Tami Profile - Allrecipes.com (11366699)

cook's profile


Home Town:
Living In: El Paso, Texas, USA
Member Since: Dec. 2009
Cooking Level: Expert
Cooking Interests: Baking, Mexican, Southern
Hobbies: Gardening, Music, Charity Work
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Tami Tinajero 2011
About this Cook
I am originally from Wa state, but have lived in the SW for about 20 years now. Maried for 17 years with 2 teen boys and a 3 yr old drama queen. My great grandma owned a Restaurant and was famous for her home cookin', so I assume that's where I get my passion. Everything I cook for family and friends gets ooOOoos and awes (thats why I put expert), but I really have a lot to learn=)
My favorite things to cook
I love to make a good soup, and I love to make pies!
My favorite family cooking traditions
I really enjoy a big Thanksgiving spread...lots of foods to chose from.
Recipe Reviews 14 reviews
Chicken Mexicala
I was looking for the easy button! My family lives in El Paso, Tx and these ingredients are already in my kitchen, This recipe is a good one,....kind of reminds me of a green chile enchillada. It's great for kids with alergies [no wheat]. I did make a couple of changes: I used a smaller cassarole dish., I added more corn tortillas. Before I layered the bottom of the cassarole dish, I cut the tortillas in bite sz pieces and then put them in a little hot oil to soften. I had to go with the cumin suggestion [1 tsp] because it is more authenic to mexican food and it gives a dish that punch! I added more cheese as suggested as well. Yummy, a quick meal, and my picky 12yr old loved it!

2 users found this review helpful
Reviewed On: Apr. 9, 2012
Coconut Macaroons III
I have never made Coconut Macaroons before so I made 2 different recipes: This one and the one in a Betty Crocker recipe book. There was quite a bit of difference in texture and taste. This recipe was good, but not great. It was hard on the outside and chewy within. The taste did taste a lot like the sweetened condensed milk. The Betty Crocker recipe called for whipped egg whites and other goodies and was just better all the way around. It browned really nice and tasted unbelievable...so, sorry this one is just okay.

43 users found this review helpful
Reviewed On: Dec. 14, 2011
Tres Leches (Milk Cake)
I made this Saturday morning for a get together on Sat. Night. My husband is Mexican, and my friends love Tres Leches...so the test was on! I followed the recipe exactly except for only one thing: I separated yokes from whites and whipped up whites to a froth before folding them in. The cake bather was thick, and I had to spread it to the corners of the pan to cover. After baking, I let it cool and hour before poking holes. Poured the mixed milks on top, covered, and set in fridge for about 10 hours. Right before serving, I whipped up the heavy whipping cream, topped cake, added sliced strawberries for effect. I am not keen on wet cakes, [and that is what tres leches is suppose to be....very, very wet] and so I asked my husband and friends if the cake was too soggy & that maybe I should put in a cup less milk [the cake had a bit of milk at the bottom, as other reviews described]. My husbands response was, "if you did that, it wouldn't be tres leches, it would be 2 and a half leches"...and then went on to say the cake was perfect!...and friends asked for recipe.

9 users found this review helpful
Reviewed On: Nov. 13, 2011
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Cooking Level: Beginning
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