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amoore_790653

redondo beach, California

Member since Aug 2004

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Reviewed Peach Crisp

Aug 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

My husband's favorite! So good and so easy. I incorporated everything with my hands instead of processor. Have made it a few times using dried tart cherries or medley of golden raisins blueberries, etc... for just the golden raisins. It must be served warm to taste the best."

Reviewed Plum Tart

Aug 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very good and very easy. I worked the mixture with my hands for good consistency. I used Almond Meal since I had it, instead of walnuts. First batch was with juicy Santa Rosa plums and it was best flavor. Second time with pluots so I tossed it with some plum jam to boost the flavor up. Will make again. "

Reviewed Italian Plum Tart

Aug 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very good and very easy. I worked the mixture with my hands for good consistency. I used Almond Meal since I had it, instead of walnuts. First batch was with juicy Santa Rosa plums and it was best flavor. Second time with pluots so I tossed it with some plum jam to boost the flavor up. Will make again. "

Reviewed Plum Jam

Aug 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

First I did not notice the recipe said "Commercial" pectin. I used the pectin from the grocery store and had to use almost 2 boxes to get to 3 oz, which was expensive. The jam just didn't gel enough and it wasn't "jammy" it was like loose jelly with pieces of fruit in it. Super sweet too. I was afraid to use less sugar as on-line help said it ma"

Reviewed Meyer Lemon Ricotta Pancakes with Macerated Strawberry Coulis

Feb 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

These are amazing! The flavor is so fresh. I did not make the strawberry coulis but had sliced strawberries and blue berries on the side for toppings, as well as blueberry syrup. Meyer lemons are key to the flavor. Will make again for Easter.""

Reviewed Parmesan-Roasted Broccoli

Feb 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

Flavors are excellent. Only thing I would change is to rough chopped the pine nuts as they fell to the bottom of the dish instead of sticking to the broccoli. Also might add some fresh toasted bread crumbs on top next time. ""

Reviewed Parmesan-Roasted Broccoli

Feb 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

Flavors are excellent. Only thing I would change is to rough chopped the pine nuts as they fell to the bottom of the dish instead of sticking to the broccoli. Also might add some fresh toasted bread crumbs next time. ""

Reviewed Sweet Potato, Bacon and Apple Hash

Feb 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

While the flavor of this dish is excellent, the texture was a bit soft. When the onions were added, the bacon turned soft, and the sweet potatoes never crisped in the pan with the apples which went soft quickly as well. A crispy version of this would rock. Maybe cook everything separately and then combine at the end? Or cook in small batches ...

Reviewed Almond and Chocolate Clusters

Oct 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made these and had a few issues, but they were yummy and loved by all. I added a sprinkle of SMOKED SEA SALT on top of wet chocolate - OMG, it was the bomb! Here are my helpful hints for the next time I make these:
1. The best baking tin was a plastic one I kept from a frozen store bought appetizer. It was the same size as mini cupcakes...

Reviewed Spicy Tomato Jam

Aug 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is so good! I had to cook longer than the 50 minutes (plus 20) to get to the 220 degrees but it all worked out great. Recipe makes exactly what it says. Very good with grilled pork or chicken and on burgers and turkey sandwiches. My only complaint is that you cannot taste the tomato flavor because of all the spices, but the flavor is real...

Reviewed Zucchini Gratin

Jul 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

Well, I hate to break the 216 5-star reviews but I thought this one was just OK. It was very easy and worked well but lacked the flavor I was looking for and was a little overpowered by the onions. I have to say the Giada DL's recipe "Verdure Al Forno" was much better for the zucchini. Giada's is a bit more rich, but totally worth it. Won't be"

Reviewed Zucchini Gratin

Jul 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

Well, I hate to break the 216 5-star reviews but this one was just OK. It was very easy and worked well but lacked the flavor I was looking for and was a little overpowered by the onions. I have to say the Giada DL's recipe "Verdure Al Forno" was much better for the zucchini. Giada's is a bit more rich, but totally worth it. Won't be making th"

Reviewed Apricot and Pistachio Tarte Tatin

Jul 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is so yummy. I was nervous about the thyme, but it goes so well. Also, amazed at the apricot "nut." It really does smell and taste like amaretto and adds a wonderful layer of flavor. I messed up my caramel (recipe does not tell you NOT to stir the sugar when it is caramelizing. I have never made caramel so mine got grainy but it all smoot"

Reviewed Apricot and Pistachio Tarte Tatin

Jul 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is so yummy. I was nervous about the thyme, but it goes so well. Also, amazed at the apricot "nut." It really does smell and taste like amaretto and adds a wonderful layer of flavor. I messed up my caramel (recipe does not tell you NOT to stir the sugar when it is caramelizing. I have never made caramel so mine got grainy but it all smoot"

Reviewed Apricot and Pistachio Tarte Tatin

Jul 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is so yummy. I was nervous about the thyme, but it goes so well. Also, amazed at the apricot "nut." It really does smell and taste like amaretto and adds a wonderful layer of flavor. I messed up my caramel (recipe does not tell you NOT to stir the sugar when it is caramelizing). I have never made caramel so mine got grainy but it all smoo"

Reviewed Brooklyn Chili Burgers with Smoky Barbecue Sauce with Oil and Vinegar Slaw

Jun 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

Two things for sure not to forget - if using ground sirloin ( 7% fat) the grill must be VERY hot so the juice/beer stay in the burger and not leak out. 2nd - watch the amount of thyme and marjoram because it really flavors the meat. I used fresh thyme and it permeated the entire burger making it taste like MEATLOAF! The slaw and bbq sauce on...

Reviewed Vegetable Soup with Sweet Basil

Nov 28, 2010 in Food Network Community Toolbox on Food Network

Summer Soup! Now I know why Wolfie said you could serve it cold. Fresh ripe tomatoes and fresh basil from the garden really make the pistou sing. Everything tastes better fresh from the garden, and I'm in California, where we get strawberries in February! Made this soup in November with not so great tomatoes...can't wait for summer to make it...

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