SMITTIN Profile - Allrecipes.com (105963)

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SMITTIN


SMITTIN
 
Home Town:
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Member Since: Mar. 2000
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Dessert
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Recipe Reviews 4 reviews
Fluffy White Frosting
Awesome Frosting!! It was so easy to make. I thought it would be a PITA, but it so wasn't. I didn't have any issues. I added two dashes of salt and a bit of almond extract as well. I can't believe how these ingredients can make so much frosting. I frosted a 9x13 cake about 1/2 thick with frosting (or maybe more) and still had about two cups left over. I tried to make meringues like someone else did, but I've never made them before. The frosting wasn't too sweet, just perfect. Even the next day in a not air tight container, it was still light and fluffy. I beat the heck out of the egg whites first with my kitchenaid mixer on high. then I beat the heck out of the frosting while adding the sugar mixture. I am not experienced with whipping egg whites, never made this before. i think maybe the people who had problems didn't beat the egg whites long enough before adding the sugar/water mixture, and maybe they didn't boil the sugar/water long enough. Other similar recipes have indicated the sugar/water needs to be at soft ball stage. not sure what that means, but I let it boil for a while the egg whites were whipping. I didn't pour it very slow, nor very fast.

1 user found this review helpful
Reviewed On: Jun. 15, 2012
Slow Cooker Adobo Chicken
I made this recipe using a pork roast, I didn't have time for the onion, cooked it all day for 12 hours. everyone loved it, even my two year old!! I will make it again, and try it with chicken.

2 users found this review helpful
Reviewed On: Oct. 31, 2003
Luscious Eggnog
I love this receipe, I usually double or quadruple it. It is very very thick without alcohol or something to cut it. I make it without alcohol and add it depending on who is drinking it!

10 users found this review helpful
Reviewed On: Dec. 31, 2002
 
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