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Creamy Rice Pudding

Reviewed: Jun. 2, 2011
Great basic creamy recipe overall. I suggest cooking the rice with a dash of salt and replacing a cup of milk with heavy cream. I happened to have raisins mascerating in agave nectar and rum so I put a scoop of them in the finished pudding. The rum added a certain something nice. I made a batch tonight, it's setting in the fridge now. When I serve it tomorrow, I'll whip some heavy cream and give it a dollop with a pinch of cinnamon.
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1 user found this review helpful

French Breakfast Muffins

Reviewed: Jun. 12, 2010
wonderful...light and perfect! I followed to the letter BUT added a few of my own touches. A whole lemon, juiced and rind. 1/4 additional sugar as I was adding 1 cup blueberries. Added an addl TBs or so of flour to offset the additional liquid. These are perfect muffins, very very tender. I'd serve them to Julia or Martha any time. They are that good. THANK YOU.
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5 users found this review helpful

Buttercream Frosting

Reviewed: Jun. 12, 2009
Excellent basic buttercream recipe. You need to have the butter at room temp or cool (butter indents when you press)...not warm and runny...the butter needs to have some body to it. I add the sugar a 1/2 cup at a time, tasting all the way. Then some half and half (instead of milk), then more sugar..until it is light, fluffy, tasty and perfect. I have no idea how much sugar I add, but if you add the sugar, THEN the milk, both a little at a time, it will be wonderful. Today I made a chocolate , a vanilla and a cream cheese frosting with this basic recipe. I probably use less sugar so it comes out fluffier and less sweet. Again...the key is the mustn't be fact if it's cool it's really perfect, will hold lots of air and become - with each addition and whipping - light and lovely.
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Chile Colorado

Reviewed: Nov. 6, 2008
spectacular! my husband's from Salinas, a farming city in CA and he LOVES Mexican food, the more authentic the better. We can't get it here in CT so it's up to me. This recipe is a bit of work but it is worth every minute of the effort. I have a huge batch cooking now. I'll freeze it in portions so we have this for a while. My small changes are that I puree a large fresh tomato, 3 cloves of garlic with the chilis. Then add a bay leaf and small pinch of Mexican oregano to the sauce for the first couple of hours of cooking. Also I sprinkle the flour, pepper & salt on the meat...not much...just enough to make a light coating so it browns nicely. Thank you for sharing this wonderful recipe. :)
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3 users found this review helpful

Bananas in Caramel Sauce

Reviewed: May 12, 2002
I wasn't too pleased with this recipe. The sugar takes a long time to cook depending on the pan. This is NOT a good recipe for small or unsupervised children because in order to caramelize sugar, you have to heat it to over 230 degrees, which is "third degree burn" hot. Plus once the butter sugar mixture begins browning, you still have to add the cream and let that simmer for quite a while to break up the caramel that solidifys when you add the cream. Taste wise, it's very good but its a little grainy.
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7 users found this review helpful

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