Magique Profile - Allrecipes.com (1164062)

cook's profile

Magique


Magique
 
Home Town: Great Bend, Kansas, USA
Living In: Prairie Village, Kansas, USA
Member Since: Oct. 2001
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Italian, Southern, Nouvelle, Healthy, Dessert, Gourmet
Hobbies: Gardening, Reading Books
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About this Cook
I love to cook. I don't consider myself very creative in terms of painting or writing, but my creativity comes out in my meals. I cook when I'm in a bad mood because it usually puts me in a better frame of mind and I cook when I'm a good mood because when I'm feeling good, I believe it reflects in the end product.
My favorite things to cook
I love trying new dishes and new techniques. Italian is probably my favorite.
My cooking tragedies
Believe it or not, I haven't had too many tragedies. I've had a cake or two that didn't rise properly and a few recipes I didn't care for the taste, but mostly it's all been good. I can't remember any crisis of major proportion...mostly little failures.
Recipe Reviews 44 reviews
Peanut Butter Cup Cookies
These cookies are more addicting than crack! ;-) I made several changes to the written instructions. I placed the peanut butter cups in the freezer as others suggested, chilled the dough before placing into the pans and I also lined the mini tins with paper liners. Removing the cookies from the tins was super easy and no mess.

6 users found this review helpful
Reviewed On: Sep. 22, 2011
Delicious Ham and Potato Soup
I realize there are a gazillion reviews of this marvelous soup, but I couldn't resist adding my own. Outstanding! I did change the water to chicken broth and added a small can of corn and left out the salt completely due to the salt in the chicken broth. I cooked the meat and veggies in the broth in the slow cooker for several hours, made the roux and added it for a couple of hours. Delicious!

12 users found this review helpful
Reviewed On: Jan. 30, 2011
Danish Pastry Apple Bars II
This is a great recipe. I did as others suggested and used milk instead of water and measured the yolk and milk to equal 2/3 cup. But it's very important to chill the dough for about 30 minutes before trying to roll it out. Chilling pastry dough makes all the difference when trying to work with it. I chilled it and had no problems rolling it out on a lightly floured surface. I would also recommend using just a bit more than half for the bottom crust, since it needs to cover the side of the pan.

17 users found this review helpful
Reviewed On: Dec. 29, 2010
 
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