Rolanda Profile - (18791928)

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Home Town: Lynn, Massachusetts, USA
Living In: Malden, Massachusetts, USA
Member Since: Apr. 2004
Cooking Level: Expert
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Recipe Reviews 31 reviews
Oatmeal Whoopie Pies
These were so sweet it was hard to finish a whole cookie. Also, I could taste the shortening. If I ever make again, I will reduce the shortening to only 1/2 cup.

5 users found this review helpful
Reviewed On: Jun. 10, 2011
Baby Back Ribs
I misread the instructions and didn't know I was suppose to marinate the ribs for 8 hours. Since I planned to cook the ribs that night and didn't have 11 hours to spare, I had to go w/ plan B. I boiled my ribs for one hour in a pan with seasonings....garlic powder, seasoning salt, adobo etc. Then I followed the instructions wrapping the ribs in tinfoil but used 2 bottles of sauce instead of one. I baked the ribs for only one hour at 325 because I wanted my ribs tender but still on the bone (if you're like me, the best part is eating them off the bone). Let's just say they were soooo tasty that I have no desire to marinate them or cook them any other way. They were AMAZING!! If you're short on time, do what I did...even if you aren't, try it this way...boy, were they good. Don't forget to open the foil and broil them for 15 minutes before you take them out. IT MAKES ALL THE DIFFERENCE in terms of making sure the sauce sticks to the rib versus a soupy sauce falling off the ribs.

9 users found this review helpful
Reviewed On: May 23, 2011
Puerto Rican Meat Patties
A few people mentioned substituting the egg roll wrappers (and I agree after all this is a Puerto Rican dish) for Goya's "frozen wrap or yellow thing". The formal name is an EMPANADA. That's the name you should look for when shopping. Goya Tampas para Empanadas are frozen turnover patties. Put the mix in the middle, fold, and then take your fork and seal the edges with it leaving little fork imprints along the edges. Beef is very plain tasting, don't cheat yourself....season your meat liberally with garlic powder, sazon, seasoning salt, adobo and, if on hand, you can never go wrong w/ sofrito. Be creative and add what you like because you really can't go wrong w/ this's only beef in a patty.

27 users found this review helpful
Reviewed On: Jun. 19, 2009

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