annekarl

"Pretty good - it gets better as it ages too. My one complaint would be the amount of time it took to prepare this - hours, literally. Cooking all of those meats, etc. Instead of cutting the boneless chuck into little cubes, I threw it in the Cuisinart and made a rough-ground meat. Also, only added pinto beans - not a kidney bean fan. One of the hardest things for me also was getting all of the chili peppers, poblano and anaheim roasted and skinned. I have a smoothtop range so it must be done under the broiler. Their flavor however, gave this chili a distinctive taste that sets it apart from other chilis. I didn't use but one jalapeno, and added some beef broth, twice the amount of beer and extra paste to get the consistency I wanted. This makes ALOT OF CHILI! No energy left to make the potatoes -- but I put tortilla chips in the bowl first, then the chili, cheese & green onion. Yummy!

Feb 9, 2011 on FoodNetwork.com

"Pretty good - it gets better as it ages too. My one complaint would be the amount of time it took to prepare this - hours, literally. Cooking all of those meats, etc. Instead of cutting the boneless chuck into little cubes, I threw it in the Cuisinart and made a rough-ground meat. Also, only added pinto beans - not a kidney bean fan. One of the hardest things for me also was getting all of the chili peppers (poblano and anaheim) roasted and skinned. I have a smoothtop range so it must be done under the broiler. Their flavor however, gave this chili a distinctive taste that sets it apart from other chilis. I didn't use but one jalapeno, and added some beef broth, twice the amount of beer (2 bottles and extra paste to get the consistency I wanted. This makes ALOT OF CHILI! No energy left to make the potatoes -- but I put tortilla chips in the bowl first, then the chili, cheese & green onion. Yummy!

Feb 9, 2011 on FoodNetwork.com

"Pretty good - it gets better as it ages too. My one complaint would be the amount of time it took to prepare this - hours, literally. Cooking all of those meats, etc. Instead of cutting the boneless chuck into little cubes, I threw it in the Cuisinart and made a rough-ground meat. Also, only added pinto beans - not a kidney bean fan. One of the hardest things for me also was getting all of the chili peppers (poblano and anaheim) roasted and skinned. I have a smoothtop range so it must be done under the broiler. Their flavor however, gave this chili a distinctive taste that sets it apart from other chilis. I didn't use but one jalapeno, and added some beef broth, twice the amount of beer (2 bottles) and extra paste to get the consistency I wanted. This makes ALOT OF CHILI! No energy left to make the potatoes -- but I put tortilla chips in the bowl first, then the chili, cheese & green onion. Yummy!

Feb 9, 2011 on FoodNetwork.com

"Delicious recipe! For some reason, mine was a little runny so the bread (bottom piece) got soggy while the sandwich was on the plate. I guess it's important to always squeeze every bit of liquid out of the saurkraut. Also, in order to have it hold together, I put cheese on the top and the bottom (like a grilled-cheese). Of course, this is much tastier than that! Quality corned beef makes a big difference too. I live in the middle of nowhere and I have to rely on grocery-store luncheon meats. There is a huge difference between the premium brands and the house brand. Be sure to splurge and buy the best!

Jan 14, 2011 on FoodNetwork.com

"Okay I've made this twice in as many days. Here are my modifications: soak raisins in warm rum -- they puff up much better. Use 1/2 Cup GOLDEN raisins - that's plenty. Cut back white sugar to 1/2 Cup. Use as much lemon zest as you want. The seeds from a real vanilla bean gives some added depth. On the sauce, use a good quality rum and add it until you're happy with the taste. Cognac would work as well. It's a great recipe -- enjoy! P.S. Use the crust.

Jan 3, 2011 on FoodNetwork.com

"Okay I've made this twice in as many days. Here are my modifications: soak raisins in warm rum -- they puff up much better. Use 1/2 Cup GOLDEN raisins - that's plenty. Cut back white sugar to 1/2 Cup. Use as much lemon zest as you want. The seeds from a real vanilla bean gives some added depth. On the sauce, use a good quality rum and add it until you're happy with the taste. Cognac would work as well. It's a great recipe -- enjoy!

Jan 3, 2011 on FoodNetwork.com

"Okay I've made this twice in as many days. Here are my modifications: soak raisins in warm rum -- they puff up much better. Use 1/2 Cup GOLDEN raisins - that's plenty. Cut back white sugar to 1/2 Cup. Use as much lemon zest as you want. The seeds from a real vanilla bean gives some added depth. On the sauce, use a good quality rum and add it until you're happy with the taste. Cognac would work as well. It's a great recipe -- enjoy!

Jan 3, 2011 on FoodNetwork.com

"Unbelievable but true! Turns out great every time. I used this for 2 seven pound rib roasts I made for Christmas dinner My timing was way off -- I let the roasts sit out for over 2 hours. The first baking session (normally an hour) went on for 80 minutes. I started an hour late (because we were opening gifts) and so cut the 3-hour wait time to 2 hours. Then I proceeded with the final roasting for 30 minutes as scheduled. BUT, I did receive a prong-style meat thermometer that stays outside the oven and I pulled the roasts out at 125 degrees (internal) and they turned out perfectly (let it rest for about 35 minutes). These two roasts cooked (touching) side by side on a roasting rack. I used 3-4 TBSP Paula Deen Silly Salt and loads of granulated garlic to season. (Per roast).

Dec 28, 2010 on FoodNetwork.com