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Bigos (Hunter's Stew)

Reviewed: Aug. 12, 2014
Grew up eating bigos. Don't leave out the sauerkraut and don't add Italian seasoning. Never heard of bigos made with wine or beer. Tastes best on the third day. Freezes extremely well.
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3 users found this review helpful

Rich Chocolate Frosting

Reviewed: Nov. 8, 2011
I gave this recipe 5 stars although I did alter it slightly. I have a small cupcake business that I operate from my home. I have experimented with endless frosting recipes trying to find the right mix and have discovered the following formula works best for me - for every 1 cup butter add 3 cups icing sugar. In doing this you will notice that the icing isn't sickly sweet, like burning in the back of your throat kind of sickly sweet when there is too much icing sugar in a frosting recipe. This formula works perfectly for me and my customers love it. I constantly get comments on how delicious my frosting is and not overly sweet. Another thing you will find when you reduce the ratio of icing sugar to butter is that your frosting will no longer crust over. That used to happen to me all the time and I didn't know why. The reason why is that the sugar content in most frosting recipes is too high in relation to the amount of butter used. 1 part butter to 3 parts icing sugar is perfect. Not sickly sweet and no crusting over. Beautiful and delicious!!!
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70 users found this review helpful

Simple White Cake

Reviewed: Oct. 22, 2011
I am a home baker and operate a cupcake business out of my home. I am searching for the perfect vanilla cake recipe. I tried this recipe twice and it turned out dry both times. I did not over beat or over bake it as I am quite aware of the effects those things have on cake. I just dont understand how others find this recipe moist. I am an avid baker and have acquired an amazing repertoire of moist cakes for my cupcake business; however, this one is not comparable.
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2 users found this review helpful

Toasted Garlic Bread

Reviewed: Jul. 25, 2011
I am so sorry I tried this recipe. I made it for a family bbq yesterday, I dreamt about it last night and woke up this morning wanting to eat it again. Simply outstanding. I used a french stick for the bread, melted the butter in a frying pan, added the rest of the ingredients to the same pan(except we didn't want oregano on it) and then I dipped one side of each slice of french bread in the butter mixture. Yummm, I am going to get fat on this one!
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1 user found this review helpful

Rick's Special Buttercream Frosting

Reviewed: Jun. 8, 2011
This buttercream frosting is indeed exceptional. I have a small cupcake business on the side and have tried so many buttercream recipes that I've lost track. My search for the best buttercream frosting ended with this one. It is my go to frosting and my customers absolutely love it. I get rave reviews for it all the time. The only thing I do differently is substitute salted butter for the shortening, eliminate the salt and I find 6 ounces heavy whipping cream is perfect for my taste. This frosting pipes like a dream. I cant say enough good things about it. Thank you Rick.
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6 users found this review helpful

Wedding Cake Icing

Reviewed: Oct. 18, 2010
This icing tasted horrible. The roof of my mouth was greasy. Could not use it. I do not understand the reviews that say it isn't greasy. It had beautiful texture, consistency and spreadability though, which is the only reason I gave it 2 stars.
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2 users found this review helpful

 
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