RebeccaJane Recipe Reviews (Pg. 1) - (19303950)

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Gingersnap Pumpkin Pie

Reviewed: Aug. 21, 2011
I noticed that quite a few people complained that the pie was watery, that the crust was soggy, or that the crust burned. So, when I made this, I left the sugar out of the crust, as the cookies are sweet enough already, and the sugar is what caused the crust to burn for some people. Also, I used a package of cream cheese instead of the can of evaporated milk, so that it would not be soggy. Finally, I have found from experience, that if I ever use any number but 3 eggs when a pie requires them, that I will be sorry, so I made it with 3. It turned out phenomenal! The crust was crispy and sticky like candy, and buttery too. The combination of ginger and pumpkin was just so wonderful, it took me right back to my childhood and made me feel all euphoric and happy.
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Authentic Louisiana Red Beans and Rice

Reviewed: Jul. 23, 2011
I just made this, sat down with a bowl, and there happened to be some good jazz on the radio. I felt like I died and was in heaven. Make sure you have the hot sauce when you serve--it puts the sunshine in it.
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Creole Seasoning Blend

Reviewed: Jul. 11, 2011
This recipe is the best thing I've ever found on AllRecipes. I took a large used onion powder jar, filled it with this blend, and colored and taped a Creole Seasoning label onto it. Bay leaves are also good to add to the jar, and to the pot. I have already had to remix and refill it! Thank you Joslyn!!
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5 users found this review helpful

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