BIZZYSMOM Profile - Allrecipes.com (1350578)

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BIZZYSMOM


BIZZYSMOM
 
Home Town: Carmichaels, Pennsylvania, USA
Living In: Suwanee, Georgia, USA
Member Since: Jul. 2001
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking
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About this Cook
I am a wife and mom in a busy family (aren't we all!).
My favorite family cooking traditions
Christmas baking, big family pot-luck gatherings.
Recipe Reviews 174 reviews
Microwave Peanut Brittle
My microwave is new and I have no idea of the watts, but I decreased the cooking times to 3,2, and 1 1/2. And I watch it like a hawk. First, mix the sugar and corn syrup together and let that sit while measuring out your other ingredients and keep them handy (I use blanched peanuts, 1 T butter and everything else as written). I use an 8-cup pyrex batter bowl with a handle, and just lay a good sized piece of parchment paper right on the granite counter top. The first cooking the sugar melts together, bubbles and thins. It should still be clear or white...not golden. Stir the peanuts in and watch. It will bubble up substantially, and should be light gold. Add the butter and vanilla (which will automatically make it look darker) and nuke until golden brown. Stir in baking powder and quickly dump. DON'T SPREAD! It will look thick but as it cools it settles. Turns out light, airy and crunchy just like Sees! And if I don't forget I try to add just a pinch of salt with the peanuts, since mine are unsalted. This recipe has never failed for me, whereas I've not had as much success making candy on the stove-top. Thanks for sharing!!

3 users found this review helpful
Reviewed On: Dec. 16, 2014
Zesty Quinoa Salad
Delicious! I had to make some changes based on what was available (red onion for green, cayenne pepper for pepper flakes). The dressing was quite tart so to balance the flavors I added fresh corn from 4 cobbs...uncooked. This was a great addition and helped to stretch the salad so we could enjoy left overs the next day. Even more delicious on day 2! Thanks for sharing!

0 users found this review helpful
Reviewed On: Jun. 10, 2014
Chocolate Covered Strawberries
Some more tips for making these lovely berries: 1. Pick strawberries with lovely green leaves, if possible. 2. Wash the strawberries carefully. 3. Place them on paper towels to dry. If, after they are dry, you notice any "red" left over on the paper towel, sit these berries to the side for "practice" or "test" berries: if the skin is bruised or broken they will continue to let the juice out and weaken the integrity of the chocolate after they are dipped. These are the ones that you can practice on and test (eat!). 4. Make sure the berries are absolutely dry or the chocolate will not set well. 5. You can use a toothpick, as mentioned, OR you can pull the leaves straight up and use them as a handle. This will get them out of the way of the chocolate (who wants chocolate leaves lol). Dip and rotate so that the chocolate covers the berry 2/3 to 3/4 to the top. Lay them on one of the "flat" sides (on a waxed paper surface) to set. 6. To assure that the chocolate adheres well AND hardens quickly, you can chill you berries briefly in the fridge or freezer until the surface is cold. Just don't leave them in that environment too long or the berries will start to "sweat" as they return to room temperature and, well, you've got that problem of chocolate on a "wet" berry again. 7. You can dip them again, if you like...but be aware that the harder and thicker the chocolate shell, the more likely the chocolate will break and fall off the berries with each bite.

15 users found this review helpful
Reviewed On: Feb. 14, 2013
 
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