Oisín Ó Searcóid Recipe Reviews (Pg. 1) - Allrecipes.com (10451260)

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Oisín Ó Searcóid

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World's Best Lasagna

Reviewed: Dec. 29, 2013
This is a delicious lasagne! However, I suggest using only 10 lasagne noodles for a 13x9 pan. Also, don't bother with the water. The recipe doesnt need the extra liquid and it only dilutes the flavor. Also, don't forget to drain the fat off half way thru browning the meat (use 1lb of beef instead of 3/4) and brown the meat until it starts to stick to the pan, then use diced tomatoes instead of crushed to deglaze the pan before continuing.
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Italian Sausage Soup with Orzo

Reviewed: Nov. 10, 2013
Forgot to include the 2 garlic cloves in the ingredients. I added it at the same time as the onion.
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Pavlova's Pavlova

Reviewed: Jun. 8, 2010
Turned out beautiful. If you want to use a 9" cake tin for shape, remember to cover the bottom of the tin with baking parchment, and also the sides of the tin. Otherwise it will stick. If you do this it will slide out nicely. Another tip is to cut 2 lengths of parchment to cross over below the tin-coating parchment, with the four ends sticking out all sides. That way, you can lift the pavlova neatly out of the tin without breaking the delicate meringue.
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Olive Oil Bread

Reviewed: Feb. 16, 2010
This bread has a beautiful texture. The crust cuts easily without cracking and melts in the mouth, while the inside is slightly chewy and has a wonderful flavor. However, the recipe calls for too little liquid I believe. I used 1% milk instead of water, but when the dough didn't form (far too crumbly) I added a little water. It took forever to knead it into the dough, so I suggest adding an additional 1/4 cup of liquid from the start. Otherwise, this is amazing bread!
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Easy Yet Romantic Filet Mignon

Reviewed: Feb. 14, 2010
This was simply delicious! However I wish I had timing for medium-well, as that's how my wife prefers it. All the same, it turned out medium-rare and succulent. I substituted the onion powder with finely crushed garlic, and the shallots with onion slices and a knob of butter. The natural flavor of the filet mignon is subtly complemented by the other flavors. It's simply delicious. Well done!
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