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Cheesy Ham and Hash Brown Casserole

Reviewed: Dec. 26, 2013
I have used this recipe for several years now and love it as is! However, this year I decided to make one ingredient change and found it too be awesome as well. Instead of putting ham in the recipe I put in Stone Crab Claw meat. Because I reduce the recipe by half (there are only two of us) I kept the amount of crab meat the same as the original recipe. It was awesome. I may not use ham anymore. I will definitely use this recipe for many years to come!
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Mom's Peanut Brittle

Reviewed: Dec. 15, 2013
IT'S PERFECT! (Think Santa Claus 2) this is my first time trying peanut brittle. I have always thought it was way too difficult for me. I do have to say, it took me two batches to get it right. My first batch was too chewy. i thought i was going to need dental work, lol. However, I did not have a candy thermometer for the first batch. I highly recommend one. I did increase the amount of nuts to a cup and left all other ingredients the same. Being the first time, this is what I encountered while making this. First, I thought it took quite a long time to get to the hard ball stage (if you insist on trying this without a thermometer, another description of the hardball stage is I stirred the mixture with a fork and then held it above the pan, when a drop fell back down, it left a string like a strand of spider web). It taking longer than i anticipated could have been because I had read that you shouldn't cook too fast/hot, so I had my burner on a medium high. During cooking, I did turn up to high. Once you reach the hardball stage and put in the nuts, it doesn't take too much longer. It will foam up some when you put the nuts in. Make sure you do have everything ready for the next steps as you won't have time at this point. One thing that I noticed on my first batch, it didn't seem to brown at all. I'm sure this is all because I didn't get it hot enough. This is really a great recipe for brittle. I will definitely use this recipe again.
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Mom's Peanut Brittle

Reviewed: Dec. 15, 2013
IT'S PERFECT! (Think Santa Claus 2) this is my first time trying peanut brittle. I have always thought it was way too difficult for me. I do have to say, it took me two batches to get it right. My first batch was too chewy. i thought i was going to need dental work, lol. However, I did not have a candy thermometer for the first batch. I highly recommend one. I did increase the amount of nuts to a cup and left all other ingredients the same. Being the first time, this is what I encountered while making this. First, I thought it took quite a long time to get to the hard ball stage (if you insist on trying this without a thermometer, another description of the hardball stage is I stirred the mixture with a fork and then held it above the pan, when a drop fell back down, it left a string like a strand of spider web). It taking longer than i anticipated could have been because I had read that you shouldn't cook too fast/hot, so I had my burner on a medium high. During cooking, I did turn up to high. Once you reach the hardball stage and put in the nuts, it doesn't take too much longer. It will foam up some when you put the nuts in. Make sure you do have everything ready for the next steps as you won't have time at this point. One thing that I noticed on my first batch, it didn't seem to brown at all. I'm sure this is all because I didn't get it hot enough. This is really a great recipe for brittle. I will definitely use this recipe again.
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World's Best Lasagna

Reviewed: Oct. 29, 2011
This was an awesome recipe. My nephew, although wondered why it was taking so long, loved the lasagna. I had previously received a recipe from an Italian, that I just couldn't quite get right for my taste. This one was almost perfect. Just missing a bit of wine. I will reduce the meat to make the sauce for other recipes, such as spagetti etc. Great lasagna!!
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Spinach Rice Ham Bake

Reviewed: Oct. 2, 2011
I used fresh spinach in the recipe and followed the remaining to a T. I had previously baked a ham and used a portion of it in the recipe. I like to change things up so we don't get tired of eating the same old thing. It was a very good recipe, that I will use again. I didn't have to add any salt, it may have been because of my ham, so you may want to watch seasoning at least for the first time.
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3 users found this review helpful

 
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