MARTIEDARLING Profile - (1187907)

cook's profile


Home Town: Sarasota, Florida, USA
Living In: Baltimore, Maryland, USA
Member Since: Aug. 2001
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Southern, Nouvelle, Quick & Easy
Hobbies: Scrapbooking, Knitting, Quilting, Sewing, Gardening, Boating, Walking, Photography, Reading Books, Genealogy, Painting/Drawing, Charity Work
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Recipe Reviews 31 reviews
Delicious Moist Poppy Seed Cake
I must have done something wrong. We called this "egg cake" because that's what it tasted like. Will not make again. :(

3 users found this review helpful
Reviewed On: Nov. 18, 2006
Cinnamon Hazelnut Biscotti
So wonderful that I want to go eat another one while I write this! I didn't have vanilla extract or hazelnuts on hand, so this is what I did instead: I used 1 teaspoon of Almond extract (I added less just in case it would be too overwhelming to add a full 1 1/2 tsp.) and I used 1/2 tsp. Cinnamon, 1/2 tsp. Nutmeg (to make up for the lack of nuts). This came out so sweet, so tasty...once I figure out how to cut them so that they don't all fall to pieces on me, I could make them to give as gifts! YUM!!!

3 users found this review helpful
Reviewed On: Feb. 27, 2006
Cheesy Chicken Pepper Pasta
When trying to imagine how this dish would taste, I thought it would be somewhat like a cheesy-salsa dip with pasta. It was so much more amazing than that (although tomatoes would be a great addition in it, too)! My husband said that it smelled like popcorn to him. It tasted even better. I doubled this dish and took it to my in-laws for their anniversary dinner party. Everyone loved it. The Munster cheese made all the difference in the taste--salty and buttery. I'm normally not a fan of peppers, but they gave the dish just the right flavor. I used tri-colored rotini for the fun of it, since I was also using a tri-colored pepper assortment. I also made it about 6 hours ahead of time since I heard someone say that the leftovers were tasty (and we had to travel with the dish for an hour--better to reheat it). I will totally make this dish again. I didn't have a problem with the sauce, although I was afraid it would be too runny. When poured onto the pasta, it was just fine. I couldn't stop sampling it after I finished preparing it. Yum!

1 user found this review helpful
Reviewed On: Feb. 27, 2006

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