Marshame Recipe Reviews (Pg. 1) - (10429433)

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Tortilla Casserole

Reviewed: Jul. 19, 2014
Before adding the the corn tortillas, stack them, then cut into 6 wedges. This makes them much more manageable in the casserole. Reserve some of the shredded cheese. Cook the casserole covered in foil for the first 50 minutes, then uncover and sprinkle with the reserved cheese. Cook the remaining 10 minutes, then let set for about 10 minutes before serving.
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Slow-Cooked Pulled Pork Shoulder

Reviewed: Apr. 6, 2013
To the reviewer who cooked the roast and then put it in the refrigerator to pull apart the next day, and then found it to be very fatty: you need to pull it apart while it is still warm, 15 or 20 minutes after you have taken it out of the slow cooker. That way it shreds easily and it is easy to separate the meat from the fat. The same principle is at work when you de-bone chicken. As soon as it is cool enough to handle, that's when it will slide right off the bone. Once it is cold, it is a different story alltogether.
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Quesadillas II

Reviewed: Oct. 26, 2009
The first time I made this recipe, I followed the directions exactly, but I found the chicken to be tough. So, the next time I made it, I poached the chicken tenders for 10 minutes in 1 cup of water, seasoned with salt and pepper, in a shallow skillet, covered. (Whole skinless boneless breasts would take 12 minutes.) I drained the chicken tenders, and when the meat was cool enough to handle, I shredded the chicken. Back to the recipe, I added the cooked chicken to the onions after they were cooked golden and continued with the recipe, buttering the outside of the tortilla, baking for 7 minutes on each side. The chicken came out tender and juicy this time!
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