barrie Profile - (13688944)

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Recipe Reviews 7 reviews
Slow Cooker Reuben Dip
This recipe is good, but can be great!!! I have never commented on a recipe before and the changes that I made to it, but this can be made a lot lot better very easily. First, use half of the cream cheese called for in the recipe. Then, double the meat and the thousand Island dressing. I also used one and a half times the amount of sauerkraut called for, as well as the Swiss cheese. Then I added 1/2 teaspoon of caraway seeds and 1 teaspoon of onion powder. Now, the key to this recipe: Sometimes when you're mixing a lot of things together you can skimp on the quality of the ingredients because they meld into one flavor. Not so here! It is imperative that you use good corned beef - I recommend using kosher corned beef - and a high-quality Swiss. I used an imported Emmenthal Swiss. You also have to have a good thousand Island dressing. Ken's is a good pre-made dressing or you can make your own, with plenty of relish. I grilled rye bread and cut it into wedges for dipping (scooping). This recipe is "passable" and a little bland as printed, but it tastes like a real Reuben sandwich if you make the few changes I recommend.

6 users found this review helpful
Reviewed On: Feb. 1, 2015
Grandma's Chopped Liver
This is close to my grandmother's recipe, but to give it fives stars I have to make a few small changes. Use just one (1) large sweet onion, two (2)stalks celery without the tops, three (3) hard cooked eggs and schmaltz (rendered chicken fat) in place of the oil. When I have time I used the grinder, but in a pinch you can use the food processor. Cut the onion and celery into large pieces. Coarsely process the celery and onion. Add the eggs and then add the liver and process a few seconds, until all the ingredients are combined. Add the Schmaltz (to taste) by hand. Season with kosher salt --you'll use a few spoonfuls--and black pepper. Serve on sliced rye bread or matzoh crackers.

6 users found this review helpful
Reviewed On: Sep. 15, 2012
Sunshine Toast
I've been eating these for over 50 years...but we called them eggs in a basket. The only changes I've made over the years are to use a good natural multi grain bread (from the bakery, preferabley instead of the packaged variety) and to add lots of freshly ground black pepper and sea salt. My daughter likes to substitute a bit of garlic salt for the sea salt. In the summer I always serve eggsin a basket with freshly picked tomatoes from my garden. It's the perfect breakfast!

1 user found this review helpful
Reviewed On: Sep. 15, 2012

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