ALICATS Profile - (1106613)

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Recipe Reviews 11 reviews
Frosting for Petits Fours
Alot of work mine was way too thick it didn't pour I had to dip. I used with the petit four recipe and threw the whole lot out. It was alot of work for a small amount of icing that was bubbly and extremly sweet. Mine was way too thick so I thinned with water and it worked better. But you still had to put too much to get a smooth finish. This is my first time so I didn't expect to master making petit fours but this was really unusable. Taste and texture on mine was bad. Please try the recipe may be I did something wrong.

71 users found this review helpful
Reviewed On: Nov. 16, 2004
Hot Artichoke Spinach Dip
Applause Applause Applause. I made this the first time for a couple who had never come over to eat before. I served it as an appetizer with a crusty italian bread cut in about 3/4 inch slices. I doubled the recipe and we ate the whole thing it is that good. My guests were stunned and are still talking about what a "great cook I am". The reaction was outstanding and the dip is perfect. I just added diced roma tomatoes and fresh chopped basil to the top just before serving. Be sure to let the top get nice and brown. If not it won't be hot all the way through. We make this dish all the time now. It reheats great. Nice presentation and excellent texture. I would serve this to anybody at any occasion. Thank you for the great recipe.

366 users found this review helpful
Reviewed On: May 14, 2003
Fusion Chili
CLAP CLAP CLAP Excellent!!!! I agree with the description. It is the perfect blend of Tex and Mex. I am a Texas girl living in California land of Baha Mexican cooking. Fish tacos are good, but I forgot how wonderful Texas tastes. A well thought out recipe. Excellent texture, taste and heat. I used 10 chipolte peppers in adobe sauce from a can. This saved the entire first step. I just used 10 not the whole can and it was perfect. I also added 2 extra cans of diced tomatoes. I prefer my chili a bit soupy since most thicken later. I only used 1 large yellow onion. I also added some red and green bell peppers I really felt like I was building a great tasting chili right from the get go. I loved the extra touch of carmalizing the tomato paste. Really added a nice layer of flavor. This is the best chili I have ever made.

94 users found this review helpful
Reviewed On: Dec. 19, 2002

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