ForChristAlone Profile - (18427519)

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Recipe Reviews 12 reviews
Caesar Salad Supreme
I've been using this Caesar dressing for quite some time and I absolutely love it! I've made it so many times now that I don't even always measure the ingredients! I DO use real anchovies and have used real garlic before, but have grown lazy and used dried minced garlic. It works either way! I've also made it when I didn't have anchovies. I prefer it with them, but the dressing still works without them.

0 users found this review helpful
Reviewed On: Jan. 29, 2010
Tuna Noodle Casserole from Scratch
I'm giving this 4 stars because, as a base recipe, I think it's really good. However, as some viewers pointed out, it needs more flavor as is. I took advice from other reviews and used extra virgin olive oil and chicken base/bouillon. I used 6 tbsp e.v. olive oil to put in the recipe and then 2 tbsp of butter to mix with the bread crumbs as the recipe says. I had to add more salt right before I baked it. I forgot to add my chicken base in the sauce when I was cooking it so I mixed a heaping tsp (equals to a little over a bouillon cube) of chicken base. Next time, (oh yes! there will be a next time!) I'll try to remember to mix it in the sauce while I'm cooking it and I may add 1 1/2 to 2 tsps of it. I do realize substituting olive oil for butter makes a difference in the flavor, but even if I had used a whole stick of butter, it would've needed a bit more seasoning. Overall, great recipe!

3 users found this review helpful
Reviewed On: Jun. 15, 2008
Lemon Posset
I'm not a total lemon dessert lover, but when I saw the recipe, I thought I'd try it. (I have to admit, the picture definitely caught my attention.) I halved the recipe. I'm not sure if that affected how it set or if I should have put it in serving glasses (I just poured it all in a bowl). It didn't set entirely even after the time suggested. When I first tried it, it was WAY sweet and I almost threw it away. Someone suggested to me to freeze it, which I did and found it much more edible. If I make it again and whether I freeze it or not, I will definitely cut the sugar down. Had I not frozen it, I would've given this recipe 3 stars.

11 users found this review helpful
Reviewed On: May 4, 2008

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