Christine Diedrich Recipe Reviews (Pg. 1) - (13295500)

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Christine Diedrich



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Creamy Au Gratin Potatoes

Reviewed: Sep. 3, 2013
This is a blank-slate recipe it can be adapted any way! I carmelized the onions first, changed up the cheese to a mix of blue, fontina and parmesan and because of dietary restrictions of some guests, used gluten free flour. IF you use GF flour, beware that it doesn't act like real flour, but the results are perfect. I had also multiplied this recipe to easily feed 16.
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Best Ever Brisket

Reviewed: Jun. 5, 2011
Very good rub! I changed it up a bit by starting it in the oven at 400 degrees for 30 minutes, then wrapped it tightly in foil and baked at 300 degrees for about 2 hours. Oh, drizzle some olive oil on it before you seal it up. It was succulent.
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