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Boilermaker Tailgate Chili

Reviewed: Oct. 6, 2014
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.
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1 user found this review helpful

Kale Soup with Portuguese Sausage

Reviewed: Dec. 29, 2012
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.
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5 users found this review helpful

Spiced Butternut Squash Soup

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

Coconut Curried Tofu with Green Beans and Coconut Rice

Reviewed: Mar. 2, 2010
I changed the recipe, but it was a great starting point. I used coconut curry marinated tempe cooked first in olive oil. Then I took that out of the pan and added large cut onion pieces and cooked those for a little while while steaming green beans, chunks of carrot and just 1/8 of a green bell pepper. I used about one cup of coconut milk and more than doubled the curry. I also used about1/4 tsp of garlic powder, 1/4 tsp-1/2 tsp of cumin and a pinch of red chili powder. I let that simmer for a while and served it over rice. YUM, YUM!!!
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11 users found this review helpful

Red Garlic Mashed Potatoes

Reviewed: Nov. 25, 2009
Best Ever. Not gummy, really awesome.
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1 user found this review helpful

Sausage and Rice Stuffed Peppers

Reviewed: Oct. 25, 2009
I followed the recipe almost exactly. It was awesome. The stuffing is great all by itself, which is good because it was way more than enough for 6 peppers. (I'll use 8 next time.)
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2 users found this review helpful

World's Best Lasagna

Reviewed: Oct. 25, 2009
REALLY GREAT!!! I used no boil pasta, and added a jar of portabella mushrooms and roasted bell peppers to my marinara. I used dried parsley and it was just fine (use half when substituting with dry herbs).
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1 user found this review helpful

Curry Chicken Salad

Reviewed: Jun. 15, 2009
I added 3/4 of a diced bosh pear, and 1/2 a cup of toasted almonds. I also used a little less relish, more mayo and no onion. YUM.
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12 users found this review helpful

Classic Red Beans N Rice

Reviewed: Jan. 27, 2009
Not very good. What is cajun seasoning? I used extra red pepper. It was bland and dry.
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2 users found this review helpful

Creamed Cabbage Soup

Reviewed: Jan. 27, 2009
This was awsome soup! I used extra chicken broth and substituted one cup of milk instead of 2 cups of cream. We fought over the last bowl.
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3 users found this review helpful

 
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