Karens Kitchen Recipe Reviews (Pg. 1) - Allrecipes.com (10797264)

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Amazingly Easy Irish Soda Bread

Reviewed: Mar. 16, 2013
Let me state first that I have never eaten Irish Soda Bread, so I wasn't sure what to expect. I did use a cup of cranberries instead of raisins. This bread was good, with a slight sweetness, but it was a bit crumbly.
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Pull-Apart Hot Cross Buns

Reviewed: Apr. 10, 2012
These were so light and fluffy and not overwhelmed with the spices in typical Hot Cross Buns. Instead of vanilla, I used almond extract in the icing. Delicious! Thank you for posting this recipe.
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Fluffy Pancakes

Reviewed: Mar. 4, 2011
Very light and fluffy, but I only got nine 4" pancakes, so keep that in mind when preparing.
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Stuffed Cabbage Rolls

Reviewed: Nov. 16, 2010
I learned from my Polish mother to always use ground pork for this dish instead of ground beef. The pork gives a much more tasty and moist texture. And you don't want to add more than 1/3 cup uncooked rice to a pound of meat, or again, the finished product will be too firm and dry.
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Ultimate French Toast

Reviewed: Sep. 25, 2010
Whenever I make French Toast, I always add almond extract, instead of adding vanilla. It's much more flavorful. And I know it's weird, but ever since I was a kid, I have always preferred sprinkling sugar on my French Toast instead of syrup.
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Sweet Bacon Dogs

Reviewed: Aug. 14, 2010
I used Little Smokies, and this was a big hit, even with people who normally watch their diet very closely. I cut the brown sugar to 1 1/2 cups and baked them 60 minutes. Thank you for the great recipe, Lydia!
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Irish Lamb Stew

Reviewed: Mar. 19, 2010
This stew is outstanding! It takes a lot of time to cut up everything, but it is well worth the work. I took great care in trimming the fat from the lamb, and there was no visible fat on the stew after it chilled. Our neighborhood restaurant makes their stew using sour cream, so the next day, for the remaining half of the original stew recipe, I beat 12 oz. of sour cream with 1/2 cup of flour, then added about 3 cups of the warmed stew to that mixture and beat it well to mix thoroughly, then added that back to the remaining pot of stew. I let it boil for 5 minutes, and it was a superb twist, with a little more zip, as the flavor had mellowed from the original recipe day earlier. Thank you, Danny O'Flaugherty for a fantastic recipe!!
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Ranch Burgers

Reviewed: Jul. 4, 2009
After forming these patties, they were so soft that I had to put them on foil to keep them from falling through the grill to the fire. Also, with the egg and cracker crumbs, they tasted like meatloaf.
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Easy Roasted Pork

Reviewed: Nov. 2, 2008
I haven't tried this recipe, but in reply to "Snoops" request, whenever I prepare a pork or beef chuck roast, I always sprinkle the top of the roast with dried onion soup mix, then seal the top of the roaster with aluminum foil. Bake at 325 degrees for around 3 hours for a 4lb roast. Don't peak midway; and they always turn out very tender.
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