tfmh Profile - (10994820)

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Member Since: Jan. 2008
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Recipe Reviews 5 reviews
Garlic Shrimp Scampi
Really very good. Wife went nuts over it. Am getting ready to fix for my vegetarian daughter. Made according to recipe. Only comments are be careful to not over cook Angel Hair pasta and be real careful adding the bread crumbs - give them some time to thicken before adding more. Thanks for a tasty & easy recipe.

1 user found this review helpful
Reviewed On: Nov. 23, 2008
Grandma's Harvard Beets
Outstanding! Family loved them, no leftovers! Bought some fresh beets today and came home and went to All Recipes for some ideas on what to do with them. Tried this recipe,cut back to 1/3 cup sugar and threw in some cloves and cinnamon as I remembered those flavors from my mother's beets. This is a keeper.

103 users found this review helpful
Reviewed On: Apr. 23, 2008
Spanish Flan
This recipe made me a happy man - Been sampling flans in American restaurant trying to find a match for those I consumed while living in Europe. Biggest complaint about Stateside flan is the cloyingly sweet caramel universally served. Granted, this is personal taste but, I find that taking the caramel to a very dark brown at just the point where you get just a touch of bitterness produces a much more complementary sauce. Here's some things I learned the hard way while making this recipe: 1. Use the "wet" method of caramelizing. 2. Pre-heat the mold that you are going to bake the flan in- about 5 minutes in a 300degree F oven - will increase the time the caramel is fluid enough to ensure coating the mold as desired. 3. The best way to remove hardened sugar caramel is to simply let it soak in water. 4. One reviewer mentioned all the caramel stayed in the mold - had the same experience but found that if you give the flan a couple of hours in the mold to soften up the caramel and wait 15 minutes after removing flan from fridge before removing from mold you will get the max pretty brown cap on the flan and a nice quantity of syrup in the serving dish. 5. I opted to use 6 (about 6 Oz size) ramekins with about 5 oz of batter in each. Wifw says it's the best flan she has ever had, I agree -

5 users found this review helpful
Reviewed On: Feb. 28, 2008

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