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Boilermaker Tailgate Chili

Reviewed: Dec. 20, 2008
This really is the best chili recipe I have ever tasted. And everyone that tries it absolutely loves it. Here is a tip - to make it healthier, go for the "low sodium" beans and other ingredients. You can also try turkey sausage instead of pork and use the leanest ground beef you can find. You will never taste the difference and it will trim out a lot of the fat and sodium in this recipe. Also - make sure you make extra. This only gets better as it ages and you can enjoy it for a week.
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1 user found this review helpful

Washabinaros Chili

Reviewed: Sep. 20, 2008
Don't be afraid of the ingredients or the complexity. This one is worth the time! I have cooked several great chili recipes off of this site, but this one takes the cake. So flavorful with just the right amount of spiciness. The Wasabi is barely noticeable, and people who do not like Wasabi will still love this chili. It will last for about a week and gets even better with age.
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6 users found this review helpful

Tortilla Soup II

Reviewed: Aug. 24, 2008
This one is a little bland for me. I tried adding some salt, but it is missing the traditional Mexican flavors you expect in a Tortilla soup. Very healthy and low in fat, but also a little low on flavor. I think that other recipes with more ingredients would get better results, but would take longer to make. One more point - this recipe does not allow for the cooking time of the chicken. You have to boil and shred it before adding it to the broth, so allow 15-20 mins for that.
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0 users found this review helpful

Vegetable Pizza Squares

Reviewed: Dec. 9, 2007
Awesome! Amazing flavor, even with the low fat cream cheese and mayo that I used. I increased the quantity of vegetables and added some red peppers for color and taste, but this is a wonderful recipe.
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7 users found this review helpful

Catherine's Spicy Chicken Soup

Reviewed: Dec. 9, 2007
AMAZING! I substituted fresh Cilantro for the Parsley and I think that it adds great flavor to this recipe. I recommend it. I also added 1/2 of a green pepper. Also a great addition. I also substituted boneless, skinless chicken breast STRIPS. I found them easier to cook and shred. I also recommend using a fresh salsa, the kind usually found in the deli section of the grocer in the plastic tubs, rather than the mass-produced salsa in the jar. The salsa will adjust the spice and flavor of this recipe, so if you want something spicier, get a spicier salsa. I have to say it was even better the second day after marinating overnight in the fridge. This takes a while to cook, but it is amazing!
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2 users found this review helpful

 
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