Hi, I was making a Jeepers Creepers Halloween cake and wanted to try to make a whitish vanilla frosting from scratch instead of from a can (to dye green, of course!). I think this is a good basic vanilla frosting with a good consistency. I doubled the recipe, which then yields about 2 3/4 cups of frosting, or close to 24 oz., which is about the same amount of frosting as 1 1/2 (16 oz.) cans of commercially prepared frosting. I followed the recipe exactly except I replaced half (1 stick; remember, I doubled the recipe) of the salted real butter with a stick of I Can't Believe It's Not Butter (NOT the tub margarine - it has too high of a water content!). I think it came out very good for what it is, even though usually I don't like anything that's not chocolate!

Reviewed On: Oct. 30, 2009

This recipe is still simmering on the stove, but smells and tastes promising. I was afraid the 4 jalapenos would make it too hot, but taste tests have proved the stew to have a slight kick, but nothing your average person would consider too spicy to eat. Please note that I believe the submitter should have specified "GREEN salsa". I wasn't thinking when throwing this together; chile verde translates to "green stew"! After all, the word "verde" is Spanish for green. And since I used red salsa and red tomatoes, my stew / chile came out very red, not like a traditional chile verde at all. Although I will be sure to use green salsa in the future, it is still yummy with red, just not so authentic.

Reviewed On: Jul. 6, 2009

This can also be cooked in the oven! According to the Chevy's cookbook, you should cover the pan tightly with foil, place in a larger roasting pan, pour enough water into the roasting pan to reach 3/4" depth, and cook their Sweet Corn Tomalito in a 250 degree oven until a thermometer reads 175 degrees F (I assume when placed in the center of the casserole). For a 13"x9"x2" pan of corn tomalito, this should take 1 1/2 - 2 hours, but it would probably take much less for an 8"x8" pan, I would guess 60-90 minutes. Cooking over a pot of boiling water seems precarious, and I'm not a fan of cooking in the microwave, so this is the method I'm going to use.

Reviewed On: May 27, 2009