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    You are in: Home / Community Forums / Cooking Q & A / ISO Diana Neal - regarding Swiss recipe
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    ISO Diana Neal - regarding Swiss recipe

    HeatherFeather
    Wed Jan 30, 2002 2:15 pm
    Food.com Groupie
    Diana - I wanted to let you know that I tried the recipe you posted for me called Zurichgeschnetzeltes-or-diced chicken #16940. You had asked me to post my results, so here they are:

    First of all, I did make a change to the recipe for dietary reasons. I couldn't bear to use so much heavy cream, so I substituted half-n-half instead. I am certain that real cream would produce a different result in creaminess and richness, so I didn't feel it was fair to post a review based on this attempt, since I didn't follow your ingredient list fully.

    Anyway, I thought you'd like to know that even with the half-n-half, I thought it was OK. It needed to be served atop something - such as noodles or pasta. It is really a cream sauce with small bits of chicken and mushroom. It does not really stand alone as a main dish item. I did serve spaetzle noodles with it, but they really didn't do much for the sauce. If I try it again, I would serve it over angel hair pasta and am certain that using the cream makes it all the more creamy & rich tasting. icon_smile.gif
    Dib's
    Wed Jan 30, 2002 9:48 pm
    Food.com Groupie
    Thanks for letting me know! I really dont know alot about "Swiss" cusine, although Chocolate could be argued. The recipe struck me as something I would like on biscuits, which would make it Swiss Southern Style. Thanks again, Di
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