TURABIANGIRL

I decided to make this recipe based on the one negative, one-star review I saw of it. The writer said it was too dense and chewy, which is exactly what I want in a homemade bread. Loved how this recipe turned out. I used different quantities of white vs whole wheat flour and added some ground flax seed because...well, I wanted to. I also had several long, unscheduled interruptions to the process thanks to my small children, but it proofed perfectly anyway, and the final product is delicious. It does have a somewhat dense, chewy texture, but not overly so. It's perfect for sandwiches and toast. This will definitely be my go-to recipe for bread from now on. If you want to make changes to the types of flour/dry indgr, go for it; just follow the directions for what the dough should be like (slightly sticky) and the end product should be fine.

I give the chicken a 5, but I would only rate the gravy a 3 at best. For some reason it never thickened up like I thought it should and I didn't really care for the flavor either. (For what it's worth, I am fairly experienced at making gravy, but I don't know what happened with this one.) The chicken was fabulous though. I used breast pieces cut into strips because it cooks faster (5-8 minutes each side) with less guess work than bone-in chicken. Also, with the egg mixture I used buttermilk, but it probably didn't make a noticeable difference in the outcome.

As far as I'm concerned, this is the perfect basic chili recipe. I made it with a few minor variations and I was very pleased with the results. I cooked it on the stovetop because I was getting a late start on dinner last night. At first I thought it didn't have enough juice, but after I cooked it on low (with the lid on) for about an hour it was perfect. Aside from cutting up the onions (always a pain), it was super easy to make. I used Rotel tomatoes because that was what I had in the pantry. That worked OK, but I think it would have been just as great without the added kick. I served it with Fritos, cheese and sour cream, and I can't wait to have it again for lunch. This will definitely be my standard chili recipe. I've already added it to my recipe box.

The flavor was ok but I wish I had read the reviews before I made this because the sauce was definitely a bit too thick. I probably won't make this again, but if I did, I would definitely add some water or something to make the sauce thinner.

This was an interesting faux-mexican midwestern casserole. I might make it again sometime. The rice got kind of crunchy, but that was not all bad.