Cynthia Ross Profile - Allrecipes.com (16180956)

Cynthia Ross


Cynthia Ross
 
Home Town: Beverly Hills, California, USA
Living In: San Angelo, Texas, USA
Member Since: Sep. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Photography, Reading Books, Music, Painting/Drawing, Charity Work
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Blog...  6 posts
 
Jun. 12, 2014 2:49 pm 
Updated: Jun. 15, 2014 8:46 am
Cooking On-The-Go With Reynolds Living in a renovated historic hotel has many plusses. For a flight attendant who is always on the go, I really don’t need a huge home. I cook in a clean, smallkitchen/laundry room  that I share with my neighbors.  One of my neighbors works as a hostess and… MORE
 
 
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From The Blog:  American Home Cook
  
About this Cook
"Travel and cooking are my passions. I considered attending the Cordon Bleu, but decided I'd rather be a professional traveler who cooks for a hobby, than a professional chef who has little time to travel. I believe food. language and music are the best ways to explore culture." I'm working now as a flight attendant for a global airline. I learn as much as I can from our on-board chefs, as they have worked in the best kitchens on the planet! I'm proud to be an allrecipes Allstar this year! (2012-2013) What an honor to be part of this community! I'm looking forward to cooking with you this coming year!
My favorite things to cook
I make a great grilled cheese sandwich, but I've also mastered more difficult dishes. My cooking goal is to master artistic, delicious restaurant-style dishes.
My favorite family cooking traditions
My Grandmother and I were very close. She basically raised me, and thankfully passed along her cooking skills. We enjoyed watching Rachael Ray together. One of my favorite TV chefs in Michael Smith, from Canada. He's creative and very cool.
My cooking triumphs
I've attended a cooking workshop led by a handsome and charming French man who was voted the Chef of The Year. I've also won blue and red ribbons for my baking. The newspaper featured one of my recipes after winning a blue ribbon. I was 15 years old then. The food editor wrote that I "squealed with typical teenage glee" when I found out I won. She was right. And I still squeal to this day when I'm really happy about something. I also won second prize in the Barrington Chili Cook-off about ten years ago. I'm very proud of that!
My cooking tragedies
Trying and failing is an important part of the creative process. The first pancake almost never turns out right. I've overcooked many good pieces of beef, until I bought a good meat thermometer. My first batch of cinnamon rolls turned out like little hockey pucks because I did not activate the yeast properly. I've come a long way since then.
Recipe Reviews 109 reviews
Tiramisu II
This recipe is so authentic it brought back memories of a romantic dinner in Rome with Ermanno. Mmmmmmm! Seriously, this is a GREAT recipe! Used Starbucks French Roast coffee. Great coffee is a MUST. Doubled the coffee/rum mix and STILL wasn't sure I had enough. However, later discovered those Lady Fingers sop up liquid like little sponges. Just drizzle the mix over the bottom layer. No one wants a soggy bottom! ;) Grazi, Christine! Loved this recipe. I'll make it again.

0 users found this review helpful
Reviewed On: Aug. 19, 2014
Elbows Mac and Cheese with Tuscan Herb Sauce
Not your Momma's Mac 'N Cheese. This sauce is a little more "tomato-y"... and the heavy cream makes it rich and smooth. It's really good. Be sure to use Fontina for the top, because it melts beautifully! Another great Barilla recipe!

2 users found this review helpful
Reviewed On: Jul. 25, 2014
Campanelle with Cabbage and Oven-Roasted Pork Ribs
Started with the best quality ingredients: Imported Parmesan cheese, Colavita EVOO and Barilla Pasta. Also used country style ribs, marinated overnight in fresh Rosemary. The cabbage turned a pretty shade of green when it was cooked. If you don't care for or can't eat pork, lamb would work well and taste nice with this pasta. I really like this recipe. It's a definite five-star recipe.

1 user found this review helpful
Reviewed On: Jul. 19, 2014
 
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