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angel


angel
 
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Member Since: Jul. 2010
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Recipe Reviews 3 reviews
Pink Grapefruit Sorbet
I have made this twice, and changed a few things. This is a great recipe the way it is, but I use it as guideline/base. My daughter loves the fruity parts, meat?, of the grapefruit (or lemon, lime, or blood orange that I make) in the sorbet. She also like passion fruit. So I keep the grapefruit meat in, no pulp, or white portion or casing. I used Torani Passion Fruit syrup in place of the corn syrup. Since that syrup is a little lighter than corn syrup, I add some more sugar. I have it all in the pot and cook it down a little until it is a light syrupy consistency. Chill it a bit, and then place it in the Cuisinart Ice Cream/Sorbet maker, until it is frozen consistency. Place in individual 1 cup serving cups with lids and freeze. My daughter and others always ask for more. I also made fresh lavender sorbet.

1 user found this review helpful
Reviewed On: Oct. 28, 2013
Grilled Poblano Pepper and Mango Quesadillas
Just wanted to thank you for this posting. I was kind of looking for something new and also to use up what I had in the house. I decided to use what I had in the house so, I used green Spinach/Cilantro wraps(tortillas), some cream cheese and mozzarella sticks I had, several small red,yellow, orange pepper, and some mango cubes. It was a great combo and I was so glad to use up all these from the fridge. Thanks for the inspiration. I still do intend to make as directed when I purchase some poblanos, might use the goat cheese as someone suggested.

2 users found this review helpful
Reviewed On: Aug. 2, 2013
Quick and Easy Pizza Crust
Wow! loved it! have made about 20 batches in the last few weeks for family gatherings. Grandchildren love making own.I use King Arthur All Purpose flour and some times sub 1 cup of King Whole Wheat. Garlic or Italian or seasonings, cheese sticks in the rim ofcrust; cheesy garlic bread sticks; make one very very thin and crisp for 1 person, thick deep dish and chewy for another, veggie toppings for one, meat toppings for others. Fresh Basil is great mixed in the dough or as a topping. I do grease the bowl and the ball of dough with shortening. Let it rest for 30 min up to 2 hours until I am ready to finish it. I do precook for 5 min before adding sauce or toppings. One grandchild particular about his food loved it and is now making his own. Another grandchild is taking the recipe to his college dorm where he has a suite and all the guys are going to be making it. :) Nice easy, fast recipe!

30 users found this review helpful
Reviewed On: Sep. 7, 2010
 
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