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Easy Mint Chocolate Chip Ice Cream

Reviewed: Sep. 4, 2011
Great recipe but I did make some changes based on my preferences. I have a six quart White Mountain so I always make a larger batch. For this recipe I used 2 qts heavy whipping cream, 2 qts Half & Half. Used one cup sugar for each quart of liquid. Used 1.5 egg yolks per qt of fluid. Heated the cream and H&H in a large pan. Placed the six yolks into a bowl and whipped 'em. When cream was about 160 I took a cup of it and slowly poured it into the whipped yolks while whipping them some more. This is called "Tempering". If you don't do this and pour the yolks into the hot mix you get an "Egg Flower Soup" effect. Pour eggs into cream and add sugar and salt (1/2 tsp per qt) while whisking. Heat until it coats spoon. Remove from heat and cool pan in sink of cool water. Pour mix into churn. Add 3 TBL MINT extract and green dye as needed. Taste mix and add more Mint if needed. Chill one hour in fridge before churn. I used Lindt or Geribaldi 72% cocoa bars. I put the in the freezer, makes them easier to chop. I think the bars are 3.5 oz each. They are about 8x3 inches. I add the chocolate about half way through the churning process.
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Cranberry Apple Stuffed Pork Loin

Reviewed: Oct. 24, 2010
A very good and impressive dish. I made a whole package of seasoned cubed stuffing, but the extra in a baking dish and served it as a side dish. I added some sage to the stuffing and lightly dusted the outside of the loin with it as well. I baked the loin in an elevated roasting dish and made gravy out of the drippings. Added some onion powder and garlic powder to the gravy to make it a bit more robust. I plan on making this again but will experiment a bit. Will cook up some wild rice/brown rice mushroom stuffing and try that. Something just a bit more earthy and less sweet.
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7 users found this review helpful

Baked Sweet Potato Sticks

Reviewed: Feb. 28, 2010
This is a winner! Made mine with garlic powder and paprika. Tossed in a baggie and let it sit until ready to cook. I peeled the sweet potatoes until all the pale white was off the outsides and then sliced them about 3/4 inch thick. 400 degrees for an hour on a sprayed cookie sheet. Will be making this again.
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Grandma's Green Bean Casserole

Reviewed: Feb. 8, 2010
I made this but used two cans of asparagus and one can of chick peas instead of green beans. It was a big hit with asparagus lovers in my family. Even those that don't like asparagus thought it was decent. I drained everything of course and you have to fold the asparagus in gently since canned asparagus is very tender.
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Creamy Rice Pudding

Reviewed: Jan. 10, 2010
A very good recipe. I made it with long grain rice and it was fine. I use a steamer to make the rice so I don't have to worry about scorching it. I put rum in it when I add the last bit of milk. Dusting with nutmeg or mace adds nicely to it as well.
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2 users found this review helpful

Aunt Bill's Brown Candy

Reviewed: Dec. 20, 2009
I've made this batch in double with success. The trick is to not get in a hurry and have help in the kitchen. I use stainless cookware and utensils, I tend to break wooden spoons too easily. Use a large sauce pan, when you add the soda the volume of the candy will easily double. I also put a cookie sheet on top of the stove to move the sauce pan to. This way if Mt. Vesuvius becomes a reenactment on my stove the clean up is simple. Use unsalted butter. Tag team stirring.
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Boudreaux's Zydeco Stomp Gumbo

Reviewed: Apr. 12, 2009
Ok folks, ya gotta pretty near perfect recipe here, don't get scared. Gumbo is like pasta salad, it's what you want to make of it. This recipe is one of the best you can find, but like any recipe you can tweek it. Now is not the time to find out if ya like shrimp or not. Or if cooked Okra is the thing for you. I made up a triple batch of this recipe for a Jimmy Buffett tailgate party and it came out great. But ya gotta have an evening set aside to do it. First off I used chicken thighs. I washed them down and deboned and skinned them. Keep all the bones and skins, that becomes your real chicken stock. I'm gonna tell ya how I made it. So if you can't think on your feet you need to read this a few times and figure out your own method, meathead. After I deboned the thighs I put some olive oil in a deep pot and got it hot. Then I tossed in about a cup each of celery, onion, and a 1/4 cup of parsely. Added some kosher salt and pepper (don't ask me where ya buy kosher pepper)and some Cajun spice mix that is more spice than salt. After the stuff sweats a bit I tossed in the skin, bones and other tidbits from the chicken and browned it well. Once all this had cooked up until browned I added enough water to make the amount of broth called for. In my case it was 36 cups of water. Scale it to your own level, ok? Now while this mess bubbles away get busy cuttin' the other green up and boil up some shrimp. Use a good shrimp boil mix that comes in a bag that you can d
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Wassail Punch

Reviewed: Dec. 24, 2008
Have tried several Wassail recipes over the years but this one really stands out. Even my teenagers enjoyed this one and kept going back for more. I doubled the recipe. I used pasteurized, unfiltered cider. I juiced lemons for the required juice, did not use prepared. I used a premium, no pulp orange juice. Mixed it all up, floated a clove studded orange in it and simmered it until it had reduced about 1/2 inch from where I had started in a 6 quart kettle. Just before serving I added honey to sweeten it up a bit.
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Quiche

Reviewed: Nov. 2, 2004
Very good recipe. If cooking it fresh, not frozen, it will cook in about 40 mins. You may want to compare other recipes for oven temp if cooking fresh.
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T Bird's Beef Jerky

Reviewed: Jan. 7, 2004
First time I have made jerky. It was a HIT! My daughter and son both had to be rationed or they would have ate it all the first night. Both agreed that this beat any store bought jerky they had had. My oven does not vent well so I cracked the door a bit to let moisture out. Still took about 10 hours to fully dry at 160 degrees.
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Gingerbread Boys And Girls

Reviewed: Dec. 14, 2000
Great recipe! Tastes fine. The more you chill the dough the easier it is to work and cut. I cheated and rolled the dough out and cut it on top of a chest freezer. This kept it nice and chilled and made it easier to work.
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17 users found this review helpful

 
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