Meagsta Profile - (12148659)

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Recipe Reviews 9 reviews
Absolute Mexican Cornbread
I made this last week to have with Buffalo chicken chili. A most excellent combination. I'm making it again tonight. However, I took the advice of many reviewers when making this for the first time to reduce the butter to half a cup and the sugar to 3/4 a cup. I will not make that mistake again. By reducing the butter you are taking out the biggest source of moisture. I will admit that I did not include the green chilies as I did not have them and don't particularly care for them. I would imagine they could contribute to moisture as well. Since I won't be using them tonight I will be sure to include the full cup of butter. I will update my review after doing this. Otherwise, this is a great recipe all around. I think the overall taste is highly dependent upon the type of cornmeal you use and how fresh it is. I'm not really sure why anyone would be making this recipe using a prepackaged cornbread mix- it rather defeats the purpose. This is an easy, made-from-scratch, delicious cornbread with a little extra something. Thanks for sharing the recipe! Update: I made this last night with the full amount of butter. It definitely helped. Much moister. My family devoured it. I think next time, and there will definitely be a next time, I will meet half way with the butter. Perhaps 3/4 cup of butter. While the full cup helped make it moister, it may have been a tiny bit too crumbly from "grease". I will not go so far to say this was a greasy bread though. I will keep trying! Delicious.

1 user found this review helpful
Reviewed On: Jan. 9, 2015
Baked Ziti I
This was delicious and easy. I had never made baked ziti before so was a bit nervous when making for guests for the first time. I made a double batch and was impressed with how easy it truly was. I did make one minor adjustment per several reviews- instead of the 1 1/2 cups of sour cream, I used 3/4 cup sour cream and 3/4 cup ricotta for each batch. While I'm sure the recipe as stated would have yield excellent results, I know I will continue with the sour cream/ricotta mixture in the future. The ricotta gave a nice taste and texture while the sour cream added a lovely, mild zip. Oh, and I chopped up some garlic and added it to the onion and beef while browning. I covered the dish with aluminum foil and baked for 25 minutes then removed the foil for an additional 10 minutes of baking time. Served with an arugula salad with lemon vinaigrette and garlic bread. Perfection. Best part- I have some leftovers for another meal. Mmmmmm. Thanks for the outstanding recipe.

4 users found this review helpful
Reviewed On: Sep. 16, 2013
Chicken Enchilada Soup III
This was so easy and so delicious. It was a warm bowl of comfort. I will definitely make it again, though I may make an addition or two just for fun (totally not necessary). We thought green chilies and maybe corn could be good as well. Perfect as is. Thank you! This will be a new staple in our home. p.s. I'm not sure what the fuss was in some reviews with the masa harina. It's almost as easy as adding water to a recipe.

0 users found this review helpful
Reviewed On: Nov. 4, 2012

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