aswann Profile - (16690931)

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Recipe Reviews 2 reviews
David's Yellow Cake
Wow! This was my first scratch cake, and man was it a winner! Unbelievably light and fluffy! I used 1 whole egg and 6 yolks (because I broke the first yolk), and otherwise followed the recipe to a T. I used cake flour, sifted the dry ingredients, used an electric mixer to completely beat in 1 yolk at a time, and alternated adding milk and flour just like it says. The result was a thick, beautiful batter--much thicker than box batter. I was almost concerned about it, but it rose beautifully and turned an even, light golden brown on top. Bake time was specific to my oven--you just have to watch it. This cake was superior in every way. Amazing texture, excellent taste. I will never by a boxed yellow cake again!

3 users found this review helpful
Reviewed On: Mar. 31, 2012
Shrimp and Sugar Snap Peas
A great base recipe. I assimilated some suggestions of other reviewers and made some changes of my own: 1. I used about 2/3 of the pasta, at most. 2. I used siracha (to my taste) rather than chili oil. 3. I used pre-cooked shrimp (mixed in during the last step) and gave the snap peas a good saute. 4. I doubled the garlic to four cloves. 5. I skipped the butter, but used olive oil as needed. 6. Instead of the basil, I tossed the pasta with about three spoonfuls of pesto sauce (and a bit of black pepper). 7. Rather than lemon, I squeezed in the juice of almost half a lime. The result was fantastic! No shortage of flavor, but still a simple, harmonious combination that really made each ingredient shine. My husband said it was among the best pasta dishes I've ever made, and it's definitely going on the permanent rotation :) Note: I also mixed a teaspoon of cornstarch into the sauce, which worked out great but might not be necessary. The wine I used was some slightly vinegary leftover Sauvignon blanc.

5 users found this review helpful
Reviewed On: Apr. 12, 2011

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