MiMi Profile - Allrecipes.com (16997470)

cook's profile


Home Town:
Living In: Maryland, USA
Member Since: Nov. 2010
Cooking Level: Beginning
Cooking Interests:
Hobbies: Scrapbooking, Quilting, Sewing, Gardening, Hiking/Camping, Walking, Fishing, Photography, Reading Books, Music, Painting/Drawing, Charity Work
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About this Cook
My favorite things to cook
one of the best inventions other than electricity is a crock pot.
My cooking tragedies
too many to list.
Recipe Reviews 3 reviews
Healthier Broiled Tilapia Parmesan
This was excellent. I halved the recipe since I only had 3 fillets, followed the recipe, except I sprinkled about 1/2 tablespoon of Panko crumbs on top of the mixture before putting it under the broiler which gave it some more crunch - oh and I also added a sprinkle of Old Bay Seasoning to the mixture also since we are in Maryland so basically everything gets Old Bay on it. :) Delicious. This is our new go-to recipe for Tilapia!

1 user found this review helpful
Reviewed On: Apr. 21, 2014
Fresh Rhubarb Pie
This pie is INCREDIBLE. Took this to a Memorial Day cookout. No one, including me, had ever eaten rhubarb. But decided to try this since my rhubarb plant is finally big enough. Everyone, including me, said this was by far the BEST PIE THEY HAD EVER EATEN!!! I peeled some of the rhubarb since some of it seemed tough, cut it into 1/2 pieces and since I had some left over strawberries I also added 4 large strawberries that I cut in half and layed on top of the rhubarb with the cut-side "up" (thought that might keep them from making the bottom crust soggy. Will add a few more next time, now that I know it works). Used 1 cup sugar and 1/3 cup of Stevia in The Raw (will try again using less sugar/more Stevia, now that I know that works) and used pre-made Pillsbury refrigerated pie crust. Poked lots of holes in the top of the crust then mixed water with egg and brushed it on top, and sprinkled a teaspoon of sugar on top. That made the crust very crunchy. This pie was OUT OF THIS WORLD DELICIOUS, especially with vanilla ice cream. This is a keeper!

0 users found this review helpful
Reviewed On: May 29, 2013
Rapid Chicken Stock
Great idea, never occurred to me to use my pressure cooker for this. What a time saver! Suggestion for freezing - - after it has cooled, gather several small plastic containers. Measure out 1 cup of stock into each container and place them in the freezer. The next day after they have all frozen, pop the the frozen "puck" out of the plastic container and put them all into a ziploc freezer bag. So when you need chicken stock you just grab as many "cups" as you need out of the plastic bag that is in the freezer! Using this method has encouraged me to use chicken stock in place of water for cooking veggies etc, because its so convenient to just grab one out of the freezer!

21 users found this review helpful
Reviewed On: Feb. 11, 2013

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