Rebecca M in AR Recipe Reviews (Pg. 1) - Allrecipes.com (1574455)

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Rebecca M in AR

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My Amish Friend's Caramel Corn

Reviewed: Dec. 12, 2007
Make this every year! I always have to make 2-3 batches, as it goes really fast - taking it in small bags to school for teachers, and to church for a fundraiser, I ended up giving out the recipe as much as the popcorn!
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Old Fashioned Hard Candy

Reviewed: Dec. 13, 2007
I brought this to work for a 'treat day' and have spent the whole day blushing from the compliments! I used about a tablespoon of lemon extract and two drops of yellow food coloring, and spread it out on that new Reynolds 'release' foil, then cut it in squares when it was taffy consistency with a pizza cutter, broke them apart when they were cooled and dipped each in powdered sugar before putting them in the storage container. PERFECT!
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Chinese Chicken Fried Rice II

Reviewed: Jul. 8, 2008
Amazing. The cold rice is definately the secret - I've made fried rice before, with warm rice, and it was always too sticky. Skipped the pepper and used SoyVay's Veri-Veri Teriyaki sauce instead of soy sauce - the extra flavor (tons of garlic and sesame) was a real hit. This is a frequent request at home now, even for the picky eater!
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Stained Glass Candy I

Reviewed: Jul. 8, 2008
This is a real winner! I make it every Christmas, and sometimes at other holidays or for parties - keep your eye out for new extract flavors, as I have yet to find one that's not good in this. Also, try scoring the still warm candy (let it set up a few minutes so it's soft but not liquid) with a sharp pizza cutter (I use a kitchenaid one that has a really heavy blade). Scoring it first makes it easy to break into 'sticks' later - much easier to eat, and safer for smaller folks to handle -- I make the sticks about 1/2 inch wide and 4-5" long.
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