annabanana Profile - (13841077)

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Recipe Reviews 24 reviews
Sweet and Sour Chicken I
the flavour of the batter and the sauce was very good but I added about 2 tbsp of vinegar to the batter to make it lighter. I also thought the batter was too thick and would make the batter to chicken ratio too high so i added an extra 1/2 cup water to thin it out a bit. I also used Chinese rice vinegar in the sweet and sour sauce. If you use Chinese white rice vinegar, it will not be as tart. Chinese white vinegar, found in most grocery stores in the Asian aisle, is less acidic and milder in flavour. This will be my go-to recipe for s and s chicken/pork. *you can use 1/4 cup ketchup instead of food colouring*

2 users found this review helpful
Reviewed On: Apr. 27, 2013
Classic Fish and Chips
Lost my original recipe but this looked pretty close so I gave it a shot and the family loved it every bit of it just as is. Batter on fish is a thin, light crispy coating. Next time i might go half on the salt though. And the fries were yummy even without the sugar that i usually add into the water. However, when I was frying the fish, the batter was coming away from the fish on some of the pieces. Did anyone have the same problem? I didn't let the batter rest for 20 minutes before dipping since I was rushed for time. Could this be the problem?

0 users found this review helpful
Reviewed On: Jan. 6, 2013
Megan's Granola
I use this as a basic recipe, and sub the wheat products (to make it gluten free) with ground flax, hemp hearts, etc. to make up the dry ingredients. I've made this several times already, each time with different nuts and grains. I have five kids and a hubby who all LOVE it as a cereal and as a topping on their yogurt. I don't spray the pan and never have any problems with it sticking to the pans at all.

0 users found this review helpful
Reviewed On: Jun. 13, 2012

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