Vicki Profile - Allrecipes.com (14166245)

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Vicki


Vicki
 
Home Town: Northridge, California, USA
Living In:
Member Since: Jun. 2012
Cooking Level: Intermediate
Cooking Interests: Slow Cooking, Italian, Mediterranean, Low Carb, Healthy
Hobbies: Gardening, Walking, Reading Books, Music
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Recipe Reviews 8 reviews
Meatless Mincemeat Pie
I have a deep dish Emile Henry pie pan which makes a BIG pie. I used 2 packages of NoneSuch condensed mincemeat. Reconstituted it in 1/2 cup of brandy and 1 cup of water. Brought it to a boil and then added 2 tbsp lemon juice. Tasted it and decided Marbalet was right about the brown sugar. Added 1/4 cup Splenda's brown sugar blend. Tasted it again and ended up with the 1/2 cup she recommended. Brandy isn't as sweet as Rum! Set it aside to cool. Diced 3 green granny smith apples. Tossed the apples in 3 tbsp flour mixed with 2 tbsp melted butter. Used 1 cup of fresh pecans instead of walnuts since I don't like the bitterness of walnuts (even though they are healthier for you). Pureed the pecans in my Nutrabullet. I meant to chop them but the gadget is so powerful it practically pureed them and that turned out to be a delicious mistake. Mixed the apples and nuts together and put them in a Pillsbury prepared pie shell. Then poured the mincemeat over it. Topped with another Pillsbury pie crust and crimped the edges. Poked a few holes in the top. Brushed 2 egg yolks mixed with 1 tbsp of water over the crust. Served it warm with vanilla ice cream and lemon sauce (Juice from 2 lemons, 1/2 cup powdered sugar and 1 cup water whisked over medium heat for a few minutes). it was a big hit! OOhs and Ahhs from people who said they didn't like Mince Meat pie! Next time I'll refrigerate the mincemeat overnight & try Rum as suggested. The brandy was good though!

0 users found this review helpful
Reviewed On: Jan. 2, 2015
Chef John's Honey-Glazed Ham
Yummy glaze that forms a delicious crust if you baste the ham every 20 minutes. Put a nice thick layer on each time. You need 1" of liquid on the bottom of the pan. I had a large roasting pan that required 2 cups of water to which I added the juice from a can of pineapple rings. OJ would be good too. It's important to re-tent the ham tightly after you baste each time so that the ham steams and remains juicy. I took the foil off the last 30 minutes, basted with the remaining sauce and then put pineapple rings with maraschino cherries on toothpicks all over the ham. Then I got out my basting bulb and used the pan liquid every 15 minutes till it was done. I had a 9.5 lb spiral cut smoked ham. Next time I'll increase the amount of glaze. Maybe even double it since the crust is an excellent flavor. Everyone loved it and asked to take some home. The contrast of the caramelized crust and glazed pineapple made a beautiful presentation. Served it with Spinach, cranberry & almond salad; loaded baked potatoes, steamed broccoli with lemon zest. You can tell something is good when no one talks! I just heard "Mmmm...." while they ate. Thanks Chef John for another great recipe!

6 users found this review helpful
Reviewed On: Jan. 2, 2015
Homemade Horseradish Sauce
My market only had one option of prepared horseradish. It was not the "EXTRA HOT" Chef John recommended. I was too lazy to make my own so used it anyway. Let it sit overnight in the frig and then tasted. Too mild. No kick at all. I added another 2 tbsp of horseradish and a pinch more of cayene pepper. Much better! The next day I whipped in some Best Foods Mayo to make left over roast beef sandwiches. OMG, so good!

2 users found this review helpful
Reviewed On: Dec. 26, 2013
 
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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