bruce49418 Recipe Reviews (Pg. 1) - (12944064)

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Honey Mustard Grilled Chicken

Reviewed: Sep. 14, 2014
Simply Delicious! Prepared the sauce exactly as directed and loved it. We used bone-in, skin-on chicken breasts about 1.25lbs each. We put the sauce under the skin, added a little salt & pepper, and then grilled skin side up on the charcoal grill, with a couple chunks of hickory for smoke, over indirect heat (about 400 degrees) for about 40 minutes. Then for about 5 minutes we flipped it over direct heat to crisp the skin. Removed and let rest for 10 minutes and then enjoyed some of the tastiest, juiciest chicken around
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Pork Chile Rojo (Pulled Pork with Red Chile Sauce)

Reviewed: Apr. 23, 2013
Excellent Taste & Easy Preparation. Used 3.5 lb bone-in pork shoulder roast, 3 tbsp chile powder, 2 tsp Hawaiian Sea Salt, 1 tsp onion powder, 1 tsp garlic powder, and 1 tsp cumin. Cooked in the crock pot for 8 hours. I got home from work and put the roast in the dutch oven, shredded it, added 1 can tomatoes with chiles, 1 16 oz jar of ChiChi's original salsa, and a few ladles of liquid from the crock pot, and then let simmer for a 1/2 hour. Served with refried beans and tortilla chips, my wife & I loved it.
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Best Ever Chuck Wagon Chili

Reviewed: Oct. 21, 2011
Delicious! Used 1-1/3 lbs ground beef, 2/3 lb chorizo because that was what we had thawed in the refrigerator. Used two cans tomato sauce, two cans Hunt's Fire Roasted diced tomatoes, two cans kidney beans (one light, one dark). Fresh ingredients consisted of two bell peppers, one poblano pepper, one jalapeno pepper, and three cloves of garlic. Used spices as found in the recipe, but added two teaspoons of unsweetened cocoa for a distinct flavor. Served with the "Golden Sweet Cornbread" recipe found on this website, this stuff was gone before I got a chance to grab some at our company potluck.
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Iced Tea I

Reviewed: Jul. 31, 2011
I make about two gallons per week this way, all summer long. A very inexpensive, 0 calorie, tasty drink.
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Golden Sweet Cornbread

Reviewed: Mar. 27, 2011
Deeeelicous! Says it makes 12 servings, but I just ate 1/3 of it myself. I've loved cornbread since I was young, but always made it with Jiffy Mix. I didn't have any of that in the house, & wanted cornbread this morning (We had cornmeal in cupboard from a recent fish-fry). I went online & found this recipe; I'll probably never by a pre-made mix again. There was only about a 1/3 cup white sugar in our cupboard, so I used that & a 1/3 cup brown sugar. Also, we only have whole wheat flour, so I used that. I always use refrigerated bacon grease to grease the pan - adds just a hint of bacon flavor. I usually top my cornbread with butter & honey, or mash it up with heated milk and sugar. I tried a small bite of this when I took it out of the oven and decided it needed nothing but that dab of butter.
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