MARISSA8082 Profile - (18162172)

cook's profile


Home Town: Palo Alto, California, USA
Living In: Washington, USA
Member Since: Jul. 2005
Cooking Level: Intermediate
Cooking Interests:
Hobbies: Scrapbooking, Boating, Walking, Photography, Reading Books, Genealogy
  • Title
  • Type
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  • Naan
  • Naan  
    By: Mic
  • Kitchen Approved
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Recipe Reviews 8 reviews
Anna's Amazing Easy Pleasy Meatballs over Buttered Noodles
My family and I LOVED this dish! The only thing I changed was that I cut it in 1/2 (made plenty for our family of 4), used turkey meatballs since that's what I had, and I added about 1/3 cup of milk because I was afraid the sauce might be too thick. Made more than enough gravy for the meatballs. I loved them just by themselves. My husband and kids ate them with mashed potatoes, using the sauce as gravy for the potatoes. Definitely a huge hit in our family! I didn't find that it was too salty, as some others had stated. Couldn't be happier to find such an easy, crowd-pleasing meal. Also, mine were done in 3 hours.

5 users found this review helpful
Reviewed On: Dec. 8, 2010
Hockey Pucks
These are fantastic, but I do make a few changes. I prefer to use chocolate almond bark as it's got a smoother texture. Second, I like to spread one cracker with peanut butter and one with marshmallow fluff before sandwiching them together. Wonderful treats!

3 users found this review helpful
Reviewed On: Dec. 5, 2010
Grandma's Noodles II
I love these noodles. I've made them twice now and I've used the baking powder each time (I like my noodles big and hearty). I followed another reviewer's suggestion to use my food processor and the dough only took minutes to make. I let them dry for 20 minutes, but after that just put them straight into my soup and they turned out wonderfully. The size of this recipe is perfect for a single batch of soup. Today I was craving them again and just boiled them in chicken broth and had noodles and broth for lunch. I added a little garlic powder to the dough this time and it was a tasty change, but they are still wonderful as the recipe is written.

12 users found this review helpful
Reviewed On: Oct. 10, 2010

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