Tracey721 Profile - (12155218)

cook's profile


Home Town: Brooklyn, New York, USA
Living In: Newport News, Virginia, USA
Member Since: Feb. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking
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Recipe Reviews 6 reviews
Bolognese Sauce
This was my first time making homemade sauce. I followed the directions with the exception of saute the "trinity" (celery, onions, and carrots) first before adding the meat. I found the sauce to be runny. I used a box of Pommo Italian tomatoes, and a 8oz can of Hunts tomato sauce pre-seasoned with Basil and Oregano. I plan to revisit the prepared sauce again to try to thicken it up a bit. I will try adding Catsup as one reviewer wrote and/or a can of tomato paste. I will also try San Marzano tomatoes next time as well. Love them!

0 users found this review helpful
Reviewed On: Jul. 2, 2012
Refreshing Limoncello Cake
I made this recipe as cupcakes with a few adjustments. I used sour cream instead of plain yogurt. I added a teaspoon of Madagascar Vanilla extract. The Caravella Limoncello seems to be more sweet than tart and sort of gets lost in the batter. So, I added extra zest and omitted the lemon extract. I made a frosting using pureed fresh strawberries. I added Limoncello to the frosting. I also filled the cupcakes with lemon filling and limoncello mixed in. Cupcakes were great with a nice lemon smell.

4 users found this review helpful
Reviewed On: Jan. 1, 2012
Hummingbird Cake I
Having only eaten Hummingbird cake once I was eager to try to make it myself. I made a few minor adjusments as well. I used only 1 cup of canola/veg blend oil, 2tsp. Of Madagascar vanilla, cinnamon, a little nutmeg, and allspice. I could only find 15.5 oz. cans of crushed pineapple. I used 3/4 of the can. I mashed 4 very ripe bananas. I used a Kitchen Aid mixer on the lowest speed blending the eggs first, adding the wet ingredients before the dry. I made cupcakes. The batter yielded about 26 cupcakes. They cake was very moist. I would cut back the oil a little more the next time around.

2 users found this review helpful
Reviewed On: Dec. 6, 2011
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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