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"Just read the ratings for this. I always made these at Christmas. One thing a lot of today's sausage is pretty lean. I always use Hot sausage. The cheese has to be extra sharp cheddar.Another hint to make these is don't overwork when making the balls. If they are too compact they just are not good. Pinch them together gingerly to form the ball. If"
"Just a suggestion. I make a dressing with yogurt and bouillon. I use chicken Better than Bouillon. I find I can leave out the butter on a potato. Watch the salt if that is a concern. It tastes great."
"Saw part of this show but missed when he cut out the halloumi. Did he use cookie cutters? What were the shapes. I could swear they were shaped like US states. Gave it 5 stars because it looks yummy but I haven't tried it yet."
American living in UK
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