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AngelLoveyDovey

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Recent Reviews


Re:Flaky Buttermilk Biscuits

I have made this recipe many times and we're always happy with how light and flaky they are. I cut the butter into small pieces, and then freeze. Then I pulse the dry ingredients in my food processor, and then pulse in the butter (rather than cutting in by hand). I pulse in the wet ingredients and then finish folding by hand. Easy and delicious!


Posted: 04:17 pm on March 19th 2012

Re:Classic Caesar Salad

We have made this many times. I don't find the dressing too thick or to garlicky (is there any such thing?). We've also mixed the dressing with cut-up chicken (leftover from a roast chicken) and put on rolls or in pitas with lettuce to make caesar chicken sandwiches. Yum!


Posted: 12:55 pm on January 16th 2012

Re:Smoky Pork Chili with Black-Eyed Peas

This is a question, rather than a rating. Are "fresh" black-eyed peas the same as dried black-eyed peas? All I could find were dried ones, and I've cooked them...not sure whether to go buy more dried or put the cooked ones in the chili for the called-for 45 minutes...


Posted: 12:35 pm on September 28th 2011

Re:Chocolate-Coconut Fudge

This fudge is delicious. I've made the regular, coconut, and rocky road. I always make a point of reading the article first, to remind myself of the essential steps. My only alteration is at the end of the recipe. I find that, if I start beating the fudge at 110 degrees (especially if I'm adding coconut), it hardens almost immediately. So I start beating at 120 degrees and it works great. The author recommends beating for 10-20 minutes, but I probably only beat for 5-7 minutes before the fudge gets hard and I see a track. With those variations, I find this fudge easy and delicious.


Posted: 02:53 pm on December 12th 2010

Re:Fastest Fudge Cake

This is also our "everyday" cake - quick and easy. I agree that a half recipe of ganache is the right amount for this cake.


Posted: 03:43 pm on February 4th 2010

Re:Chocolate Brownie Cookies

I didn't think that this dough was too sticky or difficult to work with. I also dropped spoonfuls of dough onto parchment paper (didn't use the pastry bag method) and thought it was pretty simple. I'm always happy to find a cookie recipe that doesn't require me to think ahead to soften butter! These are delicious!


Posted: 01:55 pm on January 31st 2010

Re:Chicken Liver Pâté with Pancetta & Calvados

We raise meat chickens for our family, and we have pondered what to do with the large bag of livers leftover. Now we ponder no longer, and probably eat more chicken liver (and butter!) than we should. I haven't been able to find Calvados at our local grocery store, but regular cognac has worked just fine. Delicious! It tastes better as time goes on (which is actually quite helpful, since it's better enjoyed once you've forgotten the visual of the large bag of chicken livers).


Posted: 11:04 pm on August 14th 2009

Re:Chicken Liver Pâté with Pancetta & Calvados

We raise meat chickens for our family, and we have pondered what to do with the large bag of livers leftover. Now we ponder no longer, and probably eat more chicken liver (and butter!) than we should. I haven't been able to find Calvados at our local grocery store, but regular cognac has worked just fine. Delicious! It tastes better as time goes on (which is actually quite helpful, since it's better enjoyed once you've forgotten the visual of the large bag of chicken livers).


Posted: 11:03 pm on August 14th 2009

Re:Cinnamon-Rhubarb Muffins

Excellent muffins - a great recipe for utilizing our over-abundant rhubarb. The recipe states that it makes 12 "medium" muffins. If you use a regular sized 12 muffin tin, expect to get 24 muffins. I did 12 the first time and they all just expanded out of the tin.


Posted: 09:48 pm on July 4th 2009