Coqui Profile - (10650380)

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Home Town: Seattle, Washington, USA
Living In: Bellevue, Washington, USA
Member Since: Nov. 2007
Cooking Level: Intermediate
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Recipe Reviews 4 reviews
Taqueria Style Tacos - Carne Asada
First off- the golden star of the night- the salsa was superb. I had guests over and they were hovering around the salsa, leaving for a few seconds, and coming back again. I roasted sweet Vidalias as the white onions, vine tomatoes (not plum)- left seeds in- didn't make a difference and I hate seeds- just for specifics. The carne asada mix seemed really good, but it was not as powerful as I wanted it to be- not garlicky enough? The meat was marinated for over 8 hours, but it just didn't develop the type of aggressive, meaty flavor I expected, especially from using the soy sauce.

5 users found this review helpful
Reviewed On: Sep. 30, 2012
Honey Wheat Bread I
Wow- I can't believe it. This recipe is outstanding- you could open a bakery and be proud to serve this! I used the bread machine to mix it, but did the second rise and bake in a 9x5" loaf pan. Here are some changes I made- used only half the recipe, added 1 T extra of honey, and 2 1/2 T of vital wheat gluten. I poured water, yeast, sugar, milk and let the yeast proof. I added the rest and let the machine do the rest. My husband looked at it and went "Oh no- did you make this in the bread machine?" (we've had super doughy, heavy breads when I bake the bread in there), but he really loved it after he tasted it!

3 users found this review helpful
Reviewed On: Jul. 15, 2011
Roasted Tomato Salsa I
I roasted all ingredients, including unseeded, quartered tomatoes WITH a can of stewed tomatoes. Drained as much of the liquid as possible from the stewed tomatoes and reserved. The stewed tomatoes gave the salsa a more intense flavor. I didn't dump the entire thing in the food processor after broiling- I strained the watery liquid out first, then processed. Added the liquid from the can of stewed tomatoes since it had greater flavor, a little at a time. Added a little ketchup as someone suggested, which resulted in a vinegary sweetness. Adjusted with LOTS of lime juice. It was the best salsa I've made so far- really balanced yet intense! Thank you for the recipe!

3 users found this review helpful
Reviewed On: Feb. 2, 2009

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