mingo59 Recipe Reviews (Pg. 1) - Allrecipes.com (19163513)

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Reviewed: Feb. 27, 2014
I've made Limoncello many times, can also use Lime or Orange, whatever is available and most reasonably priced. Changes I make because my family love Lemon ... is 4 cups water, 4 cups sugar and 1 cup of the squeezed lemon juice: pulp, seeds and all. I only use a lemon zest, any white will ruin the sweet tart aftertaste to bitter! I throw everything into my 4 Litre container right off the bat, and let it stew a week or so until the flavor is right! Strain and bottle, storing in the fridge ... transfer to deep freeze before serving!
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Cheesy Thumbprint Appetizers with Hot Pepper Jelly

Reviewed: Dec. 18, 2013
Make these every year for Christmas appetizers. I add chopped chives, paprica, red pepper flakes, black pepper, and use miscellany of sharp cheeses ... Balderson, Imperial and Gruyere, whatever is available. I roll the balls in sesame seed and make the indents immediately to make a larger cavern for the jelly.
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Butter Tarts

Reviewed: Dec. 18, 2013
Good basic recipe. For this many tarts, I add 1/4 cup corn syrup, 1 tsp vanilla, and 1/8 tsp salt to the batter. I do not add the nuts and currants to the batter, I put them in the shell evenly ahead of time so every one is the same.
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Pecan Tarts

Reviewed: Dec. 6, 2012
The old standby recipe, my only change is brown sugar to get more of a caramel taste. If you have left over syrup, pour it over a layer of graham crackers and pecans, cook with the tarts for 10 - 15 minutes ... a delightful treat!
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Yorkshire Pudding

Reviewed: Jun. 17, 2012
A great recipe, same one my Grandmother passed on ... we always make ours in the blender, toss in everything, chill, and then pour into prepared popover pans!
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