4, 2009
Chorizo and Lentil Stew
Great dish. When I read some reviews that this dish was too spicy, I was like "Are you kidding me?" But the very next day, the spices started to kick into the dish. The only subs I made were red lentils instead of green lentils. Also, after 17 minutes of simmering, my lentils were done. But that's probably due to the differences between the red and green lentils. I actually had to save the dish with a few more cups of water. One thing, is this an Indian dish or a Latin American dish? Update: This dish is spicier the next day. Bravo

4 users found this review helpful
Reviewed On: Feb. 27, 2009
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