MARICAM58 Profile - (1978765)

cook's profile


Home Town: Sebastopol, California, USA
Living In: Santa Rosa, California, USA
Member Since: Oct. 2002
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Dessert, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Walking, Reading Books, Music, Genealogy
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Easy Cheesy Potatoes
Simple Savory Pork Roast sliced
Simple Savory Pork Roast
About this Cook
Please read this before you make my "Simple Savory Pork Roast" recipe! Allrecipes published my recipe over 10 years ago and since then they have altered it several times. This is part of the agreement when recipes are published; they get to do whatever they want with it once it goes up on their site. Now, I'm not complaining but I want cooks to understand this published recipe bears little resemblance to what I submitted. The internal temperature of the roast alone has been changed three times by Allrecipes over the years and it will, no doubt, be changed again since they adjust the temperature based on current FDA standards. Having said all that, here are my additional instructions: Check out my photos of what the roast looks like after it's cooked. I bake it in a 325°F oven, uncovered, on a rack in a shallow foil-lined roasting pan to an internal temp of at least 165°F. Let the roast rest 10 minutes before carving. There are no drippings from which to make gravy. I hope this helps.
Recipe Reviews 13 reviews
Butterscotch Pudding I
This recipe has a lot of potential but it's not one I'll be making as a stand-alone dessert in the future. It is far too rich and sweet to eat by itself except in very small amounts. For that reason I think it would be a good filling for a small tartlet, the kind one sees at tea parties. I'd garnish it with toasted coconut or perhaps slivered almonds. It would make a perfect little bite. Now, having said all that, the reason this recipe is getting 4 stars from me is the consistency. It's not as smooth as pudding made only with cornstarch. I imagine the eggs are added for richness and color but the final texture is slightly grainy. I used a whisk when cooking. Once the pudding began to thicken it turned briefly into a very lumpy mass. I reduced the heat and whisked vigorously until I achieved my desired consistency, added the vanilla and butter, continued whisking, and the pudding became smooth. The slight graininess is not unappetizing but it's not really creamy like a pudding made from cornstarch alone. Finally, the color is a lovely pale caramel color, not the bright "pumpkin" color I'm used to in commercial butterscotch pudding but I only mention this for those who might care about color and presentation.

0 users found this review helpful
Reviewed On: Feb. 17, 2014
Chocolate Cornstarch Pudding
I made this recipe as written with no substitutions or alterations and it came out just fine. The flavor and creamy consistency of the pudding is worth a solid four-plus stars but I gave it five stars overall because of the simplicity of the recipe, and I value simplicity especially when the results are this good. I used a whisk first to combine the dry ingredients and then to incorporate the milk until the mixture came to a boil. I finished cooking the pudding with a metal spoon so I could see how it coated the spoon, then used the whisk again to blend in the butter and vanilla. I used Hershey's "Special Dark" cocoa and while it was quite delicious, I agree with another reviewer who said this pudding is only as good as the cocoa. While I like Special Dark for making brownies, I'm eager to try this recipe again using a better quality cocoa.

1 user found this review helpful
Reviewed On: Feb. 14, 2014
Gnocchi II
This evening marked my first attempt at making gnocchi. I picked this recipe because of its simplicity and because other reviewers said it was authentic. I made these changes: I used only 4 potatoes instead of 8 and started with 1 cup of flour, adding more until I had a soft, pliable dough. It was easy to roll out on a well floured counter top and they cooked and floated to the top just fine. I used them in a cream soup with pork sausage and vegetables. While the gnocchis were very soft they were not pasty and tasted good. Now, I don't claim to know the history of gnocchi but I will venture to guess that it started out as a "peasant" dish, that is, easy to make and hearty. While we have ingredients measured out for us in this recipe, gnocchi was never meant to be rocket science! :) Strictly adhering to the recipe rather than using your eyes and hands to see and feel the dough will probably result in less than satisfactory gnocchi. This recipe was a good starting point for a beginner like me. I will definitely be making it again, trying to perfect it. :)

8 users found this review helpful
Reviewed On: Nov. 3, 2011

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