Cynthia Ross Profile - (16180956)

Cynthia Ross

Cynthia Ross
Home Town: Beverly Hills, California, USA
Living In: San Angelo, Texas, USA
Member Since: Sep. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Photography, Reading Books, Music, Painting/Drawing, Charity Work
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Blog...  7 posts
Nov. 16, 2014 8:34 am 
Updated: Nov. 19, 2014 7:27 am
1) Buy the bird early. If you wait, you might be stuck buying a much bigger, heavier (more expensive) Turkey than you need. A small Turkey would easily feed the average American family, AND give you enough meat for turkey sandwiches for a week. 2) Give the bird an extra day or two to thaw. Even… MORE
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From The Blog:  American Home Cook
About this Cook
"Travel and cooking are my passions. I considered attending the Cordon Bleu, but decided I'd rather be a professional traveler who cooks for a hobby, than a professional chef who has little time to travel. I believe food. language and music are the best ways to explore culture." I'm working now as a flight attendant for a global airline. I learn as much as I can from our on-board chefs, as they have worked in the best kitchens on the planet! I'm proud to be an allrecipes Allstar this year! (2012-2013) What an honor to be part of this community! I'm looking forward to cooking with you this coming year!
My favorite things to cook
I make a great grilled cheese sandwich, but I've also mastered more difficult dishes. My cooking goal is to master artistic, delicious restaurant-style dishes.
My favorite family cooking traditions
My Grandmother and I were very close. She basically raised me, and thankfully passed along her cooking skills. We enjoyed watching Rachael Ray together. One of my favorite TV chefs in Michael Smith, from Canada. He's creative and very cool.
My cooking triumphs
I've attended a cooking workshop led by a handsome and charming French man who was voted the Chef of The Year. I've also won blue and red ribbons for my baking. The newspaper featured one of my recipes after winning a blue ribbon. I was 15 years old then. The food editor wrote that I "squealed with typical teenage glee" when I found out I won. She was right. And I still squeal to this day when I'm really happy about something. I also won second prize in the Barrington Chili Cook-off about ten years ago. I'm very proud of that!
My cooking tragedies
Trying and failing is an important part of the creative process. The first pancake almost never turns out right. I've overcooked many good pieces of beef, until I bought a good meat thermometer. My first batch of cinnamon rolls turned out like little hockey pucks because I did not activate the yeast properly. I've come a long way since then.
Recipe Reviews 149 reviews
Cream Cheese Frosting with Brown Butter and Bourbon
Nice! Used Nielsen N Massey bourbon vanilla instead of the vanilla bean and the whiskey. Very nice. Smooth and spreadable. Perfect frosting for carrot cake!

1 user found this review helpful
Reviewed On: Apr. 20, 2015
Poached Eggs Caprese
Loved it! This is a definite make-again!

1 user found this review helpful
Reviewed On: Apr. 20, 2015
Sam's Famous Carrot Cake
This cake is soooo good! I took one bite and smiled! Used the best ingredients and made a few substitutions: Craisins instead of raisins, toasted Texas pecans instead of walnuts and Organic White Sugar In The Raw, made especially for baking. It's not carrot cake without cream cheese frosting. Used Philadelphia Brand Cream Cheese. Delicious!

1 user found this review helpful
Reviewed On: Apr. 20, 2015
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