MsSuzyQ Profile - Allrecipes.com (1494740)

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MsSuzyQ


MsSuzyQ
 
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 chopped up 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 it needed a few changes for me. 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 doubled the sauce ingredients except the sugar - used brown instead of white, and 3 tablespoons olive oil and 1 tablespoon sesame oil instead of the vegetable. Half of this was used for marinade, the other half reserved for later. Added 2 tablespoons cornstarch to the reserved sauce. Stir-fried the meat, removed it from the pan, then stir-fried sliced mushrooms, chopped red pepper, and sliced carrots. Put the meat back in the pan to heat it back up. Then added the sauce and let it thicken up some. 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.

0 users found this review helpful
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!

0 users found this review helpful
Reviewed On: Feb. 27, 2014
 
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