KRST Profile - (18305926)

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Member Since: Jan. 2005
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Recipe Reviews 12 reviews
Chess Cake
Rich... sinful...Delicious! They did pull away from the pan, but nothing to worry about. Just watch them and pull them from the oven when the top is nice & brown. Let cool completely before cutting into bars. I keep mine in the refrigerator... makes a great snack anytime of the day! ;)

0 users found this review helpful
Reviewed On: Jun. 20, 2006
Deb's Scallops Florentine
Super Recipe – thanks! I did not parboil the scallops but rather cooked for 25 minutes as other reviewers suggested – they were perfectly cooked. Also, I used a good gruyere cheese instead of mozzarella because I couldn’t bring myself to put mozzarella on scallops. It was a perfect combination of flavors. Fontina will be good too as another reviewer suggested. Next time I will try fresh baby spinach just to see the difference. The recipe is rich… & so delicious.

6 users found this review helpful
Reviewed On: Jun. 20, 2006
Coconut Shrimp I
Easy & delicious prep ahead meal! Thanks! I used U12 shrimp and made the sauce of orange marmalade, Dijon mustard, & prepared horseradish (added equal amounts of HR & mustard until I had the flavor I liked). The combination of the heat from the sauce & the sweetness of the coconut were PERFECT! After I coated the shrimp & put them in the refrigerator, I cleaned up the kitchen until I was ready to cook. Instead of using the deep fryer, I heated canola oil in a large deep skillet and fried the shrimp a few minutes on each side. If you are frying the shrimp in batches, just throw the shrimp into a 200* oven until ready to eat.

3 users found this review helpful
Reviewed On: Nov. 2, 2005

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