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Swedish Nuts II

Reviewed: Nov. 7, 2008
These are fantastic! I added a sprinkle of allspice and a dash cinnamon to the mixture before coating the nuts. They make wonderful homemade Christmas gifts in my family. Easy enough to make all year round, but I save them for the holidays. People get so excited when they see them!
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Turkey Brine

Reviewed: Nov. 7, 2008
I have been brining my thanksgiving turkeys for about 8 years now. Even with experimenting with different ingredients every year, I have never had a bad brine recipe! No matter what small changes you make with spices, or syrups or juices, you will always come out with a better turkey than if it was just cooked the old fashioned way. Hefty makes a one zip jumbo 2.5 gallon size bag that usually accomodates my turkeys, and I find the brine surrounds the bird better than if in a regular pot or container. Rotating the bird in the oven while cooking is important also, start with the breast down because the dark meat (underneath) needs to cook for a longer period than the top white meat (breast) flip over and finish roasting with the breast side up. Otherwise your top white meat may be drier as the dark meat takes an extra few minutes to reach the appropriate temp. Happy Thanksgiving!
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61 users found this review helpful

Spaghetti Squash Dip

Reviewed: Sep. 16, 2008
I was given a spaghetti squash from my neighbor so I jumped online to find a recipe to make good use of it. Sorry but I wont be making this again. For me, it was really "squashy" tasting and too heavy/stringy/chunky to be called a dip. It also made a ton, so I froze some, and will try to use the other leftovers by pureeing and combining into a twice baked potato so all that cheese wont go to waste. Although Ive used recipes with other squashes before, this is the first spaghetti squash Ive used, perhaps I just dont like this type, through no fault of the recipe itself. Thanks for posting it anyway!
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Spicy Refrigerator Dill Pickles

Reviewed: Aug. 11, 2008
This is the best dill pickle recipe I have found, and I doubt I will try any others. I took a hint from another recipe though and soaked the cukes in cold water and ice cubes for approx 2 hours before slicing them into spears, then I soak them in the brine for 2 more hours, then pack into jars for the fridge. I'm using plain american slicing cucumbers, not pickling cucumbers and they are fantastic. They turn out so crunchy and flavorful. Thanks!
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Carrot Cake III

Reviewed: Aug. 8, 2008
Awesome - great way to use up all those fresh carrots from the garden. Halve the ingredients and you can make 12 cupcakes/muffins - bake for approx 25 minutes.
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1 user found this review helpful

Microwave Bread and Butter Pickles

Reviewed: Aug. 7, 2008
These pickles were fast and tasted great after marinating in the fridge for a few days. However be careful because microwaves tend to create hot spots and may unevenly overcook some of the cukes. Either stop to stir frequently, or heat the liquid up first and add the cukes later. It didnt seem to affect the taste after marinating for a few days, but I wonder if it would affect the quality. Thanks for posting it though! P.S I also love that its a recipe for one or two cukes. Most of the recipes out there are for a whole barrel of them, making it hard to accurately scale down!
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Awesome Ham Pasta Salad

Reviewed: Aug. 7, 2008
This was very interesting. My hub gobbled it up. I loved being able to use so many veggies from my garden, including my homemade bread and butter pickles. Thanks!
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Tomato Pie II

Reviewed: Aug. 7, 2008
This was great! I brushed egg whites on the pie's bottom before the 10 minute heating part, and I tried both cheddar and mozz cheese, we prefer the mozz. My hub took a whole pie to work and didnt even get to have a piece for himself, everyone else ate it first. I squeezed most of the juice from the tomatoes first, then added a dash of olive oil to them. I also recommend covering the edges of the pie crust with a little tin foil so it doesnt burn. Thanks! I'm adding this to a favorites file.
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Rich and Creamy Tomato Basil Soup

Reviewed: Aug. 7, 2008
Its the middle of August and I'm enjoying hot soup! Crazy but true. Thank you for this quick and easy recipe. Excellent way to use my abundance of garden tomatoes and basil. I used fresh roma tomatoes and passed them through a roma sauce food strainer, it peels and removes the seeds automatically, so about 5 cups of pureed tomatoes is the end result. Out of personal preference I will cut the amount of butter to 3/4 stick next time. Fresh baked crusty bread is a requirement as well. This also froze beautifully and I will definately be making many more pots of this to freeze for this winter - if I can wait that long!
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Amish Macaroni Salad

Reviewed: May 14, 2008
Almost perfect, however next time I may heat the onions and celery so they soften. I didnt care for how crunchy the onions were, and I even diced them very small. Perhaps after sitting overnight they may soften, but I felt it took away from the rest of the wonderful salad. It also made enough for an army! I'll have to cut the ingredients in half next time. I'll definately make again. Thanks!
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Easy Never Forgotten Guacamole

Reviewed: Nov. 2, 2007
Super easy, and super tasty. I added lime juice as well.
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Green Tomato Cake

Reviewed: Nov. 1, 2007
Definately the best use of my green tomatoes that I had to rush in before the first frost! Absolutely must puree the tomatoes so they arent detectable. I kept the skins but removed the seeds. I used applesauce instead of the butter, and topped with a quick cinnamon cream cheese frosting. My husband thought it was carrot cake. Next time I'll try make two smaller loaves so I can freeze one for later. Thank you!
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Concord Grape Pie I

Reviewed: Oct. 4, 2007
My husband said this was the best pie he'd ever tasted! I made smaller individual tarts using Keebler Ready mini graham cracker crusts and they were fabulous. I decreased the baking time to 20 minutes for 6 tarts. I will be making a second batch tonight!
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3 users found this review helpful

 
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