touchofspice Recipe Reviews (Pg. 1) - (16085001)

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German Chocolate Cake Frosting II

Reviewed: Jun. 1, 2013
Great Recipe - FAULTY DIRECTIONS! In some of the other recipes someone suggested using cornstarch cause the frosting was thin and drippy. Yuck! Do not use cornstarch! The problem is the level of heat. You must get the sugar to carmelize--so the mixture thickens properly. Bring the: evaporated milk, sugar, egg yolks, margarine and vanilla mixture to a boil...or almost boil. You can start on low heat, but unless you want to stir all day...bring the heat up until you start to see it boil. Yes, stirring constantly. Don't leave the stove! Then poor your mixture over the pecans and coconut, mix well. Cool thoroughly before using! Oh, btw, a 12 oz can of evaporated milk is a cup and half. Maybe that is why some people said this frosting was runny? Unless you buy 8 oz cans of evaporated milk, you'll have leftover evaporated milk. The other change I made was I added more pecans and more coconut. (I added these after I made the frosting per the measurements stated in the recipe). After testing, I wanted more coconut and pecans. The other change was: real butter, not margarine. Ask any cardiologist which is worse for your health...butter or margarine.
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Mushroom St. Thomas

Reviewed: Mar. 14, 2012
A small world! I loved that small restaurant in Northern CA. ate there often...and mostly ordered this entree! I do not post anyone's name or business online without permission. There is another version of this recipe posted online, it says the source is the restaurant who, to my knowledge, originated this dish. While this recipe is tasty, the recipe posted elsewhere seems to be more along the lines of the original...containing Mornay sauce. Nevertheless thanks for sharing this recipe!
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2 users found this review helpful

Best Spanish Rice

Reviewed: Dec. 25, 2011
Great recipe! I agree with another reviewer who said that most people skip sauteing the rice, which is a critical step to the outcome. The only issue with this recipe is the amount of liquid needs to be increased as others have noted.
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2 users found this review helpful

Breakfast Pies

Reviewed: Jul. 26, 2011
I didn't use the refrigerated biscuit dough...based on the high sodium content. I made my own biscuit dough and rolled it out to make each pie. This was a bit more time consuming than I expected. But the result was good. I like the idea of using a bulb baster to fill the cups with the egg mixture, much neater!
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Streusel Topped Blueberry Muffins

Reviewed: Jul. 20, 2011
I'm making these muffins AGAIN--by request, they never last! They are that good! These muffins were gobbled up within minutes! I followed Mrs. Houston's suggestions--doubling lemon zest and adding 1/4 c brown sugar. You may want to double the you have some left for the next day!
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2 users found this review helpful

Lemon Pepper Pasta Seafood

Reviewed: Jun. 21, 2011
A great base recipe! I added chopped parsley, some pesto, lemon garlic in addition to the fresh garlic. I also used a seafood mix of shrimp, calamari and scallops. Easy and Fast!
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6 users found this review helpful

Strawberry Rhubarb Pie III

Reviewed: Apr. 26, 2011
Great recipe thanks for sharing. My other half, who loves pie, said this was the best pie he's eaten! I followed the recipe as written, except I didn't have the orange zest, so I used dried orange peel about a 1/2 teaspoon. I also mixed the rhubarb, strawberries, sugar and tapioca as directed but let it stand for at least an hour (I've made it several times, the best was letting the fruit and tapioca sit overnight) before filling the pie crust. I wanted to give the tapioca a chance to soak in the fruit. I had enough ingredients to make 2 pies. I made the crumb topping, which was just right, not too sweet. Next time i might add a little cinnamon to the topping. Again, thanks for sharing this recipe, I'll definitely be using it again.
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Terry's Texas Pinto Beans

Reviewed: Oct. 11, 2010
Very Tasty! Nicely seasoned. The beans need to cook much longer than 2 hours, I just let them simmer and added extra water as needed but otherwise a great base recipe!
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1 user found this review helpful

Fruit Cocktail Cake

Reviewed: Aug. 17, 2010
Reviewing input from some of the other reviews (and my own experience with baking cakes) I added some vanilla extract and cinnamon (ground) to the batter to give it more depth of flavor. I also added more fruit cocktail with juice (almost an extra can) as the batter seemed to dry (more like dough than batter). I cut the sugar down to 1 cup and the brown sugar to about 2 T. In trying to keep it as low fat I did not make the sauce. This many changes maybe a newer version? Great basic recipe!
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6 users found this review helpful

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