Polyhex Profile - Allrecipes.com (10428471)

cook's profile


Home Town: Brooklyn, New York, USA
Living In: Seattle, Washington, USA
Member Since: May 2008
Cooking Level: Intermediate
Cooking Interests: Slow Cooking, Indian, Italian, Middle Eastern, Mediterranean, Low Carb, Quick & Easy, Gourmet
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Recipe Reviews 4 reviews
Bry's Chocolate Lamb Chili
How to make it without so much heat Fantastic chili recipe, rich and deeply flavorful. Works well with other types of beans: I've used black and it was just as delicious. I calculate 4 cups as two cans and don't have the "too many beans" problems others have mentioned. You can rinse the canned beans to reduce gassiness and salt, and just put in a little extra plain water. I am sure that if you can take the heat of that much chili powder, this recipe is great as-is. I cannot, so I used the following to substitute for the chili powder and flakes: 3/4 tsp chili powder, 1.5 tsp paprika (to give red pepper taste without heat), increase cinnamon to 1/2 tsp, increase cocoa to to 1.5 tsp.

1 user found this review helpful
Reviewed On: May 5, 2012
Lebanese Donair
This is terrific, tastes just like a famous Lebanese restaurant in Seattle. I made the following adjustments based on how the restaurant cooks the food: I tripled the garlic in the beef marinade, and doubled it for the Tahini sauce. Added some extra water to make the Tahini sauce thinner. Also, I briefly carmelized some onions and cabbage on high heat and set them out for people to include in the assembled Donairs along with tomatoes and the sauces.

1 user found this review helpful
Reviewed On: Nov. 19, 2011
Refried Beans Without the Refry
Extremely tasty and I would never guess they were not fried with fat. If you pre-soak the beans overnight you can cut the slow cooker time in half. Thank you for this recipe!

3 users found this review helpful
Reviewed On: May 15, 2011

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