dona Profile - (10865866)

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Member Since: Nov. 2006
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Recipe Reviews 4 reviews
This was very good and a good lobster substitute. The sugar adds just a touch of sweetness that fish doesn't have but lobster does. The one suggestion I have is to be careful not to broil the fish too long. Actually, my fillets were done after the poaching, so the broiling was only needed to add the butter flavor and the color. I rubbed the paprika on with my finger and it even had the color of lobster around the edges! Next time I will be more careful with the broiling and then I will change my rating to 5 instead of 4.

2 users found this review helpful
Reviewed On: Aug. 9, 2009
Plum Blueberry Upside Down Cake
I don't know what I did wrong! I am an experienced cook and this recipe looked and sounded perfect, but it was a disaster for me. I followed the recipe exactly. My 9inch pan just wasn't big enough because it overflowed during baking. The center never got done even though I baked it for 55 minutes. There was no way I could even think of trying to turn it out onto a platter like in the pictures. It never got solid enough to do that. My plums were very ripe and juicy so maybe that was the problem. The "up side"of this downer cake :o) was, the edges tasted great and the "overflow" cake was delicious, especially the part that got really brown and cripspy! Since no one else had this problem, I guess it was mine, but I would never try this again until I figure what I did wrong.

1 user found this review helpful
Reviewed On: Aug. 9, 2009
Black Bottom Pie II
This recipe is fantastic. It is almost the same as my mom's original only hers didn't have the alcohol and she used a graham cracker crust. Otherwise, it is the same. It is wondertful and worth the extra effort. There is really nothing like it available commercially or by a simple recipe. It is a delicate but rich from scrath recipe. An old stand-by that gets easier each time you make it.

12 users found this review helpful
Reviewed On: Dec. 12, 2008

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