Marcy Profile - (10246150)

cook's profile


Home Town: New York, New York, USA
Living In: Deep South!, Alabama, USA
Member Since: Dec. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Indian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Walking, Photography, Reading Books, Music, Genealogy
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About this Cook
Rarely do I make the same recipe twice--just as I rarely, if ever, read the same book or watch the same movie twice! There are just too many wonderful recipes out there--why make the same thing every time??? I LOVE cooking, in spite of the fact that I do it so infrequently.
My favorite things to cook
Everything. Still finding my way towards making things I and my husband both love to eat and that I am really good at making.
My favorite family cooking traditions
Puerto Rican cooking--but being in the South now haven't had that for quite a while (except for some recao and black beans my sweet cousin mailed me recently!).
My cooking triumphs
A lamb stew and Irish soda bread, both of which came out perfect the very first time I made them!
My cooking tragedies
No tragedies--yet; only a few disappointments.
Recipe Reviews 64 reviews
Best Chocolate Chip Cookies
Followed the recipe almost exactly, except for adding some creme of tarter so that they could have a very slight crackly texture, which they did have when baked. Although I have a high tolerance for sweetness, next time i may use only half or three-quarters of the recommended sugar amount and may cut back on the chocolate chips by about a quarter. Good and easy recipe, will definitely make again.

0 users found this review helpful
Reviewed On: Jan. 15, 2012
Black Bean Vegetable Soup
I used olive instead of vegetable oil, celery instead of carrots, and cayenne instead of chili powder. The recipe is just a wee bit too hot with the cayenne so next time I will use the original chili powder recommended in the recipe. Other than that, this recipe is perfect: easy, filling, satisfying--and delicious. Definitely a keeper.

0 users found this review helpful
Reviewed On: Jul. 15, 2011
Mulligatawny Soup I
My husband described this soup as "memorable" and "super", so I guess he liked it! I liked it but perhaps not as much as he. I used one tblspn. of olive oil instead of the butter, low-sodium broth, a tblspn. of the curry, added tspn. of garam masala, a minced clove of garlic, and cayenne pepper and salt to taste. I also used brown rice instead of white. Instead of heavy cream at the end I served the soup with a dollop of plain yogurt and generous pinches of fresh cilantro. We ate this with warm Naan bread and it was a meal unto itself. I rated it 4 stars because in spite of all my changes it still needed more salt to make it come alive, and STILL wasn't the best mulligatawny soup I have ever had. Also, it provided us with only four generous portions and certainly not six. If I were making this for four people as a main meal I would definitely double the recipe to ensure there are seconds for everyone. If this is just to serve as an appetizer, than you can probably squeeze six small servings out of the original recipe. I will probably make this again and as suggested probably serve pinot noir as the beverage.

5 users found this review helpful
Reviewed On: Jul. 8, 2011

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