cthecow Recipe Reviews (Pg. 1) - Allrecipes.com (15289303)

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Rhubarb Jam

Reviewed: May 17, 2014
Wonderful flavor. It didn't really seem to thicken well for me, so I'm trying it again without the water as one reviewer suggested. Has anyone let it cool down, ladled it into freezer jars, let it cool to room temp, and then put them in the freezer? I'm going to try that today....:)
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Roasted Garlic Cauliflower

Reviewed: May 15, 2014
Loved this! I didn't have a bag so stirred/tossed the oil, garlic and cauliflower really well in a big glass bowl with S&P. I used fresh garlic - I prefer it to the jarred stuff. I had shredded Parmesan so used that. (Unfortunately I didn't have any parsley.) Delicious!
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Photo by cthecow

Chocolate Turtles (The Candy)

Reviewed: Dec. 17, 2013
Thanks so much for this outstanding recipe. I read the reviews and made a couple of small changes. I broke the pecan halves in half again, and then toasted for about 10 minutes (watch carefully-ovens vary). I used an 11-oz. bag of caramels. I stuck my toasted pecans in the fridge while I melted the caramels (next time I will cut caramels in half to cut down on melting time). After stirring the pecans into the caramel I used 2 small spoons to drop mixture onto parchment paper; the paper plus the smaller, cooled pecan pieces seemed to stop the mixture from spreading too much. Then I put the pan in the fridge while I melted milk chocolate chips. I used a decorating bag and tip to apply the chocolate over the top of each so I had more control and I like how that looks (I posted a photo). I had some leftover chocolate, but that's okay; I can use it for something else. Wow! These are dangerously good! The caramel is just right even if stored in the fridge. They're going on my holiday plates, and I'm sure I'll be making these again. Thanks again.
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Christmas Turtle Candies

Reviewed: Dec. 15, 2013
Tried it but couldn't eat it without risking my teeth and fillings; the caramel gets very hard. A big thank you to "Elizabeth & Joe" for the helpful review, because I'll make another batch using their tip to keep the caramel soft and then add them to my holiday gift plates.
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Shiny Chocolate Glaze

Reviewed: Jan. 14, 2012
I know some people love the dark bitter taste, but I don't and neither do the people I was making my cake for, so I added 2 more T. of corn syrup after I tasted it to sweeten it up just a little. Next time I would even use this recipe with German chocolate with the 1 T. of corn syrup. Texture-wise it turned out fantastic. Nice and shiny and wonderful consistency for pouring over a fancy bundt pound cake.
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