Micah Funk Recipe Reviews (Pg. 1) - Allrecipes.com (10235050)

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Micah Funk

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Baked Butternut Squash

Reviewed: Jan. 16, 2013
I have been making squash similar to this recipe for some years and the family likes it a lot. Usually I bake it with the cut side up and coat it with butter and a light coat of brown sugar. This time I tried baking it as directed and it came out nice and moist too. After baking in the oven I removed the skin and then covered it with butter, sea salt, fresh pepper, sprinkled brown sugar over it, and placed it back in the oven under the broiler just long enough to caramelize the brown sugar. It came out delicious. The salt and pepper add a nice dimension to the flavor that was just perfect. This is a simple recipe that tastes great.
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Debdoozie's Blue Ribbon Chili

Reviewed: Oct. 31, 2012
This is such a quick recipe to make that generally can be made without making a trip to the grocery store. This recipe has such a very well balanced delicious taste, EVEN when it is only cooked for an hour or less! I've tried several other chili recipes and this one is the favorite of my family. It isn't a thin or runny chili but it is thick and hearty. The flavor isn't to heavy on the tomato side or the meat side; it's just incredible! We like to double the recipe and eat it for a few meals or freeze some for later. We love the recipe as is, but we also have added frozen corn, a can of diced tomatoes with green chilies, and lil' smokies. Using the Pace Southwest Chipotle Restaurant Style Salsa was delicious. Cover the top with shredded cheese and a big dollop of sour cream... my mouth is starting to water just thinking about it! -- If for your taste it has to much tomato taste, try adding the diced tomatoes with green chilies; this is a quick way to add spices and more of that chili flavor to balance the taste. Also, the salsa can make or break this recipe! Using the PACE SOUTHWEST CHIPOTLE RESTAURANT STYLE SALSA adds a depth of flavor that doesn't have a strong tomato flavor. Chances are, if you don't love this recipe as it is, you need to use these specific ingredients I've spoken about to keep the correct flavor balance. -- GOOD EATING
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