SeattleHepcat Recipe Reviews (Pg. 1) - (187275746)

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Chicken Paprikash II

Reviewed: Dec. 25, 2012
Love this recipe. I've been using a variation of it I got from Epicurious (they do veal, I do beef), but this is pretty much bang on. The only thing I'll do differently sometimes is use shallots in addition to onions. Also, I make sure to use Hungarian sweet paprika, I use cayenne pepper instead of red pepper flakes, I omit the water, I use about half the sour cream and I use a can of plain tomato sauce instead of diced tomatoes. I follow as directed, but once the onions are sauteed I'll pull them out and throw the beef in. When I cook the beef, I will usually add some garlic powder, onion powder, black pepper and regular paprika to season the beef. We're having friends over this weekend and I'll be doing it again then. Basically I'll be doubling the recipe for 5lbs of beef. I guess my recipe isn't exactly the same, but it's close. Maybe I'll post the one I use. Anyhow, this looks delicious!
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Fried Cabbage with Bacon, Onion, and Garlic

Reviewed: Dec. 25, 2012
This has become a side-dish we use a couple of times a month. We're on a special diet that is low-carb but fat is okay, so we're eating yummy food AND losing weight! I will sometimes make a double batch if we have people over or want lots of yummy leftovers. I always thought I hated cabbage until eating it this way. We have a supplier up here called Cash & Carry where we get 5lb bags of shredded red cabbage to making it couldn't be easier (unless I could get pre-sliced sweet onions from the same place). I usually beef up the garlic considerably, and we always add a pinch or two of fennel seeds to make the cabbage a little less gassy. Thanks again - fantastic recipe and I'm a fussy cook and fussy eater!
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