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Key Lime Pie IX

Reviewed: Mar. 8, 2011
First, this is KEY LIME pie. KEY LIMES are critical to making it authentic (not regular limes, lemons, or calamansi). This recipe works perfectly for anyone with moderate baking skills. Just be sure to blend the ingredients sufficiently and it should work like a charm. I do use an extra egg white or two (depending on size) plus 1/2 tsp of cream of tartar for a higher, stiffer meringue, but that is just my preference. For those who have had trouble with setting, try cooking the pie for 15 minutes prior to adding meringue OR add 1/2 to 1 tsp of corn starch to the mixture. I'd also only recommend a homemade graham cracker crust or thin, flaky pastry shell (pre-baked 20 minutes with foil around edges). It seems worth the effort for the authentic, homemade taste. I've had nothing but compliments and requests for the recipe whenever anyone has tasted it. If anyone doesn't like the tartness or sweetness, this pie may just not be for you. It IS the real deal and should not be altered.
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Mom's Chicken Cacciatore

Reviewed: Feb. 27, 2011
I just tried this recipe with a few minor alterations. Instead of breading and frying in regular cooking oil, I opted to saute the chicken in a small amount of olive oil with the garlic and onion, then added the cooking wine. I also used fresh herbs. Though sauteing may take away some of the authenticity, it still tasted amazing, with just the right infusion of flavors. I served it over angel hair pasta tossed in a little bit of olive oil and minced garlic with 1/2 tsp basil, 1/2 tsp. oregano, and 1 tsp parsley for light flavor and presentation. I insist on using fresh vegetables (fresh tomatoes, in season) and herbs when available, as their flavor can't be compared to that of dried or canned. Overall, I'd recommend this recipe to anyone.
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9 users found this review helpful

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