Lisaz8605 Profile - (16502563)

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Recipe Reviews 4 reviews
Creamy Chocolate Mousse Pie
I'm literally making this *right* now and love the recipe already. I decided upon a blind-baked regular pastry crust, however I can see the potential for a graham cracker or even chocolate cracker crust in the future. I've been using mini-marshmallows this season as part of an easy chocolate fudge recipe, so it was convenient to use them for sweetening and consistency. I decided immediately to use Ghiradelli semi-sweet chips (measured 7oz) as we are darker chocolate fans. The filling is so yummy after you fold in the heavy cream that it's hard not to eat. I had extra because the crust was small so my children enjoyed a light and airy mousse that I could totally serve in pretty cups for dessert as is. I'm planning to make a little more whipped cream and garnish with shaved dark chocolate. If this pie sets up well, it's going to be my GO-TO chocolate pie recipe for good. Fingers crossed and the 5 stars will stay. And if it doesn't, I'll still leave 4 stars purely for the immediate light mousse dessert option! Update: It set up perfectly because it's so light and fluffy. I added a dollop of whipped cream and drizzled melted chocolate over it and it was a HIT. This one's a keeper!

0 users found this review helpful
Reviewed On: Dec. 31, 2012
Balsamic Roasted Pork Loin
What a great technique! What an easy way to prepare a lovely meal!! I didn't have steak seasoning on hand, so I just threw the vinegar, oil, roast and some other seasonings in a minced garlic...and threw the whole thing in the fridge. As a busy mom and caregiver to my mother, I simply don't have time to make complicated meals but I want to feed my family good food at a good price. This fit the bill. I loved taking the entire contents out of the bag and throwing it in a glass dish in the oven. Great tip on basting too. When I baked it, I added thyme and rosemary, which I think pair well with pork. My one suggestion would be to find a way to balance the tang of the vinegar, so as one reviewer mentioned, I might try a little honey next time. I could see adding a little honey and mustard glaze before baking as well. I do think marinating with the vinegar worked like a charm. This was the most tender pork roast I've made in ages. Next time I might also stop roasting a little earlier and do a final broil to create a crust. But the taste and tenderness made up for the crust I usually like. As far as application, not only is this a lovely roast (which I served with couscous and broccoli) but it also makes for a phenomenal sandwich! Hubby came home late and enjoyed it on a kaiser roll. I look forward to using it in a sandwich I adore with basil mayo and havarti. Yum.

1 user found this review helpful
Reviewed On: Jun. 9, 2011
Simply Succulent Shrimp
Yummy! Though I will have to experiment for a little more depth of flavor (thus 4 stars) the simplicity of the recipe is supreme for the results. I had defrosted a couple pounds of shrimp and wasn't sure what to make, but knew I wanted something scampi-like. I had leftover chicken broth in the fridge, so I decided to try this. I used more chicken broth than called for and skipped the red pepper flakes, but added lemon juice to the broth. I also used more garlic too (minced from jar) and mixed the garlic butter in with the broth. I poured it over rice and added spinach for a scrumptious shrimp "soup". I can see this being fabulous for pasta too. The simmering really kept the shrimp tender. I'll be making this again!

12 users found this review helpful
Reviewed On: Dec. 1, 2010

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