peeaht Profile - (16418834)

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Living In: Indiana, USA
Member Since: Nov. 2010
Cooking Level: Expert
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Recipe Reviews 7 reviews
Mexican Rice II
I had hoped this recipe would be like my favorite Mexican restaurant's rice - and I was not disappointed!! This was my first time attempting mexican rice, and the recipe was very simple. My mexican restaurant does not put onions in their rice, so that was the only change I made. I think the garlic salt should be 'to taste' because I had to add a bit more than it called for - some may prefer less. PERFECT MEXICAN RICE is right here. And to the people saying it's bland - Mexican rice isn't supposed to be a show-stopper. It is a simple side, not meant to have a ton of things added to it, like bell peppers - that's SPANISH rice! Just my two cents. :) MAKE IT!

2 users found this review helpful
Reviewed On: Feb. 7, 2013
Sam's Famous Carrot Cake
Look at all of these 5 start ratings, Brian - there's no better tribute to Grandpa Sam! Your search for the best carrot cake stops here - absolutely amazing. I followed the directions/ingredients exactly as written, but I baked mine in 2 - 9in rounds for 40 min. I also used the golden raisins because I like them better than regular raisins. Rich, dense, and beyond moist. The best I have ever had - and *I* made it! Cream Cheese II is my go-to frosting for EVERY cake I bake, and it completes this cake with perfection. I'd give this more stars if I could - it's THAT good. Thanks for sharing with us, Brian! :))

3 users found this review helpful
Reviewed On: Apr. 9, 2012
Tiramisu II
This is absolutely the real deal. Having worked in an authentic, family-owned Italian restaurant as a teenager, I know what tiramisu should taste like, and this is it! The chef at the restaurant always soaked each ladyfinger (not split) individually, rather than drizzling the coffee over them. That was the only thing I did differently - otherwise, I followed everything to a T (and yes, soaking them the way I did meant that I needed more coffee). I recommend using espresso for maximum taste. I agree that this must chill for AT LEAST 24 hours. If you're making it for a special occasion, make it 48 hours in advance and prepare to blow everyone away. And don't be alarmed if it is a little 'soggy' - your custard should be firm (you should be able to cut a solid piece and have it stay together), but tiramisu should be a little soggy! In my opinion. :) If you love tiramisu, give this recipe a try. It's incredibly easy and absolutely delicious!

7 users found this review helpful
Reviewed On: Dec. 2, 2011

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