Tamara Recipe Reviews (Pg. 1) - Allrecipes.com (13690557)

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Buttercream Icing

Reviewed: Aug. 3, 2013
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.
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Homemade Mac and Cheese

Reviewed: Nov. 25, 2011
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
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Chunky Blue Cheese Dressing

Reviewed: Jun. 18, 2010
This was very good .. I scaled it down and added put in the same amount of sour cream and mayonnaise by accident and then added the correct milk amount and garlic salt and added extra blue cheese because i love cheese. and it was more like a dip than a dressing. I used it for buffalo wings that I had made and it got rave reviews from my friend. He said it was very very good. Also I would recommend refrigerating it for a few hours so the flavors can blend. It was even better the next day.
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Tuscan Soup

Reviewed: Nov. 17, 2009
I did some variations on this soup. I used kale instead of the spinach and added it in and simmered for twenty minutes and used half and half instead of evaporated milk and I used 6 bouillion cubes and 61/2 cups of water. This I boiled on the stove until cubes were dissolved and added the potatoes and cooked until tender. Sauteed spicy italian sausage and the onions and I did not drain the sausage, if too much oil drain some but it adds more flavor .. I did not use any salt as the bouillion had enough and added pepper ... My friend loved it and I served a spring mix salad and garlic knots
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Eggplant Rollatini

Reviewed: Oct. 3, 2009
This is a good recipe but I did mix mozzerella,ricotta cheese, an egg, garlic salt and parsley for the filling. And I added parmesean cheese to the bread crumbs. I made my own homemade sauce which is pretty easy to make. The sauce makes this dish really fabulous so choose a good sauce
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Spicy Basil Chicken

Reviewed: Feb. 16, 2011
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
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Red River Beef Stroganoff

Reviewed: Oct. 20, 2009
I marinated the steak in wine and soy sauce overnight and used only 1/2 of a large onion and added 4 gloves of fresh garlic. omitted the worchestire sauce and added a heaping tablespoon of sourcream on top of the individual servings.. Also used fresh mushrooms and sliced them. This was a very good recipe with the minor changes.
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