Tom Hamilton Recipe Reviews (Pg. 1) - Allrecipes.com (1512003)

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Homemade Vanilla

Reviewed: Nov. 3, 2006
I've tried a method very similar to this, but I used three vanilla beans. Even then, the final product (even after a year-and-a-half) is still nowhere near as strong in flavor as commercial vanilla extract. However, even though I wouldn't use this in cooking, I do find that it makes a good vanilla liqueur, of sorts. I like to add it to hot chocolate to give it a kick!
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Roasted Tomato Salsa I

Reviewed: Aug. 26, 2006
It's a pretty good salsa, and the roasting is a nice touch. Mine came out very wet and soupy, though, so I had to drain-off a good bit of liquid before it was able to actually stay on a chip.
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Cajun Style Blackened Snapper

Reviewed: Aug. 16, 2005
Excellent recipe, very simple too. Just one bit of warning, though. When you fist place the fish into the pan, DO NOT hang your face directly over the pan and inhale. I spent the next three minutes coughing and racing to open the kitchen door and turn the AC onto high to vent the kitchen! This recipe DOES make smoke!
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All-Purpose Rub for Meat

Reviewed: Mar. 6, 2005
This was an excellent rub. I'm definently keeping this one.
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Baked French Fries I

Reviewed: Jan. 14, 2005
These are some pretty good fries, just need a bit of salt in the seasoning mix to bring out the flavor a bit more. I'll be making these again.
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Roasted Pumpkin Seeds

Reviewed: Oct. 9, 2004
I've tried a number of pumpkin seed recipes over the years, and so for this is the best. I decided to take the seeds out of the oven about seven minutes early and found that they were still a little moist on the outside (probably due to the butter). So I took advantage of this and seasoned them a little more with black pepper. Though I'm sure that other seasonings would work very well too.
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Selkirk Bannock

Reviewed: Jun. 7, 2003
Great bread; at first the crust seems rock hard, but then you bite into it and it crumbles into flakey bits and the inside is moist. In a word, awsome bread(ok, so it's two words)
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