Cookin in D-town Profile - (10352024)

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Cookin in D-town

Cookin in D-town
Home Town: Brooklyn, New York, USA
Living In: Dallas, Texas, USA
Member Since: May 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Asian, Mexican, Italian, Healthy, Dessert, Quick & Easy
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Cranberry Orange Bread2
About this Cook
Just a 30 something in Dallas. I enjoy cooking, and I think I am pretty good at it! ;)
My favorite things to cook
Italian food, Mexican food, love making very flavorful food with a lot of spices. Cookies, cakes, and pies. Love desserts!!
Recipe Reviews 7 reviews
Chicken Marsala
This was my first attempt at Chicken Marsala. I found this recipe to be very quick and easy. I made two slight changes, I cut the amount of butter and olive oil in half and used 3/4 cup of Marsala wine. The absence of the butter and oil did not seem to adversely affect the flavor. I paired with whole wheat linguine and garlic bread. Will definitely make this again!

2 users found this review helpful
Reviewed On: Jan. 27, 2011
Easy Garlic and Rosemary Chicken
I love rosemary and garlic together, the smell alone while cooking is amazing! After reading through some of the reviews, I made a few modifications to this recipe and it turned out very delicious. I used 4 fresh minced garlic cloves, and two sprigs of rosemary, finely chopped. In a small bowl I mixed the garlic and rosemary along with the lemon juice. I added 1 teaspoon of kosher salt and 1 teaspoon of freshly ground black pepper, and 1 table spoon of extra virgin olive oil. I then took this mixture and spread it evenly on the chicken. I used chicken tenders since that is what was already defrosted :) . To prevent dryness and to add flavor I poured ¼ cup of dry white wine in the pan. I cooked for 20 minutes uncovered, and then topped the chicken with bread crumbs and Parmigiano-Reggiano cheese and adjusted the setting to broil for 3 to 5 minutes. The chicken was perfect! Great quick and easy weekday recipe!

19 users found this review helpful
Reviewed On: Jan. 5, 2011
Pumpkin Cheesecake in a Gingersnap Crust
Great recipe. I modified the amounts to make mini cheesecakes and it turned out great. I also left out the hazelnuts since I do not really like the flavor. I topped the mini cheesecakes with Bourbon Whipped Cream recipe I found on this site, and a store bought caramel sauce. The flavors of the gingersnap crust, the pumpkin and the whipped cream complemented each other very nicely. All my guests loved the cheesecake! I already have requests to make this for Thanksgiving this year!

2 users found this review helpful
Reviewed On: Oct. 30, 2010

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