Randrea Recipe Reviews (Pg. 1) - Allrecipes.com (10798685)

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Easy Kielbasa Skillet Dinner

Reviewed: Jun. 17, 2013
This was simple, quick, and tasty. Even my 2 year old ate most of it, but towards the end refused the broccoli. I added a bit of carrot and more onion(I like onions a lot).
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Vidalia Heaven

Reviewed: Jun. 10, 2011
Been making these for about 15 years now, since a friend's father introduced them to me. My wife call's them Randall Onions, after me. We use any type of onions we have on hand. Keep them on the grill for around an hour and they are always a hit, whether we are grilling for just ourselves or for friends. There is never anything left of these. Guess we are not making enough ;)
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1 user found this review helpful

Dutch Beets

Reviewed: Feb. 14, 2007
I liked this recipe. I have no real complaints about it, but it wasn't life-changing. I love love love beets, and I really liked the thickened sauce... it didn't leak into my potatoes and whatnot. But if I were to make it again, I would add maybe another tablespoon of the vinegar. I could smell the vinegar, but only barely taste it. My husband also thought it needed more vinegar. (But then, we really like vinegar with beets. If you're not crazy about vinegar, then it's perfect.) Nonetheless, it was good, and I think worth-while. In the future, I will definitely use the cider vinegar and flour (and butter) to make a thickened sauce, and perhaps add more onion and vinegar. But all told, a good recipe. Thanks!
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7 users found this review helpful

Vienna Schnitzel

Reviewed: Oct. 12, 2006
It's a night of 'firsts'. I've prepared a hundred recipes from this site, and never felt the need to review one.... until now. I don't like my own cooking and certainly never clean my plate.... until now. This recipe is awesome. I ate every last bit of it, and wish there were leftovers (same goes for my husband). My family is German/Austrian/Hungarian, so I grew up eating schnitzel. I've been to Vienna many times, and had more than my share of "authentic" Wiener schnitzel. This recipe is soooooo good. Changes: used boneless pork chops. Didn't have cake flour, so used bread flour instead. Seasoned the flour with salt, pepper, and paprika (rather than seasoning the eggs). Used Italian bread crumbs. Didn't use any milk. Also (sort of) took another reviewer's advice: after breading the pork, I dumped the extra flour on a plate and put the breaded pork on it and refrigerated for about 10 minutes - the breading stuck to it like a champ. Deep fried at 360 for 3 minutes. Served with lemon juice. The coating was crisp, the meat was juicy. Awesome. Thank you.
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