KRANZ Recipe Reviews (Pg. 1) - Allrecipes.com (14548366)

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Gourmet Mushroom Risotto

Reviewed: Jan. 30, 2013
I've made this 5 times now and everyone that has tried it loved it. I cut down on the mushrooms and I use more portobello than white (if any). Also, it may be my boullion but i had to cut the stock down to 1/3 to 1/4 of the quanity recommended in this recipe. I kept the same amount of liquid, just less boullion. It was way too salty when i made it with the full amount. And I greatly prefer a good amount of finely sliced green onions instead of the chives, it's cheaper, and really adds to the complexity of the dish. I stir in some green onions at the end (should be a tiny bit of green in every bite) then also sprinkle on top for presentation.
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Horseradish Sauce

Reviewed: Jan. 30, 2013
absolutely the best horseradish sauce i have ever encountered. we used this for the xmas dinner prime rib and everyone loved it. you can adjust the amount of horseradish to control the "kick".
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Chicken Marsala

Reviewed: Jan. 30, 2013
great dish, wonderful flavor, definitely one that i plan on using repeatatively. we did notice that the flavor was much better on the chicken breast that were pounded out more. and i used portabello as my mushroom of choice and won't hesistate to do that every time i reproduce this dish. pairs nicely with a nice garlic mashed potato side or mushroom risotto (my preference) and of course a nice white wine.
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Rich and Creamy Beef Stroganoff

Reviewed: Jan. 30, 2013
A wonderful rich and creamy flavour, just as the title claims. The crushed red pepper added some spicy complexity to the dish, which I absolutely loved. I will never go back to my old stroganoff recipes. From here on out, I plan on using dry mustard (in smaller quanity) instead of prepared yellow mustard.
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