gmarshall Profile - (18608876)

cook's profile


Home Town: Tennessee, USA
Living In: Missouri, USA
Member Since: Sep. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Southern, Mediterranean, Low Carb, Healthy, Dessert, Gourmet
Hobbies: Photography, Reading Books, Music
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About this Cook
I'm a young pastor's wife; have been married for 5 years.
My favorite things to cook
Chicken dishes. Salads. Soups. Learning to try ethnic foods!
My favorite family cooking traditions
Spaghetti, chili, Christmas hors d'euvres and baking
My cooking triumphs
I successfully made a pavlova and flan on my first try! I also mastered roasting a whole chicken in the first year of my marriage at the tender age of 22! :)
My cooking tragedies
I've actually ruined french toast--the easiest thing ever! And I sadly massacred some sweet potato fries. I made eggplant rollatini once, but my husband hated it. Oh well. You win some, you lose some.
Recipe Reviews 13 reviews
Pumpkin Cookies VII
Moist and yummy! I used canned cream cheese frosting as suggested, but I think I'll make my own next time. I found my dough impossible to roll into balls--it was too sticky! So, I just did drop cookies and they were fine. Over all a fine recipe.

1 user found this review helpful
Reviewed On: Nov. 20, 2008
Pasta Pomodoro
Fabulous!! So tasty! I added some diced cooked chicken breast into the sauce while it simmered. After reading some of the reviews that the balsamic vinegar was too strong, I only added about 1.5 Tbsp. After tasting it, I didn't find it too sour at all--I went ahead and added a little more. I used the 2 Tbsp. of fresh basil but also added about .50 tsp. of dried basil. I also used a good bit of the crushed red pepper to give it some heat. I LOVED this fresh tasting, filling dish. It was our main course. I'll be adding this to my menu!

1 user found this review helpful
Reviewed On: Sep. 20, 2006
Carol's Chicken Salad
I like this recipe. Most chicken salads taste too heavily of mayonnaise, but this one I like. I did make some changes though (to suit my pantry, mostly!). I cut out the celery, water chestnuts and swiss cheese. But I add 2 Tbs. Dijon mustard and a bit of sugar/sweetener to taste. This helps to cut the mayonnaise taste. I have also substituted fresh lime juice instead of lemon at times and this is a nice change. I make this and serve it on the Amish White Bread recipe from this site. It's always a huge hit! I have also used red grapes instead of green (depending on what I have in the fridge). Thanks,Carol! Even though I've ammended this recipe to my taste, I needed your basic recipe to start from.

1 user found this review helpful
Reviewed On: Sep. 15, 2006

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