dmstcgddss Profile - Allrecipes.com (18144223)

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dmstcgddss


dmstcgddss
 
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Member Since: Aug. 2005
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Recipe Reviews 2 reviews
Quiche Lorraine I
I used a pre-made crust, used 4 eggs and only 1 cup half and half, and used cheddar because I didn't have swiss. I upped the temperature to 375, as other people had suggested, and it cooked in about 45 minutes. It was great! Everybody loved it. I would recommend putting the pie plate on a cookie sheet when you put it in the oven so if it overflows a little the mess is easier to clean up.

101 users found this review helpful
Reviewed On: Sep. 27, 2005
Beef Tamales
I loved this recipe! It was a bit time consuming, but well worth the effort. Everybody who tried them loved them, even those who have lived in Mexico for a couple of years. I scaled up the meat part of the recipe to use 6 lbs of rump roast (it was on sale :) and cut back the masa recipe to use 1 lb of lard and 6 cups of the corn meal masa mix. I also boiled down the water the beef cooked in so it would add more flavor to the masa when it was added. I added 2 tsp of salt to this amount of masa, and 1 Tbsp to the meat mix, and it turned out really well. I ended up using 1 8-0z package of corn husks, all of the masa that I had made, and about 1/2 of the meat for about 4 doz tamales. I have the rest of the meat frozen so it will be easier to make next time. I had a big pot and was able to fit all the tamales in (they were a little tightly packed) and steamed them for 2 hours to make sure they were done. The masa turned out nice and light and oh so tasty! Next time I think I'm going to double the amount of ancho chiles used to make them a little spicier.

72 users found this review helpful
Reviewed On: Sep. 8, 2005
 
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