Chella Recipe Reviews (Pg. 1) - Allrecipes.com (12650465)

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Restaurant-Style Taco Meat Seasoning

Reviewed: May 10, 2011
Was delicious! We all really enjoyed it. I am going to make enough for a whole bunch of dinners at once, get an airtight container and store it for dinners when I can just pull it out and add it like it really is from a packet! lol! Passed it on to a friend and her husband and they both loved it as well! We didn't have corn flour so i used regular flour and it still came out great.
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Photo by Chella

Cinnamon Hazelnut Biscotti

Reviewed: Apr. 29, 2011
I don't do well with baking, so when I chose to make this recipe for a gift, I decided to do a practice run first. "They were fantastic!" "Looks like they came from a store!" are the comments I've been hearing all morning. I don't like biscotti, so I haven't tried them. But I trust their opinions, so I am confident they came out very nicely. I did make a few changes. And when I make it the next time, I will do a couple more adjustments. On the advice of other reviewers, I doubled the cinnamon. However, my taste testers say you can still BARELY taste it. So, I'll be using 2 teaspoons of it next time. I also used less hazelnuts than called for and I did half vanilla and half almond extract. As for working with the dough, it really is very easy to work with! If you are having THAT many problems with it, you must've really messed up somewhere, is all I can say. During the actual baking process, I baked it for 25 minutes. I tried the serrated knife, but it still crumbled a little (I am going to cream the sugar and butter VERY well next time), so I'll give a butcher's knife a try next. The second time I baked them, I left them on for an extra 5 minutes and then I just shut the oven off and left them in the oven for 15 more minutes. I was a little concerned about how crispy they'd get, but they really are CRISPY! I am thrilled with the results and am very excited to give them away!
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Homemade Chicken Broth

Reviewed: May 26, 2011
This recipe is simmering on my stove as I type this but I'm not waiting to taste it before rating because I already know it will be lovely. My grandma is ill at the moment, was napping in the living room and she woke up from the delicious smell coming from the kitchen! I didn't have celery, carrots, thyme or rosemary, but the chicken came from the store, so i know they season it well. I did have celery seed, so I added that. I also added salt, garlic powder, onion powder and sage. Very nice recipe! :)
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Photo by Chella

Fresh Southern Peach Cobbler

Reviewed: Jul. 24, 2011
Delicious! Wow, this was awesome. I cannot think of anything that needs to be changed. I had to halve the recipe because the peaches were kinda spoiled and I had to cut a lot off, but it still worked out perfectly. Thanks so much for sharing this! :)
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Photo by Chella

Simple BBQ Ribs

Reviewed: May 10, 2011
The basic recipe was good, but if you have the time, making them the way I did today takes good and turns it into fantastic. I took advice from several different reviews and made my own recipe. I started by adding soy sauce, a cut up onion, garlic powder and pepper to the pot. I let the ribs simmer for an hour instead of boil. I left them in the pot for 2 hours and made the BBQ sauce suggested by MBCHEERS99. Although delicious, I found the sauce too thin for my liking, so i added molasses and I've since decided to subsitute molasses for the brown sugar from now on. I put the ribs and sauce in a ziploc bag in the fridge until i was ready to bake them (about 4 1/2 hours). I basted during baking. After all that, I broiled them for about 5 minutes to carmelize and darken them. Time consuming, but absolutely delicious!! I also saved and froze the meat juice to use next time I make them. It will save me some time.
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Real Homemade Tamales

Reviewed: May 4, 2011
I just had to comment on this one because I am mexican and have been making (helping make) tamales since I was about 5 yrs old. You'd be surprised how much a 5 yr old kid can do! We never used gloves to clean the chiles, just because it is so much faster when you don't. Of course, you are taking a huge risk with your eyes, but we all do it that way even still. We always boil onions and other spices with the chiles while they cook and add the onions to the blender too. We use the leftover meat liquid for the masa and we add a little baking powder and salt. We also add chile sauce to the masa! Big improvment on flavor if you do. Our test for if the tamales were done has always been to remove one (a bigger one, since they are less likely to be done) and try to pull the husk off. If it comes off clean, they're done. And sour cream? That's...different. I'm not sure what it does. We've made beef, pork, chicken, chicken and cheese, chile and cheese and sweet tamales in my lifetime. For the sweet tamales, we mix raisins in the masa and the filling is a cream cheese mixture. Pretty yummy! :) As for this recipe, I haven't done it, but i rated it anyway because it is PRETTY close to how we do it...and they would come out okay.
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