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Recipe Reviews 10 reviews
Billy's Favorite Gingerbread Spiced Coffee Syrup
Interesting combination: If you cut out the allspice, you've essentially made a very basic chai masala syrup. Just a quick comment about a recent discovery, being a ginger chai lover (without all the other spices); add the ginger (grated finely, with a cheese grater) just as you get to the 30-minute mark, shut off the stove, cover (important) and let it cool. Unsure of why, but the aroma and flavor of ginger fades quickly if you overboil it (a volatile oil?). 20 minutes will give it plenty of time to develop in the syrup and you won't need to triple as so many people are suggesting.

2 users found this review helpful
Reviewed On: Nov. 23, 2012
Strawberry Jam
I'll give it four stars for basic ratio--but I shook it up, and my jam was delicious. To make a small batch (1 used and washed out Robertsons jar), I used a pound of strawberries chopped coarsely, 1/2 cup of sugar, and 2 Tbs lemon juice. After the strawberries had softened up a bit in the rolling boil, I mashed them up. My jam is not translucent, but it is pulpy and absolutely delicious. Try it with some (toasted) English toasting bread and butter, or with the toast and a dollop of cream.

3 users found this review helpful
Reviewed On: Aug. 14, 2009
Simple Whole Roasted Chicken
Great recipe--the cooking manner. I will certainly play with the ingredients more next time. This has incredible potential! The chicken turned out well--crispy and juicy, though I did err in that we waited more almost an hour after I took it out of the oven to eat it. I had rewarm it. I wonder whether that was the reason it lost its juice. Another thing: You've got to put something under the roasting rack that will catch the oil--chopped potatoes or something--because the fat will burn and cause your whole house to go smoky. Also, be sure to keep the chicken moderately away from the broiler burners--put it on the middle rack--I turned on the broiler setting later that night and it started sparking because of the fat that had splattered EVERYWHERE, covering the burners and the entire oven. Lucky we have a self-clean feature.

4 users found this review helpful
Reviewed On: Aug. 9, 2009

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