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Original Irish Cream

Reviewed: Oct. 24, 2012
This is a GREAT recipe, NEVER buy the bottled junk again!!! amazing on its own over ice or in coffee....The reason for 4 instead of 5 stars is that it's just a little too strong with 1 2/3 cups whiskey. I used Jameson's. This time, I did 1 1/3 cups and it still needed to be cut with more milk or half & half. Next time, I'll just use 1 cup. I would recommend starting out with about 1 cup of whiskey and add more to taste! (fyi - I'm a drinker, trust me, and it was just too strong!) I saw other recipes using eggs, and why bother? this recipe is perfect. lasts about 2 weeks in the fridge, but never lasts that long. (Check the date on your heavy cream to be sure how long yours will last though.) Great to give in a nice bottle as a gift too.
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Melt-In-Your-Mouth Meat Loaf

Reviewed: Oct. 24, 2012
it was definitely a yummy and juicy meatloaf and I would make it again. I would make it with minced garlic next time, as other reviewers suggested. It actually stayed together in loaf form, and I didn't expect that! The main reason I give it only 3 stars is that it could have been more flavorful (although DOUBLE the sauce - it's delish!) but mostly because the recipe calls for sliced mushrooms. When I mixed the meat mixture together I really felt like I should chop the mushrooms a little more. But I kept to the recipe (I made it exactly as written.) The sliced mushrooms were a little too big and looked weird and made the loaf fall apart more than it would have - again - it DID stay together better than I expected, but had the mushrooms been chopped, it would have been MUCH better, texture-wise. I'd probably recommend 1/2 inch dice for the mushrooms or even, maybe I'll throw 'em in the food processor to get a nice even rough chop. You could even throw in fresh onion and garlic too (first, before mushrooms) to get a nice homogenous mix before adding to the eggs, milk, breadcrumbs....I'll do that next time.
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German Spaetzle Dumplings

Reviewed: Mar. 1, 2013
I've never had authentic spaetzle, but was making rouladen and it was suggested that it be accompanied by braised cabbage and spaetzle. I thought I'd love it, since it seemed like it was just a kind of rustic buttered noodle. Well, I tried to push the dough through the large holes of a cheese grater - that did NOT work. I actually gave up at that point. I added a ton of flour (as another reviewer suggested) to try to get it to work. One of the guys I was making it for, had made it before and his wife makes it a lot. He did need to thin in out, since I added so much flour, so apparently the consistency initially was more correct. He though the cheese grater idea was ridiculous though. He used a spatula and pushed the dough through the holes of a colander, placed over the pot of boiling water. Toward the end, he just would drop dough in, in a free form fashion. He said it looked just like his wife's. Once it was done, I sauteed the spaetzle in a lot of butter and was thinking it should be delicious. It was....bland. No flavor at all. Even with salt, pepper and parsley, I didn't think it was worth eating much of it. But the guy that helped me said it tasted as it should. Not sure what the fuss was about. I'd go with buttered egg nooodles or mashed potatoes in the future.
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