Angie Martin Recipe Reviews (Pg. 1) - Allrecipes.com (18777150)

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Angie Martin

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Tres Leches III

Reviewed: Dec. 15, 2009
I found this cake to be a wonderful, true Tres Leches cake, I really don't know what people are complaining about. Follow the recipe...room temp butter, and be sure and gently fold in the eggs. The only variation I made was that I used 3 eggs, not 9. My cake didn't taste like eggs at all and it made a perfect sponge cake. This cake does take more like 45 minutes baking time. It was not set at 30 minutes (maybe due to the difference in fewer eggs). I baked the cake in a springform pan and cut into two layers. (Be sure and knife around the edges before removing pan) I put each layer in its own pan then I added the milk the first day and let the cake sit in the frig soaking up milk until the 2nd day. It is hard to remove the layers this way but I was able to slide and stack the two cakes with a spatula. I put whipped cream filling and strawberries between the two layers, and it came out beautifully! I didn't use this icing, I used the one on Allrecipes titled Whipped Cream Filling, only I tripled the conf sugar to get it sweet. That recipe uses gelatin to stabilize the icing so it will last longer. The only reason I didnt give it 5 stars is because of the baking time, the eggs need reducing, and the icing recipe isn't stable or sweet. I needed my cake to be good for a few days in the frig and the icing in this recipe will break down faster. BTW, I don't have a stand mixer either and I have been baking for YEARS!
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Peach Praline Pie

Reviewed: Sep. 24, 2009
This is a very flavorful pie, it tastes great! The problem is that it has no praline flavor to it whatsoever. I'm from South Lousiana, and I couldn't find any of the praline flavor at all. I have to agree with the other reviewers.
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Cajun Spiced Pork Chops

Reviewed: Sep. 24, 2009
I am really sorry that I can't give this recipe a higher rating. After reviewing the recipe, I hurried home to try it. I am from south Louisiana, and I can't find anything "cajun" about the flavor. I won't be making this dish again, I'm sorry!
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Brian's Easy Stuffed Flounder

Reviewed: Jan. 28, 2009
I keep this at the house and use it frequently. We fish right on the intercoastal canal and the gulf, so we bring home flounder pretty often. Sometimes we clean it so that it comes out like a "sock" and can be literally stuffed, sometimes we clean it in filets. If you can stuff it, its' better! Make sure your stuffing is hot before you put it in the fish, or the fish will cook ahead of the stuffing. All in all a great recipe, and I daresay that just about all of us make modifications to recipes that we think look good! good job Brian!
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Perfect Crab Cakes With Green Onions

Reviewed: Jan. 28, 2009
I added a few seasonings that I like. I'm from Louisiana and we're not used to bland food here, and we do love our crabcakes! We go crabbing ourselves so we always have fresh (Yum!) crabmeat. Anyway, great recipe, just remember to fry on low heat so they don't burn :)
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Coconut Flan

Reviewed: Aug. 21, 2007
The recipe works just fine as it's listed, and the texture was absolutely perfect. The carmelized sugar was awesome. The only problem was that the flan itself was almost bitter, no sweet flavor as you would expect from the ingredients. The sugar helped, though.
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