m3y3rs Profile - Allrecipes.com (12618272)

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Recipe Reviews 4 reviews
Jamaican Jerk Dry Rub
Incredible rub. I don't make 832 servings worth, but I do make a bunch at a time and keep it on hand. It's so easy to reach in spice cabinet and douse it on any white meat. I've used it on both chicken (tenders, boneless breasts, bone-in pieces, etc.) and pork (tenderloin, chops) and every time it turns out nothing short of spectacular. Jerk chicken and honey mustard is a combination that you can't go wrong with!

2 users found this review helpful
Reviewed On: Mar. 25, 2011
Emily's Famous Hash Browns
Great restaurant quality recipe! The first time I made it, I had a hard time taking the uncooked mixture and forming it into 1/2" thick 'patties' - mine were way too thick. So I browned them on both sides anyway and when I tried one, the middle wasn't cooked through all the way. To 'fix' it, I cut them in half (not into semi-circles, the other way) and then browned the uncooked sides. They turned out perfect. Thank you!

0 users found this review helpful
Reviewed On: Mar. 25, 2011
Guinness(R) Corned Beef
Great recipe. Made this for 10 people for a St. Patrick's Day brunch. Even those who said they didn't like corned beef loved it! As another reviewer suggested, I used Murphy's Irish Stout instead of Guinness. It took 3 cans to cover the two 2.5lb pieces of corned beef completely. I didn't bother rubbing the brown sugar into the meat, just put it into the crock pot along with the seasoning packets. I cooked it on high for nearly 7 hours and it came out wonderful. This is definitely my new standard corned beef recipe. Thank you!

1 user found this review helpful
Reviewed On: Mar. 25, 2011
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About me: I received my culinary degree from Paul Smith's… MORE

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