BERUSHKA Recipe Reviews (Pg. 1) - (1921009)

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Chicken Alfredo

Reviewed: Nov. 15, 2003
I would probably try and make this again, but I'd tinker with the cream cheese/milk mixture. I think it could be made with less cream cheese. I'm not a calorie-watcher, but it just looked like a big brick of lard sitting in the pan and the sauce turned out so thick and dense it was hard for my boyfriend and I to finish our modest-sized servings. I'd also cut back on the garlic powder or try using real garlic--garlic powder has an intense, kind of artificial taste.
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Hungarian Goulash II

Reviewed: Nov. 12, 2003
I loved the way this came out, perfect for a cold autumn night! Definitely use the hot paprika. The only change I would make is to maybe add more liquid. It comes out really thick, and I like to add bits of refrigerated biscuit dough to make dumplings (put them in at the same time you add the flour/water mixture). They work better if they have some broth to "swim" in.
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Blackened Shrimp Stroganoff

Reviewed: Nov. 5, 2003
Tasted good, but lacked something. I don't think the sour cream/cornstarch mixture adds the right richness to the dish. I'd make it again, but add cheese or something to it.
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The Ultimate Chili

Reviewed: Nov. 4, 2003
I would definitely leave out the vinegar and reduce the wine--the finished chili had a weird sweet/acidic taste that I didn't like. I couldn't find Mexican-style stewed tomatoes, so I just used a 28 oz. can of crushed tomatoes and that worked fine.
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Vegetarian Shepherd's Pie II

Reviewed: Mar. 25, 2003
This is an excellent recipe, I made it for "Veggie Monday" (once a week I try a new vegetarian recipe). My boyfriend, a meat 'n potatoes type, even liked it. The nuts add a nice texture. Only warning: if you cut this recipe in half, keep an eye on the lentils--I cut the liquid in half (because I was cooking half the amount of lentils) and they almost burned, I had to keep adding more broth and water.
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Hungarian Goulash I

Reviewed: Dec. 29, 2002
This made a very rich and flavorful dish, delicious over egg noodles, but I can imagine it with polenta as well. If you cut the recipe in half, however, keep an eye on the liquid, as I found that it boils down quite quickly. I kept having to add beef bouillon mixed with tomato paste. If you do this, you can leave out some of the salt, since the bouillon is salty.
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