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Joined Date: Mar 10, 2012
Reviewed Overnight Cinnamon Rolls
"Its Christmas morning and all I had to do for breakfast is allow these rolls to rise and bake them. The process was easy and I would make them again but would change a couple of things to our taste. They seemed to be lacking something...decided it was the dough flavor that was a bit flat. I would add a tiny bit of salt next time. Just my opinion. "
Reviewed Charred Corn Salad
"We really enjoyed this salad. We did a couple of things differently. We had quinuoa on hand so we used that instead of the brown rice. We loved it. We grilled the corn rather than the iron skillet and it came out nicely as well. I think I would use a bit less onion and choose one or the other depending on what I had on hand. I would also make it a"
"We made this salad using quinuoa instead of the brown rice that Jaime used on the show. We liked the texture it added to the salad. I think I would choose one onion over the other however. I would also plan on chilling it well before service. It was very good and would be a great salad for the tacos shown in the show but also with chicken."
Reviewed Tiered Chocolate Buttercream Cake
"This is a very good cake. However, because I didnt want to do the tiered cake, I used two standard 8 inch rounds. I made the mistake of overfilling them, it was a mess. Just so you will know ahead do not fill over 2/3 or 3/4 full if using the standard round cake pans. There will be left over batter.
The cake is dense and moist, very chocolatety."
Reviewed Portobello Mushroom Lasagna
"I made this for dinner and invited my kids over to share a meal together. I had to use large crimini instead of portobello because they were better quality so I bought 2 lbs instead of the called for 1 1/2 lbs. I also added 1 finely minced garlic clove and a tablespoon of sherry to the mushrooms about halfway through the saute. Once the white sauc""
Reviewed Lemon Pasta with Roasted Shrimp
"I made this recipe for the first time today although I have seen Ina prepare it a couple of times before. It is wonderful. A keeper, good for a quick family or company meal. I did cut back on the lemon by half. I drizzled some of the lemon on the freshly roasted shrimp.
As a result of trying this recipe I dont think I will ever saute another shr""