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Asian Rainbow Trout

Reviewed: Nov. 17, 2010
This was sooo delicious! My husband loved it and told me I'd better make this again! LOL. The only things I did differently were to cook the fillets in foil packets as another reviewer suggested, and since I didn't have green onions, I sprinkled finely chopped white onion on top the fillets after I spooned the sauce over it, and added a dash of freeze dried chives for color. Then I remembered some cashews I had in the cabinet, and I threw a handful of those on top, wrapped the fish in the packets and baked them for 12 minutes at 425 degrees.
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Best Buttercream Frosting

Reviewed: Dec. 28, 2009
I have tried this recipe twice now, and I get poor results from it. The flour and milk never form a ball, and after I cool the mixture and try to beat it in with the butter and sugar, it becomes smooth for just enough time for me to turn off the mixture. Then, about a minute later, it looks grainy and weird again, not smooth. I even tried using confectioner's sugar instead, since I though the regular sugar might be the problem. There are better recipes out there for buttercream frosting; I just wish I could find the one I used before, instead of this one.
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