Sweet and Tangy Broccoli Salad

Reviewed: May 21, 2012

I loved this salad, although I did make a few changes. I used only 1/2 pound bacon just for the saltyness, used sliced red grapes instead of raisins,(green would work too) I don't use sugar, so I whisked together 1/8 cup of warmed honey with the mayo, and I used 1/4 cup of apple cider vinegar, and 2 tablespoons sliced and toasted almonds. Everyone loved it, no leftovers!

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Reviewer:

luv2cook

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Puerto Vallarta, Jalisco, Mexico

Strawberry Cheesecake

Reviewed: May 20, 2012

This was a big hit at a pot luck. I used fresh strawberries. Although I forgot to add a bit of sugar in them, it was still delicious!

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Reviewer:

Gordita

Cooking Level: Intermediate

Home Town: Guanajuato, Guanajuato, Mexico

Thai Curry Soup

Reviewed: May 19, 2012

This was absolutely amazing! Loved it!!

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Reviewer:

Gordita

Cooking Level: Intermediate

Home Town: Guanajuato, Guanajuato, Mexico

Ono Butter Mochi

Reviewed: May 18, 2012

Good, but can be made low calorie using Splenda

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Reviewer:

Palladin

Cooking Level: Expert

Home Town: Flushing, New York, USA

Living In: Zacatecas, Zacatecas, Mexico

Asian Coconut Rice

Reviewed: May 18, 2012

Good rice for a spicy dish like Spicy Orange Zest Beef . If coconut milk isn't available, but coconuts are, make your own. Grate fresh coconut and put in a pot, pour boiling water over it ( 1 C pulp to 1 C water ) . Let it soak for 5 to 10 minutes and strain through cheese cloth. Repeat and combine extracts. The first time will give you something approximating coconut cream, the second more like coconut milk. I find adding the two todether is right for my taste, YMMV.

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Reviewer:

Palladin

Cooking Level: Expert

Home Town: Flushing, New York, USA

Living In: Zacatecas, Zacatecas, Mexico

Orange Beef-Style Tofu Stir-Fry

Reviewed: May 18, 2012

Good, but when using tofu, even extra firm tofu, it is much better to first put between some paper towels, and put a plate with some weight ( i.e. a large can of tomatoes ) on the plate, to extract most of the moisture from the tofu. Then let it sit in the liquid used for cooking to absorb the flavors. You can then proceed as in the recipe. Much ,more flavorful.

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Reviewer:

Palladin

Cooking Level: Expert

Home Town: Flushing, New York, USA

Living In: Zacatecas, Zacatecas, Mexico

Spicy Orange Zest Beef

Reviewed: May 18, 2012

Pretty good! Actually very similar to Orange Beef in Chinese restaurant. Added a bit of diced fresh ginger root, and even though the chili paste (with garlic) is a pantry stable in my house, my wife isn't a fan of the heat as I am, so I just added a bit, to give some zest, and had the bottle at table for me to add more. Also added some red and green pepper strips for both flavor and color. BTW, when you fry the beef, it is essential to use high heat and not stir it around so the Maillard reaction to take place. Really enhances the flavor.

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Reviewer:

Palladin

Cooking Level: Expert

Home Town: Flushing, New York, USA

Living In: Zacatecas, Zacatecas, Mexico

Roast Sticky Chicken-Rotisserie Style

Reviewed: May 8, 2012

Only changes I made were to increase onion, garlic and paprika ratios, and the first time I made it I was pressed for time and did it at 350 for 3 hours. Used a foil tent to prevent burning, for first 2 hours, then uncovered for last hour.

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Reviewer:

Palladin

Cooking Level: Expert

Home Town: Flushing, New York, USA

Living In: Zacatecas, Zacatecas, Mexico

Taco Seasoning I

Reviewed: May 5, 2012

This is a great recipe! The only taco seasoning I use now :-D

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Reviewer:

Comidarica

Home Town: Hermosillo, Sonora, Mexico

Fresh Rhubarb Pie

Reviewed: Apr. 25, 2012

Rhubarb unadorned, no strawberries ! Great recipe, not too much sugar, just the way I like it

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Reviewer:

Palladin

Cooking Level: Expert

Home Town: Flushing, New York, USA

Living In: Zacatecas, Zacatecas, Mexico

Barbequed Pork Ribs

Reviewed: Apr. 24, 2012

Finger licking delicious. I took the advise of wrapping them in foil then baking for 2-2 1/2 hours instead of boiling. Followed the rest of the recipe with the addition of 2 tablespoons of siracha sauce for extra heat. This is one of those recipes that once you've tasted it, you want to have them as often as your waistline permits.

