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    Tampa Red

    Chef #62675

    Joined: Nov 29, 2002

    30 reviews by Tampa Red

    1 - 10 of 30 sorted by Date | Rating | Helpful

    Reviewed Homemade Windex
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      |  By twinsplusonemom

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    "Excellent. Thank you."

    May 5, 2009 on Food.com

    Recipe #73104

    Reviewed Hummingbird Cake
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      |  (1 person found this helpful) |  By Bev

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    "This is the cake I make when it really needs to be special. I made it for my baby's christening and his first birthday. Everyone makes jokes like "how many hummingbirds did you have to kill?", but then they really tuck in. A nice change from chocolate or carrot, and it is a wonderfully southern thing without being as flashy (tacky as Red Velvet..."

    Mar 20, 2008 on Food.com

    Recipe #42827

    Reviewed Banana Bread
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      |  By mysticalmagical

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    "I did something interesting here. I added a thawed bag of Trader Joe's pineapple and about a cup of pecans. I also threw in a pinch of salt. This makes it like a hummingbird cake with banana. The taste is divine."

    Apr 17, 2006 on Food.com

    Recipe #15191

    Reviewed Tortilla Espanola
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      |  By Aunt Cookie

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    "I forgot to mention that in Spain they do not often use black pepper , so I would not put black pepper in my tortilla. I like to use coarse salt though!"

    Dec 30, 2005 on Food.com

    Recipe #48589

    Reviewed Cream Cheese Flan
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      |  By Barb Gertz

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    "This is like my Nana's recipe! How nice to see it online when I want to print it out for others. This recipe is fantastic. I use vanilla paste (with the black seeds instead of vanilla from a bottle."

    Dec 2, 2005 on Food.com

    Recipe #52285

    Reviewed Vanilla Pound Cake
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      |  (2 people found this helpful) |  By MizzNezz

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    "Obviously in my last review, I had too much rum to spell correctly. It is WONDERFUL, not wonderfl.Do try this with sour cream in lieu of the milk. It is divine. Also, make sure to sift the flour before you mix. It makes all the difference."

    Nov 28, 2005 on Food.com

    Recipe #55407

    Reviewed Classic White Cake
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      |  By 1Steve

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    "Holy cow, this is nowhere like anything that would be enough to fill two cakepans! I had to double the recipe to fill two eight by eight pans. I think this would have been a problem before, right? Did I do something wrong? I just doubled it, and it was a nice cake. "

    Sep 4, 2005 on Food.com

    Recipe #16216

    Reviewed Caramel Icing
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      |  By Darlene Summers

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    "Tasty, but not enough "body" to really frost the cake like I wanted to. I had to add extra cornstarch and a recipe of dulce de leche to give it oomph. the flavor is good. I had to triple the recipe to have enough for my cake. "

    Sep 4, 2005 on Food.com

    Recipe #24765

    Reviewed How to Render Lard
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      |  By Aroostook

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    "Schmaltz can be made from any animal. The Germans use goose and chicken as well as hog fat. My grandma used chicken and bacon drippings, often to season other meats being fried. (BTW, she was about 5'%' and skinny skinny, even with the lard!Chicken schmaltz is particularly delicious for frying onions. This is a good use of leftover bits and t..."

    Jul 26, 2005 on Food.com

    Recipe #28798

    Reviewed Kentucky Biscuits
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      |  By Ron & Joyce Ripple Sr.

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    "Very nice. Using lard gives you a flakier crust, I think. If you can eat lard, try it that way."

    Jul 26, 2005 on Food.com

    Recipe #860

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