NYCTEXAN Recipe Reviews (Pg. 1) - (18737062)

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Beef and Wine Soup with Dumplings

Reviewed: Jan. 21, 2005
How can you say the Prep Time is 5 minutes? I find that deceptive - especially if one is looking for a fast and easy meal to prepare on a worknight. How is that calculated - once everything is brought together, chopped, diced, portioned, etc? I would put the Prep Time at at least 20 to 30 minutes.
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Perfect Pressure Cooker Pot Roast

Reviewed: Jan. 6, 2005
I agree re the last reviewer's comments about the sodium content. This can be addressed by using a low sodium beef broth, and perhaps halving the dry dressing mixes being used, and using them in a pre-cooking dry rub marinade for the beef, as someone else suggested. Otherwise, excellent.
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Zesty Pork Tenderloin

Reviewed: Jan. 4, 2005
This was an excellent recipe, with the caveat of several necessary changes. The amount of pepper asked for has to be a misprint. I halved it, and upon eating, decided that it should be halved again. Also, halved the garlic. Used fresh tarragon instead of dried, in the same amount called for. We like a thicker sauce, so doubled the amount of cornstarch. Also, used low sodium tamari rather than soy, although had I not had the tamari on hand, would've used the soy, but also in a low sodium variety. Otherwise excellent, and will be added to the regular repertoire.
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Beef Stroganoff with Noodles

Reviewed: Oct. 11, 2004
This recipe is magnificent! My husband is NEVER one to eat leftovers - this recipe is eaten 2 nights in a row, and has supplanted his chicken cacciatore as his favorite "comfort food. These are the changes I adapted to it though: --I agree that the amount of salt called for is ridiculous, so I cut it to just a dusting over the whole lot in step 2, --added one extra stalk of celery, --cut the bacon and Worcestershire called for by half, --added 2 carrots (diced like the other vegetables), --used 1/2 box of the fresh white mushrooms rather than the canned. --I too, agree that as is, the sauce is a bit runny, so I doubled the cornstarch/cold water mixture. --Oh, and for the beef broth, used the low sodium variety.
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