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Chicken Paprikash

Reviewed: Aug. 20, 2012
I fixed this for my wife and I and we found the flavor to be excellent. Used chicken broth instead of water for additional flavor. Other than that followed the recipe as written. We both did find the dumplings to be very heavy but that might be the way they are meant to be. Being from down south we are use to lighter dumplings. Also, I brine the chicken for 1 hour before cooking. It was very tender and juicy. Always brine my chicken first, on matter what. Makes a big difference.
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Egg and Sausage Casserole

Reviewed: Apr. 13, 2009
Fixed this for Easter morning and the family loved it. I did make a few changes. I took others suggestions and baked the dough for 7 minutes before adding the mixture. Used 10 eggs, 1/4 cup milk. After cooking sausage, I sauteed 8 oz of chopped white mushrooms in 2 tablespoons butter, 1 tablespoon Worcestershire sauce, a pinch of ground black pepper. Then mixed all the ingredients together with the eggs mix before pouring into baking dish. Really helped to meld the favors together instead of putting sausage just on the bottom. Next time I am going to add some chopped green and red bell pepper, a small onion chopped, tomato chopped and 2 tablespoons of Grey Poupon Mustard. I also found that if your oven also has convection then it helped to cook and not leaving the mixture soupy as some stated. I cooked until the top was golden brown and knife was completely dry when checked. I can think of many ways to change this and will continue to use as the base.
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