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"My grandmother had a recipe for something similar, made with oyster crackers and dill- however, hers suggested baking the crackers on cookie sheets at 250F for an hour. I suspect that your spicer saltine version could be treated the same way- the seasonings sound spot-on! Will be trying this soon. Thanks for the recipe! :)"
"Winner!!! This was my first attempt at canning salsa- we're normally a "fresca" family, but this recipe...oh boy, is it good! I made a couple of adjustments- like others, I didn't use the Clear Gel, and subbed out a small can of tomato paste for the sauce. Also used more (and mixed) chili peppers, and more garlic, plus added 3 ..."
"This is our new family plum jam recipe! My oldest boy brought home a big sack of plums from a neighbor's, and we had to do something, so this is what we tried. The only change I made was to process the jars just a tad longer- 20 min.- because we're at a higher elevation- and everything came out PERFECT. These old Ball Blue Book recipes a..."
"This has been a serious fave in our household since before the kids were born, and a staple throughout the toddler years. A yummy variation: spray a non-stick skillet with cooking spray, toss your pasta with the oil/butter/cheese/garlic powder or salt, and FRY it, letting the pasta sit long enough to get crispy and browned- then, turn the whole th..."
"Oooooooh, BABY! This is a keeper- I made this today, and my boys are being quiet, first time all day- thanks to this pie! I only made a half-batch (1 pie), using walnuts, as pecans are pretty pricey right now. Even with walnuts instead, the texture, flavor, and overall consistency is superb- slices are clean and perfect, and the taste....just WOW!..."
"This is gooooooood...tweaked it a little, as wanted more sweetness- as others have done, I boiled it down a bit, tasted, then added about 1/4 c. of white sugar, and about 2 Tbl. honey- this evened out the flavor. It grills like a dream- perfect little carmelized spots on the meat! BTW, this is EXCELLENT on jumbo shrimp- marinated them in it for 2 ..."
"Ok, Kit_Kat- you're right, it is the PERFECT crust! There was more dough than I'd use for a single 16", but that's ok- we made cheesy bread with the excess- texture was light, bubbly, crisp on the outside, and chewy/tender on the inside. Absolutely perfect! Thanx! :)"
"We actually used to use this method at a fine-dining facility that I used to work at- if you're not fond of margarine, try using grapeseed oil in its place, as it has a very high smoking point. This method can also be used for very large beef roasts, pork roasts, etc. Had almost forgotten about this- thanks for the reminder, Kittencal! ;)"
"This wasn't as strongly-flavored as I would've liked- also, it was kinda spendy (hazelnuts aren't cheap), and it made an oil layer on the top of the liqueur that all the straining in the world did not remove. The end result isn't bad, but it's not on par with the stuff from the liquor store."
"Followed this recipe, but for 2 things: I used a microplane grater to zest my fruit, and I used FallGlo tangerines and Persian limes for the flavoring. This produced a delicious smelling and tasting brew- pretty, too! Thanks for the great (and easy!) recipe!"