VICKI Profile - Allrecipes.com (18878000)

VICKI


VICKI
 
Home Town: New Jersey, USA
Living In: Robbinsville, New Jersey, USA
Member Since: May 2004
Cooking Level: Expert
Cooking Interests:
Hobbies: Camping, Boating, Walking, Photography, Reading Books, Wine Tasting
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Recipe Reviews 3 reviews
Tiramisu II
I changed the serving size to 18 and it fit a standard oblong cake pan perfectly. I took it to a dinner party last night and people could not stop raving about this, saying it was better than the restaurant version. The only changes I made were to triple the coffee/kahlua mixture. Added a bit more Kahlua than the recipe calls for. I used the hard ladyfingers. Just dip the non sugar side in the coffee mixture for a few seconds that quickly place sugar side down in the pan. The coffee mixture will drip down through the whole cookie. I will be making this often and everyone wants the recipe. Thanks for posting.

1 user found this review helpful
Reviewed On: Jun. 29, 2014
Cream Cheese Pound Cake I
This is the absolute best cake recipe ever!! I followed the recipe exactly and it is not to sweet as some other reviewers wrote. Trust me, this recipe is perfect as written. I do use pure almond extract from King Arthur's so I don't know if that makes a difference. I creamed the butter, sugar and cream cheese in my Kitchen Aid stand mixer for 5 minutes. Than using the shield over the bowl I kept adding the flour and eggs alternating between the two while never shutting off the mixer. I baked in my convection oven at 300 degrees for exactly 75 minutes in a bundt cake pan. It came out perfect, nice crunch on the outside and to die for moistness inside.

1 user found this review helpful
Reviewed On: Mar. 9, 2014
Andrea's Pasta Fagioli
This was a great hit on this snowy day. Because of some changes I made to the recipe I did let it simmer much longer with everyone expressing how wonderful the aromas were in my kitchen. These are the changes that I made: in addition to onion use 3 carrots and 2 celery (all veggies chopped in food processor 48 oz can of chicken stock (do not use water) 2 14.5 cans of diced tom w/evoo and burgandy (do not use tomatoe sauce For beans use 2 cans of cannellini & 1 can Great Northern beans add 1 smashed baked potatoe (skin removed). As others suggested I did not add the ditalini pasta to the soup. After cooking the ditalini I mixed it with a little evoo (extra virgin olive oil) to keep it from sticking. I sprikled freshly grated cheese to the top of each bowl as it was served instead of adding to the soup. It was really excellant soup and I can't wait for the leftovers today.

3 users found this review helpful
Reviewed On: Feb. 12, 2006
 
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