beatrice Profile - (13126078)

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Member Since: Jan. 2009
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Recipe Reviews 10 reviews
Boilermaker Tailgate Chili
I have made this recipe at least 10 times. I always cook the onions in a little oil or bacon grease first, then add to that the celery, then the bell peppers, cooking a few minutes between each addition. Then I get the flavors off of the bottom of the pot with about one quarter cup of beer, scrapping the pot with a flat wooden spoon. While doing this, I brown the meat in a separate pan with a little dash of each of the spices. When the meet is brown and the veggies are soft, I drain the meat and add it to the big veggie pot with the beef broth and spices. While that heats up, I add in the other ingredients a little at a time so that the temp in the pot stays up. Sometimes I use a de-seeded jalapeƱo or two instead of the green chili peppers (cooked with the other veggies at the beginning). Sometimes I use a few pieces of thick bacon crumbled into it. I don't usually use the hot sauce.

1 user found this review helpful
Reviewed On: Oct. 6, 2014
Kale Soup with Portuguese Sausage
The proportions are great, but I've made a few changes to the method. I start with the sausage, halved and sliced in the pot with some olive oil so it won't stick. I cook that for a little while, then remove the suasage and add the carrots, cook for about 3-5 min, then add the onion, celery and garlic (half a jalipeno, seeded deveined, sometimes) and cook until they are soft. I add all the the other ingredients, including sausage and simmer until done, about an hour-and-a-half. I make this every few weeks during the cold months and the whole family loves it.

5 users found this review helpful
Reviewed On: Dec. 29, 2012
Spiced Butternut Squash Soup
Great soup. I made a bunch of minor changes. First of all, I increased it to 14 servings. (2 squashes). For spices: I substituted curry and chili powder (about 1/2 tsp each) instead of the cayenne. I used red wine (cab) instead of the sherry and sweet potatoes (already cooked and soft) instead of russet. Yummy and savory.

2 users found this review helpful
Reviewed On: Nov. 24, 2011

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