This was a very good soup base. Can't wait to try it with different recipes. Only thing I would change next time is to reduce the thyme to maybe 1/8t. It just seemed to come through a bit stronger than I had wanted. Otherwise a very good mix.

Reviewed On: May 31, 2008

Not bad. Very easy and has a nice texture. Would like to try with some diced sauteed onions in it. Very traditional Irish recipe as is. Served with butter on top and sour cream on the side.

Reviewed On: Mar. 29, 2008

This was one tasty burger. I added a small amount of breadcrumbs because the mixture was way too wet and I was afraid the burgers wouldn't hold together. Cooked in a cast iron skillet until browned on one side, flipped over and finished in a preheated 425 degree oven for about 8 minutes, pulled out (had to poke it to let out some of the juice as it had bubbled) topped with provolone cheese and threw it back in until the cheese had melted. Oh so juicy. Will absolutely make this again.

Reviewed On: Mar. 26, 2008