Tanya Profile - Allrecipes.com (10375777)

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Recipe Reviews 4 reviews
Chocolate Mousse Cake IV
This is our go to birthday dessert. I like to make 3 or 4 layers for my cake as I find there is lots of mousse. I also cut the water down to 1/3 cup to make thicker mousse. You can easily use scratch chocolate cake instead of box if you like. I like to use Suzanne's chocolate cake recipe I found online.. Enjoy.

0 users found this review helpful
Reviewed On: May 11, 2013
High Temperature Eye-of-Round Roast
Following this cooking method is the best advice I have ever got when cooking an eye of round roast. I like to marinade my roast with a grainy mustard, salt, pepper, mrs dash, rosemary and fresh minced garlic, as well as about 1 cup red wine and 1/4 cup olive oil. I let this sit in a sealed bag in the fridge over night, turning occasionally. I bring the roast out of the refridgerator 30 minutes before putting it in the oven to bring the meat to room temperature. Like another reviewer I like to preheat my oven really well so I turn it on to 500f once I take the roast out of the refridgerator. Then I follow the cooking instructions to the letter, 7 minutes per pound and leave in oven 2 1/2 hours

5 users found this review helpful
Reviewed On: Oct. 24, 2010
Best Cream of Potato Soup
I thought this soup was awesome. I increased my chicken stock to 4 cups as well as 2 cups of 2% milk. Because I increased the liquid I added 1/3 cup flour. I OMITED mustard powder and the allspice. I replaced the celery seed with celery salt. My kids like meat so I added 2 chicken breasts that I cooked in my homemade chicken stock for the soup. I then shredded the meat. We also LOVE bacon in this house so I cooked up 10 pieces of crisp bacon to add to the soup at the end. The second time I made this soup I added 1 tsp of paprika and it tasted great as well. I also added fresh ground pepper when I was frying my veggies and then again after I added all the ingredients.

1 user found this review helpful
Reviewed On: Jan. 12, 2009

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