Key Lime Daiquiri Pound Cake

Reviewed: Jun. 30, 2007

While this cake certainly had it's good points, overall I was a little disappointed. The flavor was certainly delicate, and would have appreciated a stronger lime taste. Maybe next time I will double the amount of lime zest I put in. The glaze was delicious, but I think I would also double the amount of glaze to make the cake more flavorful overall. As per other reviews, the cake was actually ready after about 75 minutes. It was a little dry I felt also. Sour cream as a replacement for milk may remedy this. I think I will try again and make some alterations as the cake does have potential.

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JeniG

Cooking Level: Expert

Home Town: Birmingham, Staffordshire, England, U.K.

Living In: Austin, Texas, USA

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German Sweet Chocolate Cake I

Reviewed: Mar. 28, 2007

This cake turned out really well. I had gotten sick of paying $2.50 per slice at the grocery for German Chocolate cake so thought it was about time I made my own. The sponge is light and moist. The frosting is yummy and I had to be careful not to eat it all before it went on the cake. Just a word of warning, make sure you seperate the egg yolks really well for the frosting. I got a little white in the mix and ended up with boiled egg type lumps in the frosting. Fortunately they were big enough to pick out and didn't spoil the frosting. The recipe is a little fiddly compared to a standard sponge and take a little while, but the texture makes it worth the time investment. I would recommend making this recipe.

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JeniG

Cooking Level: Expert

Home Town: Birmingham, Staffordshire, England, U.K.

Living In: Austin, Texas, USA

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Homemade Sage Sausage Patties

Reviewed: Oct. 18, 2006

great and soooo easy to prepare, also good cold !!!! yummy !

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peajay

Cooking Level: Expert

Home Town: Birmingham, Staffordshire, England, U.K.

Living In: Tipton, Staffordshire, England, U.K.

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Classic Tiramisu

Reviewed: Jul. 16, 2006

I made this for a Sopranos season premiere party we held with some friends. Following some lasagne rolls this was the perfect finish to the meal. The tiramisu was sweet, but not too sweet and also nice and light. I will certainly make this again.

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JeniG

Cooking Level: Expert

Home Town: Birmingham, Staffordshire, England, U.K.

Living In: Austin, Texas, USA

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Easy Chicken Korma

Reviewed: Jul. 16, 2006

This recipe was simply and extremely tasty. I added a can of Rotel and some coconut, which enhanced the creaminess from the yogurt. I also cooked half the sauce over veggies instead of chicken to cater for a vegetarian friend. I actually think I preferred it with the veggies. Overall the sauce was very good and satisfied my Indian food cravings.

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JeniG

Cooking Level: Expert

Home Town: Birmingham, Staffordshire, England, U.K.

Living In: Austin, Texas, USA

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Pork Chops with Blue Cheese Gravy

Reviewed: Jul. 16, 2006

This made a wonderful, rich dinner. The blue cheese gravy would certainly work with any meat. It was delicious served over mashed potatoes as well as the meat.

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JeniG

Cooking Level: Expert

Home Town: Birmingham, Staffordshire, England, U.K.

Living In: Austin, Texas, USA

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Butternut Squash Soup

Reviewed: Jul. 3, 2006

This recipe is simple, but delicious. Having made it twice, I've found this a hearty, tasty soup. However, the first time I made the soup, I used canned low sodium chicken stock which I found preferable to bouillon cubes and hot water. I did increase the spices as well as add 1/2 tsp ground cloves which works nicely.

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JeniG

Cooking Level: Expert

Home Town: Birmingham, Staffordshire, England, U.K.

Living In: Austin, Texas, USA

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Toad in the Hole III

Reviewed: Jun. 18, 2006

Very good traditional recipe. Loved the meal. Thank you!

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the matrix girl

Cooking Level: Intermediate

Living In: Birmingham, Staffordshire, England, U.K.

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Beef Wellingtons

Reviewed: Feb. 13, 2006

If you line the bottom of the pastry with bread (brown is best) it stops the pastry from being as soggy!

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4 users found this review helpful

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Emma J

Cooking Level: Intermediate

Living In: Birmingham, Staffordshire, England, U.K.

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Rhubarb Bread I

Reviewed: Aug. 14, 2005

i made this using a bread machine instead of by hand. Next time i will definately make it by hand as it did not rise very much and thetoppin wasn't crispy either. never the less my mum seemed to enjoy it. it's lovely warm served with icecream. i should also keep it in the fridge if i were you because it was very moist and would have gone moldy in a few days if it was left out at room temperature. i used 3 cups of chopped rhubarb but i will only use 2 next time. i added sunflower seeds instead of walnuts,i also subsyituted 1/2 the oil with yoghurt to make it more healthy. i added wholewheat flour instead of white flour. i added flour and oats to the topping to make it more crunchy. thanx 4 the recipe.

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teenagechef

Cooking Level: Intermediate

Living In: Birmingham, Staffordshire, England, U.K.

