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Chicken Enchiladas with Creamy Green Chile Sauce

Reviewed: Feb. 4, 2012

Only thing I did differently was I used whole wheat tortillas because that is what I had. These were the best enchiladas I have ever made. I would say restaurant quality and better because I could adjust the heat. Many times in a restaurant they are too spicy. I put the chiles and also jalapino seeded and chopped. The sauce was wonderful.

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Remiscitti

Reviewed: Apr. 24, 2011

Sounds like what we used to call slumgullion also known as American Chop Suey minus the bacon.

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6 users found this review helpful

Juicy Marinated Steaks

Reviewed: Apr. 8, 2011

Using a sirloin steak this was great as K-Bobs!

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30 users found this review helpful

Hamburger Sauce

Reviewed: Nov. 12, 2010

We used to make this at Girl Scout Camp with mixed vegetables instead of green beans. We also used tomato paste not sauce. We called it hamburger stew and it was well received.

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7 users found this review helpful

Chicago-Style Hot Dog

Reviewed: Aug. 26, 2010

Vienna hot dogs are a must. They are the only one's that give you the true taste. Steamed buns and the celery salt make them just like home.

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2 users found this review helpful

Sturdy Whipped Cream Frosting

Reviewed: May 22, 2010

Best frosting I ever had or made. Very easy. I served on cupcakes. There was enough to frost 24 piled high. Cupcakes were lemon cake and for the frosting I substituted strawberry extract for the vanilla extract. I topped each one with fresh lemon zest and a slice of strawberry. The frosting held up perfectly. Perfect ending to a meal.

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Valerie's Bolognese Sauce

Reviewed: May 19, 2010

I would rate this 6 stars if I could. I made it exactly like the recipe except I used ground turkey instead of beef. When it was finished I took my submersion blender and used it to just make it a little thicker. It was the best bolognese sauce I have ever tasted. 5 STARS FOR VALERIE!

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8 users found this review helpful

Beef and Irish Stout Stew

Reviewed: Mar. 10, 2010

I searved this recipe last St.Paddy's Day and could not belive how fast it went. It is wonderful served with colcannonl.

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1 user found this review helpful

Diane's Colcannon

Reviewed: Mar. 10, 2010

Have been making colcannon for years. If by chance you have leftovers make Ita's Irish farls the next day or potato pancakes.

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Ham Salad Spread

Reviewed: Jan. 27, 2010

Fabulous recipe but why wait for left over ham. I used a can of, yes I'm going to say it, SPAM. It taste just the same. Serve it on cocktail rye or just make a sandwich on rye bread.

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2 users found this review helpful

Slow Cooker Italian Beef for Sandwiches

Reviewed: Dec. 13, 2009

This was one of the biggest failures in a recipe I have ever prepared. It turned out like a salty sloppy mess. I followed the directions exactly as written. My husband asked me not to cook it again. I was born and raised in Chicago and there is no comparison to the Italian beef served there. The meat tasted like a bad pot roast and just completely disinigrated in the juice. Too bad we were really looking forward to a taste of home.

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Out of this World Turkey Brine

Reviewed: Dec. 2, 2009

I used this recipe this Thanksgiving. It was the best brine I have ever tried. The bird was so moist yet it did not take anything away from the turkey flavor. Since I did not have room in my refrigerator for a 20+ pound turkey I put it in a cooler and poured the brine over ice to keep it cold. I only soaked it for 24 hours. A real keeper.

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Irish Potato Farls

Reviewed: Nov. 22, 2009

I was raised on these but we just called them potato pancakes because my Mom and Grandmother made them into individual cakes. I add a little onion and garlic powder and always serve with a little butter on top. By doing individual cakes they are easier to spoon on the pan and flatten and 1/4 of flour is just enough.

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49 users found this review helpful

Onion Roasted Sweet Potatoes

Reviewed: Nov. 6, 2009

I have been making this for years. I use only one package of onion soup mix. I also add chopped red pepper. The crispy taste of the potatoes and the roasted red pepper is just great. It goes well with roast pork, turkey and chicken. I get raves everytime I serve it.

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10 users found this review helpful