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"Pure, basic, and beautiful blue cheese showcase, with the correct ratio of sour cream to mayo. I loved this. Even adding my obligatory can't-leave-it-alone spoonful of Sriracha hot sauce didn't ruin it.... 'scuse me, I have to go find my bag of baby carrots now... :"
Nov 12, 2007 on Food.com
"We liked this! Used half garlic and half onion powder, total 1 tsp. Red pepper paste may be used in place of paprika (use 2 tsp, or use salsa (1/4 cup for Mexican mac&cheeze. Recipe needed as much as a cup more milk, so it covered 10 oz. macaroni easily.Edit: I just realized what I left out of the comment before. To make this recipe tas..."
Jan 13, 2007 on Food.com
"They grow monster daikon here in the Houston area, and I had one as big as my arm. Sliced about half of it up and used in in place of the cucumber, which worked well. Used about five times the recommended amount of hot pepper paste in place of the flakes and cayenne, added grated fresh ginger and scallions, and let it sit in the fridge overnight..."
Jan 13, 2007 on Food.com
"We are vegetarians and trying to save for the down payment on a house. We discovered onigiri and LOVE them. These instructions are the best on the net.We use all sorts of unorthodox filling and mix-ins. My partner's favorite is curry sauce and peas mixed into the rice with chopped roasted almonds pressed into the outside, WITH nori. Mine ha..."
Aug 8, 2006 on Food.com
"If you have time, use lots of onions (three large ones are not too many and cook them gently in olive oil for 45 minutes to an hour until they are dark brown and super sweet. This takes the simple meal of lentils and rice to an entirely new and succulent level. A big salad of mache and endive is fabulous with it."
Apr 17, 2006 on Food.com
"My Hungarian-immigrant dad always used ground beef in this, and no added sugar or poppy seeds. But Mirj is right--excellent fresh Hungarian paprika is a must! (Add a tablespoon or so after the onions are golden and saute a little to coat with the oil, then add the cabbage. Savoy cabbage, sweet onions, and the "bratwurst" style Boca sausages wor..."
Feb 12, 2006 on Food.com
"I substituted Manischewitz "chicken" broth, cumin, and an extra clove of garlic for the Goya seasoning (we are vegetarians and it still turned out terrific. I think the proportions of vegetables to beans to rice in this recipe make it the definitive version."
Sep 4, 2005 on Food.com
"Please credit author Joanne Stepaniak for this fantastic recipe and others from her "Uncheese Cookbook.""
Jul 30, 2005 on Food.com
"Whatever this is, it isn't Hungarian."
Jul 28, 2005 on Food.com