admoore72 Profile - (18008596)

cook's profile


Home Town:
Living In: Dallas, Texas, USA
Member Since: Oct. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Quick & Easy
Hobbies: Needlepoint, Gardening, Camping, Biking, Walking, Music
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Recipe Reviews 5 reviews
Mexican Mole Sauce
First time making mole and it was awesome! Followed a few suggestions from other comments. Used olive oil, some extra (fresh) onion, crushed tomatoes, dark cocoa powder, extra cumin, a little cayenne, a lot of fresh garlic, crushed almonds, a little coriander, and a little garlic sea Salt. Made the sauce last night and refrigerated, then put in the crock pot with a couple raw chicken breads all day today on low. Broke the gicken up with a fork and mixed in about 1 loose cup of fresh cilantro. Served with tortillas and rice. De-lish!!!

1 user found this review helpful
Reviewed On: Jan. 9, 2014
Spooky Witches' Fingers
My 5yo niece and I made these yesterday and had a blast! Added green food color to about half the dough. The green fingers had almond fingernails and on the white fingers we used green pistachios for the fingernails. Followed the recipe as posted and the cookies were extremely salty (otherwise I would have given 5 stars!). If you use salted butter, cut the salt to 1/4-1/2 teaspoon. Unsalted butter should be fine with 3/4 to 1 teaspoon of salt though. I also noticed comments after the fact about rolling the cookies smaller because they expand when they bake. We actually ended up with large ogre-like fingers but they were still good! Will definitely make these again!

0 users found this review helpful
Reviewed On: Oct. 22, 2013
Seven Layer Taco Dip
I make a dip very similar to this ALL the time for work spreads, minus the beans to keep the quiet work atmosphere. :) I've also found that if you use sliced green olives and chopped black olives it makes a very pretty and varied appearance and texture. Yum!

4 users found this review helpful
Reviewed On: Feb. 3, 2007

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