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Mango Frappe

Reviewed: Apr. 30, 2010
I liked this as a great base. I used fresh mango and 1/4c mango juice because I only had about 1/2C of orange juice. I did cut the lime by half but I crushed the lime and sugar together at the bottom of the glass sort of like a mojito but used lime instead of mint. Instead of club soda I used diet ginger ale. I also added a little Brazilian rum and 1/2 oz of simple sugar. It was a big hit! Thanks for the base recipe.
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Special Buttercream Frosting

Reviewed: Aug. 12, 2008
I tried it the first time as written and it was yummy but a too sweet for my taste. I would add 1 tsp butter extract for a buttercream taste and also use pure vanilla extract. It gives you just a bit of ivory instead of stark white icing which I prefer. The consistency was kinda soft too. The second time I made it with the some other reviewers recommendations and Yummy Yummy YUM! I used 1 1/2C shortening and 1/2C butter and used only 5C sugar. I also used real vanilla extract. It was very delicious, but quite soft. I also had an issue with melting. I think I would need to add a few cups of sugar and use less cream to actually make it useful for piping and being intricate with designs. All in all its a good recipe because it tastes great (with the adjustments) and its adjustable. I'll have to play with it a bit more before I commit to only using this recipe.
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Sesame Pasta Chicken Salad

Reviewed: Jul. 29, 2008
I used linguini noodles and sort of made it into a lo mein. I added mushrooms and bok choy and water chestnuts and an Asian medley from the frozen food section that had snap peas, broccoli, peppers, and baby corn. I added cilantro and green onions for garnish. I also made Traditional Potstickers found on this site and it was a great Asian theme night at my house! My hubby was so impressed! The sauce was great and pretty easy. I made the sauce first and kept it in the fridge while I made everything else and cooked the noodles al dente and sauced them as soon as they came out of the pot so they could soak up the sauce. The more the sauce sits the longer it develops because tasting it this morning right out of the fridge it was an explosion of flavor. Can't wait to eat the leftovers...what little is left!
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Pot Stickers Traditional

Reviewed: Jul. 29, 2008
I made this as an appetizer to Sesame Chicken Pasta also on this site. I made changes to make this into a 30 minute meal. I did not cook the pork and instead added the ingredients to season the pork. I used green onions, cilantro, ginger, sesame oil, pepper, sugar, soy sauce and a bit of sugar. I doubled the wontons-making them single did NOT work! If it stuck to the pan the filling would fall out so DEFINITELY DOUBLE THE WONTONS! I steamed them using chicken broth also as another reviewer had and it really brought a great dimension to the flavor. It took about 5-7 minutes per batch. This was my first time cooking an Asian meal besides Stir Fry and it couldn't have been simpler and it tasted just as good as take out! My hubby ate about 10! This one will be on rotation at my house! Thanks!
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Sofrito

Reviewed: Jul. 28, 2008
I Love Love LOVE Sofrito in my food. My husband is not Puerto Rican and gets a little overwhelmed especially since I use a little more garlic in mine. I also season in with Adobo not salt and pepper. I love the taste of adobo and since I season most of my food with it anyway I just add it to my sofrito. I love it in black beans ESPECIALLY! I don't use the culantro or red pepper. I just use onion, green pepper, garlic, cilantro and sometimes in a blue moon, I spice it up with a jalapeno or serano. Great classic recipe...makes the house smell...happy.
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Wedding Cake

Reviewed: Jul. 25, 2008
I made this cake for a practice wedding cake-3 tiers 2 cakes each of 12in, 9 in and 6 in. I put it together and iced it and had the couple-my brother and his fiance-come over the next afternoon to have a tasting. The consistency is just like a pound cake. I added 1/8tsp lemon extract, 1/4tsp almond extract and the full tbsp of vanilla extract and it was SOOO delicious. This batch makes 2 9inch rounds, or a 12 inch round or 1 9 inch rounds and 2 6 inch rounds. The thing I didn't like about the cake was that it tended to get hard overnight. This is something you would have to bake the day of-not the day before. It was nice and moist the day of, but the next day it was harder to cut into and didn't hold as much moisture as I would have hoped. The next day it was worse. All in all it was a very good cake, baked easily, pretty easy recipe. But they're looking for more of a fluffy-less dense, cake for their wedding. Great pound cake though.
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Baked Potato Soup

