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"Great! Used with pork and was very good."
Mar 11, 2013 on Food.com
"Very yummy! I added extra vanilla and did not add salt (I used salted butter. I also only used the three cups of icing sugar as another reviewer suggested. Turned out super! Thanks for sharing the recipe - it will be my go-to buttercream recipe from now on!"
Feb 14, 2013 on Food.com
"Very good! We used carrots, sweet potatoes, and white potatoes. Yum!"
Feb 11, 2013 on Food.com
"Very good! Thanks for sharing!"
Feb 4, 2013 on Food.com
"Very good! I used butter, garlic powder, salt and pepper and all turned out fine. I cut the butter in half and found it still a little too much - would decrease again next time. Definitely yummy!"
Jan 8, 2013 on Food.com
"Not super wow but definitely good. Would certainly make it again! Thanks for sharing!"
Jan 2, 2013 on Food.com
"This was great! Tasted fantastic (although I added a little more salt than the recipe called for and so simple to make - I just threw everything in the bread maker on the dough setting! I think next time I would increase the ingredients just a bit to make it a little thicker for our large pizza stone. Thanks for the recipe! Will surely use ag..."
Dec 31, 2012 on Food.com
"Super fast and easy! Great way to cook carrots and so quick! Thanks for sharing the recipe!"
Dec 22, 2012 on Food.com
"Oh my yum! This was so good! I have been looking for a way to roast vegetables successfully (mine always dry out or burn on the pan but this worked beautifully! I used parchment under my vegs (onion, potatoes, sweet potatoes, and carrots. The only thing I would change is to reduce the olive oil a little bit - maybe switch the amounts of oliv..."
Dec 20, 2012 on Food.com
"My DH loved these and they are so easy to prepare! I noticed we have to watch our "room temperature" around here as I waited too long in a cool house before mixing in the marshmellows....I'll mix sooner next time. Still turned out great though with a little bit of smushing in the pan. I used multi-coloured marshmellows and took the advice of ot..."
Dec 20, 2012 on Food.com