marypat Profile - (187108)

cook's profile


Home Town:
Living In: Brandon, Minnesota, USA
Member Since: Feb. 2000
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Vegetarian, Quick & Easy, Gourmet
Hobbies: Gardening, Boating, Walking, Fishing, Reading Books, Music, Wine Tasting
  • Title
  • Type
  • Overall Rating
  • Member Rating
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 13 reviews
Baked Ham and Cheese Party Sandwiches
I have this exact recipe from a neighbor, minus the onion. Her recipe calls for making this up the day before, covering with foil and refrigerating overnight. When ready, bake at 350 for 25 minutes with foil on, then uncover and bake an additional 5 minutes. Always a hit and prep the day before makes it ideal when having company.

8 users found this review helpful
Reviewed On: Jun. 13, 2012
Skillet Pork Chops with Potatoes and Onion
I have made this recipe many times. The first time as written, then with some changes. I mix Montreal Steak Seasoning with the flour to coat the pork chops; brown the pork chops, remove from pan and saute the onions and minced garlic. Add the pork chops on top of the onions, add the Parmesan, add the potatoes on top of the pork chops, add more Parmesan and pour lemon juice mixture (sometimes I use chicken bouillon) over all. When potatoes are soft, I remove potatoes and pork chops and add a slurry of corn starch and water to thicken the sauce. When it has thickened, I add back the pork chops and potatoes. I do not add any salt to this dish. There is plenty with the bouillon and the cheese.

3 users found this review helpful
Reviewed On: Apr. 20, 2011
Ultimate Twice Baked Potatoes
I have been making Twice Baked Potatoes this way for years. Instead of green onions, I grate an onion and use that. After scooping out the flesh of the potato, I put the skins back into the oven so they dry out a little more. I usually make 10 baking potatoes, place the ones I'm not using on a cookie sheet and freeze them. When they are frozen, wrap individually in freezer bags. They will last about 3 months. When ready to use, defrost and then bake at 350 until hot.

15 users found this review helpful
Reviewed On: Jun. 15, 2010

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States