Marisa Nicholls Profile - (13439402)

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Marisa Nicholls

Marisa Nicholls
Home Town: Stamford, Connecticut, USA
Living In: West Palm Beach, Florida, USA
Member Since: Aug. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Italian, Southern, Middle Eastern, Mediterranean, Quick & Easy
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Walking, Fishing, Photography, Music, Charity Work
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Recipe Reviews 7 reviews
No Crust Coconut Pie
LOVE LOVE LOVE! This should be called called "NO CRUST COCONUT CUSTARD PIE" as it is definitely "custardy" I rated only 4 stars because of the adjustments I made as per previous reviews. I got almost forgot mine in the oven and browned the top a little more than I would have liked but it didn't ruin it this pie was absolutely delicious! I used a Glass Pie Bakeware sprayed generously with Pam (original), 3 eggs is plenty! I used Sweetned Coconut so scaled back the sugar to 1 cup but just a 1/2 cup of sugar will still satisfy the sweet tooth, used 8oz of coconut just cause I like even numbers lol and blended all in my blender which help to shred down the coconut so it's not stick in your teeth pieces. Baked at 350 now the cooking time will vary because at almost an hour into baking it was still liquidy in the middle yet fully browned on the top my suggestion let it cook until it's the desired brown you want from 50 minutes to an hour let cool and put in fridge for a few hours to set and no worries it will be fully cooked and you will soon be enjoying creamy custardy deliciousness ;-D

1 user found this review helpful
Reviewed On: Aug. 5, 2014
Easy Herb Roasted Turkey
Easy and tasty! I prepared as is and had enough to baste a 22 pound Turkey. First time using this recipe so just to play it safe I injected the breast meat with butter. Our Turkey was delicious not too dry not too moist and flavorful. Thanks for sharing :-)

4 users found this review helpful
Reviewed On: Nov. 25, 2011
Cranberry Sauce I
Easy, Quick, Affordable and Tasty! I pulsed the ingredients in my blender twice for a chutney/sauce consistency. I prepared ingredients as directed but when I did a taste test I thought I might have to tweak it a bit but after letting the sauce sit in the fridge to cool for several hours I tasted it again and it was perfect! Thank you for sharing your recipe :-)

3 users found this review helpful
Reviewed On: Nov. 25, 2011
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