ryann Profile - Allrecipes.com (18191733)

ryann


ryann
 
Home Town: Kelseyville, California, USA
Living In: Seymour, Texas, USA
Member Since: Jul. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian
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About this Cook
I am a wife to a wonderful and supportive husband and a mother to 4 boys and 2 girls. I enjoy photography and entertaining and of course, cooking...
My favorite things to cook
I will cook anything at anytime and for anyone.I love it and don't really have a favorite. I really would like to be able to consider myself a baker (currently, I'm far from it). I would also love to decorate beautiful cakes and cookies.
My favorite family cooking traditions
Hm... none that come to mind at this time...
My cooking triumphs
I would say my cooking triumphs started at a young age. Perhaps 10 when I learned how to boil an artichoke. :)
My cooking tragedies
I once ruined beef stroganoff. It wasn't edible by any standards. I think that has to be one of the easier meals to make. I have yet to live that down.
Recipe Reviews 63 reviews
Red Skinned Potato Salad
i've made this a couple times now. its a nice change up from traditional potato salad. Go easy on the salt...the bacon really adds the flavor. I learned the hard way. Also, you want crispy bacon so it holds up in the dressing.

1 user found this review helpful
Reviewed On: Jun. 22, 2014
Soft Oatmeal Cookies
I am not a fan of Oatmeal Raisin but these made me a believer. Very yummy as written, well almost. I added a cup of raisins. Delicious! I guess I also changed the process too...I did not refrigerate them. Just scooped them out and baked them as the recipe said. Really tasty!!

0 users found this review helpful
Reviewed On: Jun. 12, 2014
Quick and Easy Pizza Crust
I am impressed with the ease of this recipe. It truly is a quick solution when you don't want to buy a pizza. I wasn't sure if the dough needed to be cooked first so I did (brushed with garlic and olive oil) for 3 minutes prior to adding the toppings. I'm not sure if it's necessary but old habits... It didn't rise necessarily. Basically, however thick you made the dough was how it stayed throughout the cooking process. I actually like that. We made individual pizzas so some were thin and some thick with just 2-3 minutes difference on the cook time. I also added Italian seasoning and onion powder to the dough. We will use as a staple for the mere fact it is SO DANG EASY AND QUICK! My picky eaters loved it.

1 user found this review helpful
Reviewed On: Jul. 3, 2013
 
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