Marlene Louise Burdick-Martin Profile - Allrecipes.com (180830031)

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Marlene Louise Burdick-Martin


Marlene Louise Burdick-Martin
 
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Member Since: Oct. 2013
Cooking Level: Not Rated
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Recipe Reviews 3 reviews
Ribollita (Reboiled Italian Cabbage Soup)
I loved this recipe! Have made this several times now usually with a few changes because of what I have on have on hand. I did sub spinach & collards (separate times) for the chard & used my own homemade chicken broth for the base. Was unsure about putting bread directly into it but I followed the instructions and it worked out fine. Reheats from frozen just fine. Delightfully delicious on a cold and dreary day. First time I didn't puree the beans, second time I did and liked that better. Sometimes I hold off on the sage and add lots of oregano & thyme instead. Also, the rind from a Parmigiano Reggianno cheese will add lots of extra flavor if added with the vegetables.

0 users found this review helpful
Reviewed On: Mar. 1, 2015
German Apple Cake I
I cut back the oil by a 1/4 cup and cut the sugar in half because I don't like excessive sweet. However, I do drizzle on a caramel glaze. I always bake this in a bundt pan! 55 mins does the trick --make sure to grease & flour your pan.

3 users found this review helpful
Reviewed On: Oct. 15, 2014
Cranberry Scones
just tried this recipe; great as is! Haven't a clue how others are getting muffin batter from this unless perhaps they didn't properly chill butter. Was a typical wet scone dough. One must keep flour to the side of pastry board when kneeding dough and be sure to have hands floured as well but don't actually add extra flour to the recipe or your scones will be tough & dry. Thanks this is a keeper ;)

0 users found this review helpful
Reviewed On: Nov. 25, 2013
 
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