NicoleCanCook Recipe Reviews (Pg. 1) - (13283388)

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Proper English Cottage Pie

Reviewed: May 18, 2010
This is a good recipe. I don't understand where anyone came up with the idea that a pie crust is called for... the recipe states a 9" pie PLATE, not CRUST. Also, you can purchase tomato paste in a tube that you keep in the fridge, so when a TB is called for, simply squeeze out that amount, and save the remaining tube. Simple.
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Delicious Ham and Potato Soup

Reviewed: Jan. 27, 2010
THIS IS VERY, VERY GOOD!!! I did dice one large onion and 3 cloves of garlic which I sauted in butter until onions were tender, and added to the pot with potatoes, ham, water and bouillon, simmered until potatoes were tender.... made my roux and added milk....I did turn the heat up a bit to get the mixture to thicken...added cheese to melt and combined all together.....AWESOME!! Thanks for sharing :) Oh... I did not add additional salt... the ham and cheese did add enough salt for it to be just right... but I suppose that it may depend on the ham you use... do taste first and add salt after soup is done if needed....
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Sausage Sauerkraut Balls

Reviewed: Nov. 18, 2009
In reading other reviews that stated you couldn't taste the sauerkraut due to the spices in the sausage, this can be esaily remedied by only draining the sauerkraut half way, and DON'T rinse...this will add much more of the kraut flavor, if that is what you like. Also, if the extra liquid from the kraut juice causes your balls to be too moist (haha), then simply add an additional TB or 2 of flour. These had a really great flavor, and if made properly, are GREAT!!! Thanks for the recipe :)
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Slow Cooker Italian Beef for Sandwiches

Reviewed: Oct. 5, 2009
I'm giving this one 4 stars....I also used 2 packets of dry Italian dressing,Beef Stock in place of the water, and used a chuck roast. Cooked on low for 10 hrs., shredded, and put back in crock pot to cook for another hour or so...the juice has a great flavor, but due to using a chuck roast, I found it a little greasy, and skimmed the top off a few different times before serving.. it tasted like a basic pot roast on french bread...I also added Provolone, Horseradish Garlic Sauce, and some Hot Peppers. I broiled for a few minutes to melt the cheese... It was good, but next time I would use a rump roast, or tri-tip. A better cut of meat for me would have made it a 5 star.I do realize that a rump roast is what is called for in the recipe, but after reading reviews, I found that many used a Chuck Roast, so that is what I chose to try. Nothing againast anyone else's preference, but for me, a Pot Roast isn't the cut of meat to use.... More authentic Italian Beef would be a rump or tri-tip... However, the flavor of the juice was Great!! Thanks for a great recipe. The family did Love it, and will be making again...with another cut of meat... :)
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