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Emily's Famous Hash Browns

Reviewed: Mar. 23, 2013
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.
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2 users found this review helpful

Easy Cranberry Orange Relish

Reviewed: Nov. 19, 2012
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.
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3 users found this review helpful

Jay's Signature Pizza Crust

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

Garlic Chicken with Orzo Noodles

Reviewed: Apr. 26, 2012
Very nice! I upped the garlic to 4 cloves, and added 1/4 of a preserved lemon to the chicken toward the end of the sauteeing, I'll definitely make this again.
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14 users found this review helpful

Curried Hash Browns

Reviewed: Jan. 21, 2012
I already make something similar to this - it's almost a samosa filling without all the hassle of making samosa dough and the extra calories involved in frying it. I start with a little oil, adding some whole cumin and coriander seed to the oil and letting them pop before adding the potatoes - oil because the butter would burn on its own. (If you really want to be Indian, throw in some black mustard seed and let it pop!) You could actually use just oil but I like the idea of some butter in there. Some green chili, and a little fresh ginger and garlic in with the onions are also nice additions. I prefer the flavor of a nice garam masala to curry powder but it's all good. Try it with some tamarind or mango chutney!
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9 users found this review helpful

Black Bottom Banana Cream Puffs

Reviewed: Dec. 17, 2011
Nice but a cooked pudding would be so much better and not all that much trouble to make. Try adding an egg yolk to the pudding to make it a little richer, and let it cool before filling!
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9 users found this review helpful

Praline Pull-Apart Coffee Cake

Reviewed: Aug. 5, 2011
Looks good but why powdered milk? Wouldn't it be easier (and maybe more flavorful) to use 1/4 cup water for the yeast and then just use 1 1/4 cup of scalded milk? Another reader said the dough came out too thin - Not sure how 1 1/2 c liquid and 5 c flour could come out goopy, even with the amount of sugar, butter and eggs. Of course flours are different and some absorb more than others; adding a little to get the right consistency is fine. If it came out heavy, you might have made the dough too stiff, but more likely the problem is in the rising; either it didn't rise for long enough or the yeast was not good. Hope that helps!
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10 users found this review helpful

Black-Eyed Pea Salad II

Reviewed: Jan. 1, 2011
Sounds like good salad! They do many similar salads like this in the Mediterranean, using white beans, pinto beans, black-eyed peas and even mung beans, almost the same as this but minus the cheese and usually fresh instead of dried tomato. But why not both... (The mung bean one is also really nicece, give it a try; you can substitute lemon juice for the vinegar too.)
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3 users found this review helpful

Acorn Squash with Apple

Reviewed: Dec. 2, 2010
One of my favorite combinations! A little nutmeg is good too. I generally peel squash with a potato peeler, it works just fine. For ridged squash like Acorn, I first slice them along the channels (you're going to cut it up anyway) and then it takes just a few seconds to peel the slice with the peeler.
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14 users found this review helpful

Candied Acorn Squash

Reviewed: Dec. 2, 2010
This was a standard when I was growing up...especially the year my mom planted acorn squash and we had kind of a glut on it. We always liked it. She would usually put some orange juice into them as well.
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2 users found this review helpful

 
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