palakpaneer Profile - (10709701)

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Home Town: Salina, Kansas, USA
Living In: Frisco, Texas, USA
Member Since: Aug. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Indian, Italian, Middle Eastern, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Walking, Photography, Reading Books, Music
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Recipe Reviews 11 reviews
Charley's Slow Cooker Mexican Style Meat
Always a hit! People will think this recipe was passed down to you by a Mexican Grandma. People who have said it is too spicy-- the type of hot sauce you use and the kind of chilis you use can drastically impact the heat level of this dish- I come from a family that likes it spicy but not hot just for the sake of being hot, and they all love this. My 82 year old Grandma eats it with no problem (but again, we like spicy food). For the hot sauce,I use Cholula hot sauce ('Original' flavor), and for the diced green chilis, I use three of the little cans of diced green chilis they sell alongside canned refried beans-- the green chilis that come in those little 6oz (approx) cans aren't even hot, but they add a nice aroma and flavor. When I am making this for people other than my husband and I, I reduce or omit the cayenne unless I know the people I'm serving it to can handle it. I don't know how someone could say this was so hot they couldn't taste it- they need to reevaluate their ingredients- IF I used habanero hot sauce and fresh jalapenos for the diced chilis, I wouldn't be able to eat it either, but I don't think it's fair to give a recipe one star and say that the people who like it just want to prove how tough they are- maybe we all just used common sense and our own discretion.

1 user found this review helpful
Reviewed On: Oct. 29, 2009
French Toast Casserole
This gets four and a half stars for taste and 5+ for ease of preparation! If you like to make breakfast or you are having company, you must try this recipe. There is plenty of leeway for alterations to taste. I used mango jam and a dash of crushed cardamom on mine. It's an excellent base recipe. My houseguests loved it. I can't stress how easy this is to prepare. I used Egg Beaters (the kind with "yolks") and day old French bread off the sale rack. I made it the night before and I swear, it took six minutes to prepare. DO leave it in the full 50-60 minutes. If it's getting too brown on top before the time is up, put some aluminum foil on it and stick it back in the oven- it'll be fine. I can't wait to try this a hundred different ways. Thanks for sharing!

5 users found this review helpful
Reviewed On: Feb. 6, 2009
Mexican Rice II
Just like the restaurant! I recalculated it for 16 servings (Christmas dinner side). Don't worry about it 'puffing' just toast the rice a little in the oil and continue on with the recipie-- it WILL turn out. Very mild and basic, just authentic Mexican restaurants serve. If you want to spice it up, knock yourself out and put whatever you want in it, but Mexican rice is usually very mild to balance the heat from the main dish. This is a very good recipe and I know it will be devoured by all at Christmas dinner. Mi gusta!

2 users found this review helpful
Reviewed On: Dec. 23, 2008
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Cooking Level: Intermediate
About me: I grew up in a family where all my aunts and my… MORE
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