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"I cut the recipe in half because I just wanted to try out a new cookie cutter, and I subbed lime zest for lemon zest (no lemons available). It came out a bit dry, so I added a few drops of water, and that seemed to work out just fine. The dough sat at room temp for about four hours before it was rolled out. It wasn't too sticky -- I almost di..."
"Having been alerted that we had sweet potatoes that needed to be used up, and knowing that my father has a spot in his heart for pea soup, I was quite lucky to happen upon this recipe. I halved it so it would fit in the slow cooker, and after four hours on High, the ingredients had turned into a savory, warm dinner for this snowy night. My family ..."
"I made this for a St. Patrick's Day get-together and brought a bag of tortilla chips. The salsa got great reviews from all! It tastes very fresh, with a nice mix of tang and sweetness wrapped up in a satisfying crunch."
"I don't know what Auntie Anne's pretzels are, but I cut the recipe in half and they did indeed turn out soft and tasty. I sprinkled salt and garlic powder on some, and salt, rosemary, and onion on the rest. This was my first attempt at making pretzels and I will certainly make them again using this recipe!"
"The dough texture was perfect. I left it in the refrigerator for about two hours and it was malleable as soon as my hands kneaded it. The recipe gave me a ton of cookies. In the future I will certainly return to this recipe when making cut out cookies."
"I made the pie without food coloring, did not use whipped cream, and baked it in a regular pie crust. It came out looking more yellow than green, but it smelled and tasted great. As the title states, it was very easy to put together. For topping, I drizzled a blended mixture of lime, honey, and confectioners sugar on top."
"I baked these for a restaurant, and they are amazing! I used dried cranberries rather than cherries. The merlot (Copper Ridge) added a delicious "something extra." Definitely use DARK baking chocolate. Wonderful, wonderful, and they will be made and enjoyed again."
"This is one of the spiciest dishes I have ever eaten. The flavor was difficult to taste through the spiciness. I put cinnamon and sour cream on the soup to make it bearable. If made again, it will have less of the spicy chiles so the pumpkin flavor can come through."