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Duck and Fontina Pizza With Rosemary and Caramelized Onions

Reviewed: Aug. 16, 2010
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.
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3 users found this review helpful

Dragon's Breath Chili (Food Network: Guy Fieri)

Reviewed: Jun. 27, 2010
Gary liked it a lot. Too many beans for me!
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0 users found this review helpful

Mango Guacamole

Reviewed: Apr. 13, 2010
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!
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5 users found this review helpful

Lemon Yogurt Pound Cake with Lemon Glaze

Reviewed: Apr. 6, 2010
Was good but a little dry. Perhaps because I used fat free yogurt?
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1 user found this review helpful

Spanish Flan

Reviewed: Mar. 11, 2010
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!!!
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Pumpkin Pancakes

Reviewed: Oct. 23, 2007
YUM!! I made these tonight for a quick dinner and they are amazing. I added a touch more pumpkin and spices than called for, but other than that, I made them just exactly as described. (If you have trouble with them burning before they cook through, lower the temp of your griddle/pan.) I don't love maple syrup, so I served mine simply with a bit of honey butter and a sprinkle of powdered sugar. Thanks for this great autumn recipe!
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