BELLA232232 Profile - Allrecipes.com (18775750)

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BELLA232232


BELLA232232
 
Home Town: Milford, Pennsylvania, USA
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Member Since: Jan. 2004
Cooking Level: Expert
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Recipe Reviews 39 reviews
Spiced Pecans
Took the advice of others (one of the reasons this is my go-to food site), and used cardamom instead of cloves, doubled the egg and added .5 more cinnamon and 1t cayenne, baked at 300 f for about 1 hour, turning every 10. They turned out amazing. I used a mix of cashews, pecans, walnuts and almonds, and was able to add about 1 - 1.5 cups more nuts: deluxe mix! Not too sweet, and a great balance of spice and nut. The cardamom smells overpowering while cooking, but the taste is great once the nuts have cooled. Some easy hints to make these gems last: let cool completely before storing, store in freezer for long life. Truly gift-worthy.

13 users found this review helpful
Reviewed On: Oct. 27, 2012
Karyn's Cream of Crab Soup
This is a great basic recipe, but I adjusted it to make it absolutely delectable! First, I sauteed some veggies I like (red pepper, onion, garlic, celery) for about 30 minutes in olive oil, being careful not to burn. This creates a super-rich base that is great for any soup or sauce. At the end of this cooking time, you should have a brown mush with bits that stick to the bottom of the pan. Then I added all the other ingredients -- except the crab -- pureed it all, then added crab and some corn that I cut off the cob earlier. This makes for a nice texture. I made my own hollandaise from this site, skipped the butter and used whole milk instead, which made no difference in the richness because of the vegetable base. Try it, you'll love it!

0 users found this review helpful
Reviewed On: Sep. 4, 2012
Brooke's Best Bombshell Brownies
This is what a brownie should be! I whisked the flour, which meant I used far less than if I hadn't (measured after whisking). I also used 1/2c yogurt with 1/2c butter. Also used 1/3 vanilla sugar (sugar with vanilla beans stuck in a jar for about a month), along with white and brown sugar. Not cakey at all, very moist, dense, rich brownie: perfect for brownie sundae! Thanks Brooke.

1 user found this review helpful
Reviewed On: Jul. 12, 2012
 
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