Robin Hofstatter Noftz Profile - (1307103)

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Robin Hofstatter Noftz

Robin Hofstatter Noftz
Home Town:
Living In: Sandusky, Ohio, USA
Member Since: May 2001
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Quick & Easy, Gourmet
Recipe Box 3 recipes
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Recipe Reviews 7 reviews
Spicy Mexican Torte
I gave the basic recipe 4 stars, as I always change things as I try them, based on our preferences. Anyhow, I cooked the chorizo with the garlic and onions, then when almost done, I added a can of black beans, drained but not rinsed. After they got a little tender, I then added our own homemade salsa, very spicy and that became my sausage mixture for layering. I also used Mexican "melting cheese" instead of pepper jack and mixed in a little cheddar. Lastly, I fried my tortillas and layed 2 of them out side by side in the bottom of a glass casserole dish, no problem cutting them as others had mentioned. From there I followed the directions for cooking, ended up with three layers, not really "torte" like, but turned out very good, topped it off with a little sour cream, we loved it.

31 users found this review helpful
Reviewed On: Nov. 24, 2009
Guinness(R) Corned Beef
OK, first of all, anyone who knows anything about meat at all knows that for corned beef you do not cut off the fat layer, that is where you will get all of your flavor from. You need to use the season packet, again this is how the beef gets it's "corned" flavor. Also, you can not cook corned beef in an oven for 2-1/2 hours at 300 degrees and expect it to come out tender. So, you must either use your slow cooker and cook it all day or in the oven for a much longer time. I am so not a Guiness person, but I have to say that flavor of the beer and the brown sugar complement each other very well. Rubbed on the fat layer and slow cooked puts such a nice glaze and flavor to the meat. I also added the minced garlic as suggested by another reviewer, very good. Next time, I will not use the store bought meat, I will cure my own as normal and then put it in my slow cooker for the day. Over-all, this is a keeper, thanks.

28 users found this review helpful
Reviewed On: Mar. 12, 2009
Oklahoma Brisket
I will say that I make a very simliar recipe to this and it's one of our favorites. Once of the main things I do differently is that we baste the brisket with the BBQ sauce while grilling, gives it a nice coating. Also the most recent review has no business rating this recipe based on living in an apartment with no's not about that, try a broiler if you don't have a grill!

6 users found this review helpful
Reviewed On: Jan. 27, 2009
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