dianasaurusrex Profile - Allrecipes.com (18278290)

cook's profile


Living In: Salt Lake City, Utah, USA
Member Since: Nov. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Biking, Walking, Photography, Reading Books, Music, Painting/Drawing, Charity Work
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Slice of Dump Cake w/ Pineapple and Peach
Dump Cake with Crushed Pineapple and Peaches
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Recipe Reviews 21 reviews
Beef Stew IV
A HUGE hit at last night's party. Covered the beef in salt/pepper/half tsp of cumin before dredging it in flour. Sauteed the onions and garlic in 2 tsp of tomato paste before deglazing the pot with beef broth (instead of water). Added 1 cup of red wine (cabernet) to the pot with the carrots and potatoes. Two bay leaves were definitely needed.

3 users found this review helpful
Reviewed On: Mar. 27, 2011
Southern Peach Cobbler
This recipe gets 5 stars for how incredibly simple and easy it is. All I did was add about 1/2 teaspoon of cinnamon to the top before baking. Would be amazing when peaches are in season. Was a hit!

4 users found this review helpful
Reviewed On: Mar. 27, 2011
Carrot Cake
I reduced the sugar to 1.5 cups in the cake and 2 cups in the cream cheese frosting. Still very sweet; I may even just use 1.5 cups of powdered sugar in the frosting next time. Also, instead of baking the walnuts into the cake, I sprinkled a layer on top of the frosting in between my two cake layers and then sprinkled another layer on top. It was very pretty and you could taste the walnuts and the texture better than if it were baked in the cake. If you're at high-altitude, I recommend you use only 3 eggs (if you like a super moist cake and don't want to risk a collapsing cake) and keep the oil at 1.5 cups (even though other reviewers recommend reducing it). The batter will seem gelatinous, but it will bake up super moist and delicious. Thanks for the recipe!

1 user found this review helpful
Reviewed On: Oct. 24, 2010

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