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    Dans La Lune

    South Florida

    Chef #532179

    South Florida

    Joined: Jul 06, 2007

    My Journal

    Reviewed Chocolate Cream Pie

    "This was my first attempt at a homemade chocolate cream pie. I used my own pie crust recipe and baked it until it was a perfect toasted golden brown. For the filling, I used about 3 1/2 tablespoons of cornstarch, which I then mixed with 5 1/2 tablespoons of Ghirardhelli Cocoa. I stirred in a small amount of water to moisten and remove lumps, the..."

    Jan 17, 2012 on Food.com

    Reviewed Chocolate Bread Pudding

    "I've always liked bread pudding, but I wouldn't call it my favorite. HOWEVER, this bread pudding, may go to the top of my dessert list. It is insanely rich and intense and complex... so delicious. I had very stale French bread, so I let the mixture soak for 30 minutes, and I baked until the knife really did come out clean. Served with fresh whip..."

    Dec 22, 2011 on Food.com

    Reviewed Coconut Bars

    "Ok so I am an obsessive baker and usually adore working for hours on a meal's grand finale... however... today I was not at all up for that! I was feeling sad because I figured any "quick" recipe would end up lacking in flavor and finesse... until I stumbled upon this recipe. This must be the easiest, quickest, and most convenient dessert I've ev..."

    Nov 18, 2011 on Food.com

    Reviewed Blender Quiche - or Whatever You Have in Your Kitchen Leftover

    "What a fabulous "get rid of leftovers" recipe!!! I had leftover steamed broccoli and was searching the internet for something to do with it, but everything had cans of cream soup or cups of mayonnaise as ingredients... too heavy and fattening for my tastes! So, when I stumbled upon this recipe I thought it would be worth a try. I used my leftove..."

    Jul 27, 2011 on Food.com

    Reviewed Blender Quiche - or Whatever You Have in Your Kitchen Leftover

    "What a fabulous "get rid of leftovers" recipe!!! I had leftover steamed broccoli and was searching the internet for something to do with it, but everything had cans of cream soup or cups of mayonnaise as ingredients... too heavy and fattening for my tastes! So, when I stumbled upon this recipe I thought it would be worth a try. I used my leftove..."

    Jul 21, 2011 on Food.com

    Reviewed Chocolate Mousse Cake

    "Cake is lovely, however cream filling seized and after being whisked to smoothness, once again curdled and reached the point of no return. The timing in this recipe is way off... my KitchenAid got everything done in less than half the time, so beware if you're using a powerful mixer. Don't trust the minutes recommended for electric mixers. Yes, you will be doing a lot of work with this cake... folding batters and fillings and washing lots of dishes. But it seems as if it's worth the work!

    Dec 31, 2010 on FoodNetwork.com

    Reviewed Chocolate Mousse Cake

    "~As for the cream filling: I've just finished making the mousse, and sure enough just as another reviewer wrote, the chocolate did seize up on me when I whisked in the 1/4 of the whipped cream. I whisked until smooth, and then folded in the remaining whipped cream as directed. At first, everything was beautifully smooth and uniformly chocolate as my labors in folding ever so gently surely did pay off. When it looked to be beyond perfect I left the bowl on the counter for, oh say no more than 1 minute, and then sure enough, I came back to find a completely curdled, stiff mess. Don't get me wrong... it taste's amazing. But the texture is just NOT what it should be. I'm guessing that the problem was my timing with the whipped cream (which was completely fine when I turned my mixer off).

    Dec 31, 2010 on FoodNetwork.com

    Reviewed Chocolate Mousse Cake

    "I'm still in the process of making this cake (it's been about 2 hours that I've been working on it!) and I wanted to write some thoughts about this cake making process. First of all, let me start by saying that my usual flourless chocolate ganache stand-by is Emeril's Chocolate Fantasy Cake. I've been making it for years, and it's always a hit... but I wanted something a little less monotonous with different textures, etc. So here I decided to try this highly-rated and much raved about Chocolate Mousse Cake. Here are my thoughts:
    ~The cakes came out beautifully, all 3 layers, and they smell like butter and chocolate, and it's absolutely divine. They are in the refrigerator for the 30 minutes of cooling right now, and I must say, that there is no need to stress over not having cake rounds (cardboard cake plates that bakers use). I simply plopped them right onto a large cookie sheet, and they're resting just perfectly.
    Read my other reviews for more insight on this experience!

    Dec 31, 2010 on FoodNetwork.com

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    About Me

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    I'm half French and half Italian, so that means I love food, I love wine, and I love food with wine! I'm passionate about my cultures and it reflects in my cooking style. I love dishes with complexity, richness, and unique character. I prefer cooking the old fashioned way, with less technology and more elbow grease, but with a new baby I have to sometimes bite the bullet and go with some shortcuts. But for the record, I NEVER use Cool Whip, Crisco, or margarine because I love "whole" foods that are in their unadulterated state... like butter, fresh whipped cream, etc. The real stuff ALWAYS tastes better. Not to mention those substitutes are pretty close to being plastic.

    As for my personal life, I have a 2 and a half year old girl named Sienna and an 8 month old girl named Mia. My husband and I love to enjoy a home cooked meal together and open a great bottle of red wine. My parents both are wonderful cooks. My father is a seasoning genius, and my mother makes everything taste delicious. They both instilled in me the love of food and the love of the art of food, and that every meal should be a celebrated occasion.

    The cake used as my "icon" picture... a beautiful mocha genoise, was made by my mother, and is probably at the top of my list for amazing desserts. I would probably eat that for breakfast, lunch, and dinner if it were available to me. Mmmmmm.

    I have traveled all over Europe and the United States, and also visited Morocco. Marrakesh is magical, France is inspiring, and I wish I could go back!

    I have truly become a Zaar addict and love searching out the highest rated recipes to share with family and friends. Doing this has saved me a ton of money at the grocery store because I can plan out my meals for the week and make one trip instead of shopping everyday. I love crockpot meals not just for the simplicity, but slow cooking in my opinion brings out remarkable flavor and tenderness and allows ingredients to meld just so.

    My rating system for recipes are as follows:
    5 stars means it was FABULOUS and unique and I'll definitely be making it to impress my guests.
    4 stars means it was great and I will be sure to make it again.
    3 stars means it was good and served the purpose I needed but I may or may not make it again.
    2 stars means I really didn't care for it and probably won't be making it again. It may not just be the taste, but other factors such as preparation involved and it's worth compared to the end result.
    1 star means I really did not like this dish and will not make it again.

    Thanks for your interest and hope you enjoy my recipes!

    ********************

    I first saw this on Karen from Colorado's page... I love it!...

    I didn't have potatoes, so I substituted rice.
    I didn't have paprika, so I used another spice.
    I didn't have tomato sauce, I used tomato paste;
    A whole can, not a half can - I don't believe in waste.
    A friend gave me the recipe; she said you couldn't beat it.
    There must be something wrong with her, I couldn't even eat it!

    Favorite Foods

    Desserts! French pastries (eclairs!), cakes, pies. Filet Mignon, Beef Burgundy, actually anything with wine.

    My 2 favorite cookbooks are:
    1. "The Best Recipe" Every recipe is tested over and over again with minor details changed to see the best result. Their creme brulee comes out PERFECT.
    2. "The Good Housekeeping Illustrated Cookbook" I've been looking through this book since I was wearing the "Mommy's Little Helper" apron! It has fabulous classic recipes and beautiful pictures of EVERY finished dish.

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