Davespilot Profile - Allrecipes.com (15442587)

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Living In: Al Ahmadi, Kuwait
Member Since: Mar. 2012
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Italian, Mediterranean, Healthy, Dessert, Quick & Easy
Hobbies: Hiking/Camping, Walking, Fishing, Photography
Recipe Box 2 recipes
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Recipe Reviews 4 reviews
Rice Pudding V
My son is allergic to eggs. Since this recipe is eggless, it's a no-brainer. Very easy. Just mix all the ingredients -- except the vanilla -- in a pot and cook over low heat. Add the vanilla when done. I did substitute a bit. I used 5 cups of whole milk, and 1 cup of cream. Talk about rich! My son ate a bowl and looked like he was going to pass out. My wife looked at him, then me, and said, "I think it was a bit too rich, Honey." Hahaha! The boy has asked for it again. Maybe in a couple of months. But, this time, less cream. I need everyone more-or-less conscious.

0 users found this review helpful
Reviewed On: Jul. 3, 2014
New York Cheesecake III
This recipe has changed a bit since I last printed it about 1.5 years ago. Still, it's a good base for a very creamy cheesecake (whether it's "New York", or otherwise...ehhhh...splitting hairs). Here's what I do differently: 1. No flour crust. I use "Nilla" wafers. Mash them up. 1 cup will do, unless you like thicker crust. 2. No egg in the crust. Just "Nilla" wafers, sugar, and 1/4 cup of butter. It holds together well. 3. 2.5 pounds of cream cheese? Don't confuse yourself. 5 regular packs is all you need. 4. 3 tbsp all purpose flour? Call it 1/8 cup. Then, you're good to go. I bake the cake for 5 minutes at about 375F (200C), then turn it down to about 210F (100C) until done. (My own personal way of testing "doneness" is...grab a pot holder, and tap the side of the pan gently. If you see "waves" across the cake, it isn't done. If you have a small jiggle, it's done. Close the door, shut off the oven, and let it sit for about 30 minutes. Then, take it out so the pan cools to the touch. As mentioned above, after the pan cools get it into the fridge overnight. I've served this cake many times at work. It has earned the title of "Absolutely Legendary".

1 user found this review helpful
Reviewed On: Dec. 1, 2013
A Simply Perfect Roast Turkey
Excellent! Made such a moist turkey! We changed 2 small items: We did not put the stuffing in the turkey. That was done separately. And, we did not use canned stock. We made our own stock using the neck, gibblets, onions, etc. I think it improved the taste immensely. The only thing we put inside the turkey while it was cooking was an entire bulb of garlic. Simple. Easy. And very, very good!

4 users found this review helpful
Reviewed On: Dec. 1, 2013

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