imaflipn Profile - (1592865)

cook's profile


Home Town:
Living In: Las Vegas, Nevada, USA
Member Since: Aug. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Healthy, Quick & Easy
Hobbies: Hiking/Camping, Camping, Boating
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Recipe Reviews 36 reviews
Pico de Gallo
This Pico is dead on! Walmart Markets sell a pico that I love. This is the exact replica of that! I'm so happy to find this recipe. The only things I changed were use white onion and the juice of 1 lime, because I love limes. It turned our awesome! Going to make for Christmas appetizer tomorrow. Should be a hit!

0 users found this review helpful
Reviewed On: Dec. 24, 2014
Oven Fried Chicken II
I used 2 large chicken breasts sliced thin to make 4 halves. Seasoned the flour with onion and garlic powder and italian season. I followed the advice of another reviewer and cooked the chicken with oil in the bottom of the pan at 350 for 30 min turning every 15 min. Then turning the heat up to 375 for remaining 30 min, turning every 15 min. This really did help it get the true fried chicken crispiness you want from this recipe. Let the chicken rest on paper towels for 10 min. Served with mashed taters and steamed peas and what an excellent dinner! Chicken came out absolutely perfect without the mess of actually having to fry the chicken. Will definitley be making again!

0 users found this review helpful
Reviewed On: Nov. 12, 2014
D's Famous Salsa
This turned out fantastic. Due to heart failure, I'm on a sodium restrictive diet, so I'm always looking for ways to make my own of the high sodium foods I enjoy like soup, salsa, spaghetti sauce, taco season, etc. I followed the recipe exactly except I halved the recipe since it was my first batch. Used a can of no salt added diced tomato with garlic, basil and oregano - drained. 3/4 white onion, 1/2 lime juiced, 3 tbsp green chilis, 1/4 tsp table salt and 1/4 tsp no salt substitute and 1.5 tbsp chopped fresh cilantro. Threw everything in the blender and pulsed a few times to my desired consistency. Chilled for a couple hours and WOW, the natural taste of homemade salsa was awesome!! I now have a very, very low sodium salsa I can eat with my no salt tortilla chips, eggs, meatloaf, etc. Wonderful!! Will be making again and again.

2 users found this review helpful
Reviewed On: Sep. 23, 2014

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