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Recipe Reviews 9 reviews
Flatlander Chili
I made the recipe mostly as is, minus the green pepper and added 1 can kidney and 1 can red beans for interest, oh and only 1 lb beef--perfect porportion to the other ingredients. The flavor was great, not too tomato-ey/glorified tomato soup as other reviewers said. The consistency was perfect. Also, a great balance of sweet and spicy. However, it could stand to be a bit hotter to me and I'm not a lover of super spicey foods. I made it for guests and got nothing but compliments. They were curious what was in it to give it such a unique flavor. Served with sliced green onions, sour cream and cornbread.

1 user found this review helpful
Reviewed On: Jan. 11, 2011
Cha Cha's White Chicken Chili
I left out the jalapenos and only added 1/8 tsp cayenne. (made for guests and was cautious with the heat). I also mashed one of the cans of beans to thicken. I used pre cooked chicken breast strips. It tasted really good, however, I simmered it for about 30 min and lost quite a bit of juice. If only there was a better way to get it into more of a true chili consistency. The next day, it was too thick because there was hardly any broth left, but the flavor was great.

1 user found this review helpful
Reviewed On: Jan. 11, 2011
Corn Casserole III
I made this for a potluck. I followed the recipe, but used light sour cream and added 1 egg. I thought it was a little too greasy for my tastes, wish I would have added 1/2 the butter. I got lots of compliments on it, though. I think next time I'd add 2 eggs so it's a little fluffier. It was really thin and dense. (I used a cake pan instead of 1 qt dish too). Took 1 hour to bake.

9 users found this review helpful
Reviewed On: Nov. 19, 2010

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