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"Love this recipe. I've been making it for years after finding it on this site. In the direction I found the "cup of hot water" and "cup of cold water" confusing if you're directed to boil it all together anyway. I boil the jello, sugar, cornstarch and water with one cup of cold water (to dissolve the cornstarch) an..."
"I misplaced my all-time favorite Spinach Salad recipe and went looking for one that sounded similar. The dressing portion of this one wasn't even close to my old favorite, it was better AND easier. The DH is stingy with compliments, but he loved this dressing. Hard to believe there's a whole onion whizzed up in it!"
"My lips were burning and my sinuses opened. Deliciously spicy! The DH liked it too. No way this serves 4, though. I didn't have any rice noodles, so I used a pack of ramen soup noodles, and it barely made for a respectable amount for two. Didn't have any bean sprouts, but some sweet red pepper slices filled in nicely. Thanks for posting, Kas..."
"I lost a recipe very similar to this one, so I was thrilled to find this! My original clipping called for 1 large can of pineapple tidbits and 1 large can of mandarin oranges -- both drained well. No coconut or fruit cocktail. It's excellent. Light and fluffy. And with sugar-free pudding and low-fat cool whip, it's low calorie. My original al..."
"My entire family (both sets of grandparents) is Polish and I often make sauerkraut and pork chops with homemade applesauce. The acid in the kraut tenderizes the meat while it cooks. My grandmother often made very simple food that tasted extraordinary. Never heard of having beans in this, though."
"I cooked the sugar/butter mixture to hard crack stage and when I poured it over the puff corn, it was a gooey carmel and was really hard to distribute. I'm actually separating it by hand to try and get the dry pieces coated. I need to double the recipe for the coating."
"Yes, they are a little on the sweet side, but that browned butter complexity overcomes any shortcoming. I gave my daughter a couple dozen of these for an after-school activity and was shocked when she brought back the EMPTY container. The kids are still talking about them!"
"Tried this recipe last year and will never go back to the "recipe on the back of the can." It doesn't sound like it would be drastically different from the usual, but trust me, the extra fat from the heavy cream gives this pie a decadent "mouth feel." It's something to be thankful for!"
"Outstanding. I agree with another reviewer about this needing longer baking time at higher heat. Next time I'll bake it at 350 for 60-70 minutes.Remember, if you're dying to try it but don't want to be responsible for all of the calories, cheesecakes freeze beautifully. Slice, insert some waxed paper between slices, cover with plastic wrap ..."