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Cranberry Sauce Extraordinaire

Reviewed: Dec. 23, 2011
Excellent....Blows away straight cooked cranberries...
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3 users found this review helpful

Greek Rice Salad

Reviewed: Nov. 19, 2010
This is essentially tabouleh with rice instead of bulgar. Same flavors. I agree this salad must be eaten day of preparation. It gets funky quickly. If you don't have mint, substitute with parsely. I gave this recipe four starts because I like it but I don't think its anything novel. Typical Middle Eastern or Greek flavor.
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4 users found this review helpful

Pastry Cream

Reviewed: Nov. 14, 2010
Better as a straight pudding than a cake custard which is what I was looking for. I used it in a layer cake and most of it squished out the sides. The flavor was good though and it could easily be turned into a lemon or other flavor custard with an extract.
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6 users found this review helpful

Easiest, Most Delicious Meringue Buttercream

Reviewed: Nov. 14, 2010
I am not a huge fan of buttercream but with little kids I will be making it for years to come so I can decorate their birthday cakes. This recipe is very very buttery tasting. I've made it twice so far and the first time I had temperature problems which temporarily screwed up the texture. The second time it worked great for decorating. Still I have a hard time eating what tastes like solid butter. Maybe I'll try adding more flavoring next time. Words of wisdom: 1.WHIP EGGS WHITE 10 MINTUES!! 2. DON"T USE SALTED BUTTER. 3. YOU CAN CUT RECIPE IN HALF FOR A NORMAL LAYER CAKE.
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Spiced Honey Pretzels

Reviewed: Nov. 14, 2010
I think this recipe could be tweaked to make a better flavor. THe spice flavor is WAY too subtle and yet the honey seemed to get nearly burned masking it even more. These are a bit sticky feeling as well so I think I'd like less honey and more zip if I try it again.
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5 users found this review helpful

Spaghetti Squash with Pine Nuts, Sage, and Romano

Reviewed: Dec. 19, 2009
Although we didn't have pine nuts we made the recipe and enjoyed it very much. My husband doesn't care too much for the texture of spaghetti squash so I gave this 4 stars. We made half the squash one day and used the rest a few days later with simply brown butter and the cheese. Fried it till a little brown and it came out great! I'll be making this again. Very good flavor for a winter type squash. Sometimes squash is blah if you don't use a good recipe like this.
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Sole Supreme

Reviewed: Nov. 23, 2009
This is not my style of cooking really. A little too heavy American with the can of soup, frozen souffle and cheese. Still this dish has good flavor even though its terribly unhealthy for you. I couldn't find the frozen souffle so used my own spinach concoction. My husband laughed at this dish but liked it as I did. To be honest I probably won't make it much. I like my fish more simple.
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1 user found this review helpful

Rick's Special Buttercream Frosting

Reviewed: Nov. 23, 2009
I am new to buttercreams. Usually prefer whipped cream but this turned out better than I expected. Two criticisms.....1. I also don't believe in using shortening.....Yuck! I used all butter but then struggled a bit with it softening in my piping bag while decorating. 2. The sugar remained a bit gritty but I don't know how you'd combat that. Maybe that's why there are cooked buttercream that use a melted syrup. Don't let this review scare you. If I need a buttercream, I'll probably use this again.
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2 users found this review helpful

Home-Style Scalloped Potatoes

Reviewed: Jan. 11, 2008
I had some problems with this recipe. The cooking time was way off for me and I battled soupiness. (More flour? Less Milk?) It was probably in for closer to 2 hours! Next time I might parboil potatoes first and/or increase oven temp to 375. Even after all that time they still felt a touch hard and I don't know why. Added a little sharp cheddar and a whole onion for more flavor. I used a combo of russets and reds and left the peels on. The dish was ok but between the soupiness and hard potatoes I was a little frustrated. Plus we ended up eating them as a "dessert" since they were so late! I just froze half the pan and will see how they come back to life after thawing. Makes a lot so be prepared!
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To Die For Blueberry Muffins

Reviewed: Jan. 11, 2008
I could not resist asking my husband to make these blueberry muffins for me just because the ratings were so high and there were so many of them. These muffins are indeed very very good but like many things which are very tasty, they are not a healthy muffins to eat regularly. We will probably make these muffins now and then but they are quite sweet and fattening! One small note: I insisted that the recipe be followed completed except for replacing the white sugar with brown sugar in the topping. I don't know if this inflated the volume but there was no way these muffins could hold all the topping.
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