Gremolata Profile - (180394315)


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Member Since: Nov. 2013
Cooking Level: Expert
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Lemon Pretzel Salad with Mango and Kiwi
Lemon Pretzel Salad with Mango and Kiwi
Mussels in a Fennel and White Wine Broth
Pumpkin Sandwich Rolls
Halloween Sloppy Joes!
Sweet Potato Pie with Marshmallow Meringue Topping
Cut pie
Sweet Potato Pie with Marshmallow Meringue
Pressure Cooker Hard Boiled Eggs
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Recipe Reviews 4 reviews
Lemon Pretzel Salad with Mango and Kiwi
I really enjoyed this! It was a lot of work, though. I used a springform pan, so I cut the amounts slightly. I ground pretzels in the food processor (about 1 3/4 c. total). I used 2 Tbsp plus 1 tsp brown sugar, and only 6 Tbsp butter (but probably could've used a full half cup). While the crust baked, I rinsed out the food processor and used it to blend the cream cheese and sugar, then lemon juice and vanilla. Transferred to a bowl and stirred in the lemon zest. I'm not a fan of Cool-Whip, so I whipped 6 oz of heavy cream and folded it into the cream cheese. Delicious! It was just the right sweetness (even with unsweetened whipped cream), with a great lemon flavor. [I only used 3/4 c cream because I wanted to be sure the filling was firm enough to slice.] While the filling chilled, I BLANCHED THE KIWI. The gelatin won't set otherwise. I peeled and sliced the kiwi, placed slices in a strainer, and lowered it into boiling water. Blanched it for about 45 seconds, transferred the strainer to an ice water bath, and then set kiwi slices aside with the mango. For the gelatin, I used the ice water bath from blanching the kiwi to chill the gelatin mixture until it was ready to pour on the fruit. My verdict? I thought the lemon Jell-O detracted from the rest of the dessert. Next time, I'd play with using fruit juice (mango, or passionfruit) and use 1 pack unsweetened gelatin. Just enough to make a shiny, fruity glaze—not so much for a floating gelatin layer. But I will try this again!

1 user found this review helpful
Reviewed On: May 14, 2015
Mussels in a Fennel and White Wine Broth
Delicious! We wanted this as a main dish instead of an appetizer, so upped the amount of mussels to about 3 lbs. We used 1½ fennel bulbs, but kept everything else about the same. Wonderful with crusty bread for dipping.

1 user found this review helpful
Reviewed On: Apr. 20, 2015
Homemade Sloppy Joes
I love this recipe. I scale it to use 1 lb. of ground beef, and cut the brown sugar to just about a teaspoon. I also like my joes pretty sloppy, so I cook the mixture, partially covered, for about 30 minutes instead of the full cook time. I served these on Pumpkin Sandwich Rolls with jack-o'-lantern faces for a great Halloween-themed dinner!

1 user found this review helpful
Reviewed On: Oct. 27, 2014
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