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MOLLYSMAMA
 
Home Town: Chicago, Illinois, USA
Member Since: Jan. 2005
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Low Carb, Healthy, Kids, Quick & Easy
Hobbies: Gardening, Camping, Reading Books, Music, Charity Work
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  • Type
  • Overall Rating
  • Member Rating
  • Uglies
  • Uglies  
    By: FOOD SEEKER
  • Kitchen Approved
  • This recipe has been rated 208 times with an average star rating of 4.3
About this Cook
I'm a vintage mama (1st and only child at 42). Married to my soulmate for 4 years now.
My favorite things to cook
I love anything I can put in the crock pot. I love to bake and adjust the ingredients as I go along.
My favorite family cooking traditions
Cookies. Mom made fresh cookies every week for us kids.
My cooking triumphs
Croissants via Julia Child's recipe! It took me about 6 failed attempts to get it right, but I did it, just so I could say I did.
My cooking tragedies
While clarifying beef stock... after 8 hours of work... at the final step of straining the egg shells I drained out the soup & kept the shells - oops! Boy, was I mad at myself.
Recipe Reviews 34 reviews
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Rich Italian Sausage and Potato Soup
This was great. I doubled the potatoes and also used ground italian sausage rather than links, and 2 slices bacon rather than pancetta. I cooked the potatoes in the chicken broth first and then used the immersion blender to puree some of it to give it some texture. Then I added everything else, and added the cream just before serving. YUM!

0 users found this review helpful
Reviewed On: Sep. 18, 2009
Cheese Crepe Souffle
FF Sour Cream works fine, too. If you can't find cheese blintzes you can substitute any other flavor. Or, in a pinch, if you can't find ANY blintzes, use a can of pie filling underneath the souffle mixture. Then, you'll need a spoon to dish it up-it'll be rather sloppy yet tasty.

0 users found this review helpful
Reviewed On: Jul. 17, 2009
Juicy Roasted Chicken
MMMMMMM.... good! The secret is don't use light margarine - or anything that's got water in it. I use 1/2 olive oil & 1/2 butter - melted together and then brushed over chicken & splash the rest inside. I add an onion inside with the celery. Adding any broth or water makes for more stringy, chewy, dry chicken. Also, don't cover it, you don't wanna trap any steam. I cook it low & slow at 325 until the thermometer reads 170-ish deg. Then take it out to rest & let the temp. rise to 180. Chicken heaven! This works with cut up chicken pieces too!

2 users found this review helpful
Reviewed On: Oct. 14, 2008
 
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