catinpas Profile - (18468431)


Home Town: Carmel, California, USA
Living In: Pasadena, California, USA
Member Since: Jun. 2006
Cooking Level: Intermediate
Cooking Interests: Low Carb, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Knitting, Hiking/Camping, Walking, Photography, Reading Books, Charity Work
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Blog...  1 post
Dec. 30, 2013 7:50 pm 
Updated: Jan. 2, 2014 11:35 am
In Texas for the holidays, I make Tarragon Scallops and Pecan Tarts for Daddy. The Tarragon spice was very tasty with scallops. The tarts were time consuming and a lot of work to make, but a simple idea and tasted good in the end. MORE
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From The Blog:  catinpas's first blog
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Recipe Reviews 20 reviews
Best Brownies
I had a chocolate fix and all ingredient's on hand. Perfect.

0 users found this review helpful
Reviewed On: Jan. 13, 2015
Tiny Pecan Tarts
I listened to other reviewers. 1) I halved the recipe for the filling, but kept the full amounts of the vanilla and pecans. 2) To prevent sticking, I sprayed a shot of PAM into the bottom of each cup before adding pastry. And after cooking used a sharp knife to cut around each cup before popping out. Each popped out easily. 3) To fill each cup with pastry, I cut pastry into 1/2 and kept cutting pieces by 1/2 into 48 pieces. I rolled each piece 3) I was careful not to fill each cup no more than 2/3 full, because the filling expands.into a ball with my hands. Pressed it into a cup with my thumb shaping it into a well. Pressed with my fingers up the sides up passed the top. 4) I was careful not to fill each cup no more than 2/3 with filling, because the filling expands.

2 users found this review helpful
Reviewed On: Dec. 30, 2013
Tarragon Lover's Scallops
I sauteed the scallops in olive oil only. I added the water (instead of wine) and scraped up the bits on bottom of pan, and then added the butter. Made a wonderful tarragon butter sauce. Added scallops back into pan right before serving to serve warm.

0 users found this review helpful
Reviewed On: Dec. 20, 2013
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