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Rhubarb Crunch

Reviewed: Aug. 14, 2005

This was gorgeous, but the only problem was i thought there was too much sugar. next time i will decrease the amount of sugar to half the amount? i added twice the amount of rhubarb because there would have definately been way too much topping otherwise. it certainly went down well in my household. thanx for the recipe.

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Reviewer:

teenagechef

Cooking Level: Intermediate

Living In: Birmingham, Staffordshire, England, U.K.

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Banana Crumb Muffins

Reviewed: Jul. 4, 2005

this is a great recipe. i made 12 muffins in all and i put the crumb topping on 5mins before taking it out of the oven. I was slightely dissapointed with the topping bwcause most of it didn't seem to stay on the muffin as it had already risen before i put the crumb topping on top. Other than the topping they were great. i used whole-meal flour and half the sugar to make it slightely healthier! thax for the great recipe :-)

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Reviewer:

teenagechef

Cooking Level: Intermediate

Living In: Birmingham, Staffordshire, England, U.K.

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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Mar. 4, 2005

This is a brilliant recipe. Because i have given up chocoltate for lent i made the cookies using sultanas instead of the chocolate chips and they still tasted great! When my dad tasted them he thought they were actual cookies bought from the shop (which is a compliment!) I will use this recipe again as it is so easy to do. The dough does spread out a lot so make sure you don't place them to close together on the baking tray otherwise they'll stick together. Don't cool them for too long on the baking trau otherwise they'll stick!! I added cinnamon and nugmeg for a different flavour and maybe next time i might make apple cookies or the traditional chocolate!! Thanx for the recipe !!

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teenagechef

Cooking Level: Intermediate

Living In: Birmingham, Staffordshire, England, U.K.

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Banana Banana Bread

Reviewed: Feb. 20, 2005

i made this in my bread machine on the sweet setting and beacuse it was so moist i had to put it onto the baking setting for another 15-20mins beacause the knife i was inserting wasn't comin out clean like it said in the recipe. This is lovely warmed up served with vanilla icecream and some slice banana. It is delicious as it is and is good toasted spread with butter! This is a very good recipe i will make it again but maybe by hade next time (believe it or not it will save me time!!)thanx!

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teenagechef

Cooking Level: Intermediate

Living In: Birmingham, Staffordshire, England, U.K.

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Best Brownies

Reviewed: Feb. 20, 2005

i made these without the topping but i think i cooked them for slightly too long because they weren't as moist as i was expecting them to turn out like so next time i make them i will bake them for a shorter amount of time. less than 20minutes. this might be because i've got a fan assisted oven? The topping would have probably made the brownie more moist but i left it out for a lower fat version. Anyway it is a great recipe and i will try it out again thanx

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Reviewer:

teenagechef

Cooking Level: Intermediate

Living In: Birmingham, Staffordshire, England, U.K.

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Lemon Ice I

Reviewed: Aug. 10, 2004

this is a great recipe, i made it in my icecream maker and it came out great.Although at first i put too much mixture into the icecream maker so it didn't freeze and i had to pour half of the mixture out. it is a great recipe one of the best i've made so far. i reduced the sugar content to 1 1/2 cups like other paople said and it turned out wonderful! i used 1 lemon 1 orange and 1 lime and used skimmed milk for a very low fat alternative to ice cream. it goes great if you put it in a waffle cone. i left half of the mixture to make a couple days later and this batch was the best because i had kept it in the fridge which was very cold so it speeded up the freezing process and could be eaten straight out of the ice cream maker! it does go rock solid if left in the freezer so you need to thaw it for a bit so it's not as hard. i might make this again. thanx!

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Reviewer:

teenagechef

Cooking Level: Intermediate

Living In: Birmingham, Staffordshire, England, U.K.

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Apple Crisp II

Reviewed: Jul. 22, 2004

i was looking for a crumble topping and this was perfect! I used 1 tin of pineapple instead of the apples and only used the topping to cover the pineapple instead of mixing the pineapple with the other ingredients. next time i will used 2 cans of pineapple instead or i will half the amount of topping. Thanx for this great recipe i will definately use it again!

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Reviewer:

teenagechef

Cooking Level: Intermediate

Living In: Birmingham, Staffordshire, England, U.K.

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Thanksgiving Leftover Casserole

Reviewed: Jul. 22, 2004

This is a very tasty recipe! I used 2 tbsp of butter for the sauce (instead of 3tbsp)I used garlic powder (instead of the onion powder)I didn't use the dry stuffing bread mix because i used some chopped up leftover stuffing from sunday lunch instead. i also added 1 1/2 tsp of dried herbs into the sauce and used chicken instead of turkey. The last thing i did is i added a tin of peas and a tin of carrots to the chicken and stuffing mixture on the base as requested by other reviews. Thanx for a brilliant recipe and i'll use it again but next time i will try normal milk instead of evapourated!

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Reviewer:

teenagechef

Cooking Level: Intermediate

Living In: Birmingham, Staffordshire, England, U.K.

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