Rita Machado Profile - Allrecipes.com (18609793)

cook's profile

Rita Machado

Rita Machado
Home Town:
Living In: Lisbon, Lisboa, Portugal
Member Since: Sep. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Italian, Mediterranean, Low Carb
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Spaghetti with shrimps and cream
About this Cook
I'm a 29 year old secretary at full-time and housewife. We are two at home, me and my boyfriend, so I'm always trying to cook delicious meals for us. I cook since I was 12 and I love to. I like to discover day to day meals of other countries, try new flavours and surprise my bf with my cooking.
My favorite things to cook
I'm an expert on cooking lasagna and spaghetti and all kinds of pastas, I'm always experimenting. A lot of portuguese dishes too that I will share with you, as Cod fish with cream, simply delicious!
My favorite family cooking traditions
Well there are not really traditional dishes in the family, maybe Cod fish dishes that are one of the more important meals in Portugal.
My cooking triumphs
Once I made a difficult afrodisiac dishe with chicken and cheese and a lot of other ingredients and it was so good I couldn't believe I did it.
My cooking tragedies
My tragedy in cooking, one of them at least, happened when I was a 13 year old student that had made her lunch, some beef with fries and I forgot the frying pan and the fire on and suddenly there was a column of fire in the kitchen. Fortunately it was only a damaged pan and the walls needing some painting, thanks to my dog that warned me in time. And once there was a beef with too moustard on the sauce too . Hehe
Recipe Reviews 5 reviews
Codfish with Cream
All recipes changed a detail on my recipe when publishing which isn't right. You must fry the potatoes in a large (high) skillet with hot VEGETABLE OIL (enough to cover half the skillet or frying pan) just enough to cook inside, no more than 5 minutes. After this you must use a large casserole to sauté the onion in OLIVE OIL (ABOUT 1/4 CUP), not the same frying pan where you fryed the potatoes. Plus, you shall use cream, not Heavy Cream.

27 users found this review helpful
Reviewed On: Apr. 4, 2010
Rempel Family Meatloaf
I cooked this meatloaf this weekend and both me and my hub loved it. I used regular crackers and Lizano Salsa from Costa Rica which is wonderful instead of steak sauce. I baked it 10 min more and when I served it didn't fall apart at all. The only changes I will make the next time is to put some more cheese, less Ketchup and on the bottom some sliced of bread to suck the grease and leave the meatloaf more consistent

2 users found this review helpful
Reviewed On: Feb. 11, 2010
Glazed Meatloaf II
This wonderful,was my dinner and both me and my hub loved it. It fell apart but I should have addded more breadcrumbs. I used Dijon because I don't have dry moustard, the rest I made it as the recipe indicates. Some of you complainted about the onions I decided to sauté them first in some olive oil and after that I drained the oil in kitchen towel, than I mixed the oil-free onion with the ground meat. It tasted wonderfuly and I'll make it over and over...with more breadcrumbs

2 users found this review helpful
Reviewed On: Nov. 13, 2009
Cooks I Like view all 2 cooks I like
Cooking Level: Intermediate
About me: Im just a humorous homely gal that goes bananas… MORE
Cooking Level: Intermediate
About me: I love to cook and eating is great fun too!
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