Karen Profile - Allrecipes.com (1596075)

Karen


Karen
 
Home Town: Allentown, Pennsylvania, USA
Living In:
Member Since: Aug. 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Mexican, Southern, Healthy, Gourmet
Hobbies: Gardening, Walking, Reading Books, Music, Wine Tasting
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Recipe Reviews 5 reviews
Duck and Fontina Pizza With Rosemary and Caramelized Onions
The first bite was delicious, but after a few more bites, the richness became so ovewhelming that my husband and I both put it down and couldn't eat any more. Since I only used 4 ozs of the goat cheese, I can't imagine this pizza with all 8 ozs! I took one reviewer's advice to add some potatoes roasted in a drizzle of the duck fat... the potatoes alone were yummy, but they got lost in the richness of the pizza. I really wanted to love this dish; this recipe has the components of a really great gourmet pizza. I will try it again, though, either drastically cutting back on the goat cheese or even eliminating it altogether.

3 users found this review helpful
Reviewed On: Aug. 16, 2010
Mango Guacamole
Super! Perhaps a little too much lime juice, but that's just my preference. Delicious as a snack with tortilla chips or as a sandwich/burger/taco topping!

5 users found this review helpful
Reviewed On: Apr. 13, 2010
Spanish Flan
This is true, authentic-tasting flan. Just follow as is. Some reviewers suggested baking flan with yellow or chocolate cake batter on top... well, here's another suggestion: make 1/2 the flan recipe (use 2 eggs) in an 8" round, and make the cake (I prefer the yellow) in 8" rounds too. Poke lots of holes in one of the cake layers (still in pan), and mix the remaining 1/2 cans sweetened condensed milk and evaporated milk with 3/4 cup whole milk, and pour over the cake you've pierced. Now you have a quick, easy tres leches! (Save or freeze the other cake layer for something else.) Put both the flan and tres leches in the fridge for several hours... overnight, if possible. Once stable enough to handle, assemble the tres leches on top of the flan on a serving plate. Frost with sweetened whipped heavy cream, if you like. I love it without any frosting! Absolutely heavenly!!!

1 user found this review helpful
Reviewed On: Mar. 11, 2010
 
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