Chele60 Profile - Allrecipes.com (13412636)

cook's profile

Chele60


Chele60
 
Home Town:
Living In: Orange, California, USA
Member Since: Aug. 2009
Cooking Level: Expert
Cooking Interests: Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Quick & Easy
Hobbies: Scrapbooking, Knitting, Gardening, Hiking/Camping, Walking, Reading Books, Music
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About this Cook
I dunno - I'm recently married to a wonderful man, who has 3 sons and 2 grandchildren. I have no children of my own. I work full time and love to experiment with cooking.
My favorite things to cook
Opposite ends of the spectrum: traditional comfort foods (stews, soups) and things with a bit of an exotic twist, such as Middle Eastern and Indian.
My favorite family cooking traditions
My mother's gravy. I so totally cannot do gravy - it's my "dirty little secret." And my mom makes THE best, but she ONLY makes gravy during holiday events, and it's getting more and more difficult to get her to make it!
My cooking triumphs
My brownies. I make them totally from scratch and they are so simple, and it's the one thing everyone always wants me to make. I used to have a roommate who would ask me to make these at 10pm just to satisfy a craving - and I'd always oblige!
My cooking tragedies
Attempting to make a goose for the last Thanksgiving my father was with us. It was at my father's request, and I scoured recipes until I was satisfied. Unfortunately, none of us liked it! The stuffing I'd made was delicious, however! (And so were the sides) Even the dog didn't like leftover goose meat, so the whole 25lb bird was thrown out!
Recipe Reviews 2 reviews
Chili Rellenos Casserole
I have been making this recipe for a few years now and love it! I do add an extra egg and only use the evaporated milk, otherwise it turns out way too soupy! Sometimes I use less chilis/cheese and have a smaller casserole, sometimes I use more chilis/cheese and have a larger casserole. This recipe is very forgiving. I use this strictly as a vegetarian meal. I did have issues with the sauce that goes on top and tried salsa, enchilada and ranchero sauces as various times. However, I didn't really like any of these - they all seemed to overwhelm the chilis. I took another look at "tomato sauce," and thought that just couldn't be what the contributor meant. I took another look at the Mexican food section, and lo and behold I stumbled on it! Mexican tomato sauce! The brand I like is El Plato Mexican Tomato Sauce (Hot). It adds a flavoring, with a little heat, without completely overwhelming the entire dish. And it comes in the perfect 8 oz size. Love, love, LOVE!

7 users found this review helpful
Reviewed On: Feb. 20, 2014
 
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