i enjoyed this recipe. I attempted to make it exactly as is...but couldn't add the exact amount of cheese...too much! I only used 8oz blend of cheddar/monterey. Then sprinkled parmesean on top, about 1/4 cup. The reason only 3 stars..because the eggs didn't penetrate all the way to the bottom. The flavor of the eggs was delicious, however, the spinach mix on the bottom had no egg. The second time I made this recipe, I decided to saute the onion in 1 T of butter then added the frozen drained spinach, 10oz, then added the sour cream, bacon and pepper and salt. I added that mixture plus the cheeses to the eggs and then poured them into 2 deep dish pie crusts. Delicious! Thanks Clark for the great recipe . I also make extra bacon when cooking on a Sunday morning and freeze for cooking. That will help cut down on prep time . The bacon freezes well

Reviewed On: Nov. 5, 2009

I have been eating soda bread since a little girl. This is by far, the best one I've had! I like it a little sweet and this hit the spot. I have made the original recipe and have also done it with some changes....all were fantastic. If you aren't razy about raisins, try dried cranberry..I have also added a 4 Tbs. of butter to the dough after combining the wet/dry ingredients....this disappears in my house very fast!!

Reviewed On: Mar. 7, 2009

I have been making this same corned beef for a long time. This is truly the best way! I have done both slow cook on the stove for about 3 hours, which comes out great. I prefer to cook this in the crock pot because it is truly the most tender way...for me 8 hours works! I like to make enough for ruebens the next day!

Reviewed On: Mar. 7, 2009