So high quality resturant delicious! Cut down cayenne to 1/4 tsp. used milk instead of cream (too rich for me). Since I'm a single, I had leftovers, even though I changed the serving size to 4 servings,and the next day, opened the fridge, and saw a small bunch of fresh broccoli, hmm, took it, steamed it, added it to my leftovers and still yumm. Thank you JZeller for submitting and sharing your recipie, which I will be so pleased to serve to guests.

When I make Vietnamese soup, I only put in this: Chinese Special Spice (in a clear bag with a steaming bowl and chopsticks rendered). Called: ~ Gia Vi Nau Plu~ The ingredient list of spices on the bag are: Star Anise, Fennel, Corriander, Cinnamon, Sugar Cloves. Made by: Thanh Lqi Corp. Santa Ana, California. Made in USA. If I'm using a package or container of purchased soup I don't add salt. If homemade, I do add Sea Salt. I only use Rice Noodles with this. I purchase this bag of spice at the local Asian Market. How I got the information of this spice was a friend and I had basically spent all our outings starting with Vietnamese soup and Vietnamese Coffee. Without my knowledge, starting with the first time we went, my friend slowly starting questioning the making of the soup, giving it high praise, and 'notice how often we're here". About 6 months went by, and the owner gave in and told my friend of the spice. We thanked him profusely, bought it, and it was perfect. The exact same aroma and taste. Note: We did not abandon our favorite Vietnamese Resturant and the kind, kind owner. We just have it always.

Lost this recipe, many moons ago, which my family so enjoyed. Thanks for posting it... what a gift. This may be "Cheater's" Apple Strudel, but it tastes like Non-cheaters!. It's a fantastic, fast, easy, satisfying recipe to make and serve. Thanks again Melody!

Guard this recipe with your life, it's that great. Have made countless times. When serving to one or ??# of people, be prepared to be asked for the recipe. I've already gotten to writing them on recipe cards, for the amount of people who are dining the night I serve this, so as they ask for it, I just hand them this written recipe card. Great with regular potatoes & also adding carrots.

Thank you SO much for posting a long lost recipie I had. My grown adult children have never stopped asking for this, but as much as I searched through my cookbooks and written recipies, I simply could not find it, and today I see it. Much thanks from me, and my children and grandchildren [when they get them :] Also, I'll finally not have to hear from my kids " Remember when Mum used to make..."

Wonderful! Thank you for your recipe! To all who uploaded photographs of your photo of this recipe, Wow, lovely to look at, lovely to eat!

I made this in two separate skillets, in one, I used 'Regular' Paprika, and in the other, I used Hungarian Paprika... will be using only Hungarian Paprika from now on, we all enjoyed it the most. Great served over noodles of any kind, with cool tomato quarters, cucumber slices, strips of Red & Yellow Peppers on the side. EeYum! Thanks!

I'm SO glad to see a 'generational' recipe. True Treasures! My Father, used to make something very similar, using black cherries in it's juice, [I don't know how he preserved the cherries to make the juice] and he made dough with flour,salt,water, rolled out, and cut into strips about 2'' long/1" wide. Somthing he made when a young man in Ukraine. My Fathers' Mother passed away when he was 2 years old, and he and his siblings also had to be very creative to feed the family! I love these kinds of recipes. God Bless them all! Thank you Charlo, for posting your Mothers' recipe!

Thank you Christy! So good... I always have Vietnamese coffee over ice and stir, but with your recipie, I blended all together, and WOW! I even went to the store after, to buy straws , so I could drink it like Timmy's :) ...I can have this every single solitary day, whenever I want, as much as I want! :) Those who want to tweak, great, just upping Christys' recipie, and we'll all have more kinds to try, based on this original. Yes? Yes!

My first 'experience ;) with this was in the late 1970's. It blew us all away! Amazing, refreshing, and leaves everyone wanting more and the recipie, which no one wanted to share... eventually I got this exact recipie. Made it umpteen times, but lost it when moving, other's helping pack thought recipies were unnecessary to due internet recipie... I couldn't find it till I saw it on here. Thank you SO much for posting it. I'm from Canada also, I wonder if other countries have had this wonder of this recipie? Thanks Biancal!!!

Thank you Ruth!!! I made this as per your recipie, and it was SO good, almost Kozy Shack. I had two 100g of Kozy Shack in the Fridge, and visually compared yours with the Kozy Shack, went, hmmm, what IS it? [the difference/texture], since I had used long grain rice, I made a 2nd batch, but I put the 2 cups of cooked long grain rice in the food processor with 3/4 cup milk, pulsed it until the rice grain was smaller, using the rest of the milk for the pudding in a separate bowl, and followed the rest of the directions..(If you just process the cooked rice alone, you'll get a rice noodle dough, with the cold milk, this didn't happen), then covered put in fridge. Then I did a side by side taste and visual comparison with the Kozy Shack, and speaking for myself, I could barely tell the difference. Do you know how much money you have saved me with the recipie? :) ~~~2. One store had Jello White Chocolate Instant sugar-free pudding on sale, I love white chocolate, tried it, and again... Yum. I did find small grain rice. Will be making this week, and will not put the rice through the food processor this time, and see what happens. Will update when done. I can feel good about eating this for a refreshing breakfast, or whenever. Thanks so much!

Guess what! I don't ever have to buy Potato Chips again!!! Fantastic!!! I used Parchment Paper on the turntable, sliced (till I find my mandalin) one potato with a peeler, finished awkward piece left with paring knife.. Drizzled with Extra Virgin Olive Oil, and Sea Salt, mixed it with my fingers, layed them flat, mircowaved them for 6 minutes.. EeeeYUM! Next time (tomorrow), I'm going to try Onion & Garlic Flavor. I rolled the used parchment paper, put it in a plastic bag in the freezer to use for tomorrows' batch. Because I've been a Potato Chip Junkie since I was a kid, I even held a few to the light and it looked e x a c t l y like right out of the store bought bag! I just wonder what they'll taste like not warm :) For the few reviews I had time to read today, in regards to someone saying their Microwave had odor, I humbly suggest either leaving the door open till the moisture escapes, or put a micro-save container 1/2 full of water, add a drop or two of either vinegar or lemon juice [from the bottle], and nuke it for about 3 minutes, that will freshen any smells, and when the water is warm you can use it to wipe out your micro. Thanks SOOO much for this recipie!

I just got this recipie, and read all the reviews...Thank you to all for your wonderful tips! Now, before I make these, I'd like some opinions please...while reading the reviews, the suggestions for ie: custard, vanilla pudding fillings, I thought... hmmm, what about filling them with a bit of various Jello Puddings (4/pkg). Thoughts anyone? [I'll make them soon, and come back and give it my rating] [okay, I see I have to rate it now, so, since I'm so excited, I will, even before I make them, based on previous reviews and how extremely versatile this recipie is. :)