Reviewed: Jul. 16, 2008
I have never attempted to make a potato soup before but I enjoyed making this! I used 1lb of bacon so I can have bacon throughout the soup as well as garnish. I reserved only about 3/4C for garnish for 4 bowls. I used about 1/4C flour and that was perfect for me...I also used about 1/2C more broth than called for. I used half sour cream and half Half and Half and it made the soup creamy and hearty with a nice twang. I went shy on the tabasco-because I'm just not a fan, but it was a really night hint of spicy at the back of the mouth. I also went shy on the basil. Next time I'll go even less on the basil-less than 1/2tsp-sautee green onion with the garlic instead of white onion and leave out the celery which I sauteed with the onion and garlic (got that tip from another reviewer). I garnished with green onion, sharp cheddar cheese, the rest of the bacon and a small dollop of sour cream. All in all it was a good recipe.
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BBQ Pork for Sandwiches

Reviewed: Jul. 15, 2008
Oh YUM! I LOVE slow-cooker meals! I made this last night! I used Reynolds oven bags and lined my crockpot to make clean up a breeze and I followed the recipe except I liberally seasoned the pork shoulder with salt, pepper, and about 2TBSP minced garlic. I also doused it with about 1/2C Worcestershire sauce. You could probably use pork broth-they sell the pork bullion cubes in the ethnic or Hispanic isle at the grocery store. I chopped half an onion and into 4 quarters and added it to the pot. I cooked it on high for 1hr and then put it on low to cook overnight. I woke up this morning to a great smelling house and the meat was so tender it fell off the bone. I drained the liquid, pulled the pork off the bone and added it back to the crockpot with the BBQ sauce turning it to coat. Left it in the crockpot on low until I was finished getting dressed for work and made quite a lunch for my husband and me. I also made coleslaw the night before to top the sandwiches with and had hamburger pickles and fresh sliced onion on the side and regular Lays potato chips DELICIOUS!!!
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Cake Balls

Reviewed: Jul. 15, 2008
I've been making this recipe for quite a while now. Its a great "Wow factor" dessert thats for sure! I make them into "cake pops" by inserting lollipop sticks into the bottoms before dipping them in the coating. I wrapped them individually with a clear plastic baggie and tied them at the bottom with different colored ribbons and gave them as Thank You treats and favors. I also used a Styrofoam circle mold and used toothpicks to insert them into the mold to make a sweet little topiary. Great center pieces for the party! I added 1C semi-sweet chocolate chunks to the Devil's Food cake I baked and milk chocolate frosting and a chocolate coating. It was sinful! I can't wait to try German Chocolate! I bet mocha or java inspired cake balls would be out of this world! Especially for work! **Update** I added 1 1/2 C chocolate rice crispies into the mixture with the frosting and cake and this gave it what it was missing-just a little bit of crunch! SO Yummy and I got tons of raves!
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Best Chocolate Chip Cookies

Reviewed: Jul. 10, 2008
I decided to bake a few batches before writing a review; this is what I came up with. For the perfect cookie-not too cakey and not too flat, crispy edges and soft ooey gooey goodness in the middle I used 1/2C white sugar, 1/2C dark brown sugar and 1C light brown sugar. I used all 3C of flour and they didn't come out cakey at all! I also mixed in 1tsp of cream of tartar when I added the salt and baking soda mixture. This made them look so pretty with the cracked tops. I left out the nuts because I didn't have any and I used 1 1/4C semi-sweet chocolate morsels and 1 1/4C milk chocolate chunks! THE BEST COMBINATION! I dropped them by rounded TBSP and baked for about 10 minutes-they were EXCELLENT!
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