Marcia Profile - (18974878)

cook's profile


Home Town: Rochester, New York, USA
Living In: Manalapan, New Jersey, USA
Member Since: Jan. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Quick & Easy
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About this Cook
Retired Chem. Engineer. Married w/ 2 kids in college. I love summer and vacations.
My favorite things to cook
Fast and easy stuff with common ingredients but great flavor and nutrition. This is changing since I retired, but I didn't have time to be shopping to find ingredients I never heard of, and I often started preparing meals late, when everybody was already hungry and can't wait for a meal that takes too long to prepare.
My favorite family cooking traditions
Chili night at our vacation place (the extended family comes over for chili and corn bread when we're there for vacation) The traditional Thanksgiving dinner at one of our sisters'houses.
Recipe Reviews 82 reviews
Roasted Lamb Breast
I found the directions a bit disorganized: I skipped step 2 and went back to it after step 9. I used small bowls for steps 2 and 3, and I rubbed the olive oil into the meat, then rubbed in the rest of the step-3 spices, rather then mixing the spices with the oil before rubbing them in. Otherwise, I followed the recipe exactly. The inside meat was extremely tender and delicious, and the spices were perfect. Unfortunately, the "crispy" edge meat was dried-out and hard because it was over-done. Next time I will reduce the temperature from 450 to 425 for the 20 minute 2nd roasting, and if it still looks too well done on the outside, I will omit the final 4 minutes under the broiler. My side dishes were green beans and fennel, and oven-roasted red-skinned potato wedges. I drizzled the parsley and vinegar sauce over the veges and potatoes as well as the lamb. Delicious!

1 user found this review helpful
Reviewed On: Apr. 9, 2014
Grilled Chicken Salad with Seasonal Fruit
The dressing makes this salad! Delicious! I use strawberries and dried apples for the fruit, grilled the chicken slices and some red pepper slices on a panini press, and substituted spinach and romaine lettuce for the bibb lettuce. Added a few slices of carrots, celery, and radishes too... and left the salt out of the dressing.

0 users found this review helpful
Reviewed On: Mar. 30, 2014
Moussaka Cottage Pie
Made exactly as described except that I used home-made mashed potatoes (Chef John's Perfect Mashed Potatoes recipe, from this website) instead of refrigerated. I used the ground beef and dark raisins options. DELICIOUS! And I loved that I only had to use one cooking dish... unfortunately, I decided to brown the potatoes under the broiler for 2 minutes after baking 20 minutes on the bottom oven rack, and I had it too close to the heating element so I burned the handle of my nice 12" Calphalon skillet.... live and learn. (Broiling did brown the potatoes beautifully though!)

1 user found this review helpful
Reviewed On: Mar. 10, 2014
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