Catrina C Recipe Reviews (Pg. 1) - (15020599)

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Catrina C




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Coconut Cream Cake I

Reviewed: Dec. 4, 2011
This cake is phenomenal. I made it for my mom's 70th birthday party, and I honestly couldn't believe how easy it was. I set aside about 7 hours to make 2 elaborate cakes, and started with this one. When I got into making it, I couldn't believe that it involved only a couple of simple steps-and half the time that I imagined! But this cake almost didn't happen: I was so excited when I first read the reviews and decided to use this recipe. It wasn't until making my shopping list, that I noticed that it was made from a box cake. I came very close to scrapping this recipe. I needed a made-from-scratch-show-stopper for this important occasion, one that presented as well as it tasted. It was the reviews that swayed me back to trying it...and boy am I glad I did. Coconut lovers adored it, mild coconut eaters asked for seconds, and everyone who took a bite raved about it. I agree that it has the consistency of a tres leches cake. I also agreee that it should be made a day in advance, so the glaze flavors have adequate time to be absorbed into the cake, and set. In my opinion, it is best served cold. I made the cake exactly as per the recipe, down the the coconut cream/evaporated milk combo. While the sweetness suited me just fine, someone with a lessor sweet tooth might want to use the coconut milk/evaporated milk combo that someone mentioned in their review earlier. However, like I said, too many people wanted the recipe for me to change one thing!
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Asian Coconut Rice

Reviewed: May 16, 2012
For those of you who get brown or burned bottoms: your heat is too high. I have a gast stove, and even on its lowest flame rice will burn. I have to take a burner stand from an unused burner and put it on TOP of the burner I'm using, to keep it to a low low simmer. Be careful though not to overturn the pot! My rice turns out perfectly. One word of caution regarding Chef Joy's finger method of measuring liquids for rice: that method can only work on the same size saucepan that she's using-which she doesn't mention. If you use a larger or smaller size, the water level will obviously change.
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Easy Batter Fruit Cobbler

Reviewed: Jun. 14, 2013
To the person who wouldn't make this recipe because of its unhealful qualities, you missed out, sister! You don't have to eat this for breakfast, lunch and dinner, you know. It was Ahhhhhhmazing. Based on Naples review about quantity, I changed the servings to 6 but kept it in the same 8"x8" pan, baking until bubbly and golden, about 60 mins. I stuck to the recipe, using coarse sugar for the top. Seriously, it was in the oven in minutes, and nothing short of fabulous when it came out. HOWEVER! The next time I make it, I will cut back on the butter and sugar by 1/3, for personal preference only, I just felt that it didn't have to be as sweet as it was...didn't stop me from eating half the pan, though! This recipe will not disappoint!
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Gourmet Mushroom Risotto

Reviewed: Jan. 1, 2012
Oh. My. Gosh. First time making risotto, and it was easy and amazing. Time consuming, but amazing.
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Sweet Restaurant Slaw

Reviewed: May 18, 2013
Okay...yum. I rarely rate recipes, and to do so now for, of all things, cole slaw? Mostly, cole slaw is just there, like a dish of white rice, or a bowl of oatmeal. But THIS cole slaw was really, really good. I sliced my own cabbage, and found that doubling the dressing recipe was the perfect amount for one entire head of cabbage. Do yourself a favor: halve the sugar then taste it. You can always add the other half of the sugar if it's not sweet enough for you, but I found that is was perfect with half the sugar, couldn't imagine it any sweeter, and I like it sweet.
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Oatmeal Carmelitas

Reviewed: Feb. 18, 2013
I can usually tell if I have a winner when I taste the dough, I can eat it like cookies. :) I was disappointed by this dough however, it seemed unspectacular and buttery. Still, it looked fantastic and gooey and bubbly when I pulled it out of the oven (it took about 10 minutes longer than quoted to get golden) and I took the advice of several reviewers and let it cool before cutting. I had a bite then, and thought it was ok. Fast forward 7 hours-it's now past bedtime, everyone's asleep, and the flavors have had a chance to meld. I cut another sliver and another and another and honestly, I think I've eaten half the dang pan, they're so good.
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Scott's Savory BBQ Sauce

Reviewed: Oct. 18, 2012
Just made this, and based on the other reviews, cut back on the vinegar by 1/4 cup. Still, I found it watery and acidy from too much vinegar. So like that, it was a 3 star recipe for me. I added a tablespoon of cornstartch to thicken, a small can of tomato paste, and 1-2 teaspoons of liquid smoke and HOLY HALLELUJAH! 5 stars.
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