Texas Yankee Profile - Allrecipes.com (13314361)

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Texas Yankee

Texas Yankee
Home Town: Beaver Falls, Pennsylvania, USA
Living In: Texas, USA
Member Since: Dec. 2008
Cooking Level: Not Rated
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Recipe Reviews 7 reviews
Strawberry Avocado Salad
Great just as written and also fun to experiment with different ingredients. I have substituted with pomegranate, grapes, toasted pecans, smoked almonds, different types of greens etc. The one thing I keep the same is the avocado and the basic dressing although you can adjust the sweetness to your taste. Thank you for sharing!

0 users found this review helpful
Reviewed On: Apr. 12, 2015
Whipped Frosting II
This frosting is amazing, but it can be a bit tricky. First, you don't need cream, milk works fine, actually better because you have to cook it longer to get it to thicken. That's one of the keys. Make sure to cook the flour / milk mixture long enough so as not to have that raw flour taste. Then you must cool it COMPLETELY. (I set mine in a bowl of ice and stir it until it's cool although if you plan ahead, you can just let it cool on it's own. Cover with plastic wrap to prevent a skin.) Second, cream the butter and sugar very well. I like a little more vanilla. You can use regular granulated sugar or powdered sugar. Powdered sugar will make a sweeter frosting and granulated sugar will take a little longer to get the sugar dissolved into the butter. Third, when you first combine the butter mixture and the flour mixture together it will look weird and lumpy. Keep whipping it. You have to use an electric mixer for this, preferably one with a whisk attachment. You eventually will end up with the lightest, fluffiest, butteriest (I made up that word) frosting ever and it will so be worth the time and effort.

0 users found this review helpful
Reviewed On: Jul. 25, 2014
Hot Bruschetta Dip
I first made this exactly as written. I tasted the tomato mixture before topping the brie and did add some additional italian seasonings, salt, and pepper. It was very popular with my guests, one of those things you just can't leave alone. The next time I made it, I used green onions and cooked them along with the arlic in the olive oil a bit because I'm not wild about that raw onion and garlic taste. I also find it easier to heat the tomato mixture separately before using it to top the softened brie. Avoids overheating and melting the brie too much.

4 users found this review helpful
Reviewed On: Feb. 8, 2012

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