GardenGrandma Recipe Reviews (Pg. 1) - (187849576)

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Roasted Brussels Sprouts

Reviewed: Jan. 1, 2013
We've had a tradition in our family for over 40 years that everyone had to eat at least one brussel sprout at Christmas - a tradition that I carried forward from when I was growing up (not sure how/why it was started). As my husband is the only one that likes them, the children and I would pinch our noses and force one sprout down every year. At Christmas this year I made this recipe (as written) and we couldn't get enough of them. We went through the entire 1 1/2 pounds and were wishing there were more. In fact, my daughter has prepared them again since Christmas for her family; and my husband and I had them again last night. Who would have known - Delicious!
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Marshmallow Fondant

Reviewed: Dec. 7, 2012
I am an experienced cake decorator, but had never used fondant - this is a great recipe after tweaking the directions. Many thanks to Cassandra for her revised directions for mixing. I initially tried using my stand mixer and wound up with a sticky mess climbing up the beaters. Cassandra's instructions to "...pour most of the bag of powdered sugar onto a mat on my table, and make a well in center of it. Then I add the cooled melted marshmallow mixture to the well and begin scooping the powdered sugar up and over the mm mixture with my greased hands. I keep doing this over and over for several minutes until the mm mixture is no longer runny and not as sticky to the touch. Then I begin the kneading process." This technique was fast and not messy at all. I did use a very small amount of Crisco on my hands at the beginning. Thanks for the great recipe - will add almond extract next time.
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Potato Skillet

Reviewed: Dec. 1, 2012
Great basic recipe with endless possibilities as outlined in the many responses. I use less bacon and sautee pre-cooked potatoes until golden. To pre-cook the potatoes, I dice into 1/2" pieces; place on a plate; cover with waxed paper and microwave for about 4-5 minutes until just tender while the bacon is cooking. Once golden, I remove the potatoes from the pan and sautee some chopped onion and thinly sliced zucchini; cooking until softened. Add back the potatoes and bacon; add some halved cherry tomatoes, fresh basil then the eggs & cheese. A substantial breakfast - great for brunch.
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