MarianN Profile - Allrecipes.com (13570559)

cook's profile

MarianN


MarianN
 
Home Town: Tennessee, USA
Living In:
Member Since: Jun. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Knitting, Sewing, Gardening, Photography
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About this Cook
I taught myself how to cook at a very young age. When I was at my grandmother's house, she would let me play with extra biscuit dough while she made dinner. This lead to her helping me enter pies and muffins in the county fair. I slowly found cooking shows on television, and preferred watching them over anything else! I truly enjoy cooking (and especially baking). While I just graduated from law school with my husband and we are studying for the bar exam, I would really like to one day own a bakery. I'm hoping to instill a love for cooking and baking my own children!
My favorite things to cook
My heart is with southern food, because I was born and raised in the south. But I've grown to love Mexican (we lived in Mexico for a short while), and Middle Eastern and Asian food (my husband grew up in Saudi Arabia, and I had never been introduced to the food until I met him). But of course, my absolute favorite things to cook are always sweets - which is odd, because I don't really like eating them that much! I just like making them!
My cooking triumphs
Within the last two years, I finally overcame my fear of using yeast. I had tried in the past and had very little success, so I abandoned it completely. I finally got up my nerve again, and I've been making *really* good homemade pizza crust, artisan bread, and all kinds of other goodies!
My cooking tragedies
I think it's because no one ever taught me a "homemade" recipe, but I have absolutely no luck with southern chicken and rice. None!
Recipe Reviews 4 reviews
Simple Scones
These are excellent! I've tried several different (highly rated) scone recipes with not so great results. These scones taste very much like the real thing. I didn't grate the butter, but cut it in with a pastry cutter. Also the dough was a bit dry (probably due to my lazy flour measuring), and I used a tiny bit of buttermilk to get it to come together. Dried currants, while sometimes hard to find in the south, are much better and authentic than raisins. Add some Irish butter and homemade preserved and you've got a yummy breakfast or tea time treat!

0 users found this review helpful
Reviewed On: Apr. 14, 2013
Spicy Slow Cooker Black Bean Soup
My husband and I thought this recipe was great! We only made a few modifications. First, for those who thought the beans were too bland, there should always be some sort of fat added to dry beans when cooking. It's very important to the texture and flavor. I added four slices of smoked, thick-cut bacon and then fished them out before using my immersion blender to blend up some of the beans just before serving. I also added about a teaspoon of mustard powder, a tablespoon of onion flakes, and a half-teaspoon of paprika. I didn't have any fresh jalepenos, so I used pickled (hot), and they turned out great! It was somewhat spicy, which we enjoy, but I imagine cutting back the cayenne and jalepenos would remedy that. I also added about a half-cup of sour cream when blending (just slightly, for texture and consistency) at the end. Serve with buttermilk cornbread, some shredded jack, and pico de gallo, and it's WAY better than chili! This recipe is a definite keeper at our house!

3 users found this review helpful
Reviewed On: Apr. 29, 2010
Easy Slow Cooker French Dip
Don't change anything other than maybe add a little extra salt, garlic powder, and onions to the broth. The rump roast turns out so tender and delicious! I served this on homemade bread (Artisan Bread in Five Minutes batard) with slices of melted provolone and sauteed bell peppers. You can also reduce the au jus for a more intense flavor. It's SO good!

1 user found this review helpful
Reviewed On: Jan. 12, 2010
 
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