dolciem Profile - Allrecipes.com (18440718)

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dolciem


dolciem
 
Home Town: Phoenix, Arizona, USA
Living In: Corvallis, Oregon, USA
Member Since: Jul. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Dessert, Quick & Easy
Hobbies: Reading Books, Music
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Recipe Reviews 7 reviews
Sticky Date Pudding
Delicious! I've been searching for a sticky toffee pudding recipe like the kind I had in Edinburgh and this is pretty darn close. Definitely 5 stars for taste, but 3 stars for the process and amount of dishes you get dirty. As others have stated this would be great for dinner parties since it makes 12 individual servings but if you have some leftover like me, refrigerate the puddings with some sauce on top of each one since it thickens as it cools. Microwave an individual portion and it's just as good as straight from the oven. I served mine with vanilla ice cream. Very, very good but will make only once in a while since each pudding is over 500 calories.

8 users found this review helpful
Reviewed On: Feb. 13, 2010
Crustless Cranberry Pie
Love this! The slight sweetness of the cake batter, the tartness of the cranberries and the almond extract flavor make this dessert lovely and soooo good! I made this several times last year and made it again yesterday for a potluck, everyone loved it and several asked for the recipe. The only change I make is to use almonds instead of walnuts, but either way it doesn't make that much of a difference it is still delicious. No other alterations for me I like it just like that. The only thing I suggest is to not use frozen cranberries. The recipe suggests you can use frozen cranberries but I tried that once and the outer rim got a tad burnt waiting for the middle to be done. So make sure you thaw them if necessary. Enjoy!

6 users found this review helpful
Reviewed On: Dec. 5, 2009
Brazilian Black Bean Stew
This dish was flavorful, pretty, hearty and almost exotic! I loved it! Just a few pointers: Make sure you don't use Mexican chorizo that falls apart (I've made this mistake before, you are better off using this kind in scrambled eggs). I used Portuguese linguica and this kind of chorizo added such a wonderful, slightly smoky flavor-a flavor I've never really tasted before. I accidentally opened a can of red kidney beans (I just glanced at it when I took it out of the pantry!) but it was still good and made the stew a bit heartier. I made sure to dice the sweet potato even though this was the laborous part of the process, there really is no way around it but don't leave it out. I used one mango, next time I might use two. I really couldn't taste the mango the next day. Finally, I added about 1/2 a cup of finely chopped cilantro and it quickly brightened up the stew, however the brightness only lasts the day you eat the stew. This is a wonderful recipe and I'll be experimenting with Spanish chorizo next time.

3 users found this review helpful
Reviewed On: Aug. 22, 2008
 
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