Barb Mullaney Profile - Allrecipes.com (18858755)

cook's profile

Barb Mullaney


Barb Mullaney
 
Home Town: Long Beach, California, USA
Living In: Tucson, Arizona, USA
Member Since: Sep. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Walking, Reading Books, Genealogy
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About this Cook
Currently in weight loss mode. Down 40 pounds anc counting! Husband and two daughters -- all 3 seniors: Huband, age 59 (me too), daughter #1 - college, daughter #2 high school.
My favorite things to cook
anything but nightly dinners! hate coming up wiith the menu and doing it. love planning & cooking for company - usually Italian. enjoy collecting recipes and orgainizing them with MasterCook.
My favorite family cooking traditions
Christmas cooking with my daughters. They make gingerbread houses, and together we make as many different kinds of cookies as we feel like. Also really enjoy cooking Thanksgiving dinner -- just wish the family would allow the menu to change, but everyone has his/her favorite dish and if I do new things too, it's way too much food!
My cooking triumphs
Most amazing thing I ever made was an English Christmas pie -- involved boning a cornish game hen, a chicken, a duck, and a turkey. Then stuffing the game hen and putting that inside the chicken, the chicken in the duck, and the duck in the turkey, and covering the whole thing with pastry. Personal triumphh -- my husband telling me he likes my pasta better than his (very Italian) mother's/
My cooking tragedies
Last night I made "healthy" brownies with whole wheat flour, cocoa, diet pepsi, eggs, and walnuts -- they tasted as bad as they sound!
Recipe Reviews 2 reviews
Uncle Wynn's Bread Machine Rye
Really, really good. I increased the caraway to one tablespoon and used the dough cycle. Baked in oven at 400 degrees for about 30 minutes. (Checked with instant read thermometer for doneness -- 190 to 200 degrees)

1 user found this review helpful
Reviewed On: Mar. 22, 2011
Dad's Excellent Scallops
My husband made a similar dish for me for Mother's Day. His recipe, however, called for a sage leaf between the scallop and prosciutto. It was outstanding! The only change we would have made is to add another sage leaf on the other side of the scallop as well.

9 users found this review helpful
Reviewed On: Jun. 14, 2007
 
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