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Classic Fish and Chips

Reviewed: Mar. 9, 2012
Long ago I learned from a New Zealand woman to never ever use eggs and milk in a coating batter. Instead, I use cold water and a tablespoon vinegar. This makes fried batter much crispier than any other method, and has earned me compliments over the years.
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142 users found this review helpful

Never Fail Biscuits

Reviewed: Jan. 7, 2012
These biscuits are even better if you use a tablespoonful of vinegar to the milk to sour it before adding it to the other ingredients. Unbeatable!
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5 users found this review helpful

Dad's Potato Soup

Reviewed: Sep. 29, 2011
I don't have a pressure cooker, so I just cooked it all in a large saucepan. The amount of celery looked excessive to me, so I cut it to 2 stalks, very finely sliced, and it worked out very well. When it was cooked I took out a couple of cups of the soup and whizzed it in my blender (an old trick of mine), then returned it to the rest of the soup, and this thickened it nicely.
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106 users found this review helpful

Super Easy Scones

Reviewed: Oct. 14, 2010
I'm not surprised that people had problems with this recipe. I'm an Aussie, and I can tell you that you need 4 cups of Self Raising flour to 1 cup each of cream and lemonade. A pinch of salt helps bring out the flavour, also make the scones smaller so they cook through properly. Then the recipe will earn more stars.
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15 users found this review helpful

Sour Cream Refrigerator Mashed Potatoes

Reviewed: Jan. 15, 2008
I loathe any kind of warmed up potatoes, so I was very reluctant to try this recipe. Still, I needed something extra convenient for times when I am unable to stand for long, so I eventually tried this. WOW!! Now I always have mashed potatoes in the fridge, just ready to go, and find they are totally delicious. sometimes I chuck a handful of grated Cheddar cheese on top before re-heating them, but usually I prefer them as is!
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4 users found this review helpful

Easy Beef Stroganoff

Reviewed: Mar. 7, 2006
I have been making this for years now, with the addition of a sprinkling of chopped parsley on top as a garnish. The family loves it, and has christened it Sorta Stroganoff
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2 users found this review helpful

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