Morgan Profile - (13949928)


Home Town: Holmdel, New Jersey, USA
Living In: Ithaca, New York, USA
Member Since: Jun. 2009
Cooking Level: Beginning
Cooking Interests:
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About this Cook
My favorite things to cook
Salmon, pasta, cookies.
My cooking triumphs
Simple salmon dishes and macaroni and cheese.
My cooking tragedies
A forgotten and thus horribly burned omelet; a pot of eggs set to boil without water, again, horribly burned. Maybe I should stay away from eggs.
Recipe Reviews 4 reviews
Chicago-Style Pan Pizza
My husband made this for dinner tonight. It was delicious! We keep kosher, so we made one substitution: tofurkey in place of the Italian sausage. The texture of tofurkey is different from that of Italian sausage, but that isn't so evident in the pizza.

1 user found this review helpful
Reviewed On: Sep. 2, 2013
Restaurant Style Egg Drop Soup
I had to make a couple of changes--I used ginger paste instead of the ginger powder we don't have and left out the chives we didn't have. Even so, the soup is terrific. Very eggy, which is what we like in an egg drop soup. I deeply appreciate the effort W.J. Cory has gone to so that I don't have to. I now have a great soup recipe that is easily adapted for our personal tastes. I'll add black pepper (by my daughter's request) and make it thicker.

1 user found this review helpful
Reviewed On: Oct. 5, 2011
Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce
This dish is wonderful. We made two simple and probably insignificant changes. We only had 3/4 pound of asparagus; I chose the recipe to use the rest of a bundle of asparagus from a previous dinner. And we keep kosher, so we used vegetable broth instead of chicken broth. We plan to make two changes to our execution of the recipe next time we use it: a full pound of asparagus, since we'll buy it specifically for this dish, and a little less broth, I'm not sure how much. Thanks to Jasmine for posting her friend Taneem's recipe!

0 users found this review helpful
Reviewed On: Feb. 26, 2011

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