conniey Profile - (15110160)

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Member Since: Dec. 2011
Cooking Level: Expert
Cooking Interests: Baking, Asian, Mexican, Indian, Middle Eastern, Dessert
Hobbies: Knitting, Quilting, Sewing, Reading Books
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Recipe Reviews 9 reviews
Figs and Toasted Almonds Brie
I tried the recipe last night - I used a jar of fig conserve (about 4 oz) that had orange rind in it, toasted sliced almonds in a fry pan on top of the stove until just brown, put the conserve in to melt it, and then poured it on top of the brie. It was perfect and everyone loved it, especially my husband. I served it with water crackers, but did not like the combination - next time I will use something wholegrain. We served another, slightly tart appetizer with it to cut some of the sweetness.

0 users found this review helpful
Reviewed On: Jun. 8, 2014
This is exactly like the dish my mother-in-law used to make and she was of French-Canadian descent - the family always asks for it when we get together and I have had company rave about it as a substitute for plain mashed potatoes - the turnip does not come through on its own as all the flavors blend well. I usually use a little more potato to equal amounts of turnip and carrot and milk rather than cream, although I like the idea of cream.

2 users found this review helpful
Reviewed On: Oct. 15, 2013
Zucchini Crisp
This certainly tastes like apples - next time I will use a little flour with the zucchini, as ntate suggested. I also increased the lemon juice to 2/3 C and the sugar to 3/4 cup. I used the food processor to make the topping, just pulsing it all until it got crumbly. I needed to bake it a little longer as well - an hour did the trick.

1 user found this review helpful
Reviewed On: Aug. 24, 2013

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