Cattledog Mom Recipe Reviews (Pg. 1) - (15566745)

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French Buttercream Frosting

Reviewed: Feb. 25, 2013
I just made this frosting for the first time and it is AWESOME! I never made French Buttercream Frosting before but thought I'd try it as I'm trying a variety of frostings until I find the ones I like. I followed the directions as is, using both 1 lb of butter and 1/2 c butter flavor margarine, and whipped the dickens out of it in the mixer to make it light and fluffy, even added the cream and 4T flour together and thought it just fine. What I love about this recipe is how easy it is to frost a cake! I frosted my two layer cake after having just finished mixing up the frosting and it went on sooooooo smoothly! I was even able to make hard edges on my cake and smooth away the frosting lines, something I hadn't been able to do before. This is definitely a keeper!
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Salmon Pasta with Spinach and Artichokes

Reviewed: Oct. 18, 2012
I ended up making this recipe as a casserole. I added the spices in the same pan as the cooked down spinach and also added cayenne pepper and turmeric (cause my husband is Indian and he likes these two spices). I didn't have artichoke hearts but I did have green olives so I used those instead. Combined the salmon/pesto, cooked fettuccine noodles, and spinach together with white wine for 10 minutes to blend together and cook down the liquid (even added a little bit of olive juice). In a casserole dish, I crushed saltine crackers to layer on top and then sprinkled with Parmesan cheese and baked for 15 minutes. The liquid was dried out and the crackers/cheese gave a good toasted topping. Hubby liked it!
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Lemon Curd Bars

Reviewed: Sep. 11, 2012
Super Awesome!! I followed this recipe as is but I increased the fresh lemon juice to 3/4 cup (cause I like the sour zing), I followed another reviewer's advice and made homemade lemon curd (which is equally as yummy and easy to do), besides, I wanted more lemon filling than crust (just my preference), and I did not add the crust on the top, instead I just coated it with coconut and slivered almonds. These bars are super awesome, forget lemon bars, and here on out will be lemon CURD bars!
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Tuna and Pasta Cheddar Melt

Reviewed: Apr. 22, 2012
A yummy fast casserole. I added a bunch of spinach to the pot just as the noodles were almost finished, doubled the amount of cheese and tuna, and baked it in a casserole dish with cheese and bread crumbs on top for 25 minutes. My husband is Indian so I let him season the casserole as he wants it with curry, turmeric and red cayenne pepper and it gives it more flavor. I didn't add the cup of milk (didn't think I needed it with the cream of celery soup) and it turned out just fine, just be careful not to burn and keep stirring on the stove.
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Chocolate Chip Banana Muffins

Reviewed: Mar. 19, 2012
Just made these muffins tonight, and yes, they are as good as mentioned in the previous reviews. I followed the directions as listed (keeping dry ingredients apart and mixing just slightly). I switched out the sugar for Splenda (no taste or sweetness difference). used toffee chocolate chips instead of mini chocolate chips, and added chopped walnuts on top before baking. This is the best banana muffin I have ever had and this recipe is a total keeper!!
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Mimi's Eggplant Casserole

Reviewed: Mar. 16, 2012
We really enjoyed this recipe. In addition to the eggplant, we added a bunch of fresh spinach and used cream of celery soup. My husband is Indian, so to find compromise in traditional American casseroles recipes, he adds the spices to the flavor/spiciness that he prefers. So with this recipe, we added Cayenne pepper, curry, turmeric, and tomato spice. We baked the cornbread batter on top of the casserole and it was good. We both got out of this recipe what we both wanted: Me - casserole, cheese, and cornbread, Husband - Indian spices & fresh eggplant and spinach.
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Golden Rum Cake

Reviewed: Feb. 20, 2012
This is my ALL TIME favorite cake recipe. If you want to WOW a crowd and have them say "OMG, this is AWESOME," then this is the cake for you. I've made this at least 6 times and each time, everyone says it is the BEST cake they've ever had, and they continue to tell me how good it was even weeks after they've had it. What I like is that it is very moist (thanks to the butter), it has the taste of rum, but it is not soaking in rum. It is also a slightly unique cake and not a standard chocolate or vanilla flavor. I followed other people's recommendations to poke holes on the top and bottom of the cake once it is baked, pour 1/3 of the rum/butter liquid in the bottom of the bundt pan, and re-insert the cake for 15 minutes to soak up the liquid. When you flip the cake out of the bundt pan, I put it on a baking rack that is inside/on top of a large cookie sheet so the cookie sheet captures the liquid run off and doesn't mess up your counter top.
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