burnttoast Profile - Allrecipes.com (14999772)

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Living In: Pennsylvania, USA
Member Since: Aug. 2012
Cooking Level: Beginning
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  • Cioppino
  • Cioppino  
    By: Star Pooley
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Recipe Reviews 4 reviews
Boston Baked Beans
I found this to be a great tasting and simple recipe (although time consuming when using dry beans). I totally ignored all the baked bean recipes that included canned baked beans as an ingredient since I believe that is simply a modification and not an actual recipe on its own. The only change to the ingredients I made was that I cut the amount of salt in half and will most likely eliminate it all together the next time I make this. Between the bacon, ketchup and Worcestershire sauce, the sodium content is well covered. Although it may seem like I should not give it 5 stars based on my comments, all I can say is that the taste and texture (not thin and runny like the canned versions)suited me very well.

2 users found this review helpful
Reviewed On: Mar. 31, 2014
Mexican Bean Salad
Loved this bean salad. Even my teenage daughter said "Dad, I really like that stuff you made, just less onions next time, its on my breath". Anyone with a teenage girl in the house knows that is as close to a compliment as you can expect and also why the onion breath is a no no! I made the recipe as listed except for the salt. I did not add any since there is enough sodium in the dish naturally and the acids give it enough zing that I did not think it was necessary. Was great without it! Beans are a great source of protein, iron, fiber... not to mention they are filling. I also believe the citrus in this recipe has more health attributes then they are normally given credit for. Thanks for a great recipe.

5 users found this review helpful
Reviewed On: Feb. 23, 2014
It's Chili by George!!
Made this for a tailgate party, bunch of guy's watching football by an outdoor fire pit. I heeded other's input about not using the tomato juice since I wanted it pretty hearty and not to runny. I used 1 15.5oz can of diced tomato and 1 15.5oz can of stewed tomato instead of 46oz of the juice. I had the tomato sauce available but left it out also since as it came together, I was pretty happy with how it looked. Glad I did! The slow cooker method for 8+ hours did wonders bringing this to just the consistency I was looking for even if a little light on tomato. Overall it was a very big hit. I did add double the cumin, cayenne and green bell pepper but that's just personal taste and no fault of a recipe that did a good job of giving me, a non cook,a platform to work from.

0 users found this review helpful
Reviewed On: Oct. 28, 2013
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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