rod28715 Profile - Allrecipes.com (11365189)

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rod28715


rod28715
 
Home Town: Indianapolis, Indiana, USA
Living In: Eastern, Tennessee, USA
Member Since: Dec. 2009
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Mediterranean, Gourmet
Hobbies: Gardening, Hiking/Camping, Biking, Reading Books
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Recipe Reviews 3 reviews
Cha Cha's White Chicken Chili
The best "white" chili I have had!! I almost never change a recipe before I rate it, but others saying it was thin got me a little nervous. So I only made one change. Since I always make my own chicken stock from granules, I simply added only 23 oz of water and 3 tsp of granules. I thought this worked very well. I like the heat of the dish but can see how some would not.... I would not recommend changing the peppers in the recipe at all as they give a lot of depth to the flavor. If you want it milder, I would suggest dropping the cayenne instead of the peppers (you can always add a sprinkle to individual bowels later if you have a mixed crowd). As many have said: you can also top with a dollop of sour cream to cool it down which is very good.

2 users found this review helpful
Reviewed On: May 3, 2010
Slow Drunk Roasted Chicken
I have to admit...I never liked mixing fruit with meat, but thought I would give this one a go. Very moist but also bland with the exception of the very slight sweetness from both the lager and the orange. This one is not for us.

4 users found this review helpful
Reviewed On: Apr. 16, 2010
Chicken Enchiladas with Creamy Green Chile Sauce
I ALWAYS fix dishes exactly as the recipe states the first time I make it. I don't think it is fair to rate a recipe if you change it... This recipe was great as is and was not too spicy even for the kids. The second time I made it just for the adults (all of whom like spice) I did double the green chiles and added a little cilantro/green onion mix inside each roll. Made a great deal of flavor change for the adults. I made enough for 4-each for 4 adults and still ran out (& we have very picky friends) This recipe is great. P.S. I did make the rue with real butter... mine always turns out better that way than using margarine or spread.

3 users found this review helpful
Reviewed On: Jan. 21, 2010
 
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