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Caldo de Res (Mexican Beef Soup)

Reviewed: Mar. 2, 2011
Just like my grandma used to make! It does taste better and better every day, and saving the corn on the cob for the last is the best part ! We never put potato in ours, used squash instead. I did add 2 tsp cumin, and used Rotel tomatoes. Hadn't had chayotes in years, they give just a slight bit of sweet. Serviced with fresh cilantro, lime and fresh jalapenos if you like some spice. Thank you for this recipe, haven't had good caldo in many years and can't wait to make it again !
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7 users found this review helpful

Green Chile Chicken Stew

Reviewed: Jan. 19, 2011
Loved boiling the chicken in the spices, approx 9 cups water for 4 lbs, added a little chicken bouillion for richer broth . I used chicken thighs and cooked w/lid on, it only took about 45 min. Wasnt scared of the habaneros even tho I can't handle the heat! Used 2 cans Rotel instead of fresh tomatoes. I added all the vegetables to the broth and cooked, lid on, about 15 min then added the habaners and chicken. Keeping the lid on kept the flavors in and faster cooking. I thickened with a bit of the broth and cornmeal first stirred into a past. It came out nice and thick, nothing was soggy and only a bit of warmth felt. yummy and just what I needed for my headache!
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7 users found this review helpful

Ken's Kickin' Posole

Reviewed: Dec. 22, 2010
wow I made good posole before but this is the BEST ! wouldn't change a thing except if you like it chili hot, fire it up with another jalapeno or two. Perfect for cold rainy night.
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4 users found this review helpful

Mini Meatloaves

Reviewed: Dec. 17, 2010
I am always skeptical when people say "that was the best ever!" but this really WAS ! Made for my bunco group, I doubled recipe and put it in 3 8-inch loaf pans. I used 2 lbs ground sirloin and 1 lb ground pork. It was lean and juicy. Incredible ! everybody wants the recipe and I will always use this meatloaf recipe from now on.
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3 users found this review helpful

Buffalo Chicken Phyllo Wraps

Reviewed: Oct. 23, 2011
These were not to my liking. Love using phyllo dough, but this filling was mushy and didn't taste enough like the hot sauce. Also, I realize that if you want crispy flaky phyllo you need butter, olive oil doesn't do it. I had made a double batch to bring to a party but was too embarrassed to bring them. Now I'm stuck eating these for days. what a waste of good chicken
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2 users found this review helpful

Grandma's Famous Salmon Cakes

Reviewed: Jul. 8, 2012
Very delicious, delicate flavor ! I tried baking them like other readers suggested, they came out moist and stayed firmed up without adding the extra oil. Perfect for low-carb, gluten free, or low sugar diets! I served mine over brown rice with some hot sauce, and some spicy slaw. YUM. Dinner in under an hour and cheap too!
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1 user found this review helpful

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