Toni Marie Profile - Allrecipes.com (18949890)

cook's profile

Toni Marie


Toni Marie
 
Home Town: Lancaster, Pennsylvania, USA
Living In: Dallas, Texas, USA
Member Since: Mar. 2006
Cooking Level: Expert
Cooking Interests: Baking, Frying, Mexican, Italian, Dessert, Quick & Easy
Hobbies: Sewing
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Moxie and me
About this Cook
I graduated from Texas A&M in August 2008 and now live in Dallas, TX. I love to cook new recipes for myself and my fiancé. We're pretty adventurous eaters and will try anything once.
My favorite things to cook
Everything...not very savy with a grill though.
My favorite family cooking traditions
pretty much everything Grandma makes...especially her Jewish Apple Cake...it's incredible
My cooking triumphs
i make AMAZING meatloaf. I also make great french toast and delicious easy chicken enchiladas.
Recipe Reviews 22 reviews
White Chocolate Blondies
I just made these this afternoon and I've already had 2! They're soooooooo good!!! The only change I made was using a mix of white and semisweet chocolate chips at the end instead of just plain semisweet and they turned out great. I'm really not sure why other reviewers say that using white chocolate chips instead of white baking chocolate doesn't work for this...I used store brand chips and these are delicious! They melted down fine in a makeshift double boiler (glass bowl sitting over a pot of boiling water)and the cleanup wasn't bad at all! I'll definitly make these again and again!

22 users found this review helpful
Reviewed On: Jul. 16, 2008
Bahama-Mama Pork Chops
We really enjoyed this recipe. I think the next time I make it, I will try marinating the chops for an hour or so In the sauce before I cook them to get them even more flavorful. Definitley will make again.

1 user found this review helpful
Reviewed On: Jul. 11, 2008
Chicken Cordon Bleu II
ABSOLUTELY TO DIE FOR!! I loved this recipe. I didn't have any paprika, so I left that out but I added some freshly ground black pepper to the flour before coating the chicken with it. I used a pinot grigio to simmer the chickeen in and i didn't have any bouillon granules so I used one bouillon cube, however it turned out a tad salty so i will reduce it to half a cube the next time I make this recipe. I served it over rice with some butter and lemon drizzled steamed broccoli and red peppers on the side. Everyone loved this and I will DEFINITLY be keeping this recipe around.

4 users found this review helpful
Reviewed On: Jul. 11, 2008
 
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