Colleen Recipe Reviews (Pg. 1) - (18085543)

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Guinness® Corned Beef

Reviewed: Feb. 27, 2010
I cooked a 3 lb corned beef brisket in the slow cooker for 9 hours with the entire cup of brown sugar and used three Guinness Draught to completely cover the meat. The meat was amazing! I served it to a large group of people and everyone loved it. I plan to cook a few larger briskets using the same method for my son's upcoming wedding social.
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11 users found this review helpful

Mimi's Smoked Salmon Chowder

Reviewed: Oct. 31, 2010
I had to try it............I substituted some cream cheese for the half and half. OMG!! So amazingly good!!!! I also tried adding some canned corn and mushrooms. For the paprika, I used smoked paprika. These were all wonderful additions. The recipe itself is a excellent blend of flavors and is a wonderful base for all sorts of experiments with variations.
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5 users found this review helpful

Chocolate Chip Cheese Ball

Reviewed: Dec. 26, 2010
I opted to melt some of the chocolate chips and blend in before adding the remaining chips. Of the 3/4 cup total chips, I melted a little better than 1/4 cup of them. It was an awesome variation!!
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1 user found this review helpful

Jill's Hash Brown Casserole

Reviewed: Dec. 27, 2011
I have a very similar version of this recipe I use on a regular basis. So, so, so good. The only difference is that my version uses Cream of Chicken soup and the topping is 2 cups of crushed corn flakes mixed with 1/4 cup of melted butter. Now, if you really want to make this recipe WOW, substitute a bag of frozen sweet potato fries for the hash browns. You will have to chop them once thawed so they are hash brown size. Put a pinch of cayenne pepper in the mixture too. Fantastic variation!! Or, stick to the regular potatoes and add some fresh bacon bits. Mmmmmmm. One other note - make ahead in the pan - don't bake but freeze instead. Take out of the freezer, defrost and bake - Wonderful! I often split this recipe into two batches for the freezer.
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4 users found this review helpful

Spicy Chinese Barbeque Riblets

Reviewed: Jul. 23, 2012
Try them part slow cooker style: Used two full racks of baby back pork ribs. Cut them into fingers. Put in a covered roaster with 1/2 cm of water and two sliced lemons on top (lemons do an amazing tenderizing job but you don't taste the lemon in the end product). Roasted for 1.5 hours @ 350 (325 convection). Then removed the lemons and moved the ribs into a slow cooker. Covered with the sauce (cut hoisen to 3/4 cup) and cooked covered on low for 2.5 to 3.5 hours or to preferred tenderness. WOW!
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3 users found this review helpful

Cabbage-Carrot Casserole

Reviewed: Nov. 21, 2012
Yum, yum, yum. My husband that hates cooked cabbage took seconds of this. I added another large carrot because I just wanted more carrot, increased the sauce by 50% just because I wanted it saucier, used old cheddar for extra flavor and a dash of ground pepper to the sauce. Yummy!
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3 users found this review helpful

Fast and Easy Slow-Cooked Short Ribs

Reviewed: Jan. 2, 2015
Yummy and super easy!
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0 users found this review helpful

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