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World's Best Pumpkin Pie

Reviewed: Nov. 14, 2012
I chose this recipe after reading others, because it uses milk, and I don't usually stock condensed milk or evaporate milk. I also like it when I can control the amount of sugar in the recipe. I followed Kleerae's suggestions of cutting down on sugar and milk, and I really like the slightly soft texture of the pie.
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1 user found this review helpful

Moore's Cranberry Gelatin Salad

Reviewed: Dec. 19, 2008
Before I even know what this recipe taste like, I am in a dilemma. I followed the recipe exactly to the dot, but not knowingly, used fresh pineapple juice I have on hand. Then I discover that the jello won't set. I think if the recipe had warned that only canned pineapple to be used, I would be in a better spot right now. So warning to all newbies like me.
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17 users found this review helpful

Porchetta Italiana

Reviewed: Feb. 4, 2002
We love this recipe. It is really flavourful, and we only used dried herbs. Also the cut of meat is not expensive. It is also easy and I just let it do it's own work sitting in the fridge. The marinating really makes this recipe. I halved the salt as was suggested. Caution, garlic lovers only.
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33 users found this review helpful

Cheeseburger Meatloaf

Reviewed: Mar. 29, 2001
I did my first loaf after reading all the reviews and my husband loves it. I'd like to suggest letting the loaf sit for 15 minutes before cutting, this will prevent oozing of the cheese. When I made it the second time, I dicovered a way to simplify the rolling process and had great success. I divided my meat mixture into 3 batches and cheese into 2 batches (like a lasagne). Fill the bottom of a 9x13 dish with the 1st batch, then sprinkle cheese on top, avoiding the edges. I then pat the 2nd batch on top, taking a little care to seal the edges with a spatula. Cheese on top of that. Finally, the 3rd batch of meat on top of that, sealing the edges again. I then sprinkled ketchup and mustard overall. It came out tasting the same as the recipe indicated, but saves much time and effort.
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804 users found this review helpful

Candied Garlic Chicken Wings

Reviewed: Mar. 29, 2001
Very Good Wings. I was hesitant about using an extra rack for the latter stage of roasting, but the result was great. It seems to get rid of some extra fat too. I had a lot of sauce left. I freeze them and use it for some garlic ribs at a later date --- you don't have to do that! I found I need to add a bit more soya sauce for this.
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1 user found this review helpful

Caramelized Baked Chicken

Reviewed: Feb. 23, 2001
I made this recipe a second time last night and I was able to get a caramelized sauce. I used a shallow baking pan instead of a dish. I lined the bottom of the pan for easy clean up. I also baste the wings occassionally. The sauce caramelized after 45 min. It was sticky and yummy. One word of caution, remove the wings from alluminum lining before it is cooled, it sticks. I will make this again.
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Honey Garlic Ribs

Reviewed: Feb. 16, 2001
This ribs taste very good. I forgot the baking soda and I used garlic salt. I only put it in for 45 mins and I did not get much sauce. It was nicely carmelized. Highly recommended.
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1 user found this review helpful

 
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