Angela Profile - (13053195)

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Recipe Reviews 6 reviews
Smoked Salmon Spread
This recipe is great but with the following improvements (I have made it like this about 10 times now and turns great every time): 1 pack 8oz cream cheese softened at room temp, 7 oz canned Alaskan salmon (red can brand), 3 dashes hot pepper sauce, 1 TB fresh dill, 3 dashes Worcestershire sauce, 2 green onions chopped finely, 1/2 tsp liquid smoke, hot chilli pepper flakes as desired for spiciness. Mix all with a wooden spoon, transfer to a serving dish and place in fridge for 30 min to allow flavors to blend. Delicious!!!

1 user found this review helpful
Reviewed On: Jul. 30, 2012
Boilermaker Tailgate Chili
I have made this recipe 4 times now, once for a fundraiser and it got rave reviews. My husband is a traditional chili fan and he did not find any taste difference with or without italian sausage. Other changes that I have made (not all at the same time): used 3 cans rotel tomatoes with habaneros, and there was absolutely no need to put in any chili powder, or tabasco, or cayenne. It was medium towards hot spicy with just the tomatoes. I always add a full can/bottle of beer. I omitted the beef bouillons twice and no change in taste. I have omitted Tabasco even when not using rotel tomatoes and still no change in taste. I used liquid smoke once and came out delicious (1-2 tsp), used sliced jalapenos instead of chopped chile peppers and no change in taste; also completely omitted them with spicy tomatoes and never noticed. I have used just 2 lbs beef and no more meat and it was great.

3 users found this review helpful
Reviewed On: May 30, 2012
Strawberry Cake from Scratch
LOVE this cake and everyone who has eaten it absolutely LOVED it too! I was asked for the recipe many times. I follow the recipe exactly, but instead of cake flour I use AP flour. It comes out more dense than a white cake, but it is also moister, richer and better tasting than any box cake. I use buttercream icing only and mix some pureed strawberries in the icing as well. I have only made it with fresh strawberries so far that I have pureed with a fork (no blender needed) and one TB of sugar. For the icing, I just add about 1/3 cup of strawberry puree and cover each layer. It comes out awesomely tasting. Can't wait to make another one tomorrow.

1 user found this review helpful
Reviewed On: Apr. 5, 2012

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