vinusha Recipe Reviews (Pg. 1) - Allrecipes.com (187549964)

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French Onion Soup Gratinee

Reviewed: Feb. 8, 2013
This was great! I adjusted for 2 servings and made a few changes: I used half as much sweet onion as suggested (it just looked like too much onion for not enough broth), I calculated the amount of broth and divided it evenly between chicken and beef, I think the recipe calls for too much chicken. I subbed cilantro for parsley, eliminated the bay leaves and paprika (don't like the taste of either), and used a shade less red wine than suggested (Yellowtail Shiraz). I don't have broiler-safe bowls, so I just added torn up toasted bread and shredded mozzarella cheese on top. My boyfriend loved it! I think some of the negative reviews might have to do with the wine used--choose a decent brand.
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Oma's Fabulous Matzo Ball Soup

Reviewed: Mar. 18, 2013
The proportions of this recipe are ridiculous unless you're hosting the most epic Seder ever! I adjusted this recipe for 5 and still halved the amount of matzoh and margarine. Otherwise, it's a good recipe, but I made these changes: 1) after soaking and draining the matzoh I used a potato masher to get it to a finer texture, and I continued to mash with a spoon while I cooked the mixture to dryness 2) I used cilantro instead of parsley 3) I sauteed the onions in margarine before adding them to the matzoh mixture 4)I used Manischewitz "Everything" matzoh, it made for a more savory maztzoh ball, but it is not Passover kosher. 5) wash and dry your hands after rolling every few balls otherwise the egg will stay on your hands and make it hard to roll, or make the balls look sloppy. 6) Just sprinkle the matzoh meal until it reaches the right consistency. I think depending on the size of eggs, you need very little meal, if any. I'm not Jewish myself, but I made this for my Jewish boyfriend, and he was very happy with it!
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Garlic Herb Skillet Potatoes

Reviewed: Mar. 19, 2013
These were so yummy, but I made them with only thyme and garlic, and a little red pepper sprinkled on top. The list of ingredients seems like herb overkill. I also used unpeeled red potatoes, which I think are way better, plus the skin is good for you. It's unnecessary to "lay the slices across the bottom of the skillet in a single layer," that takes forever and you'll probably need multiple skillets if you're cooking for a bunch of people. Just dump a reasonable amount of slices in, spread them out as much as possible, stir and make sure they're all coated with the melted butter/oil, maybe add a small dollop of butter to the top and then simply cover the skillet. Turn them every once in a while til they're done, works for me every time.
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