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"This is, believe it or not, a delicious pecan pie that is not quite as sweet as some. It received rave reviews from our guests at Thanksgiving. I followed the recipe except I used 1-1/2 c. of pecans and half light brown and half granulated sugar."
Nov 28, 2010 on Food.com
"If your homemade raspberry liqueur doesn't taste quite like the commercial product straight up, it's because Chambord is made with black raspberries, not red or purple caps, which give it a deeper, mellower flavor. Unfortunately, I don't have any black caps, but I do have lots of purple raspberries and I'm making a batch from them this afternoon ..."
Dec 14, 2009 on Food.com
"These pickles ARE excellent with fried fish. I increased the quantity of red bell pepper, to 2 c., increased the mustard seed to 1 Tbsp., and added 1 tsp. of celery seed. Also cut all the vegetables except the jalapenos about into about 3/4" cubes or pieces."
Oct 8, 2009 on Food.com
"This relish has become a favorite with friends and family. I like to add about 1/2 c. of seeded and ground jalapeno chiles also. And I reduce the celery seed to 1 Tbsp."
Oct 8, 2009 on Food.com
"I was overwhelmed by the flavor when I first made this. So I added 2 cups of beef stock and increased the cornstarch by 1 Tbsp. Also added cubed potatoes near the end of the cooking time. I believe this is one dish that improves when the flavors are allowed to meld, so good to prepare a day ahead."
Jan 5, 2008 on Food.com
"I soaked the peel in the whisky overnight. Instead of throwing away the peel, I minced it and added it to the batter. I also substituted chopped dried pineapple for one-third of the golden raisins, and marinated the pineapple in the whisky with the raisins. I wrapped the cake in plastic wrap and we ate it over a period of three days. It was de..."
Mar 21, 2006 on Food.com