SPRADLCE Recipe Reviews (Pg. 1) - Allrecipes.com (1138630)

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Colcannon

Reviewed: Mar. 16, 2009
Delicious! I didn't measure, I just eye-balled stuff. I used 5 red potatoes, unpeeled and cut up into small chunks, 1 leek, and about 2/3 of a head of cabbage, chopped. I boiled the potatoes, and sauteed the cabbage with some olive oil and some water until it was soft. I mixed the drained potatoes and the leeks, and roughly mashed them together with a potato masher, leaving some chunks of potato before I added the cabbage. I only added about 3 T. of butter, and plenty of salt and pepper. I forgot the mace, but it was still great. I'll add it next time I make this recipe, as I will definitely have it again. I served it with roasted chicken on a cold, rainy day and it was perfect comfort food.
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1 user found this review helpful

Baked Plum Pudding Dessert

Reviewed: Dec. 12, 2006
This was fantastic! We doubled the recipe because we had a big group and put it into a 9x13 and it worked perfectly, baked it for 40 minutes and it was done. I also forgot to buy the currants, so we used 3 cups of golden raisins and it was a nice amount. I think what really made it though was the bread. I bought a loaf of a dense European style (harder crust, denser middle) French bread and then tore it by hand instead of cutting regular bread into cubes. A number of us decided that the choice of bread had a large impact. We served it with a vanilla sauce and there was none left at all. One of my friends described it as "it's like bread pudding, but it's so much better than bread pudding". Will make again. Thanks!
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12 users found this review helpful

Sauerkraut Casserole

Reviewed: Oct. 11, 2005
This was fantastic! I also reduced the amount of pepper to about 1 1/2 teaspoons, and rinsed and drained the sauerkraut before using it. I made this for an "Oktoberfest" luncheon we had at work. I made two pans, one with the tomatoes and one with a 15 oz. can of tomato sauce because that is what I had in the kitchen. I am glad I made two because all of it was gone at the end of the hour. People liked both types and I have had to give the recipe to numerous people and still have people asking me for it. Great recipe, will definitely be making again. Thanks!
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3 users found this review helpful

Spinach and Mushroom Pinwheels

Reviewed: Dec. 29, 2004
This recipe tasted great and was a huge hit at my party. While making the filling mixture I also added about 1/2 cup of shredded swiss cheese and it seemed to hold it together nicely and add some flavor. I also chopped my mushrooms in the food processor so the pieces were very small. I had enough dough and filling to make 3 rolls, so I'm not sure if I made them the right size, but they still looked good to me. Everything was great except for when I was trying to cut it after I had chilled/frozen the rolls, it tended to tear and stuck to the plate. I think that with some extra flour on the plate or rolling them in saran wrap while they chilled/froze and using extra care while cutting would solve these problems though. Overall great taste, beautiful presentation, and a good recipe. I will definitely be making this for my next party.
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3 users found this review helpful

Egg Salad with a Kick

Reviewed: Apr. 23, 2003
I am not sure if I did something wrong, but I did not enjoy this egg salad at all. It was actually fairly bland to me, and the taste of the olives and paprika was overpowering. I will try to make it one more time using less of those two ingredients because the recipe does look good and other people seem to love it.
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7 users found this review helpful

Chicken Salad Wraps

Reviewed: Mar. 19, 2003
This recipe was wonderful. I tweaked it a tiny bit by adding celery, garlic salt, 2 tablespoons of taco seasoning, and using fat free ranch dressing instead of mayo. I was trying for a southwestern flair. The fresh salsa is a great addition, making it very refreshing. I am a therapist in a hospital, and we made this for cooking group. All of the other therapists and the patients want the recipe!
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64 users found this review helpful

 
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