MISSYPAL Profile - Allrecipes.com (18395312)

cook's profile


Home Town: Glendora, California, USA
Living In: Coumbia, South Carolina, USA
Member Since: Mar. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Mexican, Italian
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Recipe Reviews 4 reviews
Easy Authentic Mexican Rice
Loved how convenient this recipe was, I had everything in my cupboard. The flavor was pretty decent too, we're southern California people who have moved east and are not used to the tex-mex stuff that they pass off as mexican food around here, so I cook a ton now. This was a super quick side to go along with some carnitas enchiladas. As for the "sludge" some other reviewers had, if you mix it in the hot oil before adding the rice you start with something like a roux and incorporates very well. All in all, a quick, convenient and tasty side dish. Thanks so much!

0 users found this review helpful
Reviewed On: Oct. 17, 2014
Hearty Meatball Sandwich
Oh my goodness!!!! My daughter was craving meatballs, so I started searching for a recipe that looked good. I liked the thought of a loaf rather than balls and gave it a try. I made this 2 nights ago and my family asked for it again tonight. My husband, son and daughter all loved this VERY tasty recipe. My daughter has friends over all the time and has requested this for the next time everyone is here. Just follow the recipe the first time and make adjustments if you feel it's necessary, but we all think it's great as is. I do use onion powder rather than fresh simply because I don't like biting into an onion. I bake it in a big glass casserole dish so the grease drains away from the meat (how I make my meatloaf) and it all comes out perfect.

2 users found this review helpful
Reviewed On: Aug. 24, 2013
Chicken Flautas
I've been making these for 20 years now and everyoe who's ever had them begs me to make them more often. I call them chicken taquitos since technically a flautas is made with a flour tortilla. My suggestion is to bake them on a wire cooling rack placed on a baking sheet otherwise you get very soggy bottoms. I also lower the temp a little so the ends aren't burned before the middle is crispy.

7 users found this review helpful
Reviewed On: Dec. 28, 2011

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