Michele Profile - Allrecipes.com (10052284)

cook's profile

Michele


Michele
 
Home Town: Baltimore, Maryland, USA
Living In: Elkton, Maryland, USA
Member Since: Feb. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Mexican, Indian, Italian, Southern, Gourmet
Hobbies: Scrapbooking, Gardening, Camping, Boating, Walking, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting
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Collage from Vacation
Ethel @ 4 months
Hotel in St. Thomas
Dining @ Ritz Carlton St. Thomas
St. Thomas Sunset
About this Cook
My favorite things to cook
Homemade soups and breads.
My cooking triumphs
Beef Bourguignon, Vichyssoise, perfecting a red meat sauce, and learning how to bake my own breads without a bread machine.
My cooking tragedies
Let's just say there was an incident involving tomato bisque, a high-powered blender, and a very small kitchen. Who knew you couldn't puree liquids a hot temps? I learned my lesson the hard way, scrubbing tomato spray off of my apartment walls for days.
Recipe Reviews 6 reviews
Best Steak Marinade in Existence
We absolutely loved this marinade. It is easy to make, and within a few hours, steaks taste wonderful. The first time I made it, I mixed it by hand in a bowl, which was OK, but the herbs remained a little too chunky for our tastes. The next time, I blended it as directed in the original recipe, and it was perfect. I marinated New York Strips in this for about 4-5 hours, then used some of the marinade to baste while grilling. Excellent!

1 user found this review helpful
Reviewed On: Jul. 14, 2008
Rosemary Ranch Chicken Kabobs
Wow!These kabobs were delicious! The marinade provided great flavor, and also made the chicken extremely tender and moist. I marinated the chicken for about 1.5 hours, meanwhile, soaking bamboo skewers in water. For the marinade, I used Hidden Valley Ranch and dried rosemary, which worked fine. The only changes I will make next time is to try fresh rosemary and CHOP it into little pieces (pieces of rosemary kept getting stuck in our teeth!), and save a little of the marinating liquid before adding the chicken to use as a basting/dipping sauce. Grilled on medium heat on a gas grill for ten minutes (lid closed), turning once. Make sure you do not forget to oil the grill grate, otherwise the kabobs will stick horribly!!!

0 users found this review helpful
Reviewed On: Jun. 24, 2008
Lemon Yogurt Muffins
Tried this recipe for the first time this morning, makes a lovely spring breakfast with some fresh coffee. I used the zest and juice of one whole lemon (instead of measuring out the recommended dose!), and it was a bit overpowering. Next time I will stick to the recipe amount!

3 users found this review helpful
Reviewed On: Mar. 11, 2008
 
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