Foodieforlife Profile - Allrecipes.com (18218799)

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Foodieforlife


Foodieforlife
 
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Member Since: Nov. 2005
Cooking Level: Intermediate
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Recipe Reviews 7 reviews
Venison Chili
My husband's eyes were rolling back in his head after I made this, and I didn't even had the chance to let it 'brew' yet - always better the next day! I followed the recommendations of a number of reviewers. For this recipe, I doubled the amount of beans, using one can of black beans and one can of red kidney beans. I halved the amount of wine (3 cups, really??). I used a regular cooking onion instead of red, doubled the amount of cumin and cayenne, and omitted both the oil for the bacon and the salt for the venison. Finally, instead of the chilli powder, I added one chipotle pepper for smokiness, and half a jalapeno (this was playing it safe - I think I might do a whole jalapeno next time). Be prepared to let the liquids reduce a bit longer than 30 minutes as it can be a bit soupy (adding flour helped). Next time, I will try this with ground venison, although hubby insists it was absolutely perfect the first time.

0 users found this review helpful
Reviewed On: Nov. 18, 2014
Mongo Guisado (Mung Bean Soup)
I know this is called mung bean soup, but I'm not convinced the mung beans actually add anything substantial, certainly not taste. I also tried the rice as some suggested, but think it does better as a soup. Besides that, I added fresh ginger, a splash of white wine in with the garlic and onions, and a pinch of red chili pepper. I tried adding ONE anchovy before simmering, but actually think it could do with two (ended up adding a few drops of fish sauce as well). Shrimp and spinach should be added at the last minute. LOVELY recipe! Very flavourful. I'll be making this again. Curious to try it with vermicelli noodles, but I'm convinced it works better as a soup.

4 users found this review helpful
Reviewed On: Oct. 18, 2012
West African Peanut Soup
The most crucial thing I would recommend is not adding the peanut butter blindly, but bit by bit, to ensure it doesn't exceed your taste. I halved this recipe, and still found a heaping tablespoon of peanut butter too overpowering. I added more chili and more tomato to compensate.

6 users found this review helpful
Reviewed On: Jun. 25, 2010
 
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