Carol Recipe Reviews (Pg. 1) - Allrecipes.com (16837190)

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Sherry Braised Beef Short Ribs

Reviewed: Feb. 24, 2015
Delicious. My first time cooking this particular cut of short ribs. Made pretty much as written, but adjusted recipe for 2 servings. Used original quantities of onion and garlic, however, and a whole small bayleaf. (I'm a firm believer that there is no such thing as too much garlic!). Only used one pot (small cast iron Dutch oven). 300° oven was just fine. I did need to add about 1/2 cup extra beef broth. The one change I made was to add about 3 tbsp of a Baco Noir BBQ Glaze purchased from a local winery a while ago, which put the flavour of the sauce over the top. This is definitely a recipe that will be used again! Thank you, Chef John.
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Microwave Corn on the Cob

Reviewed: Jul. 23, 2014
Had dinner almost ready when I realised I had forgotten the corn, which was already husked. Went looking for a quick microwave recipe and found this one. 2 minutes per cob - perfect - and no pot to wash! Winner!
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Brennan's Irish Soda Bread

Reviewed: Mar. 18, 2014
Used buttermilk, but otherwise made as written. Hard chewy crust and doughy interior. Served with Guiness Corned Beef and Irish Champ, which were very good. Sorry, not sure what went wrong.
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Awesome Roast Beef

Reviewed: Jan. 14, 2012
I've made this recipe twice now. The first time used a rump roast, which turned out a little dry, and added veggies and 1/2 cup red wine. Good flavour but too much like my "usual" pot roast recipe. Second attempt gave such a great roast hubby and I both loved it, and can't wait to make again! This was so tender and delicious that we both wished I had used a larger roast. Here is what I did: Used 2-1/2 lb boneless inside blade roast, 1 can low-sodium Cream of Mushroom Soup, 1 can Golden Mushroom Soup, 1 cup low-sodium Beef Broth, 2 tsp garlic powder, 1 tbsp onion soup mix, 1/2 Lb sliced mushrooms. Mixed soups, broth, garlic powder and onion soup mix in crockpot, whisking until smooth. Added roast, spooning some of liquid over roast. Cooked on low for 9 1/2 hours, turning roast and adding mushrooms halfway through cooking time. Based on my 2nd attempt, I would give this 5 stars, and will definitely make again and again, using a 3-4 lb boneless blade roast. Wonderful! Great base recipe. Thanks so much.
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