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    Marina K

    Boston, MA

    Chef #350627

    Boston, MA

    Joined: Sep 09, 2006

    Birthday: Oct 25

    102 reviews by Marina K

    1 - 10 of 102 sorted by Date | Rating | Helpful

    Reviewed Wholly Guacamole
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      |  By Mark H.

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    "Thanks for sharing a winner! We made this for our Super Bowl party of 12, and it was totally devoured. We omitted the cilantro, and jalapeno, but used 3 garlic cloves, and added an extra 1/2 lime worth of juice."

    Feb 4, 2013 on Food.com

    Recipe #8739

    Reviewed Vegan Golden Vanilla Cupcakes
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      |  By valgal123

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    "Thanks for sharing this delicious recipe! I made it with oil, and omitted the almond extract, and the cupcakes turned out perfectly... loved by vegans and non-vegans alike. In the second batch, I substituted 1/4 cup of red, white and blue sprinkles for 1/4 cup of sugar to create an American version. : I topped it with a simple Earth Balance-based..."

    Feb 4, 2013 on Food.com

    Recipe #302367

    Reviewed Quick, Buttercream (Vegan Icing from Longmeadow Farm
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      |  By Andi of Longmeadow Farm

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    "This was a quick recipe to put together, and was convincing for both our vegan and non-vegan guests. I found that 2 tbsp of soy milk was too much - 1 tbsp was plenty for us. I wasn't in love with the grainy texture, but perhaps that's how it turns out with Earth Balance. Thanks for sharing this one!"

    Feb 4, 2013 on Food.com

    Recipe #219454

    Reviewed mexican chocolate cake
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      |  By kleigh83

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    "This is an excellent recipe! I made it as cupcakes as part of our Super Bowl extravaganza. Vegans and non-vegans alike were impressed with the taste and texture. As cupcakes, the baking time was shorter - only 20 min. I also whisked the wet ingredients together first, and sifted the dry ingredients into it. We topped them with an easy "buttercream..."

    Feb 4, 2013 on Food.com

    Recipe #69917

    Reviewed Betsy's Lemon-Cranberry Bread
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      |  By HokiesMom

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    "Thanks for sharing this delicious recipe! I halved the recipe, used a cup of fresh cranberries instead of dried, and omitted the nuts. I baked it for about 35-40 min. I also topped it with a simple lemon icing instead of the glaze: 3 tbsp butter, 1.5 cups icing sugar, and 1.5 tbsp lemon juice. This will be made often!"

    Oct 23, 2012 on Food.com

    Recipe #317246

    Reviewed Butternut Squash Lasagna
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      |  By Julesong

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    "This is a great recipe, and as advertised, worth the time it takes to prepare! I used 1.5 lbs both delicata, and butternut squashes. I also substituted kale for the swiss chard - I deveined the leaves, chopped up the stems, and sauteed them with the onion. I also used just a pinch of salt on both the squash, and greens. Thanks for sharing a winner."

    Oct 5, 2012 on Food.com

    Recipe #35773

    Reviewed Awesome Collard Greens
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      |  By HollyLQuinn

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    "We loved this recipe! Following the suggestions of other reviewers, I made a few modifications: I used only 1/3 c of cider vinegar, added 1/2 tbsp of brown sugar, and reduced the salt to 1/2 tbsp. I used tomato (not salsa, and to add heat, I added 1/2 tsp chili flakes. Instead of cooking all the ingredients at once, I saut?ed the onion, garlic, c..."

    Sep 18, 2012 on Food.com

    Recipe #69475

    Reviewed Broccoli Salad
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      |  By *~Christine~*

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    "We really enjoyed this salad, but needed to make a few modifications: only 1/2 cup raisins and sunflower seeds, and half of a large red onion. For the dressing, only 2/3 c. mayo instead of Mircale Whip (too sweet for our tastes, plus 1 tbsp. sugar, and 2 tbsp. red wine vinegar. This will definitely be re-made!"

    Sep 10, 2012 on Food.com

    Recipe #10344

    Reviewed Spinach, Apple and Pecan Salad
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      |  By Sharlene~W

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    "This salad was delicious! We made it with red leaf lettuce, and a local apple, plus I added some sprouts (all from our CSA box. To round it out, we topped it with some grilled chicken. The dressing was perfect... this will definitely become a house favourite."

    Sep 9, 2012 on Food.com

    Recipe #29765

    Reviewed Hearty Portuguese Kale Soup
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      |  By Bitsie

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    "This soup is phenomenal, and a great way to use kale! I used hot Italian sausage (couldn't find chorizo, and omitted the pasta. I found that 1 quart of broth was not enough, and added two extra cups. Also, I added the canned kidney beans right at the end to preserve their texture. As some reviewers suggested, next time I will add two cloves of ga..."

    Sep 6, 2012 on Food.com

    Recipe #82886

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