Polyhex Recipe Reviews (Pg. 1) - Allrecipes.com (10428471)

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Bry's Chocolate Lamb Chili

Reviewed: May 5, 2012
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.
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Lebanese Donair

Reviewed: Nov. 19, 2011
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.
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Refried Beans Without the Refry

Reviewed: May 15, 2011
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!
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David's Yellow Cake

Reviewed: Jun. 19, 2010
Fantastic, magnificent, terrific! First scratch cake I have made that was not dry at all. I used the low end of the bake time, 25 minutes.
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