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 159 reviews
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.

12 users found this review helpful
Reviewed On: Feb. 14, 2013
Chocolate Chess Pie II
My family's favorite pie! It is so easy and foolproof. I follow the recipe exactly: whisk the sugar and cocoa powder (I use Hershey's Special Dark or Ghiardelli), and beat with whisk attachment, on slow/med speed with the kitchen aide until they are really well mixed. Add everything else, one at a time...with the butter last so it has a chance to cool down from being melted. Then I just let it mix. And mix, and mix, while I get the crust in the pie pan. You can't overmix this like you can a cake or a custard. Bake for the 45 min called for then cool completely. One word of warning: the top of the pie LOOKS like the top of brownies: and as it cools the top will crack (mostly around the edges) and sink a bit...so it is not the most attractive looking pie. I get around this by covering the entire pie with whipped cream (homemade is good because you can control the sweetness...the pie is VERY rich). Drizzle some chocolate syrup across the top and sit back and soak up the compliments! Thanks for sharing!!

3 users found this review helpful
Reviewed On: Nov. 30, 2012
 
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