crystalv1olet Recipe Reviews (Pg. 1) - (10318729)

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German Chocolate Cake III

Reviewed: Aug. 29, 2009
This was an excellent cake - very moist yet the texture also had a lightness to it. First of all, after reading several reviews of this recipe and looking at the pictures posted by others, I decided to use the filling between the layers and on the top (instead of spreading it all over the sides of the cake) I thought this made for a much prettier presentation. I made 1 1/2 the amount of filling - just to be safe and prepared it the day before making the cake and was glad that I did. Do be prepared to babysit and stir the filling as it thickens for about 40 minutes. I let it cool, added the pecans, coconut and kept it in the refrigerator overnight. I then made sure I took it out early enough so that it came back up to room temperature before putting it on the cake. The filling was perfect and the amount I made was more than enough to fill the layers and the top. Instead of prepping the cake pans with the usual grease/flour combo, I used butter, a bit of cooking spray and cocoa powder so that the sides of the cake wouldn't have that floury pasty look. They were perfectly done at about 27 min and I let them cool for just the 10 minutes before trying to remove them. These cakes are delicate and will crumble easily. I took a butter knive and circled around between the outside of the cakes and edges of the pans to make the removal a bit easier. Only a tiny bit in the middle stuck to the bottom of the pans - nothing that couldn't be dealt with.
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World's Best Potato Salad

Reviewed: Jun. 20, 2009
Thank you so much for sharing this recipe. My modifications based on personal taste are as follows: 2 tsp. corn starch, cut sugar to 1/4 cup, add 1 cup diced sweet gherkins and 2 dashes of dill weed into the dressing as it cooks. It's the best!
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1 user found this review helpful

Pasta and Garlic

Reviewed: Sep. 26, 2009
I tinkered a bit with this recipe and was pleasantly surprised. I've been looking for side dishes which are lighter in calories and fat. Here's what I did. I boiled a 1 lb. pkg of Angel Hair Pasta, drained and tossed with 1 tbsp extra Virgin Olive Oil - so it wouldn't stick, sauteed 1 diced cherry pepper, a heaping tbsp of minced garlic in 2 Tbsp. Olive Oil, then I drained and chopped a 6 oz. jar of marinated Artichoke Hearts, tossed it around in a bowl with the parmesan cheese. I served this along side some oven-roasted brocoli florets and grilled Lemon Pepper Chicken for a tasty, healthy meal - Do try it with the chopped Artichoke Hearts ...Yum!
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19 users found this review helpful

Beef Tenderloin With Roasted Shallots

Reviewed: Dec. 27, 2010
I made this on Christmas Eve and it was fabulous. I did a 3lb. tenderloin. The only blunder I made was not watching the broth/wine reduction more closely... It boiled down to about 3/4 of a cup and I'm sure this only added to the intensity of the flavoring! So..with the wine already on hand, I went out to store and picked up more broth and made another batch of the sauce. Due to personal preference, I roasted til thermometer reached 135 and even this was almost too rare. Next time I'll try for closer to 140 deg. I don't like blood oozing from meat but don't like it over-cooked either. The sauce is fantastic and I'm thinking of adding in a cup of sauteed mushrooms and serving it over steak sometime. I served it with parmesan/garlic mashed potatoes, green beans, rolls ... There was plenty of sauce for the meat and potatoes...yum!
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Maple Turkey Brine

Reviewed: Nov. 23, 2012
This will be the brine that I use from now on. It was excellent. I put it together the Tuesday night before Thanksgiving so that it could chill over night and I could start brining the turkey on Wednesday. I did a taste test after it was simmering for several minutes and decided to up the maple syrup to 2 cups instead of 1 because I wanted more of a maple flavor. With this addition, it was perfect for my taste. The finished turkey turned out neither too sweet nor too salty and so moist. I cooked a small turkey - just under 11 lbs. and the amount of brine this reciped yielded was perfect for that. You might want to consider doubling the recipe if you are doing a large turkey. Thanks for a great recipe!
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