PUNKINLUVSU Recipe Reviews (Pg. 1) - Allrecipes.com (18390889)

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Grandpa's Popcorn Balls

Reviewed: Oct. 29, 2010
For those that like less sweet popcorn balls: omit the vanilla and the vinegar. add an extra 4-6 cups of popcorn to the 5 quart (20 cup) recipe. This worked fantastic for us! I did NOT use a thermomater for these... you need to reach hard crack WITHOUT over cooking, and sometimes the thermometer is not as effective as dropping into a cold glass of water. when it comes to a frothing boil to see where you are... if you can push it around into a ball but its still squishy its soft ball... if you can push it into a ball and it then gets hard its hard ball... and if you push it into a ball and it then crackles up or you can't quick get it into a ball before it crackles up its PERFECT. Mine did NOT turn brown before it reached this stage and in my skilled took only 5-10 minutes. They formed nice firm balls without breaking your teeth. I cooked in very large cast iron skillet with tall 4 1/2" sides.
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Crab Dip

Reviewed: Jun. 24, 2005
I loved how EASY this recipe was! I was cooking a lot of other dishes and this was not only the easiest, but one I got a lot of compliments on. Also, I couldn't find round bread, so I simply hollowed out a regular long loaf of fresh italian bread and it worked just as well and I was able to slice it up after the dip was mostly gone and people ate that as well! Would definately make again.
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Cream Cheese Penguins

Reviewed: Jun. 24, 2005
I made these for my daughters baptism and they were a huge hit! People were taking pictures of them! I suggest making the carrot feed a little bigger than the recipe calls for to give them a stronger base and keep them from toppling over... you can simply make the notch in the feet bigger to bring them back into proportion visually. They are time consuming, but worth the effort. I made the scarves, and found it easier to make the red pepper slices extremely thin and very long so you can pin them on the toothpick before you put the "heads" on the penguins to keep the scarves from falling off. And don't let the cream cheese get be too warm before you start because it becomes gooey quickly as you stuff the olives and makes it harder to manage.
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