Randi Profile - Allrecipes.com (18653442)

cook's profile

Randi


Randi
 
Home Town:
Living In: Fresno, California, USA
Member Since: Nov. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Mexican, Indian, Italian, Middle Eastern, Healthy, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Camping, Boating, Photography, Music, Painting/Drawing, Wine Tasting
Recipe Box 3 recipes
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Randi
About this Cook
My favorite things to cook
LOVE anything Italian, and I love anything I can throw in a crock pot. I like trying new things all the time and am always game for new recipes.
My favorite family cooking traditions
My mother is Armenian, so I always remember helping my Grandmother make traditional Armenian dishes like pilaf, kufta, lahmahjoon, choereg, dolmas, borag, etc (sorry if the spelling is incorrect). I also have cousins who run the shish-kebob stand at our local fair every year, and I remember being little and helping out in there...mainly just giving people fountain sodas, lol.
My cooking triumphs
In 2005, I made my first full meal EVER which happened to be Thanksgiving dinner. It was for myself, my new boyfriend, 2 good girlfriends, and 3 Japanese exchange students (who had never had Thanksgiving dinner before). I did it all: Turkey, stuffing, mashed potatoes and gravy, sweet potatoes, cranberry jelly. And I ACED it!
My cooking tragedies
My current boyfriend is very "steak and potatoes" so alot of the new and interesting things I cook are things he tends to not enjoy. I also once thought I could try to make Top Ramen noodles better by adding Dill Weed (I was 13 at the time). To this day, I hate the taste of dill because of it
Recipe Reviews 2 reviews
Old Fashioned Peach Cobbler
AWESOME!!!!! I followed this recipe except I doubled the dough recipe (I love lots of crust). I also didn't have a lemon, so I just omitted the lemon juice. It came out sooooo goooood!!!!! I used nectarines, purple plums, green plums, and apricots (my dad is a tree fruit farmer so it was what was laying around at the time). I will DEFINATELY use this recipe again and again!!!

4 users found this review helpful
Reviewed On: Sep. 10, 2010
Enchilada Casserole III
We all loved this but I tweaked it a little bit after reading some of the reviews. Here are the changes I made that made it PERFECT: I browned the ground beef (I used about 2.5 lbs)and used a packet of taco seasoning, along with the garlic salt and onion powder. I sauteed half a white onion (diced), as well as a can of drained sweet corn, and added that to the meat. I mixed it with a can and a half of refried beans. Instead of the tomato paste mixture, I just added a large can of enchilada sauce to the meat. I took another large can, and reserved half of it to dip in tortillas and the other half to top over entire casserole. Also, I used quite a bit more cheese than it called for (we loooove cheese in our family). It came out great!!! The corn and onions added the extra flavor and crunch! Topped it with a dollop of sour cream and it was amazing!

9 users found this review helpful
Reviewed On: Aug. 24, 2010
 
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