Marilyn L Profile - (13182265)

cook's profile

Marilyn L

Marilyn L
Home Town: St.Louis, Missouri, USA
Living In: Bonne Terre, Missouri, USA
Member Since: Dec. 2008
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Italian, Low Carb, Healthy, Gourmet
Hobbies: Gardening, Wine Tasting
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About this Cook
I HAVE ALWAYS loved to cook, even cooked my own luncheon for a "Sweet Sixteen" girls get together.(Many years ago!) It is theapeutic and relaxing...always have enough for a crowd and we love to entertain. Real cooks don't always follow recipes EXACTLY...a pinch of this and a pinch of that works the best. Nothing ever tastes exactly the same ....fortunately, or unfortunately. I come from a chicken soup & matzoh balls childhood and most people LOVE my Italian meatballs...go figure. I have a problem with people who call it "cooking" opening a can of this and a box of this..."homeade"???? Homestyle versus "made from scratch" are two completely different concepts.
My favorite things to cook
Meatballs, chili, chicken parm,baked chicken, SOUPS,and salads i.e. GREAT chicken salad and WONDERFUL tuna salad! I love my pork tenderloin served with my husband's favorite scalloped potatoes...they go together in our family. I must say I make a "killer" meatloaf and so does my husband who really isn't interested in the kitchen related items we refer to as "cooking"!!
My favorite family cooking traditions
Appetizers: cocktail meatballs, "baloney squares", sausage rolls, spinach balls!!! I LOVE traditional Thanksgiving dinners. My stuffing is always good and the secret is LOTS of onion and celery....fried before hand, not used raw in the mixture. Sometimes I use eggs and often leave them out.... My kids confessed to me when they were adults that for Christmas and Easter they really were never "fans" of ham(even though their parents were) I have been making a wonderful beef brisket for Christmas and Easter isn't Easter WITHOUT ham for me. Pork tenderloin will also be served as a substitute for the traditional ham for those who boycott.
My cooking triumphs
Serving everything warm(almost hot!) on a Holiday at once.
My cooking tragedies
I made mashed potatoes in advance" this Thanksgiving....and it made cream of potato soup seem runny...In otherwords...NEVER make the day before including CREAM & BUTTER...Only season & whip & Mash...warm & add liquid the day of the festivities. WHAT lip service from my entire family....a lesson learned and everybody, including myself were so disappointed.
Recipe Reviews 5 reviews
King Ranch Chicken Casserole I
This is great...we called it "Mexican Chicken"...great for dinner entree or aip up the flavor, I have added red pepper flakes and garlic is a MUST! dON'T USE LOW FAT OR FF CHEESE...DOESN'T MELT OR SPREAD WELL. How did it get this name of "King Ranch Chicken Casserole"??? Does anybody know? Alittle chicken can go a long way.I often cut the chicken breasts horizontally and make thinner slices.

0 users found this review helpful
Reviewed On: Apr. 23, 2010
Breakfast Sausage Roll
I adjusted this recipe and have used it at ALL & friends expect it...HOWEVER, I always use rolled out crescent rolls dough...flour a surface and roll thin...substituted FRESH chopped onions and FRESH mushrooms as well as not so rubbery cheese...I used either a combo of swiss and mild cheddar OR parm....roll up like a jelley roll and brush top with egg white...THIS IS A SLAM DUNK!!! May be frozen after partially baking and ready to go at a moments notice.....TRY this alteration !!!One lb. of sausage(spicy) and a pkg of crescent rolls make at least 4 nice size sausage rolls...great for buffet breakfast OR appetizers with cocktails.

35 users found this review helpful
Reviewed On: Feb. 20, 2010
Iced Pumpkin Cookies
The ingredients sounded GREAT...but they were bland....maybe need either raisins or nuts....rhe icing helped...but needed quite a bit to give the cookies taste...good with tea for a loight tasting time I will add an additional half+ cup of sugar and golden raisins and/or pecans!

0 users found this review helpful
Reviewed On: Oct. 26, 2009

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