Marcy in MD Profile - Allrecipes.com (11823157)

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Marcy in MD


Marcy in MD
 
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Member Since: Nov. 2009
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Recipe Reviews 12 reviews
Roasted Garlic Bread
Loved it when I made it the first time following the recipe exactly. Here are the changes I've made since in the several times I've done it: (1) Made several times w/regular garlic but yesterday did it with 2 heads of elephant garlic. This makes it milder and happily, less messy: instead of roasting in the skins, I peeled and sliced the cloves, then baked, covered. at 350, for about 90 minutes, drizzled with about 1/4 c. of olive oil, which foamed up, until very soft. (2) Omitted the rest of the butter (cholesterol reasons). (3) added about 1 TBS of dried rosemary, more parmesan, and at the end, some cracked sea salt. (4) Toasted about 1/2 c. of pine nuts and blended the whole deal in the food processor. This greatly changes the nature of the final product, adding a nutty taste and some good protein. (5) before broiling, I topped the bread slices with some shaved asiago cheese. This is seriously delicious and I love the way the house smells during and after I bake the garlic! It's been a big hit with visitors as well as my 19-year-old daughter.

4 users found this review helpful
Reviewed On: Feb. 12, 2012
Russian Mushroom and Potato Soup
I looked long & hard for a non-blended soup because in several years, my 19-year-old daughter hasn't liked any I've made . I made changes to control for cholesterol and gluten and tweaked the spices. I used olive oil rather than butter (butter would be far better; next time I'll reduce olive oil to 3 tablespoons total). Instead of flour, I 1/4 c. gluten-free instant mashed potato flakes. This doesn't make the soup thick but adds body. I used 2/3 low sodium chicken broth & 1/3 regular, because that's what I had on hand; I found it needed a hair more salt, more black pepper, a couple dashes of white pepper (because I love it), & upped the dill weed to 3 tsp. I used yellow potatoes w/the skin on. Next time, I'll use a little less potato and a little more mushroom (my daughter's suggestion after she enjoyed a large bowl) and 3 leaks. Finally, I cut up about 1/4 of the mushrooms (I used portobello) and cooked them with the mirapoix so the broth would pick up more mushroom flavor. When I make it again, I'll saute the mushrooms longer and add them all to the broth sooner. I topped with a small dollop of nonfat Greek yogurt and a sprinkle of toasted pine nuts. The soup went together easily, relatively quickly, and is tasty and quite hardy. Thanks for sharing!

1 user found this review helpful
Reviewed On: Feb. 12, 2012
Ceil's Cucumber Slices
I've been making a variation on this recipe for years. I use apple cider vinegar instead of white vinegar; I also add a teaspoon of mustard seeds and a dozen whole allspice. I find that bell peppers don't absorb the solution, but zucchini cut in strips and whole mushroom caps are wonderful in the sauce. I like to let the veggies soak for a good 4 hours before I serve them, but add the mushrooms right at serving time or they'll make the solution cloudy. With cukes only, I actually prefer this the second day, but the other veggies aren't as good. This is always a huge hit at summer pot lucks & picnics, a great cool side dish with anything you barbeque.

3 users found this review helpful
Reviewed On: Jun. 12, 2011
 
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