Reviewed: Dec. 20, 2009

Excellent. I increased the paprika, and used more oil (olive), my family loves it.

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wryly

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Reviewed: Sep. 8, 2009

Not impressed. I don't use Quorn, so I used ground, seasoned seitan instead. The second day I added braised cactus leaf and was able to salvage the leftovers.

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4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

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Reviewed: Apr. 1, 2009

This is a great vegetarian recipe, though like most reviewers I made it with mushrooms (portabella caps) instead of Quorn. As written, I thought it was missing a little something as I tasted it cooking. So I added more (LOTS more) paprika and a dash of cayenne (since I've never been able to find good hot Hungarian paprika). That added measurably, but it was still missing a note. Finally, when I reheated some leftovers, I added some caraway -- and that made the dish shine! NOTE: This recipe makes about double what I'd call "2 servings." YMMV.

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AiMeilian

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Reviewed: Mar. 23, 2009

Fantastic! I did this recipe tonight and my partner loved it, even if he is not vegetarian! Great!

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dconsolaro

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Reviewed: Mar. 8, 2009

Loved it! I added carrots and green beans to the mix. I think next time I might play around with the spices a little. Over all great dish! Will make again.

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alemana

Cooking Level: Expert

Living In: Prince Frederick, Maryland, USA

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Reviewed: Jan. 24, 2009

I liked this but just thought it needed a few more spices or flavoring. I followed the directions except used white wine instead of red. I served over egg noodles. My husband seemed to enjoy this since he even ate the leftovers which he hardly ever does!

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Mar. 26, 2008

So delicious! I made it using sliced fresh mushrooms instead of the Quorn, and served it over naan (indian flatbread). Hubby and I are fairly new to the vegetarian thing, and I was nervous that it wouldn't satisfy us. But it did! So delicious, the texture and combination of just enough spices were divine! This will definitely become a staple for us.

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Leah

Cooking Level: Intermediate

Home Town: Cumberland, Rhode Island, USA

Living In: North Attleboro, Massachusetts, USA

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Reviewed: Dec. 20, 2007

Carnivourous husband even liked this! I made lots of substitutions because I don't like peppers and was short on a few items, but this was really easy and tasty. Used Mushrooms and Zucchini instead of peppers and Morning Star Steak Strips because I'm not sure what this Quorn stuff is. It was great!

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banana74

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Reviewed: Jun. 17, 2007

we really liked this! I served it over buttered egg noodles and used crumbles for the protein. Next time, I will change the order of the MOP, though -- I would add things at different times, but really good all around!

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MRS. F.

Cooking Level: Intermediate

Home Town: East Chicago, Indiana, USA

Living In: Pawtucket, Rhode Island, USA

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Reviewed: May 21, 2007

Used mushrooms over rice. Quick easy and very tasty.

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JoseD

Home Town: Los Angeles, California, USA

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Reviewed: Oct. 18, 2006

I made 4 servings of this recipe, and it tasted wonderful. Instead of the meat substitute listed, I used another one that was sold at Wild Oats. (I don't recall the brand, but it was a crumbly type of "meat" that looked like hamburger.) I also added caraway seeds, doubled the garlic, and added some pasta. We will definitely be making this recipe again.

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HEXTHECAT

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Reviewed: Aug. 23, 2006

I added celery,pasta, and more tomatoes to this recipe. I will make this again!

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kristinstiles

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

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Reviewed: Sep. 1, 2004

Yum! Easy to make also. I used Boca meatless ground burger instead of Quorn, and it turned out great.

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NICOPUG

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Reviewed: Jun. 3, 2004

I really enjoyed this recipe! Its nice to have vegetarian options for dishes that normally require meat. Used sliced mushrooms instead of mycoprotein. Added celery and green beans (used canned but im sure fresh would be tasty!)Also used 2 cloves of garlic and low-carb elbows. Very easy to make.

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