ILOVELADUREE Profile - (18084498)

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Member Since: Oct. 2004
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Recipe Reviews 4 reviews
Artichoke Spinach Lasagna
Very yummy lasagna, I love artichokes. I used a larger baking dish and just about doubled the ingredients. Added layers of the ricotta/egg/cheese mixture as recommended in earlier reviews. Did not cook the artichokes or sauce and each had their own layer. Used a bottle each of spicy red pepper sauce and spicy tomato basil sauce, so lasagna was slightly spicy. I didn't pre-cook the regular lasagna noodles, and was afraid it wouldn't cook so added some of the broth before baking, but it bubbled over alot, so next time I won't be adding any extra liquid. Didn't use the feta, which was fine, just topped it with mozzarella and real parmesan cheese. Served to my family with salad and fresh garlic bread, and everyone liked the lasagna. I will definitely make this again and will experiment using cottage cheese instead of ricotta.

0 users found this review helpful
Reviewed On: Oct. 22, 2004
Chocolate Cream Cheese Frosting
I used this with the Dark Chocolate Cake II recipe from this site. It was easy to make but I used dark chocolate chips instead of semisweet because a previous reviewer said it wasn't chocolaty enough. It turned out wonderful, very fast and easy to spread which was great because I was in a hurry that day.

0 users found this review helpful
Reviewed On: Oct. 22, 2004
Dark Chocolate Cake II
This is an excellent recipe. I like that it is moist and easy to make and doesn't use butter. Made this for a birthday as a layer cake a couple days ago. I cut the sugar down to 1 1/4 cups as suggested by a previous reviewer and substituted some egg beaters because I only had one egg. Instead of using a rectangular pan, I used TWO 9-inch round pans, which I greased and dusted with some of the cocoa powder. After dividing the batter, it came up halfway in the pan, but rose to a nice height after baking. I baked it at 350 but was unsure about how long it should bake, so I kept it in there for about 45-50 minutes. I don't know if it would have been moister if baked for less time but it was still moist. Used the chocolate cream cheese frosting recipe from this website as recommended but used dark chocolate chips instead of semisweet for more chocolate flavor. I spread raspberry preserves and some frosting in between the layers. I was short on time, and frosted the cake when it was not completely cooled but it turned out fine. We ate it with vanilla ice cream and everyone thought the cake was excellent. Next time I will add fresh raspberries if they are in season and chopped pecans to the preserve layer because I like some crunch when I eat. Can anyone recommend a non-chocolate frosting to go with this cake? I'd like to try a contrast. Thanks!

3 users found this review helpful
Reviewed On: Oct. 22, 2004

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