Rob Profile - Allrecipes.com (162111)

cook's profile

Rob


Rob
 
Home Town:
Living In: Lethbridge, Alberta, Canada
Member Since: Apr. 2000
Cooking Level: Expert
Cooking Interests: Stir Frying, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Kids, Quick & Easy
Hobbies:
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Perfect Hostess
The REAL Santa
Moroccan Lentil Soup
Miller Time after work
About this Cook
What a panic on the first day in your first apartment after your first divorce!! She was a fabulous cook. I always liked cooking, but got kicked out of the kitchen when my wife took it over after learning how to make a 3 min. egg. I just resurrected the skills I had 20 years ago.
My favorite things to cook
Spaghetti sauce and Chili are my very best, because I make a 4 litre potfull, simmered for 2 hours, constantly testing for spices. I love bean dishes - hummus, lentil soups, refried beans. Every weekend I had my boys, I made pancakes or waffles at least once, from scratch, including the syrup using maple flavoring. I will post the batter recipe. It's a 'never fail'.
My favorite family cooking traditions
It would have to be pancakes, eggs and a pound of bacon on the weekends my boys came over.
My cooking triumphs
In Georgia in 2004, I set up housekeeping near Atlanta. I was rebuilding a house, and had 4 Mexican carpet layers over all weekend. I made them Bean Burritos with my own refried beans from scratch. They all said they were the best they had ever had. And I'm a Canadian!!!
My cooking tragedies
Never had one that was memorable. Friends come for company, strangers don't matter. Incinerating a turkey or something, is mostly just funny. For a long time.
Recipe Reviews 3 reviews
Barbecue Ribs
Did these last night and followed the recipe exactly. Got so many compliments, I had to credit the source. These are incredible, easy, and fill the house with wonderful smells. I slow boiled the marinade for 20 minutes or so to blend the flavors as Kristy suggested. Awesome!! Thank you!

8 users found this review helpful
Reviewed On: Sep. 20, 2005
Hummus III
Been making Hummus for 35 years. This is THE recipe! I've made gallons of this one, and lived next door to a Lebanese family in Georgia recently, the Dad a restaurant owner, who live on Hummus... and mine (this one) kicked butt! Add 1/4 to 1/2 C roasted red peppers to the mix for color and flavor to die for. Forget the blender. If a blender works, it's too thin. A big, heavy duty Quisinart will save hours! Another tip: Fill muffin tins, then freeze them, then put the Hummus portions in a bag in the freezer. One cake, thawed, warmed a little, with 2 T Premium olive oil, sprinkled with sesame seeds, served with warmed pita bread is the way to go. SOOooooo good for you!!

962 users found this review helpful
Reviewed On: Feb. 19, 2005
Basic British Scones
I tried these because there was less butter and plain milk, rather than the ones my mother taught me, with twice the butter, sour cream and lots more sugar. However, these were very dry, tasteless and flat. So very dissappointing. I am surprised at the positive reviews.

15 users found this review helpful
Reviewed On: May 16, 2000
 
Published Recipes
 
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