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Recipe Reviews 9 reviews
Fennel Soup II
This was incredibly delicious and really, really easy. I did use homemade stock rather than the bouillon cube and I also cooked for 20 minutes and used the quick-release method rather than waiting. Terrific!

1 user found this review helpful
Reviewed On: Feb. 20, 2013
Best Buttercream Frosting
This frosting is almost identical to the one my mother always used on her red velvet cake - the only exception is that her recipe has an extra tablespoon of flour. A "ball" does not form, though. You have to add the milk slowly while whisking constantly to avoid lumps. If it does get lumpy, press through a fine mesh sieve. As others have stated, you must beat the butter/sugar for at least 15 minutes on high, scraping down the sides frequently, which completely incorporates the sugar and prevents granularity. If done correctly, you really will be rewarded with the most easy-spreading, luxuriously textured frosting.

4 users found this review helpful
Reviewed On: Jan. 29, 2011
Flatlander Chili
WOW! This tastes like the chili I grew up with...only updated with the spices I've come to love as I've grown older. Made some changes to the tomato product line-up (as have many others) but really just to use what I had on hand. I kept the volume amount the same. Like another reviewer, I added some cornmeal to make my chili thicker, but that doesn't really alter the flavor. I served it over elbow macaroni (again, a family thing). Really easy, really tasty...thanks George!!!

0 users found this review helpful
Reviewed On: Jun. 30, 2008

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