Lisaz8605 Recipe Reviews (Pg. 1) - (16502563)

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Creamy Chocolate Mousse Pie

Reviewed: Dec. 31, 2012
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!
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Buttery Corn Bread

Reviewed: Mar. 23, 2012
Finally, I've found my go-to cornbread recipe. I don't know what it is, but I've struggled to find one that would work for me. They've all be gritty or baked unevenly, or haven't been the right sweetness. Plus I don't have a cast iron skillet and rarely have buttermilk around so I was hoping to find something that I could make with what I *did* have! This one was it. And the fact that it uses butter is probably part of what makes it so great. It is the perfect blend of light, moist and just "corny" enough. Even the sweetness worked. I did adjust the balance of flour and cornmeal, doing about 2 cups flour and about 1 1/2 cups cornmeal. I also used someone else's suggestion about a 9 inch cake pan. I buttered it and baked for about 40 minutes. It was crunchy and cracked on top and moist and delish inside. I am looking forward to taking this and tweaking it, such as using honey and trying muffin tins. Just awesome!
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Balsamic Roasted Pork Loin

Reviewed: Jun. 9, 2011
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.
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Simply Succulent Shrimp

Reviewed: Dec. 1, 2010
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!
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