TexasKook Profile - Allrecipes.com (16174519)

cook's profile


Home Town: Frisco, Texas, USA
Living In: Texas, USA
Member Since: Sep. 2010
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Italian, Southern
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Recipe Reviews 4 reviews
My Chili
I normally use Wick Fowler's chili kit, but my store was completely sold out and with Super Bowl Sunday at hand, I had to improvise. I followed this recipe pretty closely, but embraced the revisions cited by many others and used 3 cans of Mexican seasoned stewed tomatoes, 1 can of Rotel diced tomatoes and chilis (original), doubled the chili powder, added 1 T of ground cumen (a must) and used one can of red kidney beans and 1 can of chili pinto beans (beans drained and rinsed). I had drained and reserved all the liquid from the tomatoes and added sparingly in light of the many comments about the chili being too watery. I ended up using almost all the reserved liquid, but will probably only use about 75% next time as I like my chili a little thicker. Used a little corn starch to thicken up my final batch, served with grated, sharp cheddar cheese (Tillamook, of course!) and Zesta saltines. As far as how it turned out, I will just say if you put a bowl of this chili on top of your head, your tongue will slap your brains out trying to get to it.

0 users found this review helpful
Reviewed On: Feb. 1, 2015
Salsa Chicken
Delicious and easy recipe! I marinated the chicken in the taco seasoning a few hours before putting together and then dredged the chicken in panko bread crumbs (to add more calories because I'm an American) before covering with Pace salsa (is there really any other kind?). Other than throwing in a drained small can of sliced black olives with the cheese for the final few minutes, I pert near followed the rest of the recipe as is...yee haw and darn tootin' this is a keeper!

3 users found this review helpful
Reviewed On: Dec. 12, 2014
Marinated Tuna Steak
The marinade is excellent(!), however, there are two misguided directions in this recipe. First, there is acid (orange juice) in this marinade and you should never marinate fish longer than 30 minutes in any marinade containing acid. The acid denatures ("cooks") the fish like one does with ceviche. Second, I would never grill a 4 ounce tuna steak on high for 10 to 11 minutes as the recipe suggests unless you really like your tuna dried out.

6 users found this review helpful
Reviewed On: Aug. 5, 2014

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