hilary Profile - Allrecipes.com (12587710)

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hilary


hilary
 
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Member Since: Mar. 2011
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Recipe Reviews 3 reviews
Crepes
I'm sure this recipe makes a great savory crepe, but wanting something sweeter I made some adjustments. Having only one egg in the fridge, I halved the recipe. I used butter instead of oil for the batter, measuring out 1 1/2 tsp of melted butter (I didn't half that part of the recipe and it was the perfect amount!) Following the advice of another reviewer, I added 1/2 tbsp of sugar and a few drops of vanilla. I love a touch of nutmeg in my crepes, so I added a small pinch of that. I did use a blender and chilled in the fridge for about 45 minutes because I just couldn't wait. I heated my pan thoroughly before I started and used olive oil cooking spray for the pan. A 1/4 cup of batter per crepe worked great for 4 crepes, and each crepe took less than a minute to brown up just slightly on both sides. Super thin, just sweet enough, absolutely delicious. I used a small amount of strawberry preserves in each crepe and rolled them up, it was the perfect midnight snack! One day I'll make this recipe as is for a savory meal.

0 users found this review helpful
Reviewed On: Feb. 24, 2013
Asparagus and Cashews
Delicious! Love the crunch of the cashews with the crispness of the asparagus. My only criticism is the amount of oil, next time I'll be using 1 tablespoon each of the olive oil and sesame oil.

1 user found this review helpful
Reviewed On: Dec. 13, 2012
Delicious Salmon
Marinade was delicious! I followed the recipe exactly, except I added an extra clove of garlic. We love garlic and next time I may use more. I marinated the salmon for about 5 hours. Our broiler is the bottom drawer kind, so I had difficulty timing the dish as there is no way to set a rack 6" from the heat and the only settings are high and low, and I didn't know what setting to use. I ended up using low and it took about 13 minutes. The other issue I had with the recipe was not knowing whether to broil skin side up or down. Ended up doing skin down and it seemed to work out. I served with the awesome Asparagus and Cashews recipe on this site and with jasmine rice. We will definitely try this again, and marinate longer.

2 users found this review helpful
Reviewed On: Dec. 13, 2012
 
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