pamg208 Profile - (15508038)

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Member Since: Feb. 2012
Cooking Level: Expert
Cooking Interests: Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Quick & Easy, Gourmet
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Recipe Reviews 6 reviews
Authentic Enchiladas Verdes
These are definitely the best Enchiladas I have ever made! They are as authentic tasting as if you ordered them from a real authentic Mexican restaurant. I took the advise of using less Serrano peppers (I used 3)and the sauce was still extremely spicy. My husband and I love hot, spicy foods but this was too much spice. I added a spoonful (1/8th cup or so?) of sour cream to a small amount of the sauce and it was over the top!!!! I will be eating the leftovers this weekend and it's going on my rotation list most definitely! Go make some of these, they are delish!

0 users found this review helpful
Reviewed On: Mar. 14, 2014
Yummy Baked Chicken Thighs in Tangy Sauce
This was very good. My husband loved it! I added a few of my own ideas to this recipe. I egg washed the chicken and dredged in a mixture of flour and italian panko crumbs and browned on the stove with some olive oil. I then sauted sliced onions and mushrooms with a little butter, olive oil, salt and pepper. I put this on top of the chicken before putting the sauce on. I added a little hot sauce (Siracha) and chopped garlic to the the sauce also. Baked at 325 for about 1.5 hours. Delish!!! Served with Jasmine rice.

1 user found this review helpful
Reviewed On: Feb. 11, 2014
Chef John's Perfect Prime Rib
I had a 13 lb prime rib for Christmas this year. My family all has their tried and true way to make a prime rib. I wanted to try this recipe and WOW!!! It worked great by following the instructions. We had to cook at my son's house. They said the house was getting smoky but that the meat wasn't burning. I told them to keep going! BOY!!! There were 12 of us and they all said it was the best prime rib ever!!!!!! My husband does his own rib rub but we did the butter too so it would brown nicely!!! Going to cook it this way from now on!!!! Thanks Chef John!

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Reviewed On: Dec. 27, 2013

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