Redwood Recipe Reviews (Pg. 1) - Allrecipes.com (11077956)

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Fry Bread Tacos II

Reviewed: Feb. 12, 2010
I have so enjoyed reading the reviews of this recipe, especially the lady whose smoke alarm went off, then her security alarm, then the fire department came... At Native American gatherings, here on the West Coast, there will always be an "Indian Taco" booth, and one Indian Taco will fill you up, and then some! Indian tacos usually start with a layer of refried beans on top of the fry bread, then a layer of crumbled ground beef, followed by the shredded lettuce, diced tomatoes, shredded cheese, diced onions, and then any topping of diced black olives, sour cream, guacamole, and picante sauce. Just set out a table with all the fixings, and let your family/guests make their own, according to their likes/dislikes. I add a hint of sugar to my frybread dough, and while I'm waiting for the oil to heat (seems to take forever!), I'm testing it every so often by dropping a tiny ball of dough into the oil. If it sinks to the bottom and just lays there, your oil isn't hot enough. Once it gets hot enough, you will probably need to turn it down a bit, or eventually your oil will turn black because it can be too hot as well. I dedicate one large, cast-iron skillet as my frybread skillet, because it will get messy and is really hard to clean. I cover and save the oil between batches, saving and reusing the oil as long as possible, even draining the oil and filtering it through coffee filters to re-use. Finally, frybread is terrific just as the bread for any soup or chili dish.
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Sausage and Rice Stuffed Peppers

Reviewed: Feb. 12, 2010
I looked at several recipes, but found this one best to my liking. Like others, I made a few changes, using hamburger instead of sausage, and regular long-grained white rice instead of instant, and no cheese on top. I added in diced tomatoes, as recommended by one reviewer, but found that it was a bit too tomato-y. My husband and son loved them, but I am still not completely satisfied that I've found the "stuffed peppers my mom used to make" yet. I had no problem with the peppers staying firm, and they were completely cooked and tender, but not at all mushy. I don't believe I left the peppers in the hot water as long as recommended. I had more filling than necessary, but ended up just putting it around the peppers in the baking dish, so nothing was wasted. I think this recipe lends itself well to customizing, and I'll make it again, still trying to get to figure out "how did Mom do it?"
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