OYERB Profile - Allrecipes.com (1824976)

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Recipe Reviews 11 reviews
Red and Green Christmas Jalapeno Jelly
This jelly is fantastic. The taste is out of this world. Just delicious. I am giving the recipe 4 stars rather than 5, though, because my jelly did not set up even though I followed the instructions exactly. Upon reading some of the other reviews, I realized what might have gone wrong. The recipe never instructs you to cook to a certain temp, rather it just uses time. I un-jarred all my jelly and re-cooked it, this time using a candy thermometer and boiling until the temperature reached 220, which is the jel or set point. I filled the jars and re-processed, and the jelly set up perfectly. To ensure good results, use a candy thermometer and cook the mixture (after adding the pectin) to 220-225 before turning off the heat.

36 users found this review helpful
Reviewed On: Dec. 17, 2011
White Bean Chicken Chili
This recipe is awesome! Far better than any other white chili recipe I've tried. I make it in my slow cooker, letting it cook on low all day. I could not find the tomatillos so used salsa verde, which worked fine. Otherwise, I did not mess with the ingredients, except that I increased the chicken to 2 lbs. and the beans to 2 cans, simply because I wanted a bigger yield. Oh, and I used a can of corn rather than fresh, but I would definitely try this with fresh corn in the summer. I've made this for my own family and for a work gathering, and it was a hit with both! My 14 year old son calls this "the soup that smells like enchiladas"!

2 users found this review helpful
Reviewed On: Oct. 21, 2008
Grandmother's Buttermilk Cornbread
I will add my 5 stars to this stellar recipe. Best cornbread I've ever made -- it's very moist and just delicious. My son loves cornbread so I've been searching for a really good recipe for awhile -- but the search is over. I made this last week for a work gathering, along with White Bean Chicken Chili from this site, and both were a hit.

2 users found this review helpful
Reviewed On: Oct. 21, 2008

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