MSSUZYQ Profile - (1494740)

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Home Town:
Living In: Benton, Arkansas, USA
Member Since: Dec. 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Dessert, Kids
Hobbies: Sewing, Gardening, Camping, Boating, Fishing, Photography
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Recipe Reviews 8 reviews
The Best Fresh Tomato Salsa
I love freshly made salsa and this recipe is a good one that can easily be adjusted to one's taste. I added a couple of large garlic cloves and a large seeded jalapeno. (To keep the spice off your hands, wear latex or vinyl gloves while seeding hot peppers.) I also used roma tomatoes - they're meatier and less watery than the regular variety. Put everything in the food processor and had fresh salsa in 5 minutes from start to finish!

0 users found this review helpful
Reviewed On: Jul. 26, 2014
Sesame Beef
This is an easy dish to make, but to suit my tastes it needed a few changes. I followed the recipe the first time I made this - I would probably give it 3 stars - way too sweet as other readers mentioned. The second time I made this, I changed the sauce a bit. Since I wanted to add some vegetables to it, I made twice the amount of sauce with 1/2 cup low-sodium soy sauce, 1/4 cup packed brown sugar, 4 cloves minced garlic, 2 tablespoons olive oil and 2 tablespoons sesame oil. Half of this was used for marinade, the other half reserved for later. I stirred 2 tablespoons cornstarch into 1/4 cup water till dissolved and added that to the reserved sauce. I stir-fried sliced green onions, red peppers, and mushrooms over medium-high heat a few minutes, then added the marinated beef strips and stir-fried till brown. Poured in the sauce and sesame seeds and cooked till the sauce thickened up a bit. Served this over steamed rice with steamed pea pods and asparagus on the side. Awesome! My husband said it tasted like he was at the local Chinese restaurant - but without all the MSG! This will probably be served at my house at least every other week - I love it! Next time, I may make it with a bag of frozen stir-fry veggies.

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Reviewed On: Apr. 3, 2014
Chicken Enchiladas V
I have some cans of cream soups that need used up, so I've been looking for recipes using them. I don't usually use cream soups in my enchiladas, but this one sounded really good. I did do some tweaking to suit our tastes. I boiled some chicken breasts the day before with chopped onions and garlic, salt, pepper, and cumin. I removed the meat and let the broth simmer down some to use with recipe. Next day, I shredded the meat and heated up corn tortillas while my sauce heated on the stove. I left out the sour cream (hubby doesn't care for it) and added a can of cheddar cheese soup. Added a small can of green enchilada sauce (I love that stuff!) and a soup can full of my chicken broth, 2 tsp chili powder, 1 tsp cumin, and the green chile peppers. I poured part of the sauce into my shredded chicken, then covered the bottom of my baking pan with the sauce. I dipped my tortillas in the sauce before spooning in the chicken mixture, rolled them up and poured more sauce over the top. Can you tell we like lots of sauce with our enchiladas? lol Topped with shredded cheese, chopped onions, and sliced black olives and baked. Served them with chopped tomatoes on top and Mexican rice on the side. Yum yum - and I have enough leftover for todays' lunch!

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Reviewed On: Feb. 27, 2014

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