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Aussie Chicken

Reviewed: Jun. 11, 2007
This is a great recipe! As an Aussie myself, I don't know why it's called Aussie Chicken, but hey, if it's good, that's fine with me! I added a fair bit of crushed garlic, and substituted golden syrup for corn syrup... and it worked beautifully! It would have been a little too mellow for our tastebuds without the garlic, but overall it's a great recipe which I've already used a few times and will continue to use in future.
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Grandma's Gnocchi

Reviewed: May 3, 2007
STOP PRESS!!! This recipe is good, if you know how to make the best of it. I didn't when I tried it the first time. The dough took far more flour than the recipe stipulated, and sure enough, the resultant dumplings tasted bland and floury. After doing some research, I discovered what was causing the problem. Overcooking the potatoes! If they are overcooked, they will absorb more flour, sink to the bottom of the pot like lumps of something you don't wanna eat, and come out floury and tasteless. Just cook the potatoes until a knife will easily go through them, but don't let them cook so long that they start falling apart. Then, when you mash them, I'd recommend adding garlic salt and your favourite Italian herbs. I served ours with a home-made Primavera sauce, and next time I'll serve it with a creamy bacon/shallot sauce. Yes, there will be a next time, and I'll be sure and not overcook the potatoes!
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