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srocklein
 
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Member Since: Oct. 2007
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Recipe Reviews 3 reviews
Chantal's New York Cheesecake
Best cheesecake recipe I've ever made. Very important to have ingredients at room temperature and do not overmix them. I'm a water bath failure, so I fill a roasting pan with boiling water and set it on the rack below in the oven. Perfect, no cracks, delicious and decadent.

2 users found this review helpful
Reviewed On: Sep. 29, 2009
Roasted Red Pepper Cream Sauce
Okay, this sauce is ridiculous. I have made it as written and it is unbelievable. Now, I save all my garden red peppers for this (basil is always in abundance at that time) and make as much as I can because it freezes perfect. I cut the olive oil and butter in half (still soooo rich) and double the romano, basil, and garlic now, but it really is CRAZY delicious!!!!!!!!!!!!! I get to eat it all winter if I can fight everyone off the red peppers.

0 users found this review helpful
Reviewed On: Sep. 29, 2009
Tofu Parmigiana
Thank you reviewers for the tofu advice. I drained, cut my firm block into 6 slabs, threw in freezer for 30 minutes, dredged in flour, then egg, then crumb mixture (had to almost double that) and cooked at 350 degrees for 15 minutes on each side in a pam-sprayed pan. I've cooked a lot with tofu but it has never been this firm. Wow! And the dish itself was excellent. A true keeper!

10 users found this review helpful
Reviewed On: Apr. 16, 2008
 
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