Mary Pecbot Brown Profile - (13789055)

Mary Pecbot Brown

Mary Pecbot Brown
Home Town: Mesa, Arizona, USA
Living In: Milwaukee, Wisconsin, USA
Member Since: Jul. 2008
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Reading Books, Music, Wine Tasting, Charity Work
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About this Cook
Im a graduate of The Scottsdale Culinary Institute, and I absolutly adore cooking and baking, not just for my profession, but for friends and family as well!
My favorite things to cook
I love cooking Italian and experimenting with baking.
My favorite family cooking traditions
My cooking triumphs
Graduating culinary school
My cooking tragedies
I can NOT make a lemon meringue pie to save my life!
Recipe Reviews 73 reviews
Gluten-Free Lemon Cupcakes
AR: please use the original recipe that was submitted!! This published recipe has the lemon juice and zest reduced. With the reduction of lemon juice, these can not be called lemon cupcakes, there will be very very little if any lemon flavoring. I spent weeks tweaking this recipe and made many less-than-mediocre cupcakes until I came up with the one I originally submitted. I've tried this cupcake with store bought gluten free blend and they were awful! The GF blend recipe you want to use is also in my recipe box. I can almost guarantee that this particular published recipe will not turn out good with many of the store bought GF flour mixes.

0 users found this review helpful
Reviewed On: Jun. 14, 2014
Big Al's K.C. Bar-B-Q Sauce
Made this tonight, delicious! I did make a few very minor adjustments to accommodate our taste. I slightly decreased the cayenne powder, black pepper and the salt. I didn't have enough red wine vinegar so I used about 3/4 cup red wine vinegar and topped it off with white vinegar. I didn't add the amount suggested in the recipe though, I like more sweet than tangy as far as sauce goes. I also added a few teaspoons of Worcestershire sauce, about 1 1/2 tablespoons of regular yellow mustard, 1/4 cup more brown sugar and 1/4 cup of honey. I thought the flavor was mediocre before my adjustments,and was too tart for our taste. There wasn't any ingredient that I left out, I just added. After my changes this recipe was OUTSTANDING!!! Will save this one and make a lot this summer!

1 user found this review helpful
Reviewed On: Apr. 15, 2014
Very Chocolate Ice Cream
Good recipe. Simple and easy to make. I substituted 1% milk for the whole milk and half and half for the heavy whipping cream. I did this mostly because I don't like the greasy mouth feel that heavy cream leaves when heavy cream is used. I also used 4 egg yolks instead of 3 and 2.5 ounces of Nestles Tollhouse semi sweet chocolate chips. Ill be making this recipe again, but next time Ill strain the mixture before melting the chocolate chips in to rid of any tiny clumps. Great recipe, yummy.

0 users found this review helpful
Reviewed On: Apr. 3, 2014
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