Eddie Rios-Stroud Profile - Allrecipes.com (1642233)

cook's profile

Eddie Rios-Stroud

Eddie Rios-Stroud
Home Town:
Living In: San Antonio, Texas, USA
Member Since: Feb. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Italian, Southern, Dessert, Gourmet
Hobbies: Gardening, Photography, Music, Painting/Drawing, Wine Tasting
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About this Cook
I love to cook. I can do a Italian, Chinese, American and a little Mexican. I do cook gourmet. But my baby is baking. Everyone loves my chocolate chunk cookies and my brownie pizza pie dessert.
My favorite things to cook
Prime Rib with a red wine reduction sauce for Christmas and sometimes Easter. Filet mignon with red wine reduction sauce, Seafood cream sauce over a bed of linguini, roasted chicken. I like to bake scones, pies & biscuits.
My favorite family cooking traditions
Red velvet cake for Christmas & Carrot Cake for Easter.
My cooking triumphs
Baby back ribs, grilled & smoked. My fancy brisket rubbed with olive oil, freshly cracked pepper & fresh rosemary; baked, then smoked.
My cooking tragedies
A couple of times I have forgotten to add sugar to my pumpkin pie. Too much going on during Thanksgiving, I guess.
Recipe Reviews 24 reviews
Fig Preserves
Thank you Dotti K for this recipe. This recipe is easy to follow. I did some research and found that you can chop up the figs before you the cooking process, I quartered the large ones and halved the small ones. The taste is sweet and fruity. This would go great on pound cake, baked brie and pancakes. I would change the name of the recipe to "figs in syrup" since it is not a preserve or jam style recipe.

1 user found this review helpful
Reviewed On: Jul. 25, 2014
Lemon Pie Bars
Good tart lemon bars. The crust tastes like shortcake, which I love. Make sure they are completely cooled before you sprinkle the confectioners sugar. The recipe does not make 32, though. These are a big hit at home and with the neighbors. They are pretty close to the ones Starbucks use to sell a good while back.

0 users found this review helpful
Reviewed On: Sep. 2, 2013
Seafood Fettuccine
Instead of 2 cups of half and half, I used 1 1/2 cups of heavy cream and 1/2 cup of butter. Instead of 1 cup of onions, I use 1/4 cup of shallots. I used snow crab instead of scallops, this time around, but either work well. At the end I add the zest of 1 lemon and the juice as well. If you let the warm pasta sit in the sauce (without the seafood) for about 10 minutes, the pasta will soak it up and make it creamy.

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

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