Melissa Profile - (18247599)

cook's profile


Home Town: Hamlin, New York, USA
Living In: Chicago, Illinois, USA
Member Since: Dec. 2005
Cooking Level: Expert
Cooking Interests: Baking, Healthy, Vegetarian, Dessert, Gourmet
Hobbies: Knitting, Quilting, Sewing, Biking, Walking, Photography, Reading Books, Music, Painting/Drawing, Charity Work
  • Title
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  • Member Rating
Hazelnut Cake
Tony's stuffed shells
About this Cook
I have the gift of hospitality, and providing delicious food for guests, friends, family, and loved ones is important to me. I have a new baby daughter and I look forward to teaching her about healthy and tasty vegetarian eating.
My favorite things to cook
Gourmet organic vegetarian meals
My favorite family cooking traditions
I play around with and change nearly every recipe I come across, but I am hesitant to change my mother's chocolate chip cookies. They are perfect every time.
My cooking triumphs
I have many. I love farmer's market season, when there are so many delicous growing things to feast upon.
My cooking tragedies
No real tragedies to speak of. Most things can be fixed with the right spices.
Recipe Reviews 3 reviews
Norwegian Hazelnut Cake
This is ridiculously good. I whipped it up last-minute after being asked to bring a dessert to an impromptu going-away party, as these were the ingredients that I had on hand. I brought it to the party where it was devoured, and immediately made another one the following day that we DIDN'T need to share! My only adjustment was to add organic hazelnut extract to up the hazelnut flavor, about 2-3 tsp.

7 users found this review helpful
Reviewed On: Jan. 28, 2009
Mom's Brown Gravy
I love this gravy. I've made it several times, and it's always enjoyed by vegetarians such as me, and meat eater guests alike. I add more marmite (probably double), as well as approx. 1 Tbs. powdered shitake mushroom. It's also good with shallot powder in adition to, or instead of onion powder.

7 users found this review helpful
Reviewed On: Jun. 25, 2007
Maple Dill Carrots
The addition of dill to a standard brown sugar carrot glaze is interesting. My problem is, why is this called "maple" dill carrots, when there is no maple? This should be made with maple, rather than brown sugar, to have that name.

66 users found this review helpful
Reviewed On: Jan. 26, 2006

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