Mary Profile - (10705286)

cook's profile


Home Town: Sheboygan, Wisconsin, USA
Living In: Sacramento, California, USA
Member Since: Aug. 2006
Cooking Level: Intermediate
Cooking Interests: Asian, Mexican, Southern
Hobbies: Hiking/Camping, Camping, Biking, Walking, Music
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Recipe Reviews 3 reviews
Curried Tilapia with Mango Salsa
I couldn't stop patting myself on the back for this one! It was so delicious and healthy. I followed the tilapia directions exactly (exept using thawed frozen filets and making a little extra rub), but I added cucumber to the salsa (because I had it and someone else mentioned it in a review), used thawed, frozen mango and only used a pinch of salt and used jalepeno instead of serrano. I served the filets over beds of cilantro lime rice, topped with the salsa. Beautiful presentation and so easy!

2 users found this review helpful
Reviewed On: Apr. 28, 2011
Zesty Slow Cooker Chicken Barbecue
This is fabulous. I love BBQ sauce, so I didn't figure I would hate this, and I really liked it a lot. I'm making it today for the second time. I used 3 chicken breasts both times but kept the rest of the recipe the same and I didn't feel it was too saucy. I also didn't have watery sauce like others have said. I served it atop slices of bread open-faced since we didn't have buns and it was delicious. Today we'll have it on wheat buns. I used Sweet Baby Ray's (my favorite) and home-made Italian dressing.

2 users found this review helpful
Reviewed On: Apr. 7, 2011
Peppermint Patties
These are just like York peppermint patties. I went ahead and used the entire 14.5 oz. can of condensed milk and just added a half t. of extra extract and extra sugar slowly until it seemed the right consistency. I might have added too much because the "dough" was a little dry and difficult to roll into balls. I used the bottom of a glass to flatten. Some of them cracked around the edges when flattened, making them not smooth circles, again, maybe because I used too much sugar. I made a double boiler to melt the chocolate and used some parafin to thin it out instead of shortening. I used a fork to dip and scraped the bottom of the fork against the bowl as I took it out. This kept them neat. I used another reviewer's suggestion of pushing the bottom of the fork lightly atop each patty after dipping to create the York "grooves" on the top. This made about 80 patties. Using the parafin I had extra chocolate leftover which I put in a jar in the fridge to use for my next dipping project. YUM!

7 users found this review helpful
Reviewed On: Feb. 9, 2011

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