KimHr Profile - Allrecipes.com (10776987)

cook's profile

KimHr


KimHr
 
Home Town: Dallas, Texas, USA
Living In: Arlington, Texas, USA
Member Since: Jul. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern
Hobbies: Camping, Walking, Reading Books, Painting/Drawing
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About this Cook
I,m married 16 years, one child, 11 years old. I am a preschool teacher in a private Christian school. My husband is hispanic and through him and his family I have become a rather good authentic mexican cook (No tex-mex!). My husband loves to eat and cooking for him is one of my favorite things to do!
My favorite things to cook
Mole Enchiladas, Flautas, Grown up Sloppy Joes, various soups, Grilling of all kinds.
My favorite family cooking traditions
My favorite is Shepherd's Pie, passed down from my mother, my favorite as a child and still as an adult.
My cooking triumphs
Refried beans and mexican rice, Mole Cheese enchiladas, Steak and onions.
My cooking tragedies
Well, the first time I tried making a pot of pinto beans I boiled them in water without any seasoning whatsoever! This was many years ago. I was a terrible cook!
Recipe Reviews 7 reviews
Oven Kalua Pork
I was so excited to try this recipe that I even ordered the Hawaiian sea salt on line so that it would be just right. But I was really disappointed in the way it turned out. The meat was tender and juicy, but very bland as if it had no seasoning at all. I ended up simmering the shredded meat in some of the juices from the pork as well as sauteed garlic, onion, salt and a touch of cumin, reducing the liquid completely. I then served it Mexican style in corn tortillas with verde salsa. After all this it ended up tasting great.

5 users found this review helpful
Reviewed On: Oct. 15, 2006
Best Black Beans
This is very good for a canned bean recipe. I'm not usually a fan of canned beans! The only changes I made were to add a lot more cilantro than the recipe calls for and I simmered the beans for about an hour. The 5 minutes isn't nearly enough. Served over white rice and it was very tasty! Thanks.

2 users found this review helpful
Reviewed On: Oct. 15, 2006
Fresh Salsa I
This is very good! I reduced the recipe to make about half the servings of the original recipe. I omitted the canned whole tomatos and used only 2 cans of mild canned tomatos and green chilis, drained. (I can't imagine using the hot rotel AND adding jalapenos!) I added 3 roasted jalapenos with seeds, 1 small onion, 1 large garlic clove, a big handful of cilantro, juice from 1 lime, sugar, salt and just a pinch of cumin and gave it a couple of whirls in the blender and refridgerated overnight. Yum! The salsa was still very hot, which I like, but you may want to use only one or 2 jalapenos. This is my salsa recipe from now on!

1 user found this review helpful
Reviewed On: Oct. 15, 2006
 
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