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German Chocolate Cake I

Reviewed: May 15, 2011
I used agave instead of sugar, a goose egg instead of two chicken eggs, and ghirardelli unsweetened baking squares instead of German chocolate. The cake itself turned out to be a fabulous chocolate cake! Very moist and delicious. As for the frosting, well, it's not true German chocolate cake frosting. This is a great recipe for a good chocolate cake. I'll just try a different frosting recipe next time.
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5 users found this review helpful

Porcini Mushroom Pasta

Reviewed: Jan. 4, 2011
Try adding a "secret" ingredient at the very end: a few tablespoons of milk or cream! It takes this sauce to a new level! I threw the carrots and pepper in my food processor as well as the mushrooms. The thin slices absorbed the cooking liquids for an amazing taste. I used canned crushed tomatoes and lots of crimini and oyster mushrooms (fresh.) This is now my favorite pasta sauce recipe.
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12 users found this review helpful

Jalapeno Corn Bread

Reviewed: Jun. 25, 2010
Absolutely the best cornbread I've ever had, and ever made. I used a grating plate to grate the jalapenos, and I mixed them in with the wet ingredients just before I combined everything. So very good!
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0 users found this review helpful

Chicken Tikka Masala

Reviewed: Apr. 7, 2009
Great, solid recipe. We make it every few weeks. The longer the chicken is marinated the better. I serve it with steamed rice that has caraway seeds mixed in while its cooking.
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Chocolate Covered Strawberries

Reviewed: Feb. 21, 2009
It's easy. It's always good, even if the strawberries are mediocre and store brand chocolate is used. I love this recipe because it can be simple or fancy, and it's really simple to make. I agree with other comments that suggested melting the crisco first, and making sure the boiling water does not touch the top pan in the double boiler.
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1 user found this review helpful

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