ManassasMa Profile - (10181522)

cook's profile


Home Town: New York, New York, USA
Living In: Manassas, Virginia, USA
Member Since: Jul. 2007
Cooking Level: Intermediate
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About this Cook
I am 56 years old, married and have 3 children. My daughter is 21, my sons are 18 and 16. We have 2 dogs and 5 cats. I work outside of my home, but since I don't like my job all that much, I won't go into that. Have a great day.
My favorite things to cook
I love making soups, salads, and casseroles. There's virtually nothing you can do to any one of these that will ruin it. My grandmother told us: "If you like it, add it; if you don't, leave it out." I've followed that advice my entire adult life and, now, just about any dish I prepare is well received by my family and driends.
My cooking tragedies
I cannot bake a cookie that doesn't "stay with you" for DAYS! :( I'm better with pies but, generally, I prefer to buy my desserts rather than attempt to prepare them myself.
Recipe Reviews 91 reviews
Chicken Orzo Salad
I think this would be just wonderful as written but since I use "real" mayonnaise, I cut back on both that and the olive oil by 1/2. Additionally (and rather than OJ), I quartered 4 naval oranges, cut 3-1/2 of them into pieces and squeezed the juice from the remaining half in the dressing. I used red wine vinegar, but possibly should have used balsamic.I didn't serve on lettuce leaves (no one ever seems to eat them); rather, I tore up 6 pieces of Romaine and, using my blender, incorporated them into the mayonnaise/oil dressing). I didn't see any reason for the orzo (IMO, it neither enhanced nor detracted from the salad) so next time I'll just leave it out. I didn't see any reason for the orange zest, either (rarely do) so I just left that out this time. I didn't have them so I didn't include the cashews. But since I can see how those could definitely "enhance" I'll be sure to have them on hand next time. I had the grapes and they were delightful, but (when they're not in season) I can see how raisins or prunes can be substituted). I can only imagine how adding scallion tops and/or chives could further enhance this salad.

9 users found this review helpful
Reviewed On: May 7, 2010
Chili Sauce
This was really good. I used it on the lentils (as recommended) when I made Glazed Corned Beef with Lentils from this site. I don't use onions or onion powder (because we have dogs, and they usually get some of what I cook, too) and I didn't add any garlic (because I had already added that to the water in which I cooked my lentils). I also substituted a bit of Cumin and a few shakes of Mrs. Dash's Southwest Chipotle blend for the allspice (I had it on hand, but ti rarely does anything for me), and it was great. I was skeptical (to say the least) about how all of the flavors that comprised this dinner would blend, but there wasn't a scrap left at the end of the meal. (I'm glad I threw in some potatoes with the lentils).

6 users found this review helpful
Reviewed On: Jan. 30, 2010
Spinach Mushroom and Ricotta Fettuccine
I don't understand all of the really negative comments about this recipe. I mean, it is what it is. Nothing more, nothing less. I make something similar to this dish quite often and my family (all adults) is as prone to gobble it up as any other. My differences: We don't like spinach fettuccine, so I use the "white" kind. I feed 8 regularly, so I at least double every thing EXCEPT the ricotta (to which I add some milk (for consistency) and season with salt, pepper, PARSLEY, BASIL and parmesan cheese before I toss it with the pasta). I steam my spinach separately and serve it on top of the pasta. Everyone also gets a boneless chicken breast which I saute (sometimes in butter, sometimes in olive oil) with some onion and the mushrooms. Sliced carrots and/or halved cherry tomatoes can be added, too, for color. Overall a quick, tasty meal that's substantial, economical and pretty healthy, too. (My cook time might be closer to 45 minutes, but that's probably due to the doubling).

4 users found this review helpful
Reviewed On: Jan. 15, 2010
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