marlie Profile - (10278932)

cook's profile


Home Town:
Living In: Golden, Colorado, USA
Member Since: Nov. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Hiking/Camping, Walking, Photography, Reading Books, Genealogy
  • Title
  • Type
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  • Member Rating
Key Lime Cheesecake I
Pasta e Fagioli a la Chez Ivano
About this Cook
Live on family ranch(cattle). Also a substitute teacher. Kids are grown. At home are husband and little 7yr old MinPin/Chi mix, Cory. I love to cook and bake. I like to use new recipes. I want to master bread and cake baking at 7300 ft. elevation. It can be a challenge. If anyone ever has tips let me know.
My favorite things to cook
I never met a casserole I didn't like! Love to bake desserts as well.
My cooking triumphs
Whenever the kids come and they want a recipe of something I have made, that's a triumph. Whenever MY mother says yum, that's a triumph. But I have a cheesecake that's a hit everytime and an English trifle dessert that gets a wow from the crowd.
My cooking tragedies
Years ago I made a stove top ham and rice dish. I used regular rice not minute rice. I must have cooked that dish for 2 hours and the rice never did get cooked. To this day I don't know what went wrong. I had to throw it out and we ate donuts and fruit for dinner. We still have a laugh about that one.
Recipe Reviews 3 reviews
Slow Cooker Venison Roast
I used two venison roasts that weighed just over 1.5 lbs. each. There was not a bit of fat on these roasts so they were a little dry. I followed the recipe, except I cut down the dry onion soup to half the package (per other reviewers suggestions). The end result was delish. And the gravy was outstanding. I have more venison roasts to cook in the future and this recipe will be the go to prep. Thanks for the recipe.

2 users found this review helpful
Reviewed On: Oct. 29, 2009
Key Lime Cheesecake I
Delicious! I used a Vanilla Wafer crust. I used real key limes-twenty of them! I heeded the recommendation of member Smang in the use of flour instead of cornstarch, and the addition of one egg. I, like her, prefer a more textured than creamy cheesecake. I used member Katiemac's tip for high altitude and cooked it for 75 mins. Other than those changes, I followed the recipe as written. Living in the foothills of Golden, Colorado at 7300 feet alt., and dry climate, it can be a challenge baking almost anything in the cake and bread catagories. The water bath under the cake, instead of setting the cake directly in it, worked wonderfully. I had no cracks, even after the 30 min. rest with the oven door ajar. The flavor was perfect. I like my citrus desserts tangy. I bake a lot of cheesecakes and am fairly picky about the overall outcome of them. For me, this is a BIG winner!

17 users found this review helpful
Reviewed On: Sep. 5, 2008
Pasta e Fagioli a la Chez Ivano
Made this last evening. 'Twas a gastronomic delight! I scaled it down for eight servings and followed the recipe as is written. I had to make two changes. I only had about a third of a jar left of the minced garlic, so added 4 cloves of fresh (minced/chopped by me). Forgot to get the ditalini pasta at the store, so used elbow mac. Per other reviewers advice, I also cooked the mac seperately and added to bowls upon serving. I served fresh French bread and parm on the side. Husband had two helpings and finally commented, "this is scrumptious" (not a word he uses often). I told him I was going to use his praise in my review and he said that was fine because he means it! It has a rich, deep flavor to it that I haven't found in other pasta e fagiolis I've eaten. So, at the end of the meal we decided that this is a "keeper". Thank you for submitting it.

7 users found this review helpful
Reviewed On: Mar. 23, 2008
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