Mary Svinth Profile - Allrecipes.com (18194014)

cook's profile

Mary Svinth


Mary Svinth
 
Home Town: Oregon Coast, Oregon, USA
Living In: Oregon, USA
Member Since: Aug. 2005
Cooking Level: Intermediate
Cooking Interests:
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Mary
About this Cook
Getting older now so I take shortcuts and you will find out why when you are there. Back Aches.......
My favorite things to cook
Below but love good shortbread cookies at Christmas and learned that from my motherinlaw from Canada
My favorite family cooking traditions
Home made Lasagna everything from scratch except the pasta there I draw the line
My cooking triumphs
A full out open house with Spanakopita and "The Joy of Cooking" Tips for entertaining well
My cooking tragedies
A wedding cake that almost fell apart in the 90's but barely managed to stay together for the wedding reception. Never again.
Recipe Reviews 7 reviews
Pumpkin Bread IV
I have made this recipe several times and it is very good. I add toasted walnuts as they stay crisper after being baked in the batter. I also add chocolate chips sometimes. I am thinking of maybe adding some cream cheese ...maybe but it does not need it.

0 users found this review helpful
Reviewed On: Oct. 13, 2012
Cindy's Tasty Wings
ONE IMPORTANT THING: you cannot bake these wings at 400 degrees because they will BURN! turn the oven to 375 and watch them. I bought the big box store 10# frozen wings in a bag and 1/2 bag of these is 5#. I defrosted them first so they would not be sloppy. What my store carries is Apricot/pineapple preserves, and Catalina/honey dressing is what I used and I added 2 tlbs of soy sauce. I also mixed all the ingrediants together before spreading on top the wings as it would be messy putting dry soup mix on top and then the other mixes... I just could not see why Cindy did not mix them together first. ??? I have made a similar recipe before. Good simple recipe But watch that they do not burn.

0 users found this review helpful
Reviewed On: Aug. 28, 2012
Beef Stew VI
I made this for our dinner but with only 2 beef bouillon cubes I did add a couple of dashes of Kitchen boquet instead which makes it a delicious brown color and adds a wonderful flavor. I used Safflower Oil which I use often instead of vegetable oil as it is healtier. This was a rich and excellent recipe.

1 user found this review helpful
Reviewed On: May 23, 2012
 
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: Getting older now so I take shortcuts and you… MORE
 
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