Joined 4 months, 3 weeks ago. 
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Currently lovin' Saffron, salads, home made ice creams, grilling & smoking.
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Submitted 4 months, 2 weeks ago. 
4 comments.
4 comments. 
Rhianna's Page
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About me
I've traveled, lived & worked all over the world. I've been cooking since I was 6 years old, so naturally I love to prepare foods from all over the world. Although I appreciate creative interpretations & fusion cuisines, I especially like to know how to prepare foods authentic to the country of origin. I research foods & dishes with which I am unfamiliar. I find sources for the foods I want to make, especially the herbs & spices necessary. I often work at recreating the many fabulous dishes I have been fortunate to taste, by trying several recipes, or sometimes having to make up my own recipe based on the memory of that taste + knowing the ingredients & cooking methods common to the region from where the dish comes. Slowly, I hope to submit recipes here at GR. Traveling, cooking & living are all adventures!
I've traveled, lived & worked all over the world. I've been cooking since I was 6 years old, so naturally I love to prepare foods from all over the world. Although I appreciate creative interpretations & fusion cuisines, I especially like to know how to prepare foods authentic to the country of origin. I research foods & dishes with which I am unfamiliar. I find sources for the foods I want to make, especially the herbs & spices necessary. I often work at recreating the many fabulous dishes I have been fortunate to taste, by trying several recipes, or sometimes having to make up my own recipe based on the memory of that taste + knowing the ingredients & cooking methods common to the region from where the dish comes. Slowly, I hope to submit recipes here at GR. Traveling, cooking & living are all adventures!
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Barbiemensher 2 weeks ago said:
Hi there. I always keep puff pastry and phyllo in my freezer. I've never actually made either of them myself - not yet, anyway. One day I'll get around to it - just to be able to say I did. I'm off to peruse your dishes! :)
Jett2whit 1 month, 2 weeks ago said:
Hi there! Thanks for noticing that on the recipe. You could decrease the milk then add pineapple juice to make 3/4 cup. Have a great day!
Cookingfromthehip 1 month, 3 weeks ago said:
Aloha Rhi!!! Did you get my reply to your e-mail? I was kinda under the weather and I cant remember if I clicked send or not,lol... Great to be here and can't wait to get the whole experience down pat.... Aloha my Tita, Jess
Reviews 1 month, 3 weeks ago said:
Thank you so much for sending me all the great recipes that you tried! I loved the photos also! Besides adding them to the 'Reviews' list, I'm posting them in the 'I Made It' group for other members to see...I think they would enjoy looking at them!
Kutadkubilik 3 months ago said:
Rhianna u are just great cook ...ı saw your circassian Chicken
it s great and thank u for your pic.they look wonderfull:)
Mrswaltrip 3 months, 2 weeks ago said:
If you are worried the lumpias will be too salty you can go 3/4 cup on the soy sauce and add more after the cabbage and beans sprouts are done cooking down...thanks for commenting:)
Coconutgirl 3 months, 2 weeks ago said:
Thanks for being my foodie friend! :)
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My Shared Recipes
Chutneyed Chicken Salad
Grilled Steak Brazilian Style
Submitted 4 months, 2 weeks ago. 9 comments.
9 comments. Grilled Salmon Brazilian Style
Submitted 4 months, 3 weeks ago. 7 comments.
7 comments. Pa Amb Tomaquet
Submitted 4 months, 1 week ago. 0 comments.
0 comments. View All
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Posted by Rhianna about Grilled Salmon Brazilian
I also leave the skin on the salmon fillets, salting both sides.
Posted by Christinem about Grilled Steak Brazilian S
Hey, nothing wrong with the simple recipes! We tend to forget about them, thinking we need to complicate recipes to make them good. Thanks for sharing, Rhianna!
Posted by Berry about Chutneyed Chicken Salad
High 5
Posted by Cookingfromthehip about Grilled Salmon Brazilian
I don't know why I didn't think of this,lol... This is how we grill our fish back home!!! Only thing is we leave the skin on (reef fish) make a couple of slits on the side, ru
Posted by Keni about Grilled Salmon Brazilian
very simple and, you're right...the best way to TASTE the fish! I will do this, soon. :)
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Gullion 1 month, 1 week ago said:
Cheers for the invitation. Grrrrrreat recipes here and I'm glad I listened to my friend and finally joined.