Mooney Profile - Allrecipes.com (13985639)

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Mooney


Mooney
 
Home Town:
Living In: Charlotte, Moscow (Federal City), Russia
Member Since: May 2009
Cooking Level: Not Rated
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Akoya
About this Cook
International teacher for most of my life. I live in Moscow.
My favorite things to cook
Anything savory but lately breads and desserts have been successful cooking adventures.
My favorite family cooking traditions
Anything that includes all the cooks in my family contributing.
My cooking triumphs
A ratatouille parmesan in which I used a blended eggplant, zucchini, fire roasted tomato, garlic and red pepper soup as the sauce - I was amazed at the taste and the texture as I am definitely NOT a vegetarian.
My cooking tragedies
Several burned recipes when I lost focus.
Recipe Reviews 3 reviews
Lentil Soup with Lemon
I have made this recipe several times, always doubling it, and it's excellent every time - a big hit with guests. I've tinkered with the spices a bit (usually adding a pinch of celery salt and a pinch of cayenne, and some granulated garlic) too, but if you want to take this recipe to a whole new level, forget about the olive oil drizzle. There's an amazing oil from Morocco that's becoming more available called ARGON OIL! It has culinary and other qualities that border on amazing! Gourmet stores might have it, or you can order it online. It turns this soup recipe into something you'll never forget.

0 users found this review helpful
Reviewed On: May 16, 2015
Tomato Almond Pesto (Trapanese)
I almost fell right into the trap of giving this recipe fewer than five stars, and self-promoting by mentioning how I would change it to suit my tastes. This is a solid recipe, with great ingredients, using sound cooking practices, and while my tastes differ somewhat, the original contributor should enjoy kudos for introducing me to something I hadn't otherwise experienced before. Thank you Casual Cook!

0 users found this review helpful
Reviewed On: Aug. 24, 2014
Heavenly Potatoes and Ham
I followed the lead of several others and boosted the amount of ham but kept the potatoes the same. (I used a smoked ham but next time I'm using a honey baked instead.) Low on sour cream - I had less than a third of what was called for, I filled out that part of the recipe with ranch dressing. I spooned half the mixture across the bottom of the baking pan, covered that with an extra cup of Monterrey Jack cheese blend and topped that with a mixture of bread crumbs and a tablespoon of Tony Cacheras Cajun seasoning. Then I spooned the rest of the mixture over the top, laid down some more Parmesan over that, drizzled the melted butter and finally topped it off with some crushed (not pulverized) Durkee French fried onions. Heavenly doesn't begin to describe it.

2 users found this review helpful
Reviewed On: Sep. 10, 2009
 
Cooks I Like view all 2 cooks I like
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About me:
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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