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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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