JetCityGirl Recipe Reviews (Pg. 1) - Allrecipes.com (11265348)

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Salty and Sweet Cranberry Citrus Brine

Reviewed: Jan. 16, 2011
This was my first try at brining a turkey and I researched it for hours! This brine was something a little different and it turned out great. We have a new tradition for turkey!
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8 users found this review helpful

Irresistible Irish Soda Bread

Reviewed: Oct. 18, 2010
Very delicious, especially w/ the addition of raisins! Mine turned out a bit heavier than I expected, but that was most likely my fault. As APAETH said in her review it's important to allow 30 minutes for the chemical reaction needed with quick breads. I will definitely be making this again!
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7 users found this review helpful

Speedy Salmon Patties

Reviewed: Oct. 18, 2010
Tasty! I think next time I will follow the recommendations of another reviewer and add more crackers, since they did fall apart a bit. I also may try adding the lemon juice for a little extra zing.
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3 users found this review helpful

Guinness® Corned Beef

Reviewed: Oct. 18, 2010
I made this for St Patrick's Day and it was absolute perfection. It was moist, tender, and sliced easily. It was a big hit. Just one caveat: Make a note of the cut and the brand of corned beef you buy. I have made it since, but it hasn't turned out the same! But I'll keep trying :-)
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3 users found this review helpful

Rosemary Ranch Chicken Kabobs

Reviewed: Sep. 16, 2010
WOW! These kabobs are so melt in your mouth tender I would give them 10 stars if I could. I use rosemary from my garden and my like to go a little heavy on it, but I mince it up really fine. My husband prefers ranch bacon dressing on his salad, so that's what we have on hand and use. I did omit the salt since ranch dressing always seems to have quite a bit in it anyway. It's a pretty foolproof recipe. I have even prepared and froze a bunch ahead of time and grilled them the second night of camping.
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1 user found this review helpful

Southwest Stuffed Chicken

Reviewed: Sep. 16, 2010
These were just too dry and the amount of the filling was way more than what would fit in the rolled up chicken breasts. Just didn't work well for me.
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1 user found this review helpful

Easy Meatloaf

Reviewed: Sep. 16, 2010
BLAH. Very bland and mushy, even cooked 20 minutes over the time specified. Way too much milk. The sauce was overpowering as well.
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2 users found this review helpful

Vintage Lemonade

Reviewed: Sep. 16, 2010
When I made this, I was looking forward to the lemon oil/lemon rind giving it a nice kick, but the taste was just overpowering. I used the corrrect amount of sugar but it also seemed a bit overly sweet as well.
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4 users found this review helpful

Perfect St. Patrick's Day Cake

Reviewed: Apr. 7, 2010
The best way to describe this cake? HMMM.... when you cut a piece of this you cannot use the word "slice". The only way to describe it is a "slab". The Guinness really adds a unique flavor to it and it is not overly sweet. It was moist, rich and dense. I may have added more Bailey's to the frosting than was called for, but I really like Bailey's :-). The amount of bittersweet chocolate needed is equal to 2 candy bars, but I ended up halving that and it was enough for me. I have never made a scratch cake because I was always a little intimidated by therecipes, but although it can look rather daunting it was really pretty easy, and I think even a beginner could make this.
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Kalua Pig in a Slow Cooker

Reviewed: Apr. 7, 2010
I wanted to try something different for Easter and this was so was simple and delicious! I used a 6 lb shoulder roast. I pierced the roast, then rubbed it w/ liquid smoke and a little bit of sea salt. I didn't use more than a handful since it is so easy to oversalt. I put it in the crockpot on low (fat side up) at 9PM Saturday night. The next morning about 9AM I checked the roast and it was already very tender. I removed the roast, took the fat off of it and set it aside. I strained the drippings and put them in the freezer to bring all the fat to the top. At that point the roast was fully cooked and falling apart in chunks. I could have served it that way, but instead I shredded the meat and put it back in the crockpot with the skimmed drippings. By the time we ate at 4PM (19 hours cooking) the meat was very tender. We served it on rolls w/ Sweet Baby Ray's BBQ sauce along with baked beans, a salad and pineapple upside down cake. and it was a hit! I would also like to try this with the meat chunked rather than shredded, but either way, this is definitely a keeper!
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4 users found this review helpful

 
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