Mad Scientist Recipe Reviews (Pg. 1) - Allrecipes.com (10226485)

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Caramel Frosting V

Reviewed: Dec. 9, 2007
Too yummy!!! I made this for a gluten-free chocolate cake (Bob’s Red Mill mix) for the end to an Easter feast and it ended up being a warm day. After a day of the oven and stove on, the kitchen was crazy warm. I let this cool for quite awhile but it wasn’t firming up. An hour or two in the fridge did the trick and the sauce-like consistency it had had before, whipped up into a lovely frosting. This was my first attempt at a cooked frosting and it was perfect with the chocolate cake. I think I’ll try the pecans next time, at least on top of the cake. Definitely a keeper.
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Flourless Peanut Butter Cookies

Reviewed: Dec. 9, 2007
These were fabulous! A god-send for gluten intolerant people. Fresh-ground peanut butter is a must. I found that I liked them smashed down quite thin with a fork if eating while they were hot, but left thick after the fork criss-cross for the left-overs so they were still a bit soft. Great with milk (cow, soy, rice), and milk is a must if you can’t keep your hands away from them, as I couldn’t.
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Hot or Cold Vegetable Frittata

Reviewed: Dec. 9, 2007
This is always a hit at office parties, as well as my house. I use red bell pepper instead of green; red onion; a package of frozen chopped spinach, thawed and well drained; and WAY more garlic. I love cremini (also called baby portabella) mushrooms in this. I believe I've used fresh tomatoes in this, and it was awesome. Make sure to drain the sautéed veggies before and after cooling before mixing with egg and cheese mixture so your end product isn’t watery. You can up the number of eggs if there appears to be too little to hold it all together, just eyeball it after mixing. I can't eat wheat, so I skip the bread altogether. I’ve made it with the 2 blocks of cream cheese, and just one, it was good both ways but VERY cheesy with both. Adding herbs is always tasty, but for those merely looking for more kick, it’s all-about the hot sauce at the table so everyone can alter exactly to their taste. Personally, I love chipotle Tabasco on any and all eggs.
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Garlic Green Beans

Reviewed: Dec. 9, 2007
This recipe is awesome with 1 lb of fresh beans, or a 1 lb bag of frozen (thawed before cooking), instead of the canned. I keep the butter but cut the oil to 1 T., and mix the cheese in while still in the pan so it melts a bit. Don’t forget the salt and pepper (as I did once), and notice it says “head” of garlic, not just a clove. If my head of garlic is small I use 2. This one is a staple in my house, and I always make this recipe instead of green bean casserole during the holidays. Even when it’s just my husband and I, there are never left-overs.
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Cabbage Roll Casserole

Reviewed: Dec. 9, 2007
Good base recipe. Tweaking this to suite your taste makes this dish incredible! My changes: (A modified halving of recipe.) Mix 15 oz. can tomato sauce; 2, 15 oz. cans diced tomatoes (I always have no salt tom's on hand, so the recipe has more salt added); 1 t. salt; 1/2 t. black pepper; 1/4 t. nutmeg; big dash cinnamon; 1 T. apple cider vinegar; some cayenne if you like spicy; (and next time I’m adding some cumin seeds, coarsely ground). Mixing these together the night before and letting it sit in the fridge would probably be good, I do this with my chili recipe and it’s great. Cook 1 C. brown rice. Brown 1 lb. ground lamb with 2 med. red onions, chopped, and 6 cloves of garlic, minced. Drain and add 1/2 t. salt, 1/2 t. black pepper, and some cayenne if you like it spicy. Steam 1 med. head of cabbage (~2 lbs.), chopped for 5 min. or so until at least half-cooked (cabbage with any kind of crunch and I don’t get along). Put all in large bowl and mix well. Pour mixture into 9x13 casserole dish and bake 350F for 1 1/2 -2 hrs, or until cabbage is soft. Stir ~4 times while cooking. Melt some cheese on top in the oven for a few min if desired. As others have said, even better left over. Delish!!!
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