Margar Profile - Allrecipes.com (13523016)

cook's profile

Margar


Margar
 
Home Town: Akron, Ohio, USA
Living In: Cleveland, Ohio, USA
Member Since: Jul. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Slow Cooking, Asian, Mexican, Indian, Mediterranean, Vegetarian, Quick & Easy
Hobbies: Knitting, Hiking/Camping, Biking, Walking, Music, Painting/Drawing
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About this Cook
Rock and Roll afficionado, Former radio morning show host, now a manager for an international grocery chain. 29, Married. I just like to make sure we eat healthfully, at a good price. Fortunately, where I work makes that VERY possible!
My favorite things to cook
Just about anything as long as it doesn't involve dirtying every cooking utensil and piece of cookwear in the house. Creativity and inspiration in as few steps as possible! And spicy is always good :)
My favorite family cooking traditions
PAH! Cooking traditions?
My cooking triumphs
I am very proud of my meatloaf recipe, baked mac and cheese, and pumpkin cookie recipe. I've had a 7-year-old tell me my pumpkin cookies are the best cookies he's ever had! I'm also the queen on tossing some random veggies, rice, and who knows what together with just-as-random seasonings and having it come out great.
My cooking tragedies
Mostly cosmetic defects. Never had anything taste horrible. My philosophy on cooking is this: As long as it's cooked so as not to be health-hazardous, everything else is just flavor and prettiness. As long as I'm cooking for just me and my fiance, I don't mind if it's ugly or less-than-stellar.
Recipe Reviews 46 reviews
Three-Cheese Chicken Penne Pasta Bake
Thanks for the great recipe! I doubled it and used a 9x13 glass dish- worked perfectly. I didn't have enough chicken on hand, and I wanted more veggies anyway, so I added 2 small sliced zucchini and a can of rinsed and drained cannelini beans. Also used thigh instead of boob because that's what I had. Saute'd the chicken with diced onion and deglazed the pan with a splash of white wine, added some rosemary and red pepper flakes... All of the changes I made were basically minor/superficial. The bones of the recipe are spot-on. Play around according to your tastes and what you have. The recipe works! Will DEFINITELY make again! Even without meat alltogether!

0 users found this review helpful
Reviewed On: Apr. 28, 2015
Chicken Pesto a la Lisa
When my husband exclaimed, "MMMM!" when he hadn't even chewed 3 times on his first bite, I knew we had a winner. 5 stars for yumminess, ease, and flexibilty. I made this recipe as-written except for the one big thing- I had a grocery store rotisserie chicken on-hand instead of boneless, skinless breasts. I sautee'd a bit of the chicken skin before adding two chopped zuchinnis. I still wanted to get that "pan-dripping" flavor from the chicken since I wouldn't be cooking any new chicken. My broth was homemade and probably a bit more rich than store-bought, too. Other than those (admittedly significant) changes, I followed the directions to a T and I KNOW I will be making this again! Used prepared pesto from Aldi (a special in the cooler section, not their regular jar pesto in the pasta section).

1 user found this review helpful
Reviewed On: Oct. 20, 2014
Hunnybunch's Special Apple Muffins
I try not to be one of those people who changes a recipe, then rates it, but when it comes to baking, I can't help but try to "healthify" it as much as I can, using simple substitutions. I feel this recipe as-written, is fantastic, reliable, and versatile, therefore I give it 4 stars. My healthified substitutions: 1 cup white flour and 1 cup whole wheat flour 1/2 cup brown sugar, only 1/4 cup of white sugar 1/4 cup coconut oil, and 1/2 cup organic unsweet applesauce instead of veg oil. Pecans instead of walnuts because that's what I had. THEN I WENT AND UN-HEALTHIFIED IT! YAY! I made a streusel topping out of crushed biscoff cookies from the Tastebook.com post: "Biscoff Banana Bread with Biscoff Cookie Streusel" And I drizzled it with some melted caramels... These things are so moist! I probably could have let them bake another couple minutes (I did about 23) but still tasty!

4 users found this review helpful
Reviewed On: Oct. 1, 2014
 
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