Art Carnage Recipe Reviews (Pg. 1) - Allrecipes.com (11287886)

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Slow Cooker Baked Potatoes

Reviewed: Jun. 16, 2012
The recipe book that came with my cooker included using it for baked potatoes, so I've been doing that for a while now. But it didn't include the oil and salt. I'm trying it right now. I think using the aluminum foil is a must. Once the potatoes are cooked, the skin is so soft that it's practically falling apart. You need the foil to give it some structure while eating it. And it helps keep the pot clean, as some liquid will weep from the fork piercings.
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Pecan Pie IV

Reviewed: Jul. 7, 2010
Everyone raves about this pie! Many pecan pie recipes are far too sweet. This hits just the right note. While traveling through San Saba, Tx, I picked up some of their famous pecans. They were perfect for this recipe. Remember to store your pecans at 35F or lower. Instead of using a pre-made frozen pie shell, consider using of the refrigerated "roll-out" pie crusts. Much better then the frozen. Be sure to dust both sides with flour for best results. When making the pie, one thing to be careful of is to not over-beat the eggs. If you do, you'll get an ugly crust on top. Also, instead of folding in the pecans, pour them evenly on the bottom of the empty pie shell, then pour the filling slowing on top. They will rise naturally to the top (if they don't, they're bad). And instead of the toothpick test, just test it with a quality quick-read temperature probe. The interior should be at 200F when done.
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