Lynne Ahearn Profile - Allrecipes.com (13686840)

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Lynne Ahearn


Lynne Ahearn
 
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Member Since: Jan. 2009
Cooking Level: Not Rated
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Recipe Reviews 10 reviews
Quick and Creamy Pasta Carbonara
Delish-- As I rule I don't rate or comment on a recipe if I make changes to it but in this case will make the exception.This to me was a marriage of an Alfredo and a carbonara with the bacon. I was looking for something different to make for dinner. I had leftover tortellini salad I wanted to use up and together they worked well. My tortellini salad had a little fresh basil and parsley, a few pine nuts, red and yellow peppers, pepper flake and artichoke hearts. The vinagrette was very mild but it added a touch of brightness to the dish to cut through some of the fat.I did drain some of the bacon fat as there was enough fat in the cream cheese and the extra olive oil from the dressing. I followed the recipe exactly until the point I added the pasta where I substituted the tortellini salad. I warmed the cold pasta salad in the sauce and added cooked bacon and cheese as directed. I did not have any ham and eliminated the peas as well. The artichoke hearts and peppers were there for sweetness and color instead. The changes made were out of desire to use existing product but the actual sauce was as written. I have made again as written and I do cut out some of the bacon fat and add just a touch of red pepper flakes depending on who is home for dinner.

1 user found this review helpful
Reviewed On: Aug. 6, 2013
Angel Food Cake I
WONDERFUL----I never tried the cold oven method for any cakes and I was very impressed. I have never had an angel food cake rise over the top of the pan and stay quite as high. The texture was light and fluffy and moist, everything an angel food cake should be. The only thing I changed was double the almond as it was to go under pitted sweat cherries and cherry vanilla ice cream. Anyone who had any trouble with this cake must have done one of two things wrong. If the bowl, beater spatula had the smallest greasy film the egg whites will not rise or will be unstable and collapse. Or if the cake is rubbery or tough, the batter was over mixed: better to be lumpy than over beaten or mixed.

3 users found this review helpful
Reviewed On: Jun. 16, 2013
Dawn's Candied Walnuts
love the idea of using Spenda but didn't think Splenda cooked to the same stages as sugar. Has any one else tried them this way? would love to make them for diabetic mother-inlaw with a kick of cayenne. more info or any hints would be greatly appreciated.

2 users found this review helpful
Reviewed On: Jun. 11, 2012
 
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