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Florida Key Lime Pie

Reviewed: Nov. 23, 2014
I have made this pie Three times now and think it is absolutely the best Key Lime Pie that I have ever had. Gave a slice to a neighbor and she commented that it look more like something you would buy at a Bakery. I assured her that I had made the pie at home. I do have a Key (Mexican) lime tree in my back yard and we had a bumper crop this year. I added the full 3/4 cup lime juice and since I have a very good zester I added 1 Tablespoon of lime zest. Great Pie thickens well and is an absolute dream to make, with the exception of juicing the limes because of the seed content of them.
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Key Lime Pie V

Reviewed: Nov. 1, 2014
I have not made this particular pie although for those who worry about the eggs being raw the lime juice cooks the eggs. It will also cook raw fish or shell fish.
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Best Chili

Reviewed: Oct. 13, 2014
I tried this recipe over the week-end and used pork instead of beef everything else was according to the recipe except I had downsized it to 6 serving rather than 12 as there are only two of us. I was totally unimpressed with the flavor of the of the Chili I do not know if the use of ground pork over beef entered into the taste or not. My Husband seems to have developed a allergy to beef as each time he eats beef as of late he becomes sick so we are currently avoiding beef. But I did question some of the ingredients and the taste outcome as I was preparing this recipe. I would not make it again.
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Unbelievable Rolls

Reviewed: Aug. 18, 2013
I have made this recipe many times over about a 14 year period, It is absolutely a wonderful recipe for rolls and very versatile, I usually make a crescent type roll with it by rolling 1/2 the dough into a circle, then using my pizza cutter to cut the circle of dough in half then in quarters and depending on the size of the circle cut quarters into thirds or halves. If you want them more like Croissants then you can make flaky layers by spreading butter (not margarine) on the circle then folding in half spread butter then fold again repeat then roll into a circle again, you will have layers and the rolls will be more flaky. When you cut the circle into pieces and are ready to make your rolls roll from the larger side of the wedge. make sure than the point is down against the pan, Baking time is about the same 12 to 15 minutes watch closely after 12 minutes, ovens vary. Enjoy, we do, my Grandson requests these rolls. When making I follow the recipe exactly, except for what I choose as a method of presentation. ALTHOUGH I do after reading some of the other reviews agree that leaving the salt out until after the proof or proofing the yeast first with out the addition of salt. Makes for a better dough. The possibilities with this recipe are absolutely endless it is very versatile.
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