Weezie Profile - Allrecipes.com (18124056)

cook's profile


Home Town: Huntsville, Alabama, USA
Living In: Madison, Alabama, USA
Member Since: Jul. 2005
Cooking Level: Intermediate
Cooking Interests: Slow Cooking, Asian, Indian, Southern, Mediterranean, Healthy, Quick & Easy
Hobbies: Hiking/Camping, Reading Books, Music, Wine Tasting, Charity Work
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Recipe Reviews 36 reviews
Smokey Chipotle Meatloaf
This is a good recipe, and easily adaptable, but I'm still searching for one that's spectacular. (I do like the idea of using health oats instead of breadcrumbs.)

1 user found this review helpful
Reviewed On: Mar. 23, 2014
Easy Moist Chipotle Chicken
I made this exactly according to directions, except instead of frying I made it "oven fried" by putting it in a 350 deg. F oven until a meat thermometer reached 162 degrees, knowing that the temp would rise to 165 while the meat was resting (that's about 45 minutes or until juices run clear.) It was good, but lacked complexity. I will make it again, but like other reviewers will use less mayo next time for a stronger chile flavor. I was glad I had made homemade guacamole to go with it, because it was best when topped with the guac.

4 users found this review helpful
Reviewed On: Sep. 4, 2013
Brazilian Black Bean Stew
1. Any recipe that calls for chorizo should specify Mexican or Spanish, because they are two very different things. Spanish chorizo is dry-cured and does not need to be cooked. Mexican chorizo is moist and must be cooked - and you wouldn't need oil to cook it in because it is very greasy. From the context I would say this recipe uses Spanish chorizo. 2. The number of servings is way off. I halved the recipe and did not add any of the meat, and yet it still made 5-6 servings. 3. If you are using a good, spicy chorizo sausage, this might not need any extra spices, but if you are making it with no meat, it does need more spice (I added cumin, black pepper, extra cilantro, and chipotle pepper.) 4. To make prep easier, I used Rotel tomatoes rather than separate canned tomatoes and chile peppers, and there is no need to peel sweet potatoes (lots of vitamins in the peel.) I can't speak to the authenticity of this recipe as a Brazilian dish, but without the meat it was quite healthy, tasty, easy, and different. I served it with quinoa cooked with beef broth, onions, and garlic. I will be making this again - would give it 3 1/2 stars, if I could.

0 users found this review helpful
Reviewed On: Aug. 9, 2013
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Cooking Level: Beginning
About me: i am a stay at home mom of an energetic 14 month… MORE

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