Tamara Profile - Allrecipes.com (13690557)

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Tamara


Tamara
 
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Member Since: Feb. 2009
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Recipe Reviews 7 reviews
Buttercream Icing
I have used this recipe countless times and each time it comes out great!! I have used as written and I have used all butter which I like the best. When I use all butter I only use a little milk in the recipe like 1 teaspoon. It retains its stiffness to decorate with and holds up longer... I recommend a stand mixer and let it go for at least five minutes to make it fluffy and smooth ... also mix at high speed. Also, I add all of the sugar at one time and just mix. I mix it before adding the milk and then only add the little bit to make it smoother.

2 users found this review helpful
Reviewed On: Aug. 3, 2013
Homemade Mac and Cheese
I can not rate this as I did not follow all of the directions. The five stars is for my own version of this dish. However, here are my changes 2 c monterey jack/colbyjack cheese 1 c sharp cheddar 1 can evaporated milk and 1 cup whole milk .. I made the roux with the 2.5 T flour and the 1/4 c butter added the cheeses until melted then I add about 3T sugar and 1.5 T mustard . Pour this over 16 oz box of cooked(in salted water) elbow macaronis and then liberally sprinkle with lawry's season salt. Then I bake until just bubbly .. The additions I made are how I usually make my mac and cheese but I usually add velveeta cheese and forgot to buy some and did not feel like going back to the store. I needed a cheese sauce type of recipe to get the melted consistency of the velveeta. This worked out perfect and it was very good with no leftovers

2 users found this review helpful
Reviewed On: Nov. 25, 2011
Spicy Basil Chicken
I modified but only slightly .. I did not use 5 T of the oyster sauce I used about 2T and I increased the sugar to 2t and I did not have any mushrooms , and used dried basil ... the flavor combo is very very good ... served it over rice .. I am a huge fan of phad thai and will be adding this to my menu list

0 users found this review helpful
Reviewed On: Feb. 16, 2011
 
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