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Recipe Reviews 11 reviews
Japanese Chicken Wings
I LOVED this sauce! My boyfriend and I were literally licking our fingers it was so good - the only reason I'm only giving this four stars is that I used only 1/4 cup of sugar (I used brown sugar) since the amount of sugar seemed excessive. So, if prepared as is, this is probably way too sweet for me - but with the reduced sugar this is heavenly. Also, a minor change, but I used rice vinegar instead of white vinegar (mostly because I wanted to use it up).

1 user found this review helpful
Reviewed On: Jun. 19, 2012
Grandma's Lemon Meringue Pie
This recipe is delicious and I followed the recipe exactly! But if I can just make one observation about the serving size - I had read that this recipe was not enough and people recommended increasing the recipe by half (so 12 servings instead of 8) but I think this is for people using a real glass pie dish or just a bigger pie dish that what comes with the pre-made crusts at Publix, but my pie completely overflowed. It still tasted fantastic, but before worrying about increasing the serving size of the pie, make sure you have a big enough crust/pie tin to warrant it!

4 users found this review helpful
Reviewed On: Dec. 10, 2011
French Pastry Pie Crust
This recipe was ridiculously easy and surprisingly delicious. I opted for the butter flavored Crisco because I love the butter taste but didn't want to run the risk of messing with the pie's consistency by using actual butter. Also, some wonderful angel mentioned a cling wrap tip (put the dough between two pieces of cling wrap before rolling it out) and that was the best piece of advice I've ever gotten from this site. I didn't have to worry about dough sticking to the rolling pin, I didn't have to worry about the edges breaking apart (they all just smush together in the cling wrap!) and I didn't have to worry about it sticking to the counter. Also, it was much easier to transport the crust when I was ready to move it. I put the two pieces of cling wrap perpendicular to each other so that I could fold the ends over (since the crust was wider than my cling wrap), if that helps. Seriously great recipe that is seriously easy for an amateur like me to do!

7 users found this review helpful
Reviewed On: Nov. 12, 2011

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