Yum! I really enjoyed this orzo salad, especially as leftovers the next couple of days after making it! It was a nice, light break from the heavier pasta salads we can get so used to. I didn't change a thing. I think there is a lot of room for variation and experimentation everytime you make this - for example, roasted red peppers would probably be awesome in this dish. Make it your own!
We really enjoyed this! What I loved was that it was incredibly EASY to prepare and bake. Very fast dinner. My husband loved the flavor and I didn't cut down the dijon or horseradish at all. We did use COD as we didn't have halibut. Followed advice of other reviewers: 1) We sprinkled melted butter on the dry breadcrumbs on top before sending into the oven. 2) We baked at 350 for the first 10 minutes then 400 for the remaining time. Had a nice golden brown crust on top and nothing was soggy.
I know there are some folks who HATE reviews when the recipe's been altered, but that's what reviews are for - to suggest alternative methods, which I super appreciate.After reading prior reviews, I decided to cut back on the butter. I did not have beef tips, but had frozen meatballs, so I used those instead. And my husband absolutely retches at cream-of-mushroom soup; we subbed cream-of-celery instead.As a last-minute desire to add some color & veggie to the dish, I threw in half a bag of frozen peas to the boiling egg noodles.Guess what? This was fantastic!!! I got the approval from husband, who loves stroganoff, to make it this way going forward. And it's a huge win for me, because hello, this is probably THE easiest way to make a beef stroganoff. The title of this recipe begins with "Easy". That's exactly what I expected, and it delivered!There may be other more involved beef stroganoff recipes out there, I am sure they are fantastic. But if you want easy, no fuss, and gets the job done, this recipe is 5 stars!
WOAH. This was GOOD!I was looking for a recipe to use up the tube of Gochujang paste that I had in the fridge.. From a previous recipe which I cannot recall. I just needed to use the stuff up & was very unfamiliar with it. That is how I came upon this recipe.When you see something that has only 5 stars, you take notice. I followed the recipe, except used beef roast as we don't eat pork, and I only had 2# of the meat so I halved everything in the recipe. I used dried thyme since I was missing fresh herbs.. Aside from that, recipe was not deviated from. This is DELICIOUS. We have it on toasted buns with pickles, chow chow, or whatever other pickled thing we can find. But will be following others' guidance and having it on corn tortillas, as well. Makes tons of leftover which is nice.Now I have found a very wonderful use for tubes of Gochujang & won't be shying away from buying it again!
Wwoooooh! Yes, this is a KICK in the mouth if you follow the recipe to a T! However, I still really enjoyed it. It may have been too much for my husband.We used Israeli pearl couscous, as that's what we had on hand, and since we only had 1c of it, I halved all of the other ingredients to match. I made the recipe without deviation, and due to the spice level after mixing it all up, I made the choice to add .. 1/2 cup?? ... Of greek yogurt to help cool it down. It's really good this way, but I do look forward to trying this recipe again, and halving (or more) the cayenne pepper. I would like to try this without the creamy calories added ;-)All in all, I think it's quite fresh and tasty, just need to be mindful of your audience as far as spice level goes.. Adjust accordingly!
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