Redneck Profile - (19144961)

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Recipe Reviews 4 reviews
Beef Tips
I tried this with beer and the juice of canned mushrooms rather than water, and a big dash of cayenne rather than black pepper, and garlic flakes instead of powder -- and left the salt out. The gravy mix was plenty salty. It's hard to do this wrong as long as the skillet is watched towards the end so it does not completely dry out and burn the meat and onions. Just a nice caramelization is enough.

1 user found this review helpful
Reviewed On: Apr. 20, 2012
Bread Pudding II
I used more bread (8 slices instead of 6) and added 1/2 teaspoon of nutmeg with the cinnamon. Also I added a pinch of salt. The liquid part seems to mix up more uniformly if the eggs are beaten with the sugar and spices, then the vanilla and milk added and beaten again. The sugar forms a nice crunchy crust on the top of the pudding and the pudding itself puffs up nicely, higher than the pan. It works much better than an otherwise similar BH&G recipe that called for much less sugar and bread.

3 users found this review helpful
Reviewed On: Apr. 19, 2012
Best Buttercream Frosting
It's a little misleading to say cook the flour and milk into a "ball." It will be like paste but will not be a "ball" until it has cooled. Don't cook the devil out of it hoping to create the "ball." A couple minutes after it thickens (and on reduced heat) is OK. I made 1-1/2 recipes of this to have a generous amount, and added a teaspoon of salt to keep it from being bland and 18 packets aspartame sweetener to bring up the sweetness. Without this I would have rated it a three at best -- it's just not as sweet as you would expect a frosting to be. (But it does have less calories and carbs.) I suggest using very fresh flour only for this. Stale flour adds an off-flavor here that might not be detectable in savory foods. I didn't try the powdered sugar but see no reason why; there's enough moisture in the "library paste" to bring all sugar into solution. Just beat at high speed like it says. If using powdered sugar, it probably should use 1-1/2 times as much as granulated as powdering makes it less dense.

2 users found this review helpful
Reviewed On: Jan. 27, 2012

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