Mary Pecbot Profile - Allrecipes.com (13789055)

Mary Pecbot


Mary Pecbot
 
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
Thanksgiving!
My cooking triumphs
Graduating culinary school
My cooking tragedies
I can NOT make a lemon meringue pie to save my life!
Recipe Reviews 78 reviews
World's Best Lasagna
I was skeptical when I decided to make this,I favor my own lasagna recipe over anything Ive ever had at a restaurant and certainly made from frozen. But I wanted to give it a shot since there were SO MANY rave reviews. I followed the many recommendations of increasing the amount of ricotta. I doubled in and I should have only done a total of 24 ounces instead of 32. Here are the changes that I made: 1 full pound of lean ground beef in addition to the 1 pound of Italian sausage. Dried minced onion to replace fresh. Omitted the fennel, Italian sausage has plenty. Doubled the amount of tomato sauce since I had a bit more meat to work with. I DID NOT reduce the 1 tbsp of salt, you need this for flavor. It will not alter the taste, unless you add too much and or garlic salt, onion salt, broth or anything else that has added salt. Also, if you boil your pasta, do not salt the water. I added 3 tbsp white granulated sugar instead of 1, since I added more tomato sauce I had to add more sugar to balance the acid. Used dried parsley flakes in the ricotta instead of fresh, also added a dash of nutmeg (sounds odd but its great!), you can also omit salt here as well. I used oven ready lasagna shells. Next time I will use regular lasagna and I will not boil NOR soak in water. If the assembled lasagna has enough sauce which I LOVE, the pasta will cook to al dente in the extra sauce. It comes out perfect! Used all shredded mozzarella.

3 users found this review helpful
Reviewed On: Mar. 20, 2015
Mom's Paprika Chicken with Potatoes
I made changes, so to be fair I gave 5 stars. But the recipe gave me a fantastic base to create my own version of Chicken Paprika. DELICIOUS and will be making again and again!

0 users found this review helpful
Reviewed On: Mar. 9, 2015
Chef John's Chicken and Dumplings
Followed the recipe exactly. I did have to heavily season to taste with chicken base and poultry seasoning. I did not like the flavor before I added these. My husband liked this but said he would have liked a thicker liquid like a more traditional chicken and dumplings. Ill make this again but will make the following changes: skinless bone in chicken breast (to reduce the greasiness), add more slurry to make a thicker sauce, add chicken base, poultry seasoning and lots of cracked black pepper. Ill also make the dumplings separately since I wasnt a fan of how soggy the bottoms were from simmering in the liquid. Lastly add more seasoning, salt in particular to the dumpling mixture. As is this is great base recipe.

0 users found this review helpful
Reviewed On: Feb. 17, 2015
 
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: I am just a normal guy that likes to cook. It is… MORE
 
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