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Recipe Reviews 8 reviews
Emily's Famous Hash Browns
I sometimes add a little flour to my hash browns when I make them from fresh potatoes, but this is more like potato pancakes than hash browns with the egg and onion. My favorite has browns are still from leftover baked potatoes. The secret to getting them nice and crispy without them being too oily is to get vegetable oil really hot, and don't mess with them too much in the pan. Let them brown well before you turn them, then turn brown well again, and if you like, "dismantle" to expose more unbrowned interior and brown that well, then stop! Any more and you'll have to add more oil and you'll wreck the structure and get something mushy.

2 users found this review helpful
Reviewed On: Mar. 23, 2013
Easy Cranberry Orange Relish
I make this every year (tho I hated it as a kid, I was put off by the light bitterness of the orange peel I guess!). The cinnamon seems like overkill though.

3 users found this review helpful
Reviewed On: Nov. 19, 2012
Jay's Signature Pizza Crust
Am I the only one who had a problem with the dough being way too soft? Maybe it's the flour I used, but 3 1/3 cups of flour to 1 1/2 cups of water made a sticky mess that was impossible to knead, much less roll out. I ended up adding a good 1 1/2 cups more of flour to get it workable. Aside from that it was a perfectly good standard pizza dough.

8 users found this review helpful
Reviewed On: Aug. 23, 2012

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