MARIPOSA91 Profile - (1171740)

cook's profile


Home Town: Bangor, Maine, USA
Living In: Highland Park, New Jersey, USA
Member Since: Jul. 2001
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Healthy, Dessert, Quick & Easy
Hobbies: Knitting, Hiking/Camping, Biking, Walking, Reading Books, Music, Genealogy
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About this Cook
I'm a 27 year old school librarian in New Jersey. I've been cooking since I was pretty young, helping my mother, grandmother and aunties cook. I started making dinner for my family when I was about 12.
My favorite things to cook
I love baking, especially cookies. I am also a new slow cooker fan and am learning to make a few recipes in the crockpot. I love soup and stews all winter, and want to learn to make casseroles.
My favorite family cooking traditions
Our wonderful feasts on Easter, Thanksgiving and Christmas. Christmas Eve lasanga made by my sister and I.
My cooking triumphs
Coming up with some "signature" recipes that my friends all love. Fajitas, chicken cacciatore, and the chocolate chip pumpkin bread I stole from this site! Ha ha! It's my new holiday tradition.
My cooking tragedies
I've made some really horrible stuff in the slow cooker while learning how to use it!
Recipe Reviews 10 reviews
Chicken Marsala
Very tasty. I just used 3/4 of a cup of marsala wine, I didn't have any cooking sherry, and it was just the cheap stuff from the grocery store since I don't drink wine. I used about 2 pounds of chicken, which was 3 very large breasts and I cut them in half and pounded them down to get 6 good sized pieces. I'm not sure if the original recipe was for about a pound of chicken but I thought it didn't make very much sauce. I added 1/2 a large onion, and sauteed the onion and mushrooms for a bit in the butter and I used garlic flavored olive oil. Then added the chicken back in and poured the wine on top. I think I could have easily doubled the sauce recipe, so if you are looking for a lot of sauce, I recommend doing that. Thickening it with cornstarch or adding a little cream might have been good too.

1 user found this review helpful
Reviewed On: Jan. 26, 2015
Jam Filled Butter Cookies
Doubled this recipe and got about 5 dozen from it. I used a 1/2 teaspoon measuring spoon dipped in powdered sugar to form the well, then used a heaping 1/4 tablespoon to fill them with jam, and did not have any overfilled. Just be careful not to push the spoon all the way to the bottom or the jam will leak through the hole (still tasty but messy when you try to put it on the cooling rack!).

0 users found this review helpful
Reviewed On: Dec. 22, 2013
Mom's Ginger Snaps
Made these today. Very easy and came out well. I did double the spices as some other reviewers suggested, and baked them on parchment paper. I scooped mine out using a half tablespoon measuring spoon, putting the little domes on the sheet and they came out perfect. Watch them carefully though and take them out when they flatten, NOT when they are firm in the middle. Unless you want *really* crunchy cookies. When baked for just 10 minutes on the dot they hardened up a bit on the outside to be crisp and were a tad chewy in the middle and were just perfect. Watch them carefully, they do burn easily.

1 user found this review helpful
Reviewed On: Dec. 22, 2013

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