TX Cook Profile - Allrecipes.com (14165641)

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TX Cook

TX Cook
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Member Since: Jun. 2012
Cooking Level: Not Rated
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Recipe Reviews 4 reviews
Classic Goulash
I made up a version of this recipe and have made it since my children (now in their 40s) were small. I called it "Beefaroni" (because my son loved the canned stuff by that name) and they loved it...then and now; they both make it for their own families! I use Worcestershire sauce instead of soy, some diced bell pepper, no bay leaf and less liquid...mine is not soupy at all. I saute the macaroni with the ground beef and vegetables until it turns golden, then add the liquid. I cook until noodles are tender, normally less an hour.

0 users found this review helpful
Reviewed On: Jan. 7, 2015
Butterscotch Lace Cookies
My mother made these starting in the 1960s and I loved them; she rolled them on the handle of a wooden spoon to make horns and I thought that was wonderful! I just made them with my grandchildren, easy and we got 6 dozen. I didn't change a thing.

1 user found this review helpful
Reviewed On: Dec. 20, 2014
Mexican Pot Roast
Delicious recipe, not overly hot but with a lovely warmth but I DID modify it for reason. We love pork so I used boneless country pork spare ribs and wanting to limit salt, used that very lightly and then sprinkled with Mrs. Dash Fiesta Lime before browning. During browning, kind of as an after-thought, I added some Mrs. Dash Southwestern Chipotle. Very coarsely chopped the onion into narrow wedges, used roasted Hatch green chiles I had on hand, coarsely chopped and removed some/most of the seeds. I did not use taco seasoning, having used the aforementioned seasoning but did use a bit more chili powder. I used about 1/2 as much hot sauce for approx. 3 lbs of pork and used minced garlic since I never use garlic powder. I also sprinkled everything with about 3 T. of lime juice and, because it was sitting overnight before the actual cooking, added maybe 1/4 c water to the crock. The next morning, I set it out of the refrigerator about an hour before inserting it in the cooking unit and cooked it on High for 4.5 hours...smaller amount of a different type/cut of meat. It came out perfectly tender with just the right amount of cooking liquid; glad I added the additional liquid as I fear the pork may have been dry otherwise. My son who is a great cook and loves green chiles thoroughly, thought this was delicious, I shared the recipe and I'm sure both of us will make this again. And I will try it with beef.

2 users found this review helpful
Reviewed On: Aug. 11, 2014
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Cooking Level: Intermediate
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