Lon97478 Recipe Reviews (Pg. 1) - Allrecipes.com (18628046)

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Tangy Plum Liqueur

Reviewed: Nov. 26, 2014
I made this recipe following the instructions exactly. I also made another batch with less sugar. I did not use wax to seal the jars--I used regular mason jar lids, and I stored the jars in a cool dark place, shaking every week or so to combine ingredients. The results were very good. We enjoyed the lower sugar batch more than the full sugar one. The low sugar liqueur was plummier. I think the syrupy batch would make a good topping for dessert.
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Pesto, Goat Cheese, and Sun-dried Tomatoes Quiche

Reviewed: Jun. 9, 2008
I just served this quiche at a dinner party and my guests said it was the best quiche they ever ate. I did make some changes based on what I had in the fridge: I used tomato-flavored pesto instead of sundried tomatoes plus pesto; I added some sauteed onion and mushrooms; I added a half cup of mozzerella/parmesan shredded cheese blend. I also baked the crust before adding the ingredients (in a 400 degree oven for 10 minutes). Spectacular results. Great quiche. I will serve it to guests again.
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Pasties II

Reviewed: Apr. 21, 2008
Man, these are good. I did make changes, based on what I had in my cupboard. I used half pork sausage and half ground beef. Unfortnately I had no rutabagas handy, but the recipe was good without them. Per other users, I thinly sliced the carrots and potatos for quicker cooking. I also brushed the tops with milk. I cooked the pasties on my pizza stone (because I left it in the oven by mistake) and they turned out great, very flakey and perfectly cooked. On the stone at 400 degrees, the pasties took 30 minutes. I will make these again. Very yummy.
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