Lisa83068 Profile - Allrecipes.com (187537932)

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Lisa83068


Lisa83068
 
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Member Since: Jan. 2013
Cooking Level: Not Rated
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Recipe Reviews 3 reviews
Pineapple Angel Food Cake I
I just made this and it tastes decent but looks rather weird. I was intrigued because it's very low cal, low fat and a perfect sweet treat for watching nutrition/diet. I used a nonstick pan, but still lightly greased it to make sure it wouldn't stick ... good plan. It was very golden brown after 25mins, and I let it go for another 5 just to be sure ... another good plan. I immediately cooled upside down on a wire rack and the cake popped out with no problem. It is not a pretty sight, but it tastes pretty good. The side of the cake that cooked on the bottom of the pan is pretty white and looks shiny. The bottom is golden brown and the edges are curled up. I think I'll tear this into pieces and served topped with some sliced strawverries and blackberries. If taking this somewhere and you care what it looks like, definitely plan on topping it with something to disguise the weirdness. Overall: I'd make it again because it tastes good.

3 users found this review helpful
Reviewed On: Apr. 21, 2013
Kashmiri Lamb
I made this for a middle eastern themed dinner with my gourmet club, and it was absolutely delicious! The only change I made was that I halved the heat -- it was still kickin'! This dish got rave reviews and I'll definitely make it again. I served over lentils and rice, with a side of roasted squashes. Awesome recipe and thanks for sharing!!!

7 users found this review helpful
Reviewed On: Feb. 3, 2013
Good New Orleans Creole Gumbo
Unbelievably delicious! Glad one reviewer said it took 70 mins to get the roux the right color -- mine took 60mins,and then did continue to darken for another 10 mins. It was perfect. My advice, before you start your roux get comfy, a cold beverage, turn on some music and be prepared to stand in one spot stirring for an hour -- uninterrupted. Otherwise, I followed the recipe to a tee (which pained me because I never follow recipes or measure), but given the rave reviews I figured I'd try "as is" first and then monkey with it next time. Pulsing the vegs in the food processor was a good step that I almost skipped because I actually like chopping and I only pull out the food processor for big projects -- glad I used it because it made the vegs a perfect size and consistency. I used a spicy andouille plus all of the tabasco and the heat was perfect -- didn't steal from the flavors at all. This was absolutely delicious and I'll definitely make it again!!

6 users found this review helpful
Reviewed On: Jan. 28, 2013
 
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