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"Wick Fowler's is also my baseline chili, and I've been using it for probably 30 years. I love your description, especially the part about not putting beans into Texas chili. That's something I'm really picky about! A couple of weeks ago, my husband brought home a small (4 pound brisket. We had eaten barbecued "something" for like three weeks in ..."
Jul 20, 2011 on Food.com
"Great recipe! But, don't discard the whey. It makes a wonderful substitute for the liquid (water you would use to bake yeast bread (by hand, bread machine, or with a heavy-duty stand mixer. Nice tangy flavor and good texture. Don't be afraid to taste the whey before using it. (I was, the first time I had it. You can add a little bottled (chl..."
Nov 25, 2010 on Food.com
"I was looking through all the recipes here for dinner rolls. I read yours, and saved it to my short list of something to make for Thanksgiving. I thought I had never heard the name Beatrice Ojakangas before, but literally 10 minutes after I read your recipe I went to my old bookcase in the hallway (it's pretty dark in there full of cookbooks, pul..."
Nov 21, 2010 on Food.com
"I haven't made these yet but your recipe is a GEM! I'm teaching my 21 year old DD to cook. Her best friend spent her early childhood in Moscow, so I went looking for recipes for a Russian-themed dinner a couple of beginner chefs could handle! I'll let them borrow my pizzelle maker and my DD will get to break in the new hand mixer I just bought h..."
Sep 7, 2009 on Food.com
"Thanks so much for the perfect history lesson!! I haven't tried the recipe per se, except that it is basically what I make and call "polenta" when we're not in the mood for pasta. I usually mix it up, boil it a minute, then spread it in a buttered casserole and bake it till it's set. Sometimes I throw in some cheese or butter, sauteed onions, wh..."
Dec 17, 2008 on Food.com
"YUM!! I made this last night using about 4 pounds of boneless, skinless chicken thighs and it turned out much better than expected. I didn't use sage since it isn't a favorite here but I didn't replace it with another herb either except some dried parsley. I didn't have a bell pepper and wasn't in the mood for canned chilies that would have made..."
Nov 2, 2008 on Food.com
"This was wonderful! I didn't have marmalade on hand so I used jalapeno jelly instead. I pan browned the sides of the roast before putting it in the baking pan and then warmed the cranberry mixture in he skillet with the roast drippings. I baked the roast on 325 for about 45 minutes, basting it with the cranberry mixture every 15 minutes or so. ..."
Aug 18, 2008 on Food.com
"This is a really great recipe! It is very pretty and "tightens up" nicely so that is does have the consistency of a lasagna, not soupy or gloopy. I found it needed a little more than 30 minutes for baking before browning the top, closer to 50 minutes, but my oven is quirky that way. I liked the comment that the white sauce should be like pancak..."
May 4, 2008 on Food.com
"Awesome! Used Fritos instead of tortilla chips since they are a bit "fluffier" and greasier so I only used 1/8 c. margarine. Used spicy Co-Jack cheese, an entire small can of chopped green chilis (always on hand. I used 2 eggs so it would rise a little higher, and both green Tabasco Sauce and Frank's (half and half. Didn't have any red peppers,..."
Jan 23, 2008 on Food.com