Marilyn Hammond Profile - Allrecipes.com (13055385)

cook's profile

Marilyn Hammond


Marilyn Hammond
 
Home Town:
Living In: Colorado, USA
Member Since: Nov. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy
Hobbies: Sewing, Gardening, Hiking/Camping, Camping, Biking, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting
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Bon Bon Valentine Cookies
Tiramisu Valentine
Strawberries instead of cranberries
About this Cook
My favorite things to cook
I love stir frying and grilling. I guess I want to be able to see and fiddle with the food while it's cooking.
My cooking triumphs
I made a delicious cheesecake for a friend's bridal shower . . . lost the recipe though. Umm some awesome minty roasted potatoes and marinated steak for my husband's family. Oh, and amazing tandoori chicken with mango chutney, chapatis bread and onions and peppers with yogurt dressing.
My cooking tragedies
Butternut squash rice pilaf, my god, it was horrible
Recipe Reviews 7 reviews
Pepper-Honey Cedar Plank Salmon
This was great, I used value pack cheapo salmon and they didn't taste fishy at all! Great marinade/sauce!

7 users found this review helpful
Reviewed On: Jul. 12, 2010
Chinese Steamed Buns with Barbecued Pork Filling
We've never had pork buns before and we thought these were delicious. The buns really glued themselves to the steamer though. I used half wheat, half white flour for the dough and the bread machine to knead it for me. Also, just used some leftover pulled pork with Hoisin sauce mixed in, great way to use leftovers.

2 users found this review helpful
Reviewed On: Jan. 17, 2010
Hearts of Palm and Spinach Salad
The flavors in the salad are great, I reduced the sugar (the ketchup already has some) and I cut the total amount of dressing in half and it was still a little too much for me. The dressing is good, but I like to be able to taste the vegetables.

3 users found this review helpful
Reviewed On: Mar. 4, 2009
 
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