Robin Hofstatter Noftz Recipe Reviews (Pg. 1) - Allrecipes.com (1307103)

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Robin Hofstatter Noftz

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Polish Cabbage Noodles

Reviewed: Sep. 14, 2004
I have made this numerous times now. First time just as it is, but always try to improve. I add garlic pepper and smoked sausage to mine and even the kids will eat it! My sister is always asking me to make it for her.
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1 user found this review helpful

Bologna Salad Sandwich Spread I

Reviewed: Jul. 25, 2007
I make this all of the time...but no salad dressing, eggs or relish. To get the best taste, use real mayo, sweet baby pickles and some onion. If you need to give a little sweeter flavor, add a little pickle juice.
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4 users found this review helpful

Faux Jerk Chicken

Reviewed: Jul. 30, 2008
we really enojoed this recipe. I actually skipped the hot pepper, we weren't in the mood and let them marinate for two days. What great flavor!
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2 users found this review helpful

Oklahoma Brisket

Reviewed: Jan. 27, 2009
I will say that I make a very simliar recipe to this and it's one of our favorites. Once of the main things I do differently is that we baste the brisket with the BBQ sauce while grilling, gives it a nice coating. Also the most recent review has no business rating this recipe based on living in an apartment with no grill...it's not about that, try a broiler if you don't have a grill!
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5 users found this review helpful

Guinness® Corned Beef

Reviewed: Mar. 12, 2009
OK, first of all, anyone who knows anything about meat at all knows that for corned beef you do not cut off the fat layer, that is where you will get all of your flavor from. You need to use the season packet, again this is how the beef gets it's "corned" flavor. Also, you can not cook corned beef in an oven for 2-1/2 hours at 300 degrees and expect it to come out tender. So, you must either use your slow cooker and cook it all day or in the oven for a much longer time. I am so not a Guiness person, but I have to say that flavor of the beer and the brown sugar complement each other very well. Rubbed on the fat layer and slow cooked puts such a nice glaze and flavor to the meat. I also added the minced garlic as suggested by another reviewer, very good. Next time, I will not use the store bought meat, I will cure my own as normal and then put it in my slow cooker for the day. Over-all, this is a keeper, thanks.
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27 users found this review helpful

Spicy Mexican Torte

Reviewed: Nov. 24, 2009
I gave the basic recipe 4 stars, as I always change things as I try them, based on our preferences. Anyhow, I cooked the chorizo with the garlic and onions, then when almost done, I added a can of black beans, drained but not rinsed. After they got a little tender, I then added our own homemade salsa, very spicy and that became my sausage mixture for layering. I also used Mexican "melting cheese" instead of pepper jack and mixed in a little cheddar. Lastly, I fried my tortillas and layed 2 of them out side by side in the bottom of a glass casserole dish, no problem cutting them as others had mentioned. From there I followed the directions for cooking, ended up with three layers, not really "torte" like, but turned out very good, topped it off with a little sour cream, we loved it.
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31 users found this review helpful

GARLIC PASTA SALD

Reviewed: Feb. 12, 2010
I have made this more times than I can count, every summer for every picnic. Numerous weddings and graduation parties, just can't go wrong.
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MOM'S CLASSIC REUBEN

Reviewed: Feb. 12, 2010
It doesn't get any better than this! Make sure to use sandwich spread/thousand island type dressing, not Miracle Whip. You'll get a much better flavor.
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