mmmhmmmgood Profile - Allrecipes.com (13680332)

cook's profile

mmmhmmmgood


mmmhmmmgood
 
Home Town:
Living In: Vancouver, Washington, USA
Member Since: Jan. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Mexican, Italian, Southern, Low Carb, Healthy, Dessert, Quick & Easy
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 8 reviews
Garlic and Onion Boiled Peanuts
These are really tasty! For the seasoning, I poured 3/4 cup salt into a measuring cup and filled it up to the 1 cup line with garlic powder, garlic salt, mixed up salt, Emerils seasoning, and a little cayene pepper. I don't like them too mushy so I just let them boil for about 3 hours. The trick to the right degree of saltiness according to your taste is to let them soak in their brine after they boil, and taste one every 15 mins or so until they are the way you like them. I let them soak for about another hour. Then drain them and rinse because they're really messy otherwise. Then I dried them a little in handfuls with paper towels and put them in a big tuperware container.

16 users found this review helpful
Reviewed On: Nov. 18, 2011
Seasoned Cornish Hens
This is an excellent marinade! I deviated from the original a good deal, mainly because I was using it as a marinade for the grouse my dad and I shot on a hunting trip. It was absolutely the best grouse we've ever had, hands down! Now every time he comes home with grouse he asks me to make it this way again. Here's what I did: First, I didn't have oyster sauce so I used Worcestershire sauce instead, and it was delicious. Then I melted the butter in the microwave and added it to the marinade. Then I put it in a gallon ziplock with the grouse (split and opened flat) and let it marinade for at least 30 minutes. After it's done marinading, I seared it in a covered nonstick skillet, uncovering to baste with the remainder of the marinade frequently. Game meat can often be dry, but this marinade combined with the frequent basting made it juicy and so flavorful! I don't think I'll make grouse any other way again!

4 users found this review helpful
Reviewed On: Oct. 8, 2011
Mexican Chicken I
It wasn't bad, but probably not something I'd make again. There was a little bit of a bitter aftertaste, but the chicken was very moist and juicy. I had to add salt and pepper when it was on my plate because it was too bland otherwise. I pretty much stuck to the recipe although I did use only 1.5 tablespoons of chili powder because not everyone eating it likes things spicy. I also added about a half cup of cilantro, which may have been too much. If I made it over again I'd only use a 1/4 cup as that may have been where the bitter taste was coming from. I also melted some cheddar cheese on top the last 10 minutes. It baked in about an hour for me.

2 users found this review helpful
Reviewed On: Mar. 15, 2011
 
Published Recipes
 
ADVERTISEMENT

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States