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    Janis Eschbach

    Chef #75020

    Joined: Mar 03, 2003

    13 reviews by Janis Eschbach

    1 - 10 of 13 sorted by Date | Rating | Helpful

    Reviewed Carrots Lyonnaise
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      |  (1 person found this helpful) |  By TJ Musgrove

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    "I've been making this recipe for over 30 years now and it's always a winner. From the time they were young my kids only ate carrots this way. Also, this is really easy to make, can be made early in the day and reheated if you want."

    Apr 3, 2010 on Food.com

    Recipe #264759

    Reviewed Hungarian Stuffed Cabbage
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      |  (1 person found this helpful) |  By Jerri Rosa

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    "This is similar to my Hungarian grandmother's recipe and hers is great. By using raw rice, it absorbs alot of the liquid as it cooks. Also, put some sauerkraut on the bottom ( be sure to drain it well, pile the stuffed cabbages on , add more sauerkraut and leftover chopped cabbage and pour a large can of tomato juice over it. Yummy!"

    Feb 6, 2010 on Food.com

    Recipe #351761

    Reviewed Low Carb Pizza
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      |  (5 people found this helpful) |  By Sidd

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    "I've been making this for awhilenow and it's very good and easy to make. Think of it as a pizza quiche. The only things I do differently are to add 1 Tble. dried oregano(more pizza taste and use a deep, round pyrex pie plate. It's also good for low carb eaters who don't want meat. I make it during lent on Thursday, remove meat on Friday and it ..."

    Mar 9, 2004 on Food.com

    Recipe #84516

    Reviewed Spaetzle - Hungarian
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      |  By Melody

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    "This is a basic Hungarian recipe-only Hungarians call it "nokedli".Germans and Austrians call it"spaetzle"."

    Mar 5, 2004 on Food.com

    Recipe #399

    Reviewed To Die for Crock Pot Roast
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      |  By yooper

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    "OH MY GOSH! This is the best potroast on earth. Really. I useda chuck roast as it's the best ina slow cooker, cut the Italian dressing mix in half (just look at it-lots of salt and increased thewater to 1 cup. Not only was the roast the best, so was the gravy. It didn't need any cornstarch or flour, just skim the fat off the top. I've alrea..."

    Feb 24, 2004 on Food.com

    Recipe #27208

    Reviewed Grand Prize Chili
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      |  By Just Cher

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    "Fantastic! I only used about 2 tablespoon of chili powder (that'sall I had and this recipe still turned out GREAT. Much, much betterthan regular chili-also very different. If you have small kids or woosy husbands, be careful with the cayenne."

    Feb 24, 2004 on Food.com

    Recipe #43537

    Reviewed Nat's always requested Garlic Butter
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      |  By Nat Da Brat

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    "Great! Go slow with the garlic, though, until you have the amount you want. I put enormous cloves of garlic through my garlic press and ended up having to double all otheringredients. The sugar is the secret to this recipe-made it extragood."

    Sep 1, 2003 on Food.com

    Recipe #42673

    Reviewed Amish Friendship Bread and Starter
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      |  By gowiththefro

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    "Thank you for the starter! I got the starter and recipe -which makes the best Friendship bread EVER!- several years ago but it didn't have the original starter. Yeah! Now I can make it again."

    Apr 30, 2003 on Food.com

    Recipe #153

    Reviewed Hungarian Chicken Paprika
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      |  By Sam2

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    " I haven't tried this recipe so can't rate it butchicken paprikas is much simpler to make than this indicates. Also the noodle (same recipe asmy Hungarian mom's except cut the salt in halfis actually a dumpling called nokedli."

    Apr 29, 2003 on Food.com

    Recipe #4882

    Reviewed Hungarian Chicken Paprikash
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      |  (2 people found this helpful) |  By BoxO'Wine

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    "This is just like my Hungarian mother made hers.PERFECT! And nokedli is ALWAYS served with it.P.S. I can't believe how many Hungarians thinknokedli is called spaetzle."

    Apr 29, 2003 on Food.com

    Recipe #54820

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