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 26 reviews
Perfect Sushi Rice
I did not care for this recipe. Too sweet and too much of a vinegar taste.

0 users found this review helpful
Reviewed On: Nov. 9, 2014
Apple Cinnamon White Cake
Amazing recipe! The recipe is easy and fast to prepare. I personally don't care for crispy apples in bread, so I sauteed the apples in a little butter, brown sugar and cinnamon for about 5 minutes beforehand. I also added 1 t of cinnamon to the the flour mixture, as I really love cinnamon. I had to bake it about 8 minutes longer than it stated. The apples tasted like yummy chunks of cinnamon applesauce. This is perfect with coffee. I loved it, my husband loved and my daughter loved it! That was a unanimous vote of everyone in the house. This is one that I will be making over and over again. This is one of the best recipes I have ever tried. Thanks Jingelbells!

2 users found this review helpful
Reviewed On: Sep. 26, 2014
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

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