Angela Recipe Reviews (Pg. 1) - (13053195)

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Smoked Salmon Spread

Reviewed: Jul. 30, 2012
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!!!
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Boilermaker Tailgate Chili

Reviewed: May 30, 2012
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.
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Strawberry Cake from Scratch

Reviewed: Apr. 5, 2012
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.
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Chantal's New York Cheesecake

Reviewed: Dec. 5, 2010
The recipe is spot on, with the only omission that all ingredients MUST be at room temp. Take them out of the fridge at least 2 hrs before you start, or warm them up in the microwave (milk, sour cream, cream cheese). They have to be room temp when you blend them. I mix ingredients in the following order to avoid over mixing the eggs: beat cream cheese with sugar and sour cream on low with mixer, then use spatula to mix in milk, eggs one at a time, then add flour and vanilla as you mix the last egg. The less you air up the eggs, the better. I bake for 45 min at 350 without any water bath. I sometimes open to oven in the last 5 min or so to gently shake the pan. If the mix does not jiggle very much, I turn off the oven; otherwise I bake it for a few more min. Cooling it in the oven, with door closed is a must and will help it set and further cook if the middle is still jiggly. Over baking will cause it to crack, very simple. This is an awesome recipe!
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Carrot Cake III

Reviewed: Mar. 30, 2010
I followed the recipe exactly and it came out great every time. I only halved the sugar in the icing and I think next time I might try using a bit less than half since it was too rich and sweet anyways. My whole family and friends loved this cake.
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Tiramisu Layer Cake

Reviewed: Nov. 13, 2008
I feel the need to write some extra praise for this recipe because it is that great. I am actually getting ready to make this cake again for Christmas meal for some friends. First, i have to say that I have never tried to make it without the mascarpone. I have no idea how it would taste without it, but even though I have to pay $10 for a container of fancy cheese, I absolutely love the end product. I have always made this cake with brewed coffee and and poured 2 TB of Kahlua in the cake batter, rather than coffee. I will try with instant coffee on the batter this time, but I still prefer brewed coffee for when I pour over the cake layers. I have never made the chocolate swirls before either and i'll give them a try tomorrow. it is my absolute favorite recipe. I followed first time exactly, except I used double Kahlua where recipe asked for it, and 1 cup brewed strong coffee. And I do mean strong. I always only bake 2 layers (8"), but it's enough tall. I use Duncan Hines yellow moist cake and it never disappoints. It's the best cake on this website, in my opinion.
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7 users found this review helpful

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