Mulmex Recipe Reviews (Pg. 1) - (10347511)

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Mexican Chicken Soup

Reviewed: Feb. 20, 2014
This is a pretty good recipe for Chicken Soup. However, I have lived in Mexico for the past 18 years and there is one thing that ruins this soup for me. Two teaspoons of cumin!! I could accept a dash of cumin, but with 2 teaspoons of cumin, it tastes like cumin soup with chicken added. I do not understand the idea that all Mexican food has to have cumin in it. I made this soup and invited Mexican friends to try it. Nobody would eat it. Everything else (the avocado, tortilla chips, even the cheddar cheese) which are not commonly found in Mexican chicken soup would have been very acceptable, if not welcome additions. Just NOT the cumin.
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20 users found this review helpful

House Fried Rice

Reviewed: Jan. 24, 2013
I hate to say this, but this is a terrible recipe. Just to begin, how can this be fried rice, when the rice isn't fried? Then, cooking shrimp and already cooked meats first and to continue cooking with the vegetables, makes no sense. There are other, much better recipes for fried rice on this site.
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6 users found this review helpful

Easy Fried Eggplant

Reviewed: Oct. 2, 2011
Good basic recipe... agree that plain bread crumbs need a boost.
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2 users found this review helpful

Authentic Cochinita Pibil (Spicy Mexican Pulled Pork)

Reviewed: Sep. 26, 2011
This is the REAL thing!! Finally an authentic Mexican recipe without cumin!!! Traditional Cochinita Pibil does include habanero peppers... they are extremely hot. If they're too much for you, you could substitute serranos or green chiles de árbol. My compliments to the poster.
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6 users found this review helpful

Tangy Cucumber and Avocado Salad

Reviewed: Jun. 10, 2011
Another good starting recipe. This is a very refreshing summer salad. The recipe should tell you not to use a very ripe avocado. I recommend not stirring this salad. Put it in a tupperware like container and move the contents gently to cover with lime juice. Avocados for me, require salt, so I increased the salt to 1/2 a teaspoon, and added sliced red onion and some red pepper flakes for more flavor and a little color.
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7 users found this review helpful

Baked Macaroni and Cheese I

Reviewed: Jun. 9, 2011
This is a good basic recipe. I do agree with an other reviewer that the basic roux definitely needs salt, pepper and dry mustard (1/2tsp) and needs to be cooked long enough to prevent the "floury" taste. The reason you don't want the sauce to be too thick, is that you want the sauce to get inside the elbow or penne pasta. The sauce will thicken as the M&C bakes in the oven. Almost everything else is a matter of taste and you can adjust the amount of bacon, onion & garlic to your liking. I prefer sharp cheddar, but any cheese will do. Finally, I've been making baked M&C for about 45 years. Before baking I spread a cup of cubed cheese over the top of the casserole along with cornflake crumbs and a little salt and pepper. This makes a wonderful crust on the top. Served with a side of stewed tomatoes and peanut butter muffins!! Love it
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8 users found this review helpful

Spicy Rapid Roast Chicken

Reviewed: May 27, 2011
This is an excellent recipe as is... and lets anyone tweak the spices to his/her own tastes. I was amazed that cooking at such a high temperature didn't cause the chicken, even the breasts to dry out. I've done whole chicken and just bone in breasts with no problems. After playing with the spices, I've settled on using smoked paprika and added poultry seasoning to the rub. I used the rub both under the skin and on top of the skin. The high temp renders most of the fat and leaves a nice tasty and crispy skin. Definitely 5 stars: Easy, fast and very tasty!!
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4 users found this review helpful

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