CookswithWine Recipe Reviews (Pg. 1) - Allrecipes.com (13597845)

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Best Buttercream Frosting

Reviewed: Feb. 20, 2010
I have been on the Great Buttercream Frosting Hunt for several years now and was never satisfied with any recipe.....until now! I am astonished at the silky texture and the buttery flavor, all with only one cup of butter! Followed the suggestions by others: whisked the flour into the cold milk before placing on the heat. I continued to whisk almost constantly until it was thick (a very creamy paste) and my whisk left tracks on the bottom of the pan. I folded it into my butter/sugar mixture while it was a bit warm, which I believed helped dissolve any sugar granules. (I used plain white sugar and salted butter). The result was regal. I thickly frosted a 9x13 cake and had frosting left over. I will definitely make this again and will continute to experiment by thickening the milk/flour further, and will add lemon or orange extracts which should really complement this fantastic frosting. Finally....I have a keeper. Yay!
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Peppered Shrimp Alfredo

Reviewed: Oct. 28, 2012
Made this tonight for the first time. It was very good! My husband and I live in Texas and enjoy spicy dishes, but this was just a hair too hot for us...will cut the cayenne back to 3/4 tsp next time. Can't wait to make it again and will use some yellow and orange peppers too, plus chopped tomato. I used bowtie pasta and it was super!
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4 users found this review helpful

Baked Oatmeal II

Reviewed: Aug. 22, 2010
Just made this for the first time this evening. Followed the recipe exactly, but only baked for 30 min per other reviewers to keep it a bit moister. It crumbled a bit anyway, but no matter, it was yummy. My DH and I loved it...can definitely see how we can customize it like crazy (and are looking forward to that!). I recommend spraying the 9x13 pan with Pam though...it does stick a bit. ***UPDATE*** I have now made this at least 4 times for my DH who absolutely loves this. It is his new standard breakfast. Spraying the pan with Pam did not help...it still stuck. Today I used Baker's Joy spray (like Pam but with flour in it) and YAY...that did the trick! No more sticking. Today I made it with Brown sugar Splenda (1/2 cup), walnuts and dotted canned apple pie filling on the top. That was a GREAT addition...YUM! This will be a staple in our house! Thanks for posting this recipe!
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4 users found this review helpful

Lemon Cake

Reviewed: Apr. 25, 2011
Made this on a Friday to be served on Saturday as others suggested it is better a day later. Very good recipe! The cake is so moist...like others, it will be my 'go to' recipe for cakes from now on. The frosting is pretty good, but I prefer a buttercream more. But it is good and creamy. I used regular cool whip and whole milk instead of all the light stuff.
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2 users found this review helpful

Strawberry Spinach Salad I

Reviewed: Jun. 18, 2013
This salad is terrific...a crowd pleaser even picky eaters will enjoy. Made exactly as directed.
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1 user found this review helpful

Dilly Cucumber Salad

Reviewed: Jul. 19, 2010
I made a half portion for my husband and me...we had enough left over for seconds. It is excellent! I put the recipe together at about noon, let it marinate in the fridge until dinner time at 7pm. Drained it, then stirred in a heaping tablespoon of the sour cream and served it immediately. We LOVED it! Thanks for a great recipe. Will definitely make again!
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1 user found this review helpful

Pumpkin Pie I

Reviewed: Dec. 23, 2012
Top notch recipe! Excellent flavor and texture. I used Pillsbury Ready Made pie crust and subbed ready-made pumpkin pie spice from the spice aisle....just added it until I liked the flavor. Baked it in a 9" pyrex pie plate a day ahead and refrigerated it overnight. My husband and son-in-law both LOVED it (me too!). If you're a seasoned baker, the bake time is not a big deal...like all things, you just adjust the time until it's done in YOUR oven. A keeper for sure!
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Salmon with Brown Sugar Glaze

Reviewed: Jan. 22, 2011
This was very good. I roasted mine at 400 degrees for about 13 minutes and it was perfectly cooked and flavorful. It is a nice change and quick to prepare!
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Red Wine Pork

Reviewed: Dec. 10, 2009
Very, very tasty! The sauce is amazing. I made this with a butt roast (shoulder) which was a mistake as it needed to slow cook for hours. Next time I will make with a roast cut. I also agree with the other reviewer who said to add more carrots...you can easily double or triple the number of carrots. I did not dice mine as the recipe says, just sliced into chunks. Really delicious!
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Easiest, Most Delicious Meringue Buttercream

Reviewed: Oct. 27, 2009
I've been searching for a bakery quality buttercream and had high hopes for this...but no...it fell short. It is creamy, smooth, not too sweet just like everyone says, but I feel it is missing something. I had no trouble with the recipe...I let my egg white/sugar mixture cool to almost room temp, then beat them, then added salted butter. Generously frosted 2 nine inch layers with leftovers. I'll put the cake in the fridge and see if the flavor improves tomorrow. If not, I'll continue my quest for bakery quality buttercream.
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