EggNoggin Recipe Reviews (Pg. 1) - Allrecipes.com (12826757)

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House Fried Rice

Reviewed: Apr. 2, 2012
This dish is tasty - a Chinese "vegetable rice" kicked up a notch with meats. I use either Japanese soy or Chinese light (not "lite" = low sodium) soy rather than "dark", and I cut back on the roasted sesame oil. Otherwise the dish is too heavy in flavor. As for the celery: I use stalks when I want crunch, leaves when I want more bouquet. Strange as it sounds, I sometimes include water chestnut, jicama or GSmith apple, especially if the meats are chicken, ham, Chinese sausage and/or char sieu (barbecued pork).
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Porkolt (Hungarian Stew) Made With Pork

Reviewed: Mar. 16, 2012
This is a good dish to train teen daughters on. It's almost foolproof and good enough to impress company. (wink, wink) You can cut the stewing time some by using thin cut breakfast chops, and I usually add a half teaspoon dried marjoram. You can omit the garlic, but it should be blessed with a half tsp (to taste) of ground caraway seed. DO not sub bad paprika. Nemes Edes (noble sweet) is the only way to go. Brands: King Red, Pride of Szeged or Papa. Or buy from a good dealer like Penzey's. HUngarians use banana peppers, I agree but I will sub green bells but not yellow, for their richer flavor. Beef broth is a bit heavy, some would prefer chick broth. Tomatoes: try fire-roasted or chef-cut. I use Red Gold. Can be served over (!) mashed potatoes, or with Hungarian noodles (csipetke, galuska, spaetzle) or, in a pinch, some farfalle or medium shells. The BP is, IMO, optional; I don't use it. Best bacon is uncured slab, but I think Hormel makes an uncured thin cut. I'm am making this tonight. I will go heavy on the bacon! This dish is VERY forgiving, so go for it.
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Classic Goulash

Reviewed: Sep. 8, 2011
An American variant on a British version of a French adaptation of a German/Czech/Austrian imitation of Hungarian gulyas. To be fair, one of the meanings of the word "gulyas" (the basis of goulash and goulasch) is "mixture" or "assemblage", so there's a kind of logic there. So Hungarian it's not, but it's a pretty tasty meal in its own right and easy to prepare. It *does* need some bell pepper.
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