emilyv Profile - Allrecipes.com (16187043)

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emilyv

Home Town: Houston, Texas, USA

Living In: Texas, USA

Member Since: Sep. 2010

Cooking Level: Intermediate

Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Indian, Italian, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet

Hobbies:

Recipe Box 726 recipes

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Title
Type
Overall Rating
Member Rating

Peppermint Marshmallows
By: Cari
Kitchen Approved

Layered Chicken and Black Bean Enchilada Casserole
By: DEBMCE4
Kitchen Approved

Sour Cream Lemon Pie
By: Michelle Davis
Kitchen Approved

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Olive Oil Roasted Chicken

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Recipe Reviews 36 reviews

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Easy Faux Chocolate Mousse

I added Hazelnut liqueur to this along with half of a dark chocolate candy bar and some cocoa. It is rather thick but still very good. I can see using this as a layer between cakes, on top of layered desserts, etc. Imagine this would also be wonderful with some prepared coffee and coffee liqueur. The possibilities are endless in terms of diversity. Thanks for sharing this recipe!!!

1 user found this review helpful

Reviewed On: Mar. 23, 2013

Farfalle Pasta with Zucchini and Lemon-Cream Sauce

Agree with others this recipe needed a bit of a nudge; but there is beauty in simplicity. I think the flavor hinges on the quality of ingredients used. Specifically, the quality of the parmesan. Did not have basil, so used oregano (sparingly). Sauted the garlic, added some white wine once the cheese sauce was added to the garlic, then the pasta. Also, cooked the pasta in boiling water with a few chicken boullion cubes added. Used that to add to the sauce. Also, used a bit more pepper. Next time, will saute shallots and garlic.

1 user found this review helpful

Reviewed On: Mar. 23, 2013

Cornish Game Hens with Garlic and Rosemary

These were fabulous. In addition to putting lemon and rosemary in the cavity, I added some garlic cloves. I also added some thinly sliced lemon and butter under the skin of each hen. Had to cook them longer and at a lower temperature so the hens would cook through first and not burn on the outside. I started at 350 degrees for 30-40 minutes and then increased the temp to 450 to get the skin crispy.

4 users found this review helpful

Reviewed On: Jan. 6, 2013

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