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Coconut Ice Cream

Reviewed: Aug. 16, 2014
Making this even as I write! Wanted to use up some cream that was getting old, so I used all heavy cream with the creme of coco and the coconut. Spectacular! BTW...You'll know you have the right coconut product when you open it. If it isn't very syrupy and sweet...stop! The creme of coco is just sweetened condensed milk that happens to be made with coconut. If you have any doubts you can do what someone else did. Use an equal amount of regular sweetened condensed milk with some coconut extract.
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Peach Cobbler I

Reviewed: Aug. 20, 2012
This was great! I did add a little cinnamon and vanilla, personal preference and topped with 3/4 c ch pecans. Just a note on sugar amounts and cooking time, since these seemed to be an issue for folks. Taste your peaches! I used 6 uber ripe, sweet peaches and a slightly heaped 3/4c of sugar. Nicely sweet. Look, you can always add sweetened whipped cream or ice cream, after cooking, but you can't take sweetness out, after cooking! Err on the side of too little sugar when baking the first time. The cook time will depend not just on how your oven cooks, but the size pan. If you use a shallow pan, 9 X13 as stated, check at 35 minutes. IF the center wobbles when you give it a mild shake, put it back in for 5 mins, and then check, again. Just cook it in extra 5 min increments until the center is fairly firm when shaken. A deeper pan may require extra time. All in all very good!
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Spicy Mango Salad

Reviewed: Mar. 16, 2011
I made this, tonight, with what I had on hand. I didn't have enough mango, so I used equal parts of mango, fresh pineapple and avocado and left the dressing ingredients intact. There was enough fruit for 4 servings, so I cut down on the dressing accordingly. The cilantro and green onions I eyeballed. And just threw in enough red pepper flakes to complement and color without overpowering. Maybe 1 tsp. Fabulous! My husband doesn't like mango, but told me to write this one down; it's a winner!
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Microwave Pralines

Reviewed: Nov. 26, 2010
I have a 1300 watt oven, but took a chance because my microwave is my friend! I made two batches...first one I cooked for 8 minutes total. It got hard very quickly and I had to add water to make them pliable. The pecans were tasty, not burned, but also only good for small clumps. I did another batch at 7 minutes and they came out just right. For the ease of this recipe over stovetop versions it's worth experimenting with a few cups of pecans even if you don't have a 1000 watter!
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Simple Garlic and Basil Pesto

Reviewed: Oct. 9, 2008
I thought this was quite good and easy. I've made it twice with different nut combos each time. Both were good, with no real discernible difference. I also add a little lemon juice for color preservation and to lift the taste..and a few red pepper flakes, the seocnd time..both batches were good. For those who thought there was too much oil, it may due to how you measured the basil. I found that 3 large, tight, fistfuls of whole leaf basil, provides me with 3 generous "chopped" cups. But, if you measure 3 cups of whole, then chop it, you will get fewer than 3 cups chopped, as chopped food fills a smaller volume than whole. In which case, just use a smaller amount of oil.
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