KIRKCOOK Recipe Reviews (Pg. 1) - (18064224)

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Bone-In Ham Cooked in Beer

Reviewed: Dec. 27, 2006
Great taste and very moist. I made a half ham and embellished as follows: Used 1 can chunk pineapple instead of slices. Put about 1/3 of can juice plus 6-7 chunks in the basting liquid. Heated the ham to internal temp of 140°F (Removed from oven at about 130°) Broiled the rest of the chunks to brown them slightly. Made a sauce of: - Rest of pinapple juice - 1/4 c brown sugar - 1/8 c honey - 1/4 t cloves, 1/8 t allspice, 1/8 t nutmeg - Thickened with arrowroot to keep it clear When this was thick I added the broiled pinapple and the chunks from the baste. (I did not use any of the baste liquid). This was a great ham sauce.
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36 users found this review helpful

Sourdough Starter

Reviewed: Jan. 31, 2010
Worked great, but you've got to feed it.
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4 users found this review helpful

Banana Crepes

Reviewed: Dec. 27, 2009
Excellent, but the adults liked it more than the kids. Rating based on recipe as written.
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6 users found this review helpful

Italian Style Pot Roast

Reviewed: Jan. 10, 2010
Excellent just as written. Next time I may add some diced carrot with the mushrooms. Whole family enjoyed it, and it's a good choice for cheap beef.
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4 users found this review helpful

Broccoli Bites

Reviewed: Sep. 24, 2006
Great. Made these for our game night group and they were a big hit. Following others' suggetions, flour, salt and baking powder were all doubled. We made 2 batches, one with broccoli and one with cauliflower. The latter was my favorite.
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3 users found this review helpful

Lemon-Lime Mousse

Reviewed: Jan. 29, 2009
The adults enjoyed this, although it was closer to a custard than a mousse. If I make it again I will not use grated rind, which was a little much, but use a lesser amount of zest.
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10 users found this review helpful

Stovetop Ham and Penne

Reviewed: Jan. 6, 2007
Good flavor and texture, will definitely make again. I did cut the sour cream to 1/2 c. I also browned the ham and deglazed the pan with a little vodka.
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5 users found this review helpful


Reviewed: Jul. 19, 2008
Good recipe. I was not sure whether the recipe called for 1/4c water or 1/4 + up to 1/4, but I did the dough in the food processor and used over 1/2 cup. I only had enough dough for 16 samosas because the circles were too small to cut in half, so I made them in the shape of pierogies. I threw some finely diced potatoes in th the meat which was a nive touch.
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5 users found this review helpful

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