MARICAM58 Profile - Allrecipes.com (1978765)

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MARICAM58


MARICAM58
 
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
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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.

0 users 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. :)

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