princessgertie Recipe Reviews (Pg. 1) - Allrecipes.com (1682431)

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Amazingly Easy Irish Soda Bread

Reviewed: Mar. 17, 2014
So good and so easy. If you have a stand mixer, use it and you will not have to knead the bread at all. I pressed the round down just slightly before baking to ensure it cooked through all the way. Definitely keep brushing on the buttermilk/butter periodically during cooking. It makes the crust come out nice and golden. Everyone loved it.
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Slow-Cooker Corned Beef and Cabbage

Reviewed: Mar. 17, 2014
This was my first time making corned beef and it turned out great. I followed another users instructions and cooked it on high for an hour, turned it down to low for 3 hours, turned it back on high for 1 hour, then back to low for the remaining 3 hours. It came out perfect and so tender. Being from the Pacific Northwest, I like my veggies stew like (soft, but not mushy), so I cut my carrots up into huge 1/2 inch chunks and put them in right in the beginning. They came out perfect. I omitted the potatoes because I made colcannon (Diane's Colcannon) to go with this instead. I also substituted pear onions for the sliced onion in the recipe. Those should go in about half way through if you want to keep them closer to whole. I served it with Creamy Horseradish Garlic Spread from this site.
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Creamy Horseradish Garlic Spread

Reviewed: Mar. 17, 2014
This was so nummy. I made it to go along with corned beef (Slow-Cooker Corned Beef and Cabbage recipe) for my St Patrick's Day feast. Everyone loved it. I can't wait to put it on a french dip next.
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Diane's Colcannon

Reviewed: Mar. 17, 2014
I made this as part of my St Patrick's Day feast. It was a hit with the family.
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Filipino Lumpia

Reviewed: Feb. 9, 2014
I looked forever for a recipe that matched my friend's mother's recipe. I finally found it. I do a few things a little differently with regards to prep though. After cooking the onions and port and draining the fat, I add the seasonings and then put the meat and onion mixture in a food processor and pulse it a few times to get it all into a uniform size (about the size of raw cane sugar). I also pulse the carrots until they are about the same size of the meat mixture. It lends itself to a consistent flavor and texture throughout the entire roll. Everyone who has had them has commented that the flavor is wonderful, but the texture is what sends them over the top.
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The World's Best Turkey

Reviewed: Feb. 9, 2014
I will never make a turkey any other way again.
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Yummy Eggnog Pie

Reviewed: Feb. 9, 2014
My husband's coworkers keep a look out for the eggnog to hit the grocery shelves, then promptly tell him to tell me so that I can make them this pie.
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Grandma's Green Bean Casserole

Reviewed: Feb. 9, 2014
I was so happy to finally find a recipe for this that did not contain canned mushroom soup.
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Ginger Dipping Sauce

Reviewed: Feb. 9, 2014
Just like the dipping sauce you get in Japanese restaurants.
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Butter Snow Flakes

Reviewed: Feb. 9, 2014
These are soooo good. It is hard to stop eating them, so I make my husband take them to work with him the next day so that I wont eat them all myself.
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Eggnog Creme Brulee

Reviewed: Feb. 9, 2014
I love eggnog and I love creme brulee. The two are a match made in heaven.
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Sauerbraten I

Reviewed: Feb. 9, 2014
Tastes just like the traditional fare in one of the authentic German restaurants locally. Very time consuming, but oh so worth the work.
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Spicy Refrigerator Dill Pickles

Reviewed: Feb. 9, 2014
I LOVE pickles. These are really good with just a few adjustments. My family likes spicey, so I add jalapenos to the jars. These are also a little too sweet for me, so I reduce the sugar by over half.
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Mom's Texas Delight

Reviewed: Jan. 12, 2014
Would be a five star with a few edits. I double the pudding and cream cheese mixture, use Dream Whip instead of frozen whipped topping, top with toasted coconut and chopped pecans, and use a Nilla Wafer crust on this one. http://allrecipes.com/recipe/vanilla-wafer-crust/
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