Michelle Manning Profile - Allrecipes.com (18315160)

cook's profile

Michelle Manning

Michelle Manning
Home Town: Boston, Massachusetts, USA
Living In: Long Beach, New York, USA
Member Since: Feb. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Nouvelle, Mediterranean, Healthy, Dessert, Gourmet
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I'm Michelle!
About this Cook
I come from a long legacy of great cooks. My family owned a very famous clam bar in So. Boston named Kellys Landing for 50 years. Many of relatives have gone on to open other restaurants in the Boston area. I attended cooking school myself but found that I did not enjoy the environment behind the scenes in the kitchen. I have gone on to become a professional event planner which allows me to stay close to the industry and work among many people. I am known for the personal parties I throw as I love to have people over and feed them. All my guests need bring is a good bottle of wine and an appetite!
My favorite things to cook
This years Holiday party will be an Italian theme with dishes such as Seafood Stuffed Mushrooms, Italian stuffed peppers, Buffalo Mozzarella, Tomato and Basil Salad, Baby Spinach Gorgonzola, Salad with Raspberry Vinaigrette, Chicken Rollatini, Lasagna a la Vodka, Sauted Spinach with Parmesan and wine, Toasted Garlic Parmesan Bread, Mini Chocolate Chip Cannolis, My famous Rainbow Cookies, Hot Gluehwein (warm red wine with fruit and cloves). I use Allrecipies regularly to develop my menus and think it is great tool.
Recipe Reviews 3 reviews
Baked Garlic Parmesan Chicken
I love this chicken! I am a points+ weight watcher and lighten it up by substituting the olive oil and crushed garlic infusion for 1/4 cup egg beaters mixed with 1 1/2 teaspoons of garlic powder. The rest is the same. This switch saves 1 point per serving. Excellent!

1 user found this review helpful
Reviewed On: Aug. 9, 2012
Dark Chocolate Cake I
This really is a great cake recipie. I get raves everytime I make one. It crumbs more like a brownie than cake and is very dense and moist. The only tip I have to add is to use 1/2 the boiling water than called for when disolving the chocolate. After it is disolved and smooth add the remaining water very cold. This way you dont have to wait for the mixture to cool or risk melting the butter if you dont wait long enough. Cheers!

6 users found this review helpful
Reviewed On: Jan. 22, 2009
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