Craig Finney Recipe Reviews (Pg. 1) - (14775742)

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Craig Finney




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Dash's Donair

Reviewed: Mar. 18, 2012
love the recipe. For a twist, 5 lb of ground turkey to the spices of 4 ppunds except half the cayenne pepper. I cannot keep it in the house. Trying to make a non-dairy sauce for a friend that is alergic to all things cow.
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Grilled Corn on the Cob

Reviewed: Jul. 6, 2013
Seems everyone has a slightly different way of cooking corn. I do as well. I soak my corn in water for 1-2 hours, place the husk right on the BBQ over medium heat - high. Rotate 1/4 turn every 5 minutes. After 20 minutes the corn is done. You can continue to leave on the BBQ rotating every 5 minutes for another 1/2 hour or pull from the BBQ and leave in the husk until you wish to eat. The corn steams in the husk, hard to over cook and the husk will keep the corn hot for an hour or so. A bit of a mess to husk after, but the corn comes out perfect every time.
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Mary Wynne's Crabapple Jelly

Reviewed: Oct. 8, 2014
I made Crab apple jelly for the first time. I do not know if I started with 8 cups of crab apples, but I boiled about 200 of them in just enough water to cover. I put it all in a bowl and fridge it for a couple of days. I then strained it all thru a jelly bag, twice. Vice the cinnamon stick, I sprinkled about 1/8 tsp of ground cinnamon into it. Brought it to a boil with 3 cups of sugar. I got 9 cups (250 ml jars) out of it all. It is just the right amount of sweetness to tart I love. My jelly is nowhere as clear as the picture above but that's OK. :) Thanks for the recipe. I think I may boil down some more, get the jelly out of it and make cranberry sauce with it.
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