mare Profile - Allrecipes.com (13619752)

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mare


mare
 
Home Town: Bethel Park, Pennsylvania, USA
Living In: Oakdale, Pennsylvania, USA
Member Since: Feb. 2009
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Italian, Middle Eastern, Mediterranean, Dessert, Kids
Hobbies: Sewing, Walking, Reading Books, Charity Work
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Recipe Reviews 8 reviews
Port Wine Jelly
Have made wine jelly for several years using different wines - found the white wines don't have nearly as much flavor - too fruity. Merlot has always turned out good, but the port, by far, has the strongest flavor & liked by all. I only use 3-1/2 cups of wine, and always use 1/4 cup lemon juice. Have used fresh and bottled - never noticed a difference. Have never had a batch fail. Have taken it to gatherings and served on a pretty platter with small crackers around the bottom of a long-stemmed champagne glass filled with the jelly and a demitasse spoon for spreading - lots of comments!!!

3 users found this review helpful
Reviewed On: Dec. 6, 2013
Cream Wafers
I have a love/hate relationship with these cookies. Once you make them, you're hooked for life! Everyone will want you to make them for the next event! I don't use the egg yolk & increase the amount of filling. Have also used almond extract in place of vanilla. Don't make them on a humid day. I use a children's Tupperware cookie cutter (very small) & also had a friend put four forks together (with proper spacing to fit on the cookie) so I only have to prick once - a REAL timesaver (told you I make them a lot!!) Always the most popular cookie on a mixed tray.

3 users found this review helpful
Reviewed On: Jan. 8, 2012
Orange Roughy in a Mushroom Sauce
After reading other suggestions I omitted pepper and salt. Was fine without. Also only used 6 oz of yogurt. It was sooo good. Hubby who never offers much in the way of comments thought it was excellent. If using frozen fillets -be sure to squeeze out excess water. Wouldn't hesitate to serve it for company - looks and tastes like chef-prepared!

3 users found this review helpful
Reviewed On: Mar. 4, 2011
 
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