dandylicious Profile - Allrecipes.com (180633271)

cook's profile

dandylicious


dandylicious
 
Home Town: Eugene, Oregon, USA
Living In: Wien, Austria
Member Since: Dec. 2013
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Low Carb, Quick & Easy, Gourmet
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 2 reviews
Corn Tortillas
I made this recipe twice today! It was very easy & relatively quick. I did add chicken bouillon to the water and 1 tsp of salt. I figured out the correct consistency of the dough is similar to that of play-doh. I found if the dough dried out I sprayed it with a little water from a spray bottle to rehydrate without making it sticky. I used a freezer Ziploc bag for my rolling sheets of choice (I tried parchment paper, but it pulls moisture from the dough). I don't have a tortilla press, so used my small cutting board for first press of the dough, then finished with my rolling pin, turning the tortilla after each roll which gave me an end result of a nice (fairly round) tortilla. I began the cooking process with a hot dry skillet, cooked 25 seconds, flipped & cooked 25 seconds, flipped again, lightly pressing the tortilla just until it started to fill with air cooking 25 seconds (got that air pocket many say is important), then one more flip for 25 seconds more & set on a plate covered by a bowl to keep the heat and moisture in (I also put a damp towel on the plate to wrap the tortillas in). The tortillas were soft and had a wonderful taste. I wrapped & stored them in the fridge. I made a couple of empanadas (small fried meat pies) with the dough. One with some shredded left-over Asian pork & one with some thick chili. My husband liked them so much, he asked if I would make some more for our dinner that night. I served them with a nice tossed salad. Great recipe!

6 users found this review helpful
Reviewed On: Jan. 11, 2014
Mexican Chocolate Chili
I hit it out of the ball park with this recipe! Followed it for the most part, but did make a few tweaks due to living in Austria. I used tomatoes w/chilies (added some roasted garlic), left out the onion (preference used 1 TBLS of onion powder instead), 2 cans kidney beans (couldn't find black beans) - didn't rinse because we like a little of the juice the beans are in, used Mexican chocolate(has a hint of cinnamon) and seasoned the meat w/a homemade hot taco seasoning. I heated the tomatoes & chilies, chocolate and spices together before putting them in the pot (to ensure they were blended well) just to boiling then poured the mix over the meat and vegetables. I added a little extra chili powder, cumin and some chopped jalapenos for extra flavor. The end result was amazing! Served with warm tortillas and a choice of sour cream or a jalapeno cheese sauce as a topping (my husband had both). This is most definitely a great recipe and well worth fixing again!

1 user found this review helpful
Reviewed On: Dec. 3, 2013
 
ADVERTISEMENT

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Cool Weather Salads
Cool Weather Salads

Fall and winter salads bring bright flavors to your favorite meals.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States