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Chili I

Reviewed: Mar. 12, 2014
Best chili I've ever had. I'm not sure that it matters (although some reviewers seem to think so) but I'm in TX and my husband was born and raised here. We were both blown away by this chili. Neither of us thought it was too sweet or too hot or too anything. The ingredients came together in perfect harmony and it was just right. Not a drop was wasted and I'm happy to report that it freezes very well. I've made this recipe twice now. The first time I made it as written. At the end of the cook time, it tasted fantastic but was a little thinner than I prefer so I drained and rinsed a can of black beans, pulsed them in the food processor to mash them up, and then mixed them into the chili. It thickened right up and went from a 4.5 to 5 stars. Second time I made a couple changes. Drained and rinsed kidney beans and only used 2 cans. Doubled tomatoes and drained them. Chili had a much better consistency but still wasn't quite thick enough so I stirred in a can of mashed black beans again and voila. I'll do it this way every time now. Oh, I couldn't find my whole cumin seeds anywhere the second time so I subbed 1/2 T ground cumin. Still delish. I'll use whole cumin in the future but just mentioning in case anyone is wondering if it can be subbed and by how much. Both times making this chili I used Shiner Bohemian Black Lager and Anaheim Peppers. The first time I used Starbucks Pike Place Coffee and the second time I used Starbucks Mocha Coffee.
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Kung Pao Chicken

Reviewed: May 10, 2011
This was seriously HOT. Next time I'll use 1/4 of the chili paste and go from there. We like hot food but this was too spicy to eat. Needs veggies: carrots, snap peas, etc.
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Carrot Cake III

Reviewed: May 10, 2011
This carrot cake is really yummy. I've made it about 6 times. The first time I followed the recipe as written and it was really yummy but it fell in the middle. Since then, I've followed the suggestions of other reviewers and it's AMAZING. I do 1 c white sugar, 1 c brown sugar, add 1 extra t vanilla, add 1/4 t nutmeg, add 1 extra t cinnamon, no pecans. I use 2 x 9 in round cake pans and baked for about 45 minutes. I also cut the sugar in the frosting down to 3 cups. Four is delish but everyone agreed that 3 cups is better and doesn't overpower the cake like 4 cups.
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Naan

Reviewed: May 10, 2011
Love this recipe! I made it as written, besides using my indoor electric grill. It's like a little George Foreman. I've made it twice now, with Coconut Curry Beef, and it's been perfect both times.
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Banana Banana Bread

Reviewed: Jan. 12, 2011
Delish! I was 1/3 cup short on banana (I had 4 very large, very ripe bananas that yeilded just 2 cups) and it didn't seem to make a difference. I added 1/2 tsp vanilla and a couple shakes of cinnamon. I can't believe I've been using banana cream instant pudding this whole time to make banana bread. This way is SO much better. My one year old got her first taste of banana bread when we took this loaf from the oven and she approved! She sat at my feet with her mouth open like a little bird, waiting for more bites! Thanks for this yummy, simple recipe!
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Whole Wheat Honey Bread

Reviewed: Jan. 11, 2011
This bread was SO yummy! I don't keep shortening or milk powder in the house so I used butter and milk. I also added 4 tsp vital wheat gluten to help with the rise. Followed advice of a couple reviewers to cook on white/basic. It still didn't rise well and was a little dense. We didn't mind b/c it was SO tasty. Next time I think I'll try the wheat setting b/c it was a tiny bit doughy in the middle. Will also try 4 Tblsp gluten and add salt to liquids instead of dry. Either way, it's great!
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Steakhouse Wheat Bread for the Bread Machine

Reviewed: Jan. 11, 2011
This recipe resulted in a really pretty loaf. Unfortunately, it didn't taste very good. I can't even compare it to anything. It doesn't taste like any bread I've ever tried. I followed the recipe scaling for a 2 lb loaf and added 4 tsp vital wheat gluten to help with the rise. I used the allrecipes servings tool to calculate the scaling so I know I didn't screw anything up. The texture is great. Nice thin crust, fluffy and not too dense. This bread just doesn't taste good.
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Best Bread Machine Bread

Reviewed: Oct. 6, 2010
Like many others I was really hesitant to ignore the many warnings to not proof the yeast when using a bread machine. But I've been really bummed to not be able to make a light fluffy loaf for sandwiches, so I was desperate. I'm so glad I tried it! I don't cook with vegetable oil so I subbed olive oil, and I added 1/2 tsp of salt as recommended by others. I set my machine to 1.5 lb loaf, white bread cycle, medium crust. It looked perfect at about 5 minutes left on the timer, so I turned it off. I have a perfect loaf, soft and fluffy inside, flaky on the outside. I was worried it would get smashed when I sliced it but as long as you use a nice sharp bread knife, it'll be okay. So happy to have found this recipe!
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