KUNGFUMUNKI Profile - Allrecipes.com (1988042)

cook's profile


Home Town: Louisville, Kentucky, USA
Living In: Bloomington, Indiana, USA
Member Since: Oct. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Southern, Vegetarian, Dessert
Hobbies: Hiking/Camping, Camping, Walking, Photography, Reading Books, Music, Wine Tasting
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Recipe Reviews 6 reviews
Simple Chicken Slop
This recipe was perfect for my boyfriend, whose food preferences are strictly no frills, all American. I half the recipe for just the two of us. The chicken turns out juicy and flavorful and the extra sauce mixes well with plain white rice or angel hair pasta. The recipe couldn't be more simple, or more tasty!

1 user found this review helpful
Reviewed On: Oct. 25, 2006
Award Winning Chili
I truly enjoy making this chili. This recipe (with my own touches) has earned quite a bit of notariaty with my friends. I learned early on to double this recipe so all the people demanding seconds wouldn't be left without. I thought at first that the long list of ingredients would lead to a very confused chili, but the tastes blend perfectly. There is a lot of room to work with this recipe. I add an entire extra can of tomato sauce or paste depending on how thick I plan on serving the chili. I also double the amount of peppers used, including the red pepper flakes. To make a yummy vegan alternative, use a ground beef crumble substitute like Quorn in place of the beef. Use Bacon Bits to sub for the bacon to taste. The substitute beef tends to break down as it simmers, so don't use the initial consistancy as a basis for adding more water or tomato paste.

3 users found this review helpful
Reviewed On: Oct. 25, 2006
Apple Crisp II
The most work intensive part of the recipe was peeling the apples! I made this recipe for the people in my office, but I had to sneak it out of the house because my boyfriend didn't want to part with it. It suggest serving it warm with fresh cream or with vanilla or pumpkin ice cream. The only drawback was that the crust stuck to the bottom of the dish and was hard to serve. Next time I'll make a thicker crust and grease the pan better. Also, watch that you don't let the butter soften too much for the crumble mixture or you'll end up with brown sugar droppings instead of crumbles. I used dark brown sugar and it turned out great!

1 user found this review helpful
Reviewed On: Oct. 25, 2006

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