bandgeeky Profile - (12504578)

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Member Since: Apr. 2011
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Recipe Reviews 17 reviews
Fra Diavolo Sauce With Pasta
Delicious! Love the crushed red pepper in this. Like some others, I used canned tomatoes for the convenience. Sprinkled some dried oregano and dried basil in the sauce for flavor as well. When cooking the shrimp, I seasoned it with garlic salt, black pepper, and some cayenne pepper. The dish came out wonderful. Also good with some shredded parmesan right before serving.

5 users found this review helpful
Reviewed On: Jul. 27, 2011
Cake Balls
So delicious! You have to be careful because they're so easy to pop in your mouth and before long you've eaten too many of these cake balls! When the cake is done, I let mine cool for 30 minutes before crumbling and adding the frosting. Then I put that mixture into the fridge for 1 hour to cool it completely. I don't own a melon baller so I used my hands to roll the balls, keeping my palms wet with water to prevent sticking. I then placed the balls on a plate in the freezer for about 1 hour. This makes them easier to roll. Variations I've done: carrot cake with cream cheese frosting dipped in white chocolate coating, strawberry cake with vanilla frosting dipped in milk chocolate coating, red velvet cake with cream cheese frosting dipped in white chocolate coating. Can't wait to try more variations!

3 users found this review helpful
Reviewed On: Jul. 7, 2011
Lasagna Alfredo
The first time I made this lasagna was when I was still dating my (now) husband and he told me it was his favorite meal that I'd made for him. Now that we're married, I make it as often as I can. Beware - it makes a LOT, but it's perfect for a large family or dinner party or leftovers. I usually saute my chicken with chopped onions and garlic to give it flavor. It also helps the overall flavor to salt/pepper between each layer, not just the top layer. The recipe says it takes 1.5 hours. But because of all the prep work, it usually takes me 2.5 hours.

4 users found this review helpful
Reviewed On: Jul. 7, 2011

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