meecepeece Profile - (188476006)

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Member Since: Aug. 2013
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Recipe Reviews 3 reviews
Beef Tacos
If I could give NO star I wouldve. Never ever ever EVER use keychup in a taco or Mexican meal like that. A less spicy seasoning could have been easily accomplished with smoked paprika which has less heat but much flavor,some cumin,and garlic and mild chilis,or even sweet chilis. This is not so much a taco recipe,as it is a bunch of mashed apart meat loaf meat shoved into a tortilla. I have successfully made dozens of mild not spicy mexican dishes in life without ever using ketchup,ketchup should be left for your fries and burgers,It has no place in Mexican food.If youd like a bit of tomato flavor,use actual tomato or s good premade mild salsa,or make some salsa.Even canned tomatoes are better off than ketchup. I am sorry. I rarely leave bad reviews.

0 users found this review helpful
Reviewed On: Aug. 23, 2013
Marinated Baked Pork Chops
The name is misleading on this one.A marinade needs to sit on the meat awhile prior to cooking to soak its flavor into meat,this is a basted or brushed on sauced pork chop recipe,not marinaded.However