Paula B Profile - Allrecipes.com (18048495)

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Paula B


Paula B
 
Home Town: Canada's Ocean Playground, Nova Scotia, Canada
Living In:
Member Since: Dec. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Italian, Healthy, Kids, Quick & Easy
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Recipe Reviews 9 reviews
Dash's Donair
If you want to have thick sauce, here is how to do it: Combine the evaporated milk, garlic and sugar, mix until the sugar has dissolved. Then drizzle the vinegar over the top, (I use about 2 tablespoons, maybe more, I do not measure it). Let the sauce stand without stirring it for at least 5 min. Stir it with a fork, see how thick it is and how it tastes, if you need to drizzle more vinegar over the top. Do Not Taste the sauce with the fork or spoon you used before, the enzymes in the saliva will cause the sauce to go runny.

5 users found this review helpful
Reviewed On: Jan. 12, 2011
Sugar Cookie Cutouts
These turned out perfectly, I did add an extra teaspoon of vanilla, and 1/2 teaspoon of salt. I used coffee cream (18% mf) instead of heavy cream (it was what I had on hand) I did not take the time to chill the dough, but it rolled out very well and I had no problems transferring the cutouts to the pan. My 7 year old daughter helped me to make these and she had a great time. I took the butter out of the fridge several hours earlier and it was soft enough to spread easily on bread. thanks for the great recipe.

1 user found this review helpful
Reviewed On: Feb. 13, 2009
Banana Cake II
This is a wonderful cake, so smooth and velvety when you eat it. My only change was that I used 2 eggs instead of 3, i discovered only after beating the sugar and butter together that i only had 2 eggs. The kids and my husband love it, I made it last night and there is not enough of it left to make frosting it worth while..... I really beat the batter, it actually looked lighter after I finished beating it. I am wondering if the people who found that this was heavy beat the batter enough

1 user found this review helpful
Reviewed On: Sep. 22, 2008
 
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