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Reviewer:

Idalhi

Cooking Level: Expert

Home Town: Chihuahua, Chihuahua, Mexico

Shrimp Kabobs

Reviewed: Apr. 21, 2012

Another reviewer did the vegetables separate and for a longer period of time. That just makes sense, shrimp cook much more quickly; I also make my own dressing of 1 C Extra Virgin Olive oil, about 1 oz balsamic vinegar, 5 cloves garlic, 3/4 t salt, ~ 10 whole black peppercorns and 2 T Parmesan, 1 t Basil, Oregano, blend until smooth. Plus if you marinate something for 2 hours, it can't possibly have a prep time of 35 minutes.

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Reviewer:

Palladin

Cooking Level: Expert

Home Town: Flushing, New York, USA

Living In: Zacatecas, Zacatecas, Mexico

Spicy Indian Chicken Curry Yummy

Reviewed: Apr. 12, 2012

I liked it, but I found it too dry. I might have missed something, but it didn't have coconut milk or tomatoes, or anything to make any sort of sauce. I decided to add tomato. I have found other curry recipes here much better than this one.

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Reviewer:

Sofia

Cooking Level: Intermediate

Home Town: Monterrey, Nuevo León, Mexico

Living In: San Diego, California, USA

Mushrooms with a Soy Sauce Glaze

Reviewed: Apr. 9, 2012

We love shrooms ! I live in Mexico and sometimes the market has them really cheap and I buy a lot. Stuffed, glazed with stock ( beef or poultry) , pickled and now with soy sauce. my wife will love these.

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Reviewer:

Palladin

Cooking Level: Expert

Home Town: Flushing, New York, USA

Living In: Zacatecas, Zacatecas, Mexico

Cold Szechuan Noodles and Shredded Vegetables

Reviewed: Apr. 9, 2012

Soba noodles are great, but my wife is on a low carb kick and I made this using soy noodles. Wasn't the same but good none the less. Since I love green onion, I served extra at the table to sprinkle. A squirt of lime juice and a few sprigs of cilantro and you cross the border to Viet Nam

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Reviewer:

Palladin

Cooking Level: Expert

Home Town: Flushing, New York, USA

Living In: Zacatecas, Zacatecas, Mexico

Peking Pork Chops

Reviewed: Apr. 9, 2012

Pretty Good. have a recipe from a long time ago from a Phillipino friend that's very similar, it also has pineapple and onion added. Otherwise they're very similar tasting. With the recipe I have, you brown the chops, then the onion, add the garlic and some chicken stock, and simmer over a low to medium flame for about 2 hours. Crock pot's easier.

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Reviewer:

Palladin

Cooking Level: Expert

Home Town: Flushing, New York, USA

Living In: Zacatecas, Zacatecas, Mexico

Stir-Fried Vegetables with Chicken or Pork

Reviewed: Apr. 9, 2012

Good recipe, low calory count, but I have a lot of Asian friends and they would never, ever add water. It would have to be chicken stock. Even in beef or fish stir fries, it would be chicken stock. Maybe with a hint of rice wine vinagar

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Reviewer:

Palladin

Cooking Level: Expert

Home Town: Flushing, New York, USA

Living In: Zacatecas, Zacatecas, Mexico

Mama's Italian Wedding Soup

Reviewed: Apr. 8, 2012

Great version - I loved it! So quick to do!

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Reviewer:

Gordita

Cooking Level: Intermediate

Home Town: Guanajuato, Guanajuato, Mexico

Creamy Au Gratin Potatoes

Reviewed: Apr. 7, 2012

This is a good easy recipe, I followed it as directed, however I butter the dish, and layered it with onions first, then the potatoes, use salt and white pepper, paprika and red pepper flakes, then i layered it again till i had three layers ending with potatoes. when it came to the cheese I used cheddar, but also added a blend I use when i make my quesadillas... the blend is manchego, provalone, pepper jack, mozzarella,cheddar and I season it with cumin, dash of paprika, chili powder.. this is my blend that i keep in the freezer.. It gives a unique taste rather than just cheddar cheese...... it wont disappoint!

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Reviewer:

alwyzawondercook

Cooking Level: Expert

Living In: Acapulco, Guerrero, Mexico

Slow Cooker Creamed Corn

Reviewed: Apr. 6, 2012

this is close but not the same as RUDY´s BBQ as some have claimed... they DO NOT USE CREAM CHEESE.... you cook the corn in 1 C of heavy cream and 1 cup of milk, sugar, and white pepper. cook for 1 hour then just before done add the roux which is 1/3 cup melted butter and 1/3 of flour and add, and a dash of paprika..

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