margaux Profile - Allrecipes.com (10164173)

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margaux


margaux
 
Home Town: Texas, USA
Living In: Deep South, Texas, USA
Member Since: Aug. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Southern, Nouvelle, Mediterranean, Quick & Easy, Gourmet
Hobbies: Reading Books, Wine Tasting
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turkey Frenchie
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Recipe Reviews 63 reviews
King Ranch Chicken Casserole
This is a pretty good version of a truly ubiquitous dish of Texas. Sort of an "inside joke"--the King Ranch is one of the biggest ranches in the world. They raise CATTLE, not CHICKENS! So it really has nothing to do with the King Ranch, per se. Here's a tip. Don't worry about finding or using fresh corn tortillas. I always have those on hand, but King Ranch Casserole is best made with tortilla chips. Yep--Tostitos, Santitos, even Doritos! They will soften up in the sauce & provide a good corn flavor. I've never, ever used actual tortillas. If you do decide to use actual tortillas rather than the preferred chips, be sure they are corn. Never use flour tortillas for King Ranch Casserole or enchiladas. Flour tortillas + sauce/liquid = gluey mess.

47 users found this review helpful
Reviewed On: Mar. 24, 2014
Chili Rellenos Casserole
I usually make regular chiles relleno, with NM long green chiles or poblanos. It's labor-intensive but delicious. I've always heard of this casserole, but have been hesitant to try it instead of my usual method. Finally gave it a try, & it was great! I used some NM green chile I had frozen, but canned whole chiles would work fine here. I actually made two layers of chile, cheese, & some picadillo had had leftover from tacos (chiles relleno often contain meat--don't know why previous viewer seemed unsure about that). I used the Mexican cheese blend from Kraft. I also omitted the extra milk, using just the 5 oz can of evap milk. I even subbed Bisquick for the flour. It helped to make the topping lighter & puffier. Instead of tomato sauce, I used a small can of green chile enchilada sauce. I cooked this in a deep 8 inch casserole dish, & after the first 25 minutes, when I added the sauce, it took an hour or so, rather than 15 minutes, to get done. In fact, I poked a few holes in the topping to let some of the sauce run down into the dish. It turned out just beautifully, with a puffy green topping. With my alterations, I give this 5 stars. You can make this as spicy as you like. Top with some black olives, sour cream or crema, & enjoy!

0 users found this review helpful
Reviewed On: Mar. 1, 2013
Honey Roasted Red Potatoes
Great jumping off point that can easily go up to five stars with a few adjustments. After reading the reviews, I decided to increase the "sauce". I used about 6 TB olive oil instead of butter, & increased the dry mustard & honey to taste. Also used a good amount of onion powder instead of fresh onion. I had a 1 1/2 lb bag of fingerlings, which I boiled for about 10 minutes. Then I broke them up a little (like Smashed potatoes), & put them, warm, into a bowl of the prepared sauce. After letting them marinate a while, I poured them out onto the foiled/oiled baking sheet & seasoned with lots of salt & pepper. At this point, they were pretty much done (husband kept stealing them off the sheet!), but I went ahead & roasted @ 450 for around 20 minutes. Next time I think I'll just broil them instead, to crisp them up a little. I think dressing the potatoes while they're warm makes all the difference. That's how I do my potato salad, & warm potatoes just drink the dressing right up. Great recipe idea--thanks!

1 user found this review helpful
Reviewed On: Feb. 20, 2013
 
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