As written, this recipe would warrant a 2-star rating. But with some changes, it could well be 5-star! As others, I also added crushed garlic (1 large clove), and a few dashes each of soy and worcestershire sauce. Without these flavor enhancers, the recipe would be quite flat. I also reduced the sour cream to 1/2 cup; fearing that 1 1/2 cups would be way overkill. 1/2 cup was perfect, and I used the lite version with success. Once the sour cream and flour mixture was added to the mushroom and broth mixture, I cooked everything on med/low heat for about a minute to cook the flour a bit (raw flour is not a good thing). For further improvement next time, I'd add a few teaspoons of tomato paste to ramp up the flavor and richness of the dish (tomato paste is sometimes found in beef stroganoff recipes). Also, unless you're a strict vegetarian, I would recommend using beef broth in place of the vegetable broth. Lastly, I would reconstitute a few dried mushrooms (ex: dried porcinis) and add them into the mix. This would pump up the 'mushroomy-ness' of the dish. For texture variety, you could also add in some other types of fresh mushrooms (button, oyster, etc.) Lastly, don't cook your noodles before starting to prepare the stroganoff. They will get cold and sticky by the time you're ready to use them. Instead, cook 'em at the last minute. Once served up on your dinner plate, add a dollop of sour cream to the top of the stroganoff. Yum!

Reviewed On: May 9, 2007

Very good! The orange flavor really comes through and enhances the bread's flavor. I used dried cranberries ("Craisins") and it was great. To add a little something extra to the finished bread, I made a glaze of powdered sugar, orange juice and some orange extract and drizzled it over the top. This is a great treat to make at holiday time - I'll bake it up again!

Reviewed On: Dec. 21, 2006

Very, very good! The house smelled wonderful while the chutney was cooking and my guests and I enjoyed the finished product. This chutney would be good with pork, chicken, fish - I served mine alongside cornbread with a barbecue meal. I halved the recipe, and it yielded exactly 3 cups.

Reviewed On: Jul. 10, 2006