WiskThis Recipe Reviews (Pg. 1) - Allrecipes.com (10545845)

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Potato Pancakes I

Reviewed: Jan. 8, 2013
This is a very good recipe, and one you can do a lot with. Here are some tips I hope you can find helpful. For those who are having trouble with the potatos turning black on you, try this. When you peel& grate them immediately put them in water until your ready to use them. Then drain them through either a strainer, or a clean dish towel, or both. regardless of the way you choose to drain them make sure you squeeze or drain out as much of the liquid as possible before you ad them to your batter. If you do it this way it should help with your problem. Another tip for anyone who likes their potato pancakes texture to be a little more like a traditional pancake is to either add a little instant potato mix, or instant pancake mix into the batter. If you'd like you can even add a little of both. Just make sure to add just enough extra liquid so that the end result is just a little thicker than what a normal pancake batter would be. Don't get me wrong, this is a great recipe as written. It's because of it being such a great recipe that your able to tweak it just a little bit with very minor adjustments and still retain the very same flavor that the recipe was meant to have. Give this recipe a try, as it's a very good one, and hopefully these few little tips can also be of some help.
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5 users found this review helpful

Watermelon Rind Preserves

Reviewed: Jun. 2, 2011
For those of you who are not familiar with these, or for those who have made them and left the comments about them 'not ever thickening up' for them; They really are not what you'd normally consider to be a traditional 'preserve'. These are actually what are also more often called 'Watermelon Pickles'. They are usually used as a type of condiment, and eaten just like a 'regular pickle'. They are more similar to a sweet type of pickle that you would either snack on, or eat along side of other kinds of foods, than they are a preserve that you would traditionally use to spread onto some type of bread. Also, they have more of a sweet & sour, or tangy & spicy kind of flavor than they do a fruity type of flavor normally associated with a 'preserve'. As such, in order to be fair to the recipe, please try to keep all of that in mind when leaving your reviews. Here are some other helpful hints & tips that I hope you can find to be useful; Some of the other names that this recipe is usually called are Watermelon Candy, Watermelon Pickles, and/or Pickled Watermelon. Also, if you'd like your Watermelon Pickles to have a bit more crunch to them, soak them in Alum rather than salted water. It's also better to slice them into 2" long strips/chunks if you'll be eating them like a 'regular' pickle. Hopefully this will help to erase some of the confusion out there that has been caused due to the recipe's name. Try this recipe if you haven't done so yet, and you WILL be pleasently suprised!
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37 users found this review helpful

Southern Fried Green Beans

Reviewed: Jan. 22, 2011
This is a very good way to cook green beans. However, I do have a couple suggestions based upon the way I make them myself. For anyone who hasn't ever had beans cooked in this, or a similar type manner, I would first suggest that you begin with ONLY a TEASPOON of sugar, and increase the amount of sugar based upon your own family's personal taste. Like some other reveiwers have mentioned, another really good addition is a bit of diced onion. One final addition that really seems to tie all of this together & really takes this dish 'over the top' is to add a splash or so of some apple cider vinegar. Again, the amount that you add should be done to taste & based upon the taste preferences of your own family. Don't worry, a splash or two of vinegar will NOT make your beans taste vinegary in the least, it only enhances & ties together all of the other flavors in your dish & makes it a much more vibrant & flavorful way of cooking traditional green beans. (Even if you do end up making a mistake and add too much vinegar for your taste you can always cut any sharpness by adding just a bit more sugar. Another way is to just increase your cooking time a little bit more. By doing that, you'll 'cook off' any of the unwanted excess vinegar, and your dish will 'mellow' itself right back out. Plus you'll get the added benefit of your beans becoming even more tender for you with any entended cooking time you might add.) Hope this helps!
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28 users found this review helpful

Marinated Rabbit Stew

Reviewed: Nov. 7, 2010
This is actually a recipe for hassenpheffer and should NOT be confused as being a 'traditional type' of savory 'stew'. It is traditionally a tangy (kind of soury) tase, so you should be aware of this when making it, otherwise you will be giving it an unfair review. It is also a recipe that requires an aquired tase, and/or affinity for a dish such as this. That being said, the first time I had a dish like this I didn't care for it at all. Then I went to Germany in the military and had it made the authentic german way. I really enjoyed it (and found the person who made the first dish I tried had done so incorrectly), and then began ordering it every chance I got while over there. I made it once for myself back here in the states, and again it was pretty bad. My problem I found was that since I didn't have the red wine vinegar I thought it would be 'okay' to just use regular white vinegar. Well, it wasn't 'okay'. You REALLY DO need to use the red wine vinegar & this recipe should turn out perfectly for you as I had found. Another suggestion is that if you do not want or care for as strong of a tangy/sourish taste in your own dish, then cut back on the time you allow the rabbit to marinade to a day, or even as much as 12 hours. It will not be authentic that way, however you may find it more to the liking of 'american taste buds' if it has a little less zing to it. I hope this review has helped to clear up some misconceptions regarding a recipe such as this. ;-)
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13 users found this review helpful

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