ELLENEJ22 Profile - Allrecipes.com (18825248)

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ELLENEJ22


ELLENEJ22
 
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Member Since: Aug. 2004
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Recipe Reviews 153 reviews
Hungarian Goulash I
This was very good. I used flank steak since that's what I had on hand and Spanish smoked paprika (also what I had on hand). I added a little bit of brown sugar since I didn't use the sweet paprika, and used 1/4 cup of wine in place of some of the water to give it that wine reduction richness I love. This would be wonderful served over homemade spaetzle but I wasn't that motivated, so served over buttered egg noodles. You probably do not need quite a smuch oil as this calls for. I am also partial to very salty foods but felt 3 tsp. was way too much so I cut it back, then decided it was perfect. For those with less salty tastes, I'd use half the salt and add it to taste.

1 user found this review helpful
Reviewed On: Sep. 4, 2012
Mom's Paprika Chicken with Potatoes
Excellent and EASY meal. I used 2 chicken breast and 3 medium potatoes cut in 1/4s. I used hot smoked Spanish paprika and added some onion when I seared the chicken. Also used fresh garlic chopped, and added some whole peppercorns. Great flavor and I liked how the potatoes browned. I didn't add any extra liquid because I wanted them to brown, but did use more low-medium heat for 30 minutes instead of mediu. Fantastic and great flavor. I highly recommend using hot smoked paprika.

2 users found this review helpful
Reviewed On: Aug. 11, 2012
Chef John's Cottage Fries
This is my new "go to" potato recipe after I've tired of regular roasted potatoes, twice baked, mashed, etc. I love the flavor of the herbs de provence and the SO said he liked these better then our favorite jojo potatoes at the bar; more flavorful and less greasy. I didn't use the parchment paper and just put it directly on the baking sheet and this turned out fine, albeit messier. I have tried two of Chef John's recipes thus far and intend to go down the list with them as they've both been five stars.

3 users found this review helpful
Reviewed On: Jun. 6, 2012
 
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