Yum. This is almost exactly the recipe I use for chicken salad--I usually add diced celery, too. It is good with or without the cream, with or without the celery, but always must have the red pepper. it is amazing, and simple. I've used poached chicken, and I've used canned chicken (kirkland). It's really, really good! Thanks for posting this!

Pretty good. 4 stars as I don't think it's as good as the original. I've been cooking Tortilla Papas for my family for more than eighteen years. Like others, I don't use much more than potatoes, onions/garlic, salt and pepper, and olive oil. I, too, do not brown the potatoes. I, too, add the cooked potatoes to the bowl of beaten (well-salted) eggs along with a dollop of olive oil and allow it to sit for a half hour. This is the way traditional tortilla is made--but there are other types/fillings, too. I serve it either hot or cold, cut into wedges. One word of caution, though: if planning to serve cold, DO NOT WRAP UNTIL THE TORTILLA HAS COMPLETELY COOLED! Doing so may/will cause a chemical/steam/heat reaction in the eggs--they'll turn green (like green eggs and ham). It will still taste good, but will look weird (my son took an entire 14" tortilla to school for an international potluck; being impatient, he wrapped it before it cooled and discovered this the hard way).

Now, THIS is a GREAT recipe for sushi rice. It even includes the bit about fanning the rice (which, when I was little, my auntie assured me was VERY important). Of course, we used actual hand fans, though!

I agree with sushiichii; one uses a good quality short grain rice--a Cal rose variety is often preferred (Nishiki brand in my neck of the woods) to make sushi, not glutinous rice which is for desserts, mochi cake, etc. I guess no one fans the rice after adding the vinegar, to cool the rice quickly (it won't be mushy, either) and give it a nice sheen like my auntie Kimiko taught me over forty years ago. I haven't seen that instruction given in any of the recipes I've seen here. One might try different brands of rice vinegar; personally, I prefer a nice mild seasoned one. In a pinch, one can use white vinegar with sugar added--use far less than you would rice vinegar, add a little and sample the rice while cooling, adding more as necessary, flipping/folding delicately with your rice paddle. All in all, this is a decent and simple recipe.

When I was five or so, my mom made these pies. I loved them. I sat on the counter next to her and watched her every move, asking questions ("why apricots AND peaches? why dried ones? why are you using milk in the crust? you don't use it when you make 'real pie!") After we moved to Hawai'i, she stopped making them; apricots and peaches--even dried ones--were quite expensive. That was more that forty-five years ago. Mom passed away ten years ago, and the recipe had been lost for decades--I thought. I've been looking for this exact recipe for years. Thanks, Elaine.

Ah, yes, SOS, "a fine grind of meat and vegetables in a creamed-base sauce" is how Army and Air Force 'menus' described it. I usually saute minced onion and garlic along with the ground beef. I add lots of finely ground black pepper along with salt after cooking the flour in and adding/reducing the liquid. Another tasty addition is poultry seasoning (or ground sage). Go easy with the seasonings until near the end--flavors can and will concentrate as the liquid is reduced--remember, you can always add more and cook them in for a few minutes. I rarely use Worcestershire, which can add sweetness, as does milk. If you use cream, the result isn't quite as sweet (milk adds that property to a 'cream'-based gravy) or, if like me, you want to cut those calories, use nonfat condensed milk (unreconstituted) instead.. Immediately after adding the liquid, the SOS should be thinner than you like it--it should be simmered for 15 minutes or so to blend and mellow the ingredients (no 'raw flour taste this way) If the end result is too thin, cook it longer; if too thick, add a bit more liquid than you like and cook down. This is a very good ans easy base recipe, and one that most guys I know (at least the ones that like ground beef) enjoy; certainly most ex-service people (and often service brats, too!). Of course, as another reviewer stated: to be authentic, it should be served on toast.

Excellent recipe(s). I've made them several times, and we enjoy them immensely. Note that the time given to bake or roast the beets is an approximation--how long you cook them in actuality depends upon the size and age of the beets, as well as the vagaries of each particular oven. When I'm using baby beets, the time is slightly less than one hour; at this time of year (fall), I'm using older. larger beets, so I'll figure this in, and cook them for up to an hour and a half. Oh, yeah--tobasco is tasty on the cooked greens, too.

This is an excellent recipe. It lends itself to many variations (vegetarian/meat sausage and stock/boullion). You can make it as a thick stew or a thinner soup, spicy or not, and can experiment with other ingredients and proportions. I've used kielbasa, smoked sausage, and linguica (precooked). I've used turkey, chicken, and beef better-than-boullion. I use more vegetables than the recipe calls for, and less tomato (I don't buy 16 oz. cans), I use Pico de Gallo seasoning in it instead of cayenne, and I don't use salt and pepper, preferring to allow the individul to season their own serving. Basically, as long as you add enough liquid to cook the lentils, it's hard to go wrong. We really love this soup.