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 88 reviews
Chef John's Homemade Mayonnaise
This recipe just doesn't work for me. I followed the directions exactly and it turned out just an oily liquid, so I threw it out and started over, this time watching the video and following it exactly. It looked ok when I first started pulsing the stick blender, but when it was all mixed in it was just oily liquid again.

4 users found this review helpful
Reviewed On: Jul. 16, 2014
Corn and Black Bean Salad
Made this exactly as described by Jodi, except that I used a 15.25 oz can of corn. It was excellent! Besides eating this as a stand-alone salad, I used it to make burrito bowls: I included jasmine rice, leftover "good easy garlic chicken" from this website, the corn and bean salad, salsa, a little chopped fresh jalapeños, grated cheddar cheese, shredded lettuce, and sour cream... so easy and so yummy, and they came out very much like Chipotle's chicken burrito bowls.

1 user found this review helpful
Reviewed On: Jun. 6, 2014
Spinach Quiche
Very good with several modifications. Replaced the 4T of butter with 1T of olive oil (other reviewers reduced or eliminated the butter too), used 6 oz fresh spinach (removed the stems and chopped), 4 large fresh mushrooms, chopped, 1/3 cup of chopped sweet Vidalia onion, reduced the garlic to 1 clove, and used plain feta instead of the herbed feta. I added 1/4 cup finely chopped green bell pepper to the mix, seasoned with pepper, but no salt (feta is quite salty), and replaced the cheddar that is sprinkled on top with grated asiago cheese. I made a 9" pie in a gluten-free crust, but based on other reviewer's advice that there was too much filling for 1 pie, I made 4 small crust-less quiches in paper baking cups too. The 9" pie was good, but it turned out that my deep-dish crust was plenty big enough to hold all of the filling, and it would have been better that way. However, I'm glad I made that mistake because the little crust-less quiches were wonderful, and they only took 10 minutes to bake! No need for a crust with this recipe, which is great for those on a gluten-free diet. If I make this for people who can eat gluten and want a crust, I think it would be better in a crust made from a tube of refrigerated crescent rolls.

0 users found this review helpful
Reviewed On: May 15, 2014
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