"This is a good recipe, however the ladies at the Hungarian and Slovak churches in my town have been making a variation of this for years. It's called Chicken Paprikash! Seriously, the only differnce between this and the all of the various recipes, that I've seen for Chickn Paprikash, is the addition of the Worcestershire sauce. However, I will a"

"I like this for dipping, but I've also discoverd that it makes a great marinade for tofu. I'm not a huge fan of tofu, but when entertaining vegetarians, this sauce really helps out!""

"I've made this several times, it always tastes great. However, the milk curdled everytime. I just told my guests that it was the grated parmesan cheese, and nobody complained. I suppose what you don't know still tastes good. I've also made a vegetarian variant. Substitute olive oil for the bacon, vegetable broth for the beef broth, and 1 lb. of ""

"It was pretty good. However, as previous reviews have stated, the amount of salt during the cooking is woefully inadequate. I did find that by doubling the parmesan and increasing the salt by 25% it was much better. The only other contention that I have is the cook time. I found that the time was way too short for the rice to properly cook. I h""

"I must admit that I'm a wimp with spicey foods, so I omitted the ancho powder from the base and the adobo sauce from the marinade. I also only used smoked, not hot, paprika. Also, I used beef cubes because they cost $4.79/lb. vs. $13.99/lb. for skirt steak (Yeah, I'm cheap too!) Still came out fantasic. I can only suspect it would be better wit""

"I first tried this with cheap vodka; I didn't want to waste my money if the results weren't good. However, it was fantastic. Even with the crappy vodka. The next time I used Smirnoff, and it was fabulous. I read one review where Grey Goose wasn't too good. I would advoid imported vodka. By law, any vodka produced in the U.S. must be tasteless (har"