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Recipe Reviews 9 reviews
Classic Goulash
Excellent simple dish to prepare and extremely tasty. I made it as written, but "threw in the kitchen sink" of veggies I was accumulating in small amounts: mushrooms, half a red pepper, half a yellow pepper (I believe peppers are essential); skipped the water and made the gluten free noodles on the side - it's a perfect GF meal as well, as long as you are sure the soy sauce is GF. Appreciate the recipe. It will be a standard in the box!

0 users found this review helpful
Reviewed On: Apr. 5, 2011
Creamy PHILLY Pesto Chicken
I made this recipe 3 times, once as the recipe stated and then with different additions/substitutions. I have reviewed it with a 4 start, as is, but would recommend: Adding some type of spice which would kick it up - paprika, a tad of cajun seasoning, etc. It is a little bit bland as written. Also, I think you can make it even more healthy, by adding some vegetables. I added brocolli the first time and mushrooms, brocolli and peppers the second time and both were delicious. I also substituted low fat sour cream one time, as I did not have cream cheese and found it very smooth and very tasty as well. Very nice dish with the additions.

1 user found this review helpful
Reviewed On: Nov. 19, 2010
Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce
This recipe is simple, perhaps one of the quickest on this site (and I have made quite a few) and delicious. As it is written, I believe it's a tad high in fat, so I made it twice - once as written and once reducing the fat content. Both tasted phenomenal. As written, I would still give it a 5, but for my continual use, and lower fat content, I eliminated the butter, added a bit more olive oil and the mushrooms browned fine. I also agree that "lite" boursin is fine, but I DID like the cracked pepper version, WITH the addition of some fresh herbs and of course garlic. Using the full fat strength boursin is quite high in fat. Very good, very easy and any version of pasta is acceptable. We are gluten free and I used the penne I had in the closet. Thanks for a keeper of a recipe.

3 users found this review helpful
Reviewed On: Oct. 28, 2009

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