Maryann Profile - (10802487)

cook's profile


Home Town: Santa Rosa, California, USA
Living In: Laurel, Maryland, USA
Member Since: Oct. 2006
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Camping, Biking, Walking, Photography, Reading Books, Music, Painting/Drawing, Charity Work
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Authentic Mexican Tortillas
Dutch Babies I
Cilantro and Garlic Potatoes
Pumpkin Cheesecake in a Gingersnap Crust
Pumpkin Cheesecake in a Gingersnap Crust
About this Cook
My name is Maryann and I am 21 years old. I am married to a wonderful man named Mark. He both Active Duty Air Force members and I am separated from the Air Force because I got pregnant and we now have a beautiful boy, Petri. We met during training and fell in love. I have my own home, a quaint duplex on base, for the first time and have started cooking because I love experimenting. I started cooking when I was about 16 and love it!
My favorite things to cook
I haven't attempted yet, but I have always wanted to master all the wonderful Slovakian dishes that my grandma constantly made every time that I was with her. Also, I want to learn how to make Mexican food because my husband, being so, loves it! Otherwise I love baking and making gourmet foods.
My favorite family cooking traditions
My whole life Christmas Eve dinner was a huge ordeal, with pierogies, the perfectly prpared ham, 3 soups, and many other things. I am looking forward to my first Christmas with Mark's family to pick up a few new traditions and to put in my own two cents worth of my childhood traditions. Also, Sunday morning breakfast was always a big thing in my house.
My cooking triumphs
When I was in 5th grade I baked my first cake from scratch, a carrot cake with homemade cream cheese frosting and even the orange and green food colored carrot designs. I made this for my hometown's Annual Harvest Fair. I placed first. I think I will always hold that as one of my triumphs. Also, my first meal in my new house: Chicken Cordon Bleu with Homemade White Wine Ranch salad dressing.
My cooking tragedies
A couple years ago I tried to make Shrimp Ceviche because I love it SOOO much. I don't know what went wrong. It looked wonderful but I think that I didn't let everything sit long enough before I served it because everything was still completely RAW. Not completely terrible but it just tasted like a salsa salad with lime juice!!!
Recipe Reviews 39 reviews
Golden Sweet Cornbread
I thought that these were amazing. With a constant need to tweak a recipe I did change a couple things. First I used 2 large eggs in the recipe, 1/2 c. canola oil, 2 tsp salt and I added a can of white shoepeg corn to the batter. I baked them in muffin tins and filled almost the whole way to the top and they all domed beautifully. I baked at 400 for 15 minutes and they were delicious. They could have stood to be in another 3 - 5 minutes if you like them a little bit drier. My 2 and 3 year old boys both gobbled up 2 whole muffins without any added butter, jam or maple syrup so they are delish! I will definately make again both for savory additions and definitely for sweet additions. I am already cooking up a new batch that I mixed in strawberry chunks to the batter. Yum!

0 users found this review helpful
Reviewed On: Aug. 13, 2010
Authentic Mexican Tortillas
I had high hopes for this recipe. I followed all the suggestions, cutting the shortening back to 1/2 c, cutting salt back to 1 1/2 tsp, using boiling hot water, dividing the dough up ito balls before letting it set for an hour, keeping the done tortillas in a plastic zip bag to retain pliability. Nothing worked. They were rather hard and not bendable, had a bland taste. I will definately look for a better recipe. Sorry.

1 user found this review helpful
Reviewed On: Dec. 2, 2007
Best Toffee Ever - Super Easy
*UPDATE* I made this again after not making for awhile (to many lbs gained when I made it often) but I used 1 c butter to 2 c. sugar and I think it has been my favorite yet. It is solid and brittle but has more of a true caramel flavor than a heavy butter flavor/feel. It was amazing. Also, tips and tricks, use a wooden spoon and never leave out the salt, even if you are using salter butter! This is a fabulous recipe. I cannot mess up making it. IT has become my default toffee recipe. I have made it as gifts for Christmas and birthdays and Tuesdays and it is great. I experiment lots. For Christmas I like using white mint and dark mint andes chips and personally I love using white chocolate chips with coconut flakes and crushed macademia to top it off. So many possibilities and always wonderful!

3 users found this review helpful
Reviewed On: Nov. 20, 2007

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