Sallie Tierney Recipe Reviews (Pg. 1) - Allrecipes.com (16094817)

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Sallie Tierney

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Corned Beef and Cabbage I

Reviewed: Mar. 18, 2011
Good basic recipe. (It is however an Irish American recipe not a traditional Irish recipe - still it is catching on in Ireland) The key to the recipe is "low and slow". I find it is better done in the oven at 275 degrees (go take a long nap).
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Creamy Potato Lasagna

Reviewed: Feb. 8, 2011
Yummy and GLUTEN FREE!!!
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Hoppin' John

Reviewed: Jan. 1, 2011
A classic, traditional recipe and as such you shouldn't tinker too much with it. I use brown rice but no cheese which I think is more faithful to the original. Sure, splash on the Tabasco! That's traditional too. Happy New Year!
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Potato Pancakes II

Reviewed: Nov. 28, 2010
I resisted the temptation to tinker with this recipe before tasting it and I was glad I did. The one change: bacon grease for frying. Served with a dollop of sour cream on the side, it was excellent. Lots of potato/cheese flavor. Crispy on the outside, creamy on the inside. Nice contrast.
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Kentucky Style Fried Green Tomatoes

Reviewed: Oct. 25, 2010
I customized this great Southern recipe to make it gluten free using gluten free Bisquick instead of all-purpose flour and it worked beautifully! Made flavorful, crispy fried green tomatoes. And yes, I agree you MUST use bacon grease.
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Divine Hard-Boiled Eggs

Reviewed: Sep. 19, 2010
I first learned this method from chef Daniel Ahern a few years ago and couldn't believe that I'd been making the hard-cooking of an egg such a big deal! I'd add that it helps to use a nice roomy pot and lots of water so you retain heat for the entire 15 or 20 minutes. I'm going to try the salt and vinegar suggested by several reviewers to assist shelling. Believe that difficulty in shelling is more a result of the freshness of the egg than the cooking method.
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Quick and Easy Pancit

Reviewed: Aug. 28, 2010
Great basic pancit recipe. I soak my rice noodles in chicken stock for added flavor and nutrition. Be sure to use the thin "rice thread" vermicelli type noodles not the round or flat noodles. Makes the dish light and fluffy. I also use half fish sauce and half soy sauce for a richer flavor. Excellent dish!
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