Todd6771 Recipe Reviews (Pg. 1) - (14524513)

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Red Velvet-Center Cheesecake

Reviewed: Feb. 17, 2015
Delicious! Wife & I loved it. I didn't have a 10" spring form pan, so I used a 9" & was fine. I had a little extra red velvet cake left over I could use for decoration. Plan any possible red velvet cake shapes you may want before cutting the half with the strips. Wife loved the fact this desert light tasting and not as "heavy" as most of the "death by chocolate" type cakes I tend to make. Be sure not to overcook the red velvet cake (I almost did by cooking a little longer than called for). Personally, I didn't think of cheesecake when tasting it, but it IS very good!
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World's Best Lasagna

Reviewed: Aug. 26, 2014
This recipe is AMAZING! I was a superstar when I made this last night for my wife & kids. I used a 15x10x2 Pyrex baking dish. I think this must be the best size for this recipe because I used all the sauce in this one dish. In fact, I could've used 2 more noodles. I followed recipe except I used a whole pound of ground beef rather than just 3/4lb, just soaked noodles in hot tap water prior to baking, & added a dash of nutmeg to the ricotta mixture. In this pan, I had enough ingredients for 2 layers. Next time I may add a little more meat, onions, garlic, & cheese (just because I have the room in this size pan). This is the BEST lasagna I have ever had BY FAR. Thanks!
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New Year Black Eyed Peas

Reviewed: Jan. 5, 2014
We LOVED this dish. I made New Year's dinner for my wife & thought I'd give this one a try (even though I never really cared for peas. I used 2 cans of black eyed peas (probably could've added another) since I saw recipe in the morning & wanted to try it that night! Also I threw in a couple slices of chopped ham from the Christmas leftovers. Ok, as many reviewers have stated- there is a lot of liquid. I used the called for amount of chicken broth & only 2 cups of water. STILL too much liquid. For us, the dish turned out spicy. I used REGULAR pepperocinis- and yes they DO create a spicy after taste in the back of your throat. Since my wife doesn't like spicy food, she (being a great cook) "rescued" my dish by extracting 2 cups of the cooked broth from the pot, adding 1-2 tbl spoons of sugar, a 6 oz can of tomato paste, and another cup of chicken broth - all to "knock down" the spicy kick. We LOVED it!! I will definitely make this again. VERY flavorful & hearty. I was sad when we ate the last of it! Perhaps I will just use one pepperocini next time ;)
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Italian Cream Cake I

Reviewed: Sep. 3, 2012
I made this cake for my wife & she/we LOVED it! It is DELICIOUS! So moist!! Reminded us of consistency of really good & heavy banana bread. I'm a rookie baking so I followed the much appreciated tips other reviewers submitted. Here's what I did. I followed the recipe & measurements except as follows: I used 2 cups of cake flour (can't find any?? find recipe for it on side of a Argo corn starch container), 1 cup of pecans in batter rather than walnuts, no coconut in batter. For the icing I doubled the amount of cream cheese (16 oz total) & left the sugar & butter measurements the same (totally sweet enough still). Then I put the one cup of coconut & 1/4 cup of pecans on a flat pan on top rack of oven @ 400 degrees for less than 4 min (til the coconut JUST starts to brown). Then I put this on JUST the top of the icing on top of the cake only. I had the pure cream cheese icing on the sides of the cake. Beautiful, delicious! (I'm not a fan of coconut, but toasted I think it has a good flavor, esp w the pecans!) I baked the cake for 25 min in 3- 9 inch pans sprayed w baking spray, then floured. I did toss the cakes in the freezer for 20 min to cool em down so I could hurry up & put icing on them. My wife is a expert cook & I blew her socks off with this recipe! ;)
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