MIASTR Profile - Allrecipes.com (1210641)

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MIASTR


MIASTR
 
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Member Since: May 2002
Cooking Level: Not Rated
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Recipe Reviews 12 reviews
Carne Adovada
Good thing everyone wrote such rave reviews for this recipe because the photo almost made me pass it by - looks gross and nothing like mine looks at this point. So far so good (it is in the oven) and a great main dish for company that you can start and forget until time to serve. Allows time for sides (or finishing cleaning up the house) w/o all the last minute fuss. Smells great.

2 users found this review helpful
Reviewed On: Apr. 4, 2009
Best Carolina BBQ Meat Sauce
Thanks for a very good sauce recipe. I love pulled pork on a bun with coleslaw. Now, I have never been to the Carolina's to try for myself, but I did enjoy this sauce. I was short on time and made it in my pressure cooker (it did not scorch on low pressure for 10min + 10min). After making the sauce, I added my pork sirloin roast, cut in large chunks and cooked on medium pressure for 60 min. The meat fell apart when I shredded it. I added some sauce to moisten and passed more at dinner. My only change was for my daughter who is not terribly fond of vinegary sauces. I added a bit of ketchup (1/4c.)to cut the tang a bit. Next time I will try without and add the full amount + a bit of the chili powder and tabasco. Gonna go eat some leftovers now! Thanks

3 users found this review helpful
Reviewed On: Sep. 20, 2004
Enchiladas Suizas
I was not sure what chopped green chile peppers to use - canned, fresh, or roasted, jalapenos, Hatch Valley, Pasillas... so I came up with my own concoction by roasting fresh serranos (5), Hatch Valley chilies (8), and Pasillas (5) until charred and enclosing them in a paper bag for 15 minutes, peeling and chopping them. I then continue with the recipe and layer instead of roll the enchiladas (quicker for me) and skip the frying part(save a bit on fat). I use vegetable broth for my vegetarian daughter and make seperate dishes, so she can enjoy them without the chicken. We all love these. People always ask for the recipe when I take them to potlucks. Well worth the time it takes.

1 user found this review helpful
Reviewed On: Jun. 11, 2004
 
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