lgabriel40 Recipe Reviews (Pg. 1) - Allrecipes.com (19145294)

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Debdoozie's Blue Ribbon Chili

Reviewed: Sep. 11, 2011
This recipe has all the stuff that I use but I added 1&1/2 tbl. spoons of white sugar, 1 15oz can of sweet corn drained, 2 small cans of tomato paste, 3 stalks of celery cut up, 1 or 2 green bell pepper cut up, 3tbl. spoons corn starch as a thickener.This is more than campfire chile, and you will know what I mean when you dig in. P.S. don't forget the cornbread. If you want 5 stars add these items to the sauce and simmer for 1 hour. If it starts getting to thick just add small amounts of water.
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Debdoozie's Blue Ribbon Chili

Reviewed: Sep. 11, 2011
This recipe has everything that I use, except I add 1 and a half tbl spoons of white sugar, 2 or 3 stalks of celery cut up, 1 green bell peper cut up, and 1 15 oz can of sweet corn and 3 tbl. spoons of corn starch mixed in a quarter cup of warm water. Add these to the sauce and simmer 1 hour, stirring once in awhile.the corn starch will give this recipe some body. If you do this I promise you 5 stars
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Fried Zucchini

Reviewed: Aug. 30, 2011
The best way to fry zucchini and for that matter fried green tomatos, same way is to follow the directions Judy Sing gives but first cut your slices no thinner than a Quarter of an inch other wise they become dry during the cooking period. whip up a bowl of eggs 3 or 4 and first dip them in the egg. then put them in a bowl of 3 quarters corn meal and 1 quarter flour with salt and pepper. Cook at medium high heat until brown on both sides. It's nice to have at least a half inch of oil in pan while cooking. I'm 53 now and been cooking these veggies way since I was 12 years old, from my Grandma.
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