Angela Bull Radoff Profile - Allrecipes.com (13998014)

Angela Bull Radoff


Angela Bull Radoff
 
Home Town: San Diego, California, USA
Living In: Southborough, Massachusetts, USA
Member Since: Jun. 2009
Cooking Level: Expert
Cooking Interests:
Hobbies: Gardening, Walking, Reading Books, Music, Painting/Drawing
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Oct. 1, 2009 10:33 am 
Updated: Aug. 25, 2010 7:34 pm
I love deviled eggs for low carb dieting. They're easy to make and tasty. Two deviled halves are enough to fill me up, so I like to make them ahead of a busy day and I can grab a couple on the run. Before I posted my ultra easy recipe however, I thought I'd better consult with the woman who… MORE
Buffalo Deviled Eggs
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From The Blog:  Naturally Low Carb for Life
Buffalo Deviled Eggs
Green Gold for Lazy Cooks
No I didn't eat it!
About this Cook
I am a 51 year old game designer, grandmother and entrepreneur. I have been cooking for family all my life. These days I cook at least twice a day for my husband and I who are both on low carbohydrate diets for life.
My favorite things to cook
Sadly I love to bake... oh well. So instead I specialize in yummy stove top cooking.
My favorite family cooking traditions
My mother was a traditional English cook. 'nuf said. I use Mexican, Asian, Indian and American spice combinations in my own recipes.
My cooking triumphs
I have cooked dinner for 30 and have it come off with aplomb.
My cooking tragedies
I once made a birthday cake for someone when I could not smell things properly. I didn't realize my vegetable oil had gone rancid. Yuck.
Recipe Reviews 3 reviews
Fabulous Beef Tenderloin
I wowed my guests with this super simple recipe. I used a round glass pie pan to cook in so the liquid would be as deep as possible. I let the meat sit at room temperature for an hour before cooking. I took the tenderloin out at 115F and let it sit for 20 minutes before serving as advised by my butcher. The recipe worked so well I did a pork tenderloin the same way the next night.

9 users found this review helpful
Reviewed On: Sep. 21, 2009
Javi's Really Real Mexican Ceviche
I think the recipe's ingredient list is right, but from the other comments it's seems many people have trouble with the instructions. My fish did "cook" in the lime overnight. I refrigerated fresh cod cubes in key lime juice for 24 hours. My mistake was the "key." Key limes are too limey. I did drain out the excess juice before adding the other ingredients, but perhaps I should have rinsed a bit. Next time I try I'll do the extra work and use fresh squeezed juice from regular limes.

4 users found this review helpful
Reviewed On: Aug. 24, 2009
Fruited Curry Chicken Salad
I've made this twice. Big hit both times. I quadrupled the curry and doubled up on the grapes, cutting them in half before adding.

2 users found this review helpful
Reviewed On: Jul. 14, 2009
 
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