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Sour Cream Coffee Cake

Have to agree with Joy. The other thing I find bizarre is making the filling a "fine sand". Really? What about lovely chopped nuts? Definitely not pulverized.

Sep 06, 2012
dagnylovescooking in Recipes

Chole (Chana) Masala

I love this recipe. Thank you to madmaya for the suggestions. I did puree some of the chickpeas and tomatoes. It makes a wonderful sauce. I know it's suppose to be vegetarian but I add diced tomatoes near the end and just cook through. Complete dinner with Basmati rice.

Jul 06, 2012
dagnylovescooking in Recipes

Pork and Apple Burgers

I added a grated onion with the apple. I also added fresh thyme with the rosemary. Delicious.

Oct 18, 2011
dagnylovescooking in Recipes

Roasted Pistachio Ice Cream

Made this for my fathers 80th birthday party. He's a HUGE pistachio ice cream fan. Followed the recipe exactly. What a diisappointment. I should have tought it out when reading. If you like oodles and ooldles of iiny pieces of pistashio grains then follow the directions. Next time I would NOT process the nuts in a food processor. Not any. The best pistashio ice cream has large whole nuts, found like treasure in a creamy, dreamy ice cream. The texture of this was really wrong. Every bite seeming sandy because of the ground pistashios. It was also a bit sweet for my taste. I would like to give it another try but back off on some of the sugar and nuts.
As for the almond., the flavor of the ice cream was wonderful. I do think a good quality almond extract fits perfectly in this recipe. If you want it less pronounced put 1/2 vanilla & 1/2 almond. I don't need to tell Chow hounds pure extract is the only way to go - no imitation.

May 11, 2010
dagnylovescooking in Recipes

Pecan and Salted Caramel Cheesecake

I made this for Thanksgiving. One of the best cheesecake recipies ever. I did change the recipe slightly. I used 2 - 8 oz cream cheese and 2 - 8 oz mascarpone ( sp?). I think the mascarpone is creamier/softer than cream cheese. I also had a little difficulty with the caramel. I ended up adding more than 1 TBL of water, to get it going. Lastly, I always bake cheesecake in a water bath. I've never had a problem with it cracking, but it does take additional bake time.

Nov 28, 2009
dagnylovescooking in Recipes