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    MarielC

    Westchester County NY

    Chef #180789

    Westchester County NY

    Joined: Dec 15, 2004

    Birthday: Mar 02

    44 reviews by MarielC

    1 - 10 of 44 sorted by Date | Rating | Helpful

    Reviewed Lebanese Lentils, Rice and Caramelized Onions (Mujadara

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      |  By MarielC

    "This is really good. Everyone liked it and I will be making it again."

    Jan 22, 2012 on FoodNetwork.com

    Reviewed Spoon Cookies: Lusikkaleivat (Finland

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      |  (1 person found this helpful) |  By MarielC

    "I've been making the same recipe minus the egg yolk for years. My sister calls them "slap me" cookies because she said they are so good they make you want to slap someone and the name stuck in our house.

    A few things - I find it much easier to use a very small cookie scoop, roll them a bit then flatten them just a bit. Second and MOS ..."

    Dec 20, 2011 on FoodNetwork.com

    Reviewed Huggy Buggy Bread Pudding

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      |  By MarielC

    "I made the recipe basically as directed and would probably make it again but increase the coconut milk and decrease the regular milk to get more coconut flavor. The figs and cashews add a great and different flavor. I only had lightly salted cashews so I used those and would do so again as it adds a slightly savory touch which everyone liked."

    Sep 18, 2010 on FoodNetwork.com

    Reviewed Vanilla Rum Balls
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      |  (1 person found this helpful) |  By Charishma_Ramchandani

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    "I make these for the holidays almost every year. I've made this exactly as directed but now I add 1 Tbs of good vanilla extract and 1 Tbs of cacao liquor. These really do need to sit for a week. Resist the temptation to eat them before that!"

    Apr 25, 2010 on Food.com

    Recipe #48343

    Reviewed Dawn's Salmon Mousse
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      |  By Linda's Busy Kitchen

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    "This is delicious. I've made it a few times and it's been a hit. The only change I make is that I take out the long spine bones from the canned salmon. The red salmon has more flavor, but I've also made this with other canned salmon and it's still great."

    Apr 25, 2010 on Food.com

    Recipe #222183

    Reviewed Baklava

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      |  (3 people found this helpful) |  By MarielC

    "I always avoided making baklava because it's generally way too sweet and you always hear about how hard it is to make because of the phyllo.

    This recipe (and watching Alton on the show proves that it's not too difficult working with phyllo. You do need a bit of patience and no interruptions but otherwise the recipe is easy. Although Alton does ..."

    Apr 17, 2010 on FoodNetwork.com

    Reviewed Chocolate Mousse Cake

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      |  (1 person found this helpful) |  By MarielC

    "This cake is not hard to make, but it's not easy either. It takes some time and some patience but it's worth it. I've made this many times and have had people request it. The recipe for the ganache is wonderful - I've used it for frosting other cakes and also for making truffles.

    The layers may break as you put them in the springform but that ..."

    Apr 17, 2010 on FoodNetwork.com

    Reviewed Pea and Mint Pesto Crostini

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      |  (1 person found this helpful) |  By MarielC

    "This is delicious! I did it just a written and it turned out great. This is a keeper recipe. It also freezes well with not discoloration which is a great plus for a small party and for making ahead."

    Jan 1, 2010 on FoodNetwork.com

    Reviewed Roasted Garlic and Mushroom Risotto

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      |  By MarielC

    "I used regular rice as directed because I didn't have any short grain rice. I was a bit skeptical and it turned out terrible. Long grain rice just does not make a good risotto. The flavors were OK, the texture was terrible. I may try the combination of flavors with short grain rice in the future. Stay away from the long grain rice!"

    Jan 1, 2010 on FoodNetwork.com

    Reviewed Bacardi Rum Cake
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      |  By Derf

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    "I've been making for this for years. They printed a version which calls for pistachio instant pudding which is also good. I usually use French vanilla pudding. However, for a super moist cake, prick the cake a few times with a cake tester as soon as it comes out of the oven and then pour the glaze over the cake while it's still in the pan. When co..."

    Dec 28, 2009 on Food.com

    Recipe #14499

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