Alassea Eruvande Profile - Allrecipes.com (1574236)

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Alassea Eruvande


Alassea Eruvande
 
Home Town: Texas, USA
Living In:
Member Since: Mar. 2003
Cooking Level: Intermediate
Cooking Interests:
Hobbies: Gardening, Reading Books
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About this Cook
Stay-at-home mom of two boys.
My favorite things to cook
Pot Roast Anything fast and good.
My favorite family cooking traditions
My grandma made a lot of candy.
My cooking triumphs
Every day, just getting supper on the table!
My cooking tragedies
I can't broil anything to save my life. I have ruined more food that way. :(
Recipe Reviews 9 reviews
Authentic Mexican Tortillas
This is a very good recipe. I only gave it 4 stars due to the amount of modification it needed. I cut the salt to 1 1/2 tsp. I cut the shortening to 1/2 cup. I microwaved the water about 2 minutes on high to get it really hot. I think the heat helps the shortening blend better. I rolled the dough into balls and let it rest in the bowl with a paper plate on top for 15 minutes. Mainly because that was the length of time it took me to get the rolling area ready and the cast iron skillet hot enough. I heated the skillet on high until a drop of water evaporated on it, then turned it down to medium heat. I rolled the dough balls out using a wooden rolling pin, trying to manipulate the dough as little as possible. By the time it took me to roll out a ball, the one on the skillet was ready to turn (about 30-45 seconds, not 1-2 minutes). I put the cooked tortillas inside a folded towell inside a gallon zip loc bag. This holds in the heat as well as the moisture. I think this step is important as some others had trouble with the tortillas drying out. The smell of the cooking tortillas was great. It was all I could do not to butter and eat them hot as they came off the skillet! I did eat the last one that way and it tasted like a little Mexican abuelita had made it. So if you've had trouble making tortillas, give it another try. It's an art form, like flaky pie crust. And for those who thought this recipe turned out pie dough, I'm not sure what type of pies they're us

12 users found this review helpful
Reviewed On: Jul. 24, 2008
Basil Chicken over Angel Hair
Very blah. I could have gotten the same results with basil-tomato sauce from Classico but without the hassle. I won't be making this again.

0 users found this review helpful
Reviewed On: Jun. 12, 2008
Gingered Pork Chops in Orange Juice
This recipe is on the verge of being pretty good. It needs something, but I don't know what. Here's what I did to it. I didn't have any brandy, so I used Cointreau orange liqueur. I used 1/4 cup instead of a TBSP. I also added 1 tsp orange peel to the flour mixture. I cut the orange juice to 1 cup and at the end, mixed it with a little cornstarch to make a sauce. I served it with rice. Overall, pretty bland and tasteless. I didn't really taste much orange, or ginger for that matter. Like I said, this recipe is on the verge of being good.

3 users found this review helpful
Reviewed On: Apr. 1, 2008
 
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