martie Profile - (187363803)

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Recipe Reviews 4 reviews
Hammy Egg Maple Bagel
I know people get upset when people point out calories/fats, etc. and yell, "There are diet sites," and I generally agree. However, this recipe is so over the top that it could be served in a fast-food restaurant. When I read the ingredient list, I thought, "Where's the second bagel?" I made it with two bagels, with two slices of ham, one egg, and one slice of cheese per bagel. It was excellent although I didn't find the maple syrup necessary, but that's just a matter of preference; I would serve the syrup of the side in a heated pitcher. The two stars are for "as written" which I couldn't in conscience serve to anyone (look at the nutrition information), and 4.5 stars for the slimmed down (but hardly "diet food") version.

1 user found this review helpful
Reviewed On: May 2, 2015
Homemade Baking Mix
If you use butter, not only will the texture change, but if you do not keep it refrigerated, it will quickly become rancid. DO NOT USE OIL---it can't be "cut in" so it won't work at all well. This leaves two choices: all vegetable margarine, if you have it in Australia or lard, which is the ingredient that "all vegetable Crisco" (a well-known brand of shortening) originally replaced. Lard isn't particularly good for anyone, but neither is hydrogenated vegetable shortening. Lard should give a superior texture to baked goods, but since it is an animal fat, it might need to be refrigerated like butter--I really don't know because I don't use lard. I just remember my mother telling me it was "old fashioned" Crisco and Mom used lard only to make my grandmother's recipes for authenticity and nostaligia, probably. Hope this helps.

2 users found this review helpful
Reviewed On: Nov. 7, 2014
Chicken Marsala
I make this recipe all the time but I have some changes that I like. You might or might not, but I receive lots of positives for the altered recipe: I use panko rather than flour--it's crisper I use thyme rather than oregano because that is traditional in marsala dishes for a reason--fresh is best or 1 teaspon of dried I add one small shallot minced at the same time as the mushrooms--really increases flavor I add 1 teaspoon of cornstarch to the wines because panko does not thicken as much as flour. Otherwise, the order of the steps is the same. I think most people would like the above changes except for the shallots. If you don't like shallots, leave them out.

3 users found this review helpful
Reviewed On: Nov. 21, 2012
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About me: I love to cook for my whole family, and boy, do… MORE

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