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Recipe Reviews 5 reviews
Di's Delicious Deluxe Deviled Eggs
Made these for a friend who is a new mom, so left out the onion. Wasn't sure if the celery would be a welcome addition, but the added crunch was brilliant! Used sriracha (also known to some as Rooster sauce - a Vietnamese hot sauce) in place of the hot sauce, and also added chopped capers and a bit of pickle relish. Garnished with chopped Italian parsley. Delicious! This makes a really good, basic deviled egg: very tasty. Chopped radishes make a nice crunchy and colorful garnish, too.

0 users found this review helpful
Reviewed On: Oct. 16, 2012
Chocolate Cupcakes with Caramel Frosting
These cupcakes are really moist, even straight out of the fridge. Also tried making them vegan: subbed 1 cup of soy mayo plus one tablespoon of vegetable (soy) oil, and they came out equally moist and good. Made marshmallow frosting instead of the one here, and toasted each marshmallow top with a kitchen torch. Yum (and can be done ahead). One thing for next time: let the grape jelly come to room temp before adding to the batter, otherwise there will be little chunks of it throughout the batter instead of it getting fully incorporated. One more thing: some reviewers here had trouble with chunks of fruit in the preservers they used messing up the consistency of the finished product. The recipe calls for jelly (made from fruit juice), not jam or other preserves which can include pieces of the fruit itself. The cheapest store-brand grape jelly works great! No chunks, just perfectly smooth and clear, like grape jello almost. *After making this recipe many times (cake only, not the frosting): doubling the recipe will make enough for three cake layers. Not sure why I ever bothered with more complicated recipes. This is as moist and delicious as it gets. But, do sift the dry ingredients. Otherwise, you may notice little white clumps in the cake. Have made this as a layer cake: carved out a "shelf" from the top of two of the layers with a serrated knife, and filled them with some homemade pudding (caramel, banana, etc.). Then, assembled, with whipped cream frosting. Ridiculous!

4 users found this review helpful
Reviewed On: Aug. 16, 2011
Creamy Roasted Parsnip Soup
Made some changes, based on other reviews and a desire to combine this with other root vegetable soup recipes. Roasted the parsnips and one large carrot along with four turnips, one onion and one celery root. Sprinkled first with herbes de provence, along with the oil, salt and pepper. Sauteed a carrot or two and about six cloves of garlic along with the onion and celery, and used half and half instead of the milk and cream. Definitely took additional stock to thin it sufficiently. Finally, seasoned with the ginger and nutmeg, and added some ground cumin and a few squeezes of lemon. Left out the sugar and other spices. Garnished with snipped chives. Altogether, really complex and delicious, not at all bland. You can really taste the vegetables. Worth investing in all that produce!

22 users found this review helpful
Reviewed On: Mar. 1, 2010

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