MamacitaTeresa Recipe Reviews (Pg. 1) - Allrecipes.com (187461204)

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Baked Beans II

Reviewed: Jul. 3, 2014
I love the recipes (always a guide) and the reviews, so we can adjust to taste. Halved the ketchup and I used half the amount for brown sugar (dark). More bacon, kept everything else the same. Turned out wonderful, we will be having these again.
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Egg Foo Yung II

Reviewed: Jun. 26, 2014
Good base recipe for egg and veges. I used pork only, cooked with Teriyaki sauce, Chinese 5 spice, fresh ginger and Lawry's seasoning. For the minced veges, I used bok-choy, mushrooms, sweet onion, fresh garlic and a small sweet red pepper, along with bean sprouts and chopped bamboo shoots. The sauce wasn't flavorful enough for us, so I added a bit of Chinese 5 spice and a bit of Teriyaki, in addition to soy sauce. I used low sodium chicken broth.
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Old Fashioned Rhubarb Cobbler

Reviewed: Jun. 23, 2014
GREAT flavor, happy to use the rhubarb my in laws brought me from their farm. This was the first time I've used rhubarb to bake. My older relatives used to make different kinds of pies/cobblers/jams when I was growing up with rhubarb and I miss it. An 8 x 8 dish was perfect size for dessert, as some others noted for the cobbler. I added a pint of raspberries, yum. Thanks for the recipe!
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Jun. 23, 2014
Only changes I made were using smoked paprika, definitely use white pepper (it's different than black pepper flavor and really adds) also used fresh garlic in marinading it overnight, instead of powdered. Excellent chicken, family loves it.
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BBQ Pork Sandwiches

Reviewed: Jun. 10, 2014
Good idea, but next time I will grill fresh meat on a slow charcoal grill, off to the side of the grill to prevent burning (I don't have a smoker) for 20 minutes or so on each side, after some Lawry's seasoning. Then take it off and put it in the oven or slow cooker with bbq and garlic powder. Grilling first should take care of the outer fat, and keep the meat moist.
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Mole Sauce

Reviewed: Jun. 8, 2014
!Santo moly! this is a GREAT recipe. Didn't change a thing for ingredients, except using olive oil in place of lard, as someone suggested. I'm glad I went with dark chocolate, instead of semi-sweet-two very different flavors. Only prep I changed up was using my hand held immersion blender, gradually adding anything cooked in the skillet, into the pot and blending in each addition. We love authentic Mexican food, which is hard to find in Ohio. Just another reason to vacation in Mexico:)
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Oven-Fried Pork Chops

Reviewed: May 30, 2014
Very good,added a few extra seasonings. (Garlic, Lawry's seagoing and onion powder)
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Classic Macaroni Salad

Reviewed: May 26, 2014
Warning from other reviewers on the sugar. Start small, add to taste. Except for that, which I'm glad I paid heed, I would have given 5 stars.
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Carrot Cake III

Reviewed: May 19, 2014
Looking at reviews, only changes I made were 1 cup brown sugar/1 cup white sugar. Used walnuts in mix. It was a moist, delicious cake that turned out great.
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Mexican Tinga

Reviewed: May 18, 2014
Like some others I mixed it up a bit we like spice but I took advice of "to taste" and started out with two chipoltes and some of the sauce, using the crockpot. Also used some Adobe seasoning, thin sliced sweet onion, minced fresh garlic and some green tomatillo verde,(which means green tomato) instead of the stewed tomatoes. Did use the rest of the recipe as written. We had them as hard and soft tacos, with fresh lettuce, tomato and crema- delicious. I've spent a lot of time in Mexico and have yet to meet a Tinga (chicken, pork, beef, ground beef) I didn't like. I know someone said cinnamon, but I've never tasted that in the Mexican regions I've had Tinga in.
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Zucchini Fries

Reviewed: May 16, 2014
Used the advice MrsHess said, including broiling for a few minutes. They were good, but there's nothing like lightly breaded fried zucchini:) dipped in Ranch dressing.
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Original Homemade Italian Beef

Reviewed: May 15, 2014
I was skeptical how this would turn out, with the ingredients. Following other suggestions, (like using the crockpot) I also used a beef bullion cube and beer for the liquid. It was great and we'll be having it again.
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Mouthwatering Whiskey Grill Glaze

Reviewed: May 14, 2014
Nice and sticky for my tenderloin/vege kabobs, on the grill. Only thing I did a bit different was 3 tbs Worchester and 1 tbs Teriyaki sauce in place of the 4th tbs of Worchester. As other reviewers said, simmer for about a half hour for right consistency. The family loved it! Thanks for posting this recipe, I had it years ago, but had lost it.
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BLT Pizza

Reviewed: May 7, 2014
Wow! I have to say I was a skeptic. A BLT pizza? The reviews helped a lot. This dish was a home run!! Only thing I added was a bit of red pepper flakes all over the pie,and slice tomatoes over the mozzarella and bacon crumbles, before baking. (I do pre-bake my crusts) The lettuce with miracle whip (what we put on our regular BLT's) is the icing on this pizza pie. Great recipe and we'll be having it as a regular. One poster used sliced avocados, that will probably be a topping with the lettuce next time, sounds delicious.
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Chicken Enchiladas with Creamy Green Chile Sauce

Reviewed: May 4, 2014
The sauce was excellent! My only changes were cooking the chicken with a bit of tomatillo green sauce and Badia complete seasoning. Added a bit more tomatillo sauce to the cheese, chicken mix, since mine was a little dry. Served on a bed of lettuce. We will be having this again soon.
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Honey-Brined Fried Chicken Breasts

Reviewed: May 4, 2014
This was delicious! Like others, I used onion and garlic powder, added a sprinkle of Lawry's seasoning salt and cayenne pepper. I also used chicken tenders, a bit easier to work with. A lot of prep, but its so tasty!
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Old Fashioned Potato Salad

Reviewed: May 2, 2014
Very good. Only thing missing was a heaping tablespoon of finely chopped fresh dill and a little vinegar as some suggested.
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Best Spanish Rice

Reviewed: Apr. 28, 2014
Much better than the bag and boil Spanish rice mixes. I too, like other reviewers have been taught the rice is supposed to be cooked in the oil until translucent. If it gets brown when its white rice, it has a nearly burnt taste-at least that's my own experience. Suggestions welcome! Only thing extra I added was a heaping dash of Badia complete seasonings.
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Pizza with Ham, Asparagus, and Ricotta

Reviewed: Apr. 25, 2014
This is a family hit! I cheated a bit, used a thin crust in the tube pizza crust and always dust the pizza pan with cornmeal and a very thin coat of olive oil to prevent sticking. We like spicy, so I used a teaspoon or so of the red pepper flakes, along with Italian seasoning herbs. I did add mushrooms and onion, with the ham. My asparagus were thin, so no prep needed, as Chef John said. Love the 5 min on low rack, 5 min high. It was perfect-we are having it again tonight!
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Cola Easter Ham

Reviewed: Apr. 18, 2014
Like some others suggested, I studded the ham with cloves. Wasn't too sure about purple grape juice, so I used white grape. Also used Mexican Coke, the kind that comes in a glass bottle (contains no high fructose corn syrup, real sugar instead) also used about 1 1/2 cups dark brown sugar. Yum!
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