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Replied to 30-Minute Turkey Chili Recipe : Food Network Kitchen : Food Network

Oct 27, 2014 on

As this is a go to recipe for a quick easy dinner, thought I would also add to be careful with those chipotles! If you use a large one, I'd skip the extra sauce or your chili will be super spicy. I like to freeze the rest of the chipotles in a small container so they don't go to waste. Then just defrost enough to get one out of there and you won't...

Reviewed veg-head three-bean chili

Oct 27, 2014 on

A great and very easy basic chili recipe. I like to add 1 C. frozen corn and a couple small zucchini then skip the green pepper. I always use a good quality beer and 2 cans black beans instead of kidney (not a fan). I've never found a 32 oz. can of crushed tomatoes to this day so I use the standard 28 oz. I like to use half the can of the refried...

Reviewed Gingerbread with Spiced Creme Anglaise

Dec 10, 2013 on

A terrific cake for the holiday season. I made it exactly as the recipe calls for and it turns out amazing. The creme anglais sends it over the top. Make sure to get a Guiness beer or a stout beer and I think the raw sugar is key as well. Keep a close eye (do not leave unattended) the creme while cooking it. There is a fine line between when it...

Reviewed Sangria

Dec 10, 2013 on

I looked at many sangria recipes here on FN and thought this one seemed the best and was it ever. I made it for a party and people were so upset when it was gone. Geez, guess I'll make it again sometime! Great balance, not too sweet. I used a basic, yet decent Tempranillo for my wine (maybe $7-8 a bottle - check BevMo if you have them for something...

Reviewed Gina's Pumpkin Cheesecake

Dec 10, 2013 on

A huge hit at Thanksgiving! The cinnamon whipped cream just sends it over the top. A couple notes: I'm not sure what ginger squares are, but I get the triple ginger cookies from Trader Joe's. I used about 1 3/4 cup crushed for the crust which had a great ginger flavor from those cookies. I haven't had luck with the the water bath (leaking into the...

Reviewed Banana Bread

Dec 10, 2013 on

A great basic banana bread recipe. You definitely need the larger loaf pan due to the amount of batter. I've also made this in 3 of the smaller loaf pans as well. No modifications made and it's perfect.

Reviewed Chicken Piccata

Dec 10, 2013 on

A great piccata recipe exactly as it is. No modifications needed. Piccata is a simple dish by design. Fresh lemon juice is the key here and of course, real butter. A keeper for sure.

Reviewed Chicken Stew

Dec 10, 2013 on

A great recipe for an easy winter dinner. I make it exactly as described, except subbing black beans for kidney beans. Using chicken breast on bone and fresh basil is where a lot of the flavor comes from - don't skimp on those! Add the crusty bread and a salad to complete the meal. An all time favorite of mine.

Reviewed 30-Minute Turkey Chili

Nov 18, 2012 in Food Network Community Toolbox on

This is a great recipe as is. The chili will thicken up if you reduce the beer properly in the first place. This is key - I've never had any problems in all of the times I have made it with it being "watery." I tend to use turkey thigh meat for a richer flavor and prefer black beans for a nice color contrast and they seem a bit more Southwestern"

Reviewed Chicken and Broccoli Stir-fry

Nov 18, 2012 in Food Network Community Toolbox on

Thought this was an excellent and healthy dish. I did not have dry sherry so I substituted with dry Marsala and it came out very tasty. Also served it with brown rice for the extra healthy factor. It's a keeper!"

Reviewed Sausage, Kale, and Lentil Soup

Nov 7, 2012 in Food Network Community Toolbox on

Wow a terrific soup and so hearty! I used country sausage in bulk instead of hot sausage and had a heck of a time finding a Holland or Fresno chili. I ended up using a jalapeno and it turned out great. Followed the recipe exactly then and it was perfect. It takes the longest time to chop everything up, but once that is done, it goes pretty quickl"

Reviewed Pasta and Beans: Pasta e Fagioli

Nov 14, 2011 in Food Network Community Toolbox on

I made this exactly per the recipe, but thought there was too much pasta. After 7 min of cooking the ditalini, I took it off the stove and of course they still continue to cook. After the soup rested for a bit, sadly most of the broth seems soaked up by all of the pasta so there is not too much for mopping up with bread as Rachael suggests. I ...

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