Carressa Profile - Allrecipes.com (10100274)

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Carressa


Carressa
 
Home Town:
Living In: Hesperia, California, USA
Member Since: Jul. 2007
Cooking Level: Beginning
Cooking Interests: Baking, Healthy, Dessert, Kids, Quick & Easy
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Recipe Reviews 8 reviews
Caramelized Baked Chicken
This recipe is ok, next time I will add stuff to make it a little less sweet. The sauce did not caramelize at all. It was still runny like water even after baking on the stove for 15 minutes and adding corn starch. I will add more corn starch next time as well.

2 users found this review helpful
Reviewed On: Jan. 8, 2014
Charley's Slow Cooker Mexican Style Meat
Sad to say I was excited to try this, but after making it today, I'm disappointed. I'm not very experienced making Mexican food, but figured it couldn't be TOO hard. It calls for 1 1/4 c. green chile peppers. I wanted to be sure I got the right kind of peppers so I googled it & it turns out there are several chile peppers that are green. One reviewer used jalapenos. I learned the smaller the pepper the hotter it will be. Didn't want it TOO hot (I have smaller kids) so I bought 1 jalapeno & 1 larger green pepper that was simply labeled 'chile pepper.' The seeds & membranes inside are the hottest parts, so I threw that out. Both peppers came to 1/2cup total. Only used 1/2 the dry seasoning & onion. Used Tapatio hot pepper sauce, only 1-2 of the 5oz. Used a beef bullion cube as suggested. I figured cutting everything hot in half would drastically reduce the hotness. It was tender but, had no real flavor. After it was done I realized there was a video how to make this recipe. In it they say to use CANNED chile peppers. Maybe using fresh peppers caused this to turn out so badly? If that's the case they need to edit the ingredients & specify the green chiles are canned, NOT fresh.:(

2 users found this review helpful
Reviewed On: Jan. 7, 2014
Foolproof Rib Roast
This was the first rib roast I ever made. I've now made it several times, and it's the only way I'll ever make a rib roast. I insert a meat thermometer before cooking, and I rarely ever make a 5lb roast, usually 2-4lbs for my small family. The meat thermometer is handy for the smaller roasts since it will cook for a shorter time. I rub olive oil and a bunch of Montreal Steak Seasoning all over it for perfect flavoring. Remember not to open the oven door, not even to peek at it. I tape mine shut to help resist the temptation. :)

2 users found this review helpful
Reviewed On: Dec. 25, 2013
 
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