RHIONION Recipe Reviews (Pg. 1) - Allrecipes.com (1691906)

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Chicken or Turkey Tetrazzini Deluxe

Reviewed: Jan. 14, 2015
Meh. I took the advice of some of the reviewers and used celery instead of bell pepper, and used white wine instead of sherry. I had planned on making my own cream of mushroom soup since once I did it I couldn't in good conscious use the canned stuff again. Well, turns out I didn't have enough mushrooms so ended up using Trader Joe's mushroom soup and I think that ruined it. It just wasn't that interesting. I won't be trying again.
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Authentic German Potato Salad

Reviewed: Jan. 14, 2015
Made it, loved it, will make it again. I used red potatoes and didn't bother to peel them since I like the taste, texture and color they add. Maybe next time I'll slice them instead of dice for more authenticity, will use about half the sugar and will add a bit of stone ground mustard as that's what they seem to do in German restaurants. Served with bratwurst, sauteed onions, cabbage, and shaved brussels sprouts, and of course mustard and fresh sauerkraut. A truly satisfying feast that I can't wait to make again.
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Best Spanish Rice

Reviewed: Jan. 12, 2015
Before finding this recipe I experimented for years trying to recreate that Mexican restaurant-style rice. This one comes closer than anything else I have tried, and I have since made it no less than a dozen times. I typically use brown rice, and add a handful of frozen, diced carrots and peas when I add the broth for color. Though I had never bought Pace picante sauce for my own consumption before, I tried it based on the other reviews and really liked it. Now I buy the big jugs of it at the warehouse store just for this dish. I always make a double batch and freeze half.
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Winter Squash Rolls

Reviewed: Dec. 11, 2014
I don't think I have ever had dinner rolls at home that didn't come out of a bag, and now that I have tried the real thing I will never go back. I used one whole delicata squash from my produce box and it turned out the be the perfect amount. I used melted butter instead of shortening because butter is better, had to add extra flour to get the dough to form a ball, and divided the dough into 16 rolls instead of 12. I should have frozen half the dough to use later because I ended up with way too many rolls. I also think my pan was too crowded because the rolls in the middle ended up being doughy after baking at 425 for 15 minutes (I was baking potatoes at the same time), but the ones on the edge were baked perfectly. All in all, these were worth the work and are definitely worth trying again.
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Cucumber Sunomono

Reviewed: Aug. 7, 2014
The flavor of this dish was very close to the flavor of the sunomono at my local Japanese restaurant. I definitely recommend using a mandoline to slice the cucumbers--you want them as thin as possible. Also use a microplane or extra fine cheese grater to grate the ginger so you don't end up with chunks of ginger and so the flavor really permeates the vinegar. I might try adding some seaweed to up the authenticity a bit, but it tastes great as is.
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Goulash

Reviewed: Oct. 2, 2013
I really liked this dish, in fact it was hard not to have thirds. I followed some of the suggestions in the reviews, like eliminate the peas, tomato paste, 1 can of the tomato sauce, the water, and the sugar. I added a diced zucchini in with the beef/onion/peppers/mushrooms mix, and used one big can of San Marzano tomatoes instead of the stewed/diced tomato combo. It also needs more seasoning, in my opinion, so I added a heaping tablespoon of paprika, a tablespoon of oregano, and a generous amount of garlic salt. I cooked my macaroni separately but I suppose if you throw in the uncooked pasta into the goulash you can make this a one-pot dish, but you might want the extra water in that case. This recipe was quick to put together, relatively healthy with all the veggies in the mix, and downright tasty. Will definitely be working this one into the rotation at our house.
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Chicken Parmigiana

Reviewed: Oct. 6, 2004
I wanted something easy, healthy, and interesting. This was all three plus delicious! Even my uber-picky boyfriend loved it. I served it with a little pasta and a green salad (just like she recommends) and his exact words were "Wow, sweetie, you've really outdone yourself!" This recipe is now in my regular rotation, thanks to Candy!
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