JMILLER4 Profile - Allrecipes.com (18009301)

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JMILLER4


JMILLER4
 
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Member Since: Oct. 2004
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Recipe Reviews 11 reviews
Boilermaker Tailgate Chili
This was absolutely awesome!!! Loved it, and it made a big batch. It was just a bit spicy for me (and I even left out the 2 green chili peppers), so next time I will cut the hot pepper sauce back by one teaspoon. Be sure to serve with the Fritos and shredded cheddar cheese -- really makes it "pop!" Don't know why anyone would say this recipe is "bland" or is just an "ok" chili recipe -- must be an IU fan. Go Boilers!

10 users found this review helpful
Reviewed On: Feb. 9, 2011
Homesteader Cornbread
I've been looking for this recipe for 30 years -- this cornbread was amazing! I'm not sure why some people said it didn't have a lot of "corn" taste, as I thought it was perfect. It is a heavy, sweet, cornbread, so if you're looking for light and fluffy "old-fashioned" (dry) cornbread this may not be what you're looking for. I threw in a can of (drained) Niblets corn, and per other reviewers, adjusted the corn meal and flour to 1-3/4 Cups each, and it was the recipe I've always wanted. My husband isn't a big cornbread fan, and he couldn't stop eating it. I served with the "White Bean 'n' Ham Soup" on this site, and it was a perfect meal.

22 users found this review helpful
Reviewed On: Oct. 9, 2009
Golden Pork Chops
I thought the flavor of this was great! I used the main ingredients, took tips from other reviewers, and had an easy crock pot meal. Per other reviewers, I sauteed the onion in seasoning salt & olive oil and put in crock pot. Didn't have fresh mushrooms, so used canned mushrooms and put in crock pot over the onions. Then I diced 6 boneless pork chops into strips and sauteed them in the same pan I'd sauteed the onions in with a little more seasoning salt. Dumped these into the crock pot. Just had regular mushroom soup, so used that, and threw in about 8 oz. of leftover sour cream I had in the fridge. Stirred it all together and started the crock pot on high for about an hour, then cooked it for about 5 hours on low. The meat was SO tender...I served over mashed potatoes, but you could also use rice. It was really soupy, but it smelled so good we were too hungry to wait for me to thicken it -- this could easily be done with some corn starch/water. I will definitely make this again, and next time will use the Golden Mushroom soup, even though the regular was awesome...and take the time to thicken the "gravy!"

6 users found this review helpful
Reviewed On: Oct. 8, 2009
 
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