diamar Profile - Allrecipes.com (10284480)

cook's profile


Home Town:
Living In: Hot Springs, Arkansas, USA
Member Since: Nov. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Southern, Mediterranean, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Sewing, Gardening, Camping, Boating, Biking, Walking, Fishing, Hunting, Reading Books, Music, Painting/Drawing
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Just me in the car.
About this Cook
I am the mother to four wonderful children, 3 girls and one boy. My second born is deceased, she was with us for two wonderful months and now she is with the lord. I am also the gaurdian of my two wonderful nephews. I love to cook, but hate the clean up. Wish I had one of those tv shows with all the little helpers running around cleaning up after me..lol. I get praised for my cooking a lot. I'm not very good at organizing my time so I got very good at cheating it in the sense that I have learned how to take a lot of shortcuts while cooking and how to cook great dishes on a budget.
My favorite things to cook
I love to cook Mexican and asian dishes the most. I specialized in fajitas, salsas, chille rellenos, eggrolls, pizza and stir fry.
My favorite family cooking traditions
I loved Holidays at Grandmas. Thanksgiving, Christmas, Easter, The Fourth, you name it.. She hasn't been up to it since Paw passed so I'm working hard to carry her legacy..
My cooking triumphs
I have succesfully hosted many consecutive years of family outings and holidays..Woo-hoo.
My cooking tragedies
I attempted to make a "special" homeade(out of the box) birthday cake for my son. The cake turned out fine except for the decorating....lol. My son said he loved it anyways. Guess I've done something right.
Recipe Reviews 3 reviews
Real Homemade Tamales
My husband is from Mexico and his sister gave me some pointers on making tamales. I now have my own way in combination with hers. She lives in Chicago where you can find fresh masa in which it is already wet and you just add salt, broth, melted lard, and some baking powder. I don't have that priveledge. So I use the masa mix and I like to beat the lard with a little of the broth and salt till its light and whipped before adding the masa and the additional broth. This brings in a little more lightness to the masa. Also make sure to salt the masa well, I taste mine wet, but have also done the microwave test. It is not necessary to tie off the tamales or stand them up. Instead, try to put a thin layer of masa over the entire husk and only put a strip of filling down the middle, fold in one side, bottom up then the other side, and pinch the open end shut. If you season your masa properly then you will enjoy all the extra left on the husk. Tamales are time sonsuming because of their prep time, they do not take that long to cook. It typically takes 1 to 1 1/2 hours. To check them, c if the husk will pull away from the masa clean, if it is still sticking, let them cook a little longer. Remember that the masa will still look wet and jelly like and will set as they cool. I think they are better as leftovers. Freeze your leftovers in a baggie. For a really quick cook time, try them in your microwave steamer, takes about 8- 10 min. Just make sure the waters hot before you put them in.

27 users found this review helpful
Reviewed On: Jan. 9, 2010
Restaurant-Style Taco Meat Seasoning
To get that "popular fast-food taco restaurant" texture to the ground meat(being beef, turkey or whatever). Just add water before cooking to the crumbled meat and stir well and frequently as it browns. This helps the meat separate. You can drain the excess fat of when the water has cooked out of it, but I do not recommend rinsing it. Add more water before adding the seasoning if needed. I, personally, just add the seasoning once the meat starts browning and just let the water cook out. You will end up with that crumbly texture that I just love about that certain, unnamed taco place. This works with those little packets too. Great recipe!

124 users found this review helpful
Reviewed On: May 1, 2009
The Attention-Hungry Turkey of Moistness
I do my turkey very simular to this, but to save myself a lot of basting I mix some unmelted butter with some salt and pepper and lift the turkey skin by slipping my hands underneath and over the breast and pack the butter mix in underneath the skin so that it cooks into the turkey instead of running off. I then just secure the skin back down over the turkey with a couple of toothpicks. It still gives that crisp, golden brown coloring.

16 users found this review helpful
Reviewed On: Nov. 26, 2008

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