NZtoAZ Profile - (13150552)

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Living In: Phoenix, Arizona, USA
Member Since: Jan. 2009
Cooking Level: Expert
Cooking Interests: Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Gourmet
Hobbies: Gardening, Hiking/Camping, Biking, Walking, Photography, Reading Books, Music, Painting/Drawing
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Recipe Reviews 11 reviews
Mango Corn Salsa
This was amazing! I will be making this again and again! I couldn't find fresh mango's and so I actually used a bag of frozen mango pieces. Sometimes these are not very sweet, so I defrosted them by soaking them in a cup of mango fruit juice to make sure they had plenty of sweetness and flavor and added the mango and juice to the salsa. Followed the recipe for everything else and the salsa was amazing! Oh, I did add extra tomato. Good to know that frozen mango can be used in a pinch. The second night we had this, I mixed diced avocado into it, and that was great too! Thanks for a terrific salsa recipe! My husband hasn't stopped talking about it!

11 users found this review helpful
Reviewed On: Mar. 7, 2012
Awesome Slow Cooker Pot Roast
I hate to be the only one that didn't like this. I guess I'm hard to please. All I could taste was the mushroom soup mix, and it was all just gluey, and grey-brown and very unappealing. I added fresh sauteed mushrooms and sprinkled with fresh parsley but it didn't help much and increased the cost. I did think it would make a good english style meat pie or pastie filling as that's what the texture reminded me of. I guess it has just confirmed that I don't really like tinned soup gravy. Sorry!

4 users found this review helpful
Reviewed On: Mar. 2, 2012
Three Chile Dry Roasted Tomatillo Salsa
I thought I had messed this up, cause I read the ingredient list first, prepared everything including unhusking the tomatillos, as that is what the ingredient list says. Then when I got ready to cook, I saw that the directions say to remove the husks AFTER dry roasting. That said I went ahead anyway and followed the rest of the directions. The result was amazing. Im sure it is easier to remove the husks first, so I would definately do that next time anyway. This salsa verde was pretty much perfect! It will be my go to recipe from now on. I couldn't fint pequin peppers, so like many other reviewers I added double the amount of jalapeno and serrano peppers. The result wasn't hot enough for our tastes, so I will adjust for that next time. One cooking note: The garlic and serranos will blacken much faster than the tomatillos and jalapenos. Next time I will add them in stages, as garlic does tend to become bitter if overcooked, and it would have been charcoal if I had left it in for as long as the rest. I had to fish around and remove half way through. I removed the tomatillos when the skins were blackened, just as they were splitting. Great recipe, wonderful authentic flavor. I have a very happy and impressed husband! Thanks!

18 users found this review helpful
Reviewed On: Jun. 8, 2011
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Cooking Level: Expert
About me: I started doing all the family cooking in the… MORE

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