SLDROE Recipe Reviews (Pg. 1) - Allrecipes.com (18137197)

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Strawberry Pie II

Reviewed: Apr. 29, 2008
Excellent! I was looking for an easy-to-make pie that was perfect for a hot day. I took BTEAMMOM's advice of painting the crust with melted chocolate, and that was great. I also mashed only 1/4 of the strawberries like Misty suggested, and used 3/4 c. sugar and 1/2 c. water. It didn't set as well as I'd have liked, but I think I just didn't boil it enough (I was a little impatient!) Nonetheless, the chocolate coating on the bottom made it easy to serve without it breaking into pieces. Delicious! If I did it over, I'd probably use another cup of strawberries just to have more in there. As it was, the jammy part evenly distributed over the pie.
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Pralines

Reviewed: Sep. 19, 2010
Wow! Just got back from a trip to Georgia and these ARE like the Savannah pralines! On the advice of others, I used an additional 1/2 c. pecan pieces, chopped, and evaporated milk instead of regular milk (I heard somewhere that that is what they use). I didn't bother toasting the pecans although I imagine they would add some nice flavor. Still tasted good w/untoasted, so if you don't have the time to toast, I wouldn't sweat it. I used a candy thermometer, and after it reached the soft ball stage, I took it off the burner, added the vanilla and stirred quickly. Because the ice bath seemed a little too much overkill for some reviewers (and it wasn't setting fast enough for me!), I just filled the sink w/cold water and dipped the bottom of the pan for maybe 5-10 seconds. I removed the pan and stirred the heck out of it, then used a small cookie scooper to immediately scoop the stuff onto the foiled pans. I figured that if these are as sweet as some say, I'd opt for the smaller sizes. They're ready almost immediately! I love baking, but candies have always eluded me in the success category. I am shocked that these not only turned out, but they turned out GREAT.
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Rudolph-Tini

Reviewed: Dec. 26, 2010
Yummy! My husband suggested a dash of nutmeg on the top, and it really pulled it together (not to mention making the presentation a little nicer -- brown like a deer!)
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Egg in a Cup

Reviewed: Feb. 12, 2011
My mom used to make this for us kids when we were sick. It was so yummy! I regretted not ever getting it from her. I'm so glad this recipe was here! I poached the eggs in about 3" of water, though, so as not to fuss with the eggshell. Although Mom always used Saltines, all I had on hand were the 12-grain wheat crackers from Trader Joe's (I guess the equivalent would be Ritz's) -- excellent!
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No More Salty Easter Ham

Reviewed: Dec. 26, 2011
I actually combined this with the 'Coke' recipe and got great results. Instead of the milk, I scored the ham and poured 1 12oz can of Pepsi Throwback (real sugar) all over the ham. I was prepared to use more, but that was all the 9x13 could safely hold. From there I followed the recipe by packing on the brown sugar (I used dark for more molasses flavor), and then the crushed pineapple. I used a 10lb ham, and it could really only hold 2 cans of the pineapple. I put the foil on so as to help keep the 'coatings', and even secured it with a few toothpicks. I let it sit overnight as directed. The next day I put the foil-covered ham in the oven @350F for 30min, but realized that people weren't going to want to eat in the next 30 min. So, I reduced the time to 275F and baked it for 4 to 4 1/2 more hours, basting with the juices every 100 min. or so (that's as high as my timer would go!) I checked it with the meat thermometer to be sure, and it was good to go. I was worried it might be too sweet, but it was great (and I don't particularly care for ham). We cut it a little on the thick side, like a ham steak, and you didn't even need a knife. My husband and dad loved it!
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Spiced Pumpkin Seeds

Reviewed: Nov. 4, 2012
YUMMMM! I had just a little garlic salt left, so I'd sprinkle it on when I did the stirring every 20 min. of the baking. My husband thought it was on the salty side, but I can't stop eating them!
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