SandraJZ Profile - (10389878)

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Home Town: Rio Piedras, San Juan, Puerto Rico
Living In: Connecticut, USA
Member Since: Mar. 2007
Cooking Level: Intermediate
Cooking Interests:
Hobbies: Quilting, Sewing, Gardening, Walking, Photography
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  • Naan
  • Naan  
    By: Mic
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Recipe Reviews 7 reviews
My Best Clam Chowder
Very good, I am sure the bacon would give it more taste, but I did not have it today and I did not miss it. I saw another recipe added Dill and I did put some in, and everyone liked it. I was afraid the vinegar would cut/curdle the milk but it did not. It was served for dinner and no one asked for anything else, very satisfying and filling. Will make it again and again. Thanks...

0 users found this review helpful
Reviewed On: Sep. 17, 2009
Taco Seasoning I
Awesome, I have no need to buy packets ever again!! TIP: I took the biggest spice jar (as big as a PB jar), with the recipe written on a large label stuck to the jar and when I run out I have the recipe to make it again in a large quantity right on the jar . Also, I once bought a cheap chili pwd that has salt in it already, and it came out too salty, so read the your spice ingredients before mixing.

2 users found this review helpful
Reviewed On: Jan. 11, 2009
Puerto Rican Tostones (Fried Plantains)
ABOUT THE WATER...the reason puertoricans dip in water is because we cut them up early while making the rest of dinner. When the plaintain sits in the kitchen it will turn brown after a while,so we put them in water salt, so it so it won't oxidize. It is not necessary if you are frying soon after you cut them up. The recipe says cut in chunks, but you SLICE the plaintain in 1.5 inch slices aprox. The oil should not be TOO high, just heat the oil a little above MED for 8 min before starting so it will be ready. Cook to soften them and then "squash" them flat and fry again. Oil and water don't mix, so dry them before frying, if you insist on water. Cast iron will get nice and black if you make tostones regularly. Sprinkle salt when done and serve with ketchup, garlic oil or top with garlic shrimp... there seems to be many other suggestions. I will try to post recipe for mofongo soon...yum!

806 users found this review helpful
Reviewed On: Feb. 24, 2008
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Cooking Level: Expert
About me: I grew up in the 50s and 60s in the midwest… MORE

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