Linda Burke Recipe Reviews (Pg. 1) - (10462608)

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Linda Burke



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Amaretto Cheesecake II

Reviewed: Mar. 11, 2011
I made this cake last night and had good hopes for it since everyone commented that the flavor was good. I gave my original rating a five because I believed the opinions of most of the reviewers, but maybe they liked it because they cooked the hell out of it. I felt the flavor was way off to be called amaretto. The orange actually came out more. It just wasn't amaretto and the flavorings are too expensive to waste like that. The texture was fine. The biggest problem with the recipe seemed to be the temperature. My favorite "master" recipe (from "The Best Recipe" put out by Cooks Illustrated Magazine), the rich and creamy version, calls for a temperature of 325 using a water bath for 55-60 minutes or until the center jiggles like Jell-O when the pan is tapped. Then you turn off the heat and let the cake sit with the door slightly ajar (with a wooden spoon handle holding it somewhat open) for an hour. Remove the cake and let it cool on a rack, then refrigerate at least four hours before removing from the pan. The "master" recipe calls for a 9-inch pan but the volume and liquidity of ingredients seems about the same otherwise, so tbe 10-inch pan may cook a little faster than the 55 minutes, but don't worry about it one way or the other...there is considerable difference from oven to oven. Go with the jiggle.
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Cream Puffs

Reviewed: Feb. 11, 2010
I've been making cream puffs for years and years using this same recipe for the puffs but a pastry cream for the filling, probably because I'm a traditionalist. For those who have deflating puffs, I would suggest cooking them just a bit longer before removing them from the oven, then cutting a small hole into a more delicate membrane (not crusty) and setting the cookie sheet back in the over for a couple minutes. If you are getting too much of a toasty look, lower the temperature 25 degrees and give the puffs a longer cooking time, poke the hole and cook for a few more minutes to let the steam to escape. If you remove the puffs before they are sufficiently cooked, they will deflate. For large puffs (8) using this same recipe, lower the temperature to 375 and cut the slit after 40 minutes and back into the oven for another 10. Generally, I find 12 makes a good size, impressive but not overpowering, cooking in a little shorter time. melted chocolate topping (2 oz. semi-sweet, 2 tbs. butter melted together, then add 2 cups 10x sugar and approximately 2 tbs. milk). Drizzle over filled puffs...absolutely heavenly.
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Sausage Stuffed Jalapenos

Reviewed: Sep. 8, 2008
I have been making a creamcheese, shredded jack cheese and parmesan version of this topped with crumbled bacon for years. Regardless of what anyone else brings to a potluck, if these are around, they are the first to disappear. I'm sure the sausage version is just as good, or perhaps even better. I do have a couple of suggestions: there are jalapenos and there are jalapenos. In years past, they all had a lot of heat. Now it seems to depend on whether they are from an "Americanized" hybrid. Some of them are not much spicer than a bell pepper. Also, if you make sure that the chiles are baked to a point of tenderness (cover loosely with foil if they are browning too quickly), much of the heat of the chile is diminished. If a hot chile does happen to get you, don't drink water or beer to cut the won't happen. Milk is the antedote as it cuts the capsaicin, which is not water soluble but responds to milk, sour cream, etc.
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