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Recipe Reviews 6 reviews
Amazingly Good Eggnog
Not that hard to make and it is very good. I'm not sure what people who said it didn't taste like eggnog and those who called it too sweet were drinking. Some people said it was too think and some said it was too thick. Some complained about the rum and even the vanilla. Here is the real deal: Sweetness: It isn't too sweet. It is roughly in the same range as store bought eggnog. It could certainly be adjusted, but I thought it was just right. Thickness: It is a little thinner than store bought eggnog once you put the rum in it. If you put rum in the store bought kind, it gets thinner - duh. If you want it to be as thick as non alcoholic, cut back on the rum, use heavy cream, or add a few more egg yolks to thicken it up. Alcohol: If you don't like rum, you won't like it with the amount of rum called for in it. I made it with Barbancourt which is a Haitian rum made in the French style. If people sat around and drank a couple good sized glasses of this, some of them would probably feel pretty good. Half or even a quarter of the rum would be fine for people who weren't trying to get a buzz but wanted the real flavor. Spices: It seemed pretty accurate. I might throw a few extra cloves in it to start and maybe mull a stick of cinnamon in the milk with the cloves next time. Nothing was overpowering. No real issues. Overall, it was what I wanted to make. Eggnog isn't my favorite drink, but I enjoyed it very much.

4 users found this review helpful
Reviewed On: Dec. 6, 2014
Lemon Curd
I just made this. I only had 1/4 cup of lemon juice, so I just adjusted down to compensate. 3/4 cup sugar and 2 eggs and 2-3 tablespoons of butter. I will add the zest tomorrow since I don't have a lemon at the moment. It tastes awesome. It took considerably longer than 10 minutes before it thickened. The reason why some people never get it to thicken is because of their stove and the type of bowl they used. Many glass bowls take a lot longer to heat up than the metal does due to the thickness of most Pyrex mixing bowls. I ended up putting mine on 4 instead of 2(where it says simmer on the stove) and whisking it constantly. I ended up with not a single lump. It couldn't of came out better.

4 users found this review helpful
Reviewed On: Jun. 7, 2014
Pam's Bierocks
I used this recipe as a basis for the bierocks I made. I used a pound of ground beef, and a half pound of hot sausage. I removed a little so I could sample it relatively unmolested. To the remainder I added some paprika to it, some Worcestershire, a little white wine,salt, pepper, and some MSG. It still tasted relatively flat before putting into the bread and baking it even with the extra seasoning. I can't say there was a huge difference in the fillings and I couldn't really tell you which was which once I put some mustard on it. One was slightly more savory when eating without mustard. I used 1 Pepperidge farm butter flaky crescent, 1 Pilsbury regular crescent, and 1 Pilsbury French loaf. The crescents were individual and looked neater, they tasted good. You can't get a lot of filling into them, however. Maybe a tablespoon and a half. The French Loaf I did all in one shot. I rolled it out and put a lot of filling in it. and then pinched the edges and layed them on the seam so it would hold together easier. It came out much juicier due to the increased amount of filling. If you got a 4-5" piece, it held together fine. If you are going to do this for a party or something, I think making individual serving would be the right thing to do. Overall, I loved them. I think the french bread was better than the crescents. A sweeter bread would of probably been great. I served this with horseradish mustard, curry mustard, dijon mustard, and spicy brown.

1 user found this review helpful
Reviewed On: Sep. 7, 2013

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