Taco Cat Recipe Reviews (Pg. 3) - Allrecipes.com (18864942)

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Old Fashioned Coconut Cream Pie

Reviewed: Feb. 2, 2006
Fabulous! This was my first cream pie and I'm so proud. I followed the directions of other reviewers. I did the 1/3 cup cornstarch and used 1/2 coconut milk and 1/2 half and half. I used real whipped cream. Why bother making a lovely cooked custard and then using Cool Whip? The only things I did wrong was my pie crust shrunk into the pie plate and I added extra coconut (1/2 cup more) to the filling. I thought "can't have too much coconut" but I found out you can! Even with these mistakes, this is a beautiful and tasty pie worthy of any event! If anyone can tell me why my pie crust shrunk, please let me know. I did prick it all over with a fork as directed.
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Apple Cake and Butter Sauce

Reviewed: Feb. 1, 2006
The sauce is lovely - I cut the ingredients in half and it was plenty. My mother-in-law loved the cake and my sister thought it should be thicker. Hubby said it lacked something and I agree. For some reason, it is not satisfying and not worth all the butter and calories.
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Eggnog Cheesecake I

Reviewed: Jan. 18, 2006
I always make a basic cheesecake since my family doesn't like change. I threw caution to the wind and made this recipe for a New Year's Eve party. It was a hit - all the men just loved it! Bacardi Select dark rum makes all the difference. The sauce was the reason - since prior reviews indicated the sauce was runny, I cut the water down to 3/4 cup. The secret is to bring the sauce to a boil and continue boiling for 5 more minutes while stirring constantly. Remove from heat and then add the rum. This is how the glaze for Rum Cake is made so I figured that had to be the way to make it thicker and it worked like a charm. I also added a touch of Watkin's vanilla for more flavor. I will note that the texture on this cake is very dense and somewhat crumbly, not like my usual creamy cheesecake. I will now make this every year for New Year's Eve!
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Jay's Signature Pizza Crust

Reviewed: Aug. 14, 2004
Before I found this recipe, I had given up on making homemade pizza. I could not find a crust that was good. Well, around here takeout pizza is terrible so I gave this a try. I make this (scaled down 1/2 to make one crust) with bread flour and quick-rise yeast. My picky husband loves it! It is soft on the inside and nicely crispy on the outside. I have better luck using shortening to grease the pan since olive oil seems to make it slide it around. I also tried to freeze the original two-crust recipe and it didn't taste as good when I made it fresh. This crust comes out perfect every time. I've conquered making pizza!
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Spaghetti Sauce II

Reviewed: Aug. 14, 2004
This recipe is much better used as a pizza sauce since it is thick and strong. I doubled the wine (Mogan David concord grape), added a small can of tomato sauce and simmered until smooth. I freeze it in containers for single pizza size portions. It makes delicious pizza when paired with Jay's Signature Pizza Crust. My family loves it!
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1 user found this review helpful

Displaying results 41-45 (of 45) reviews
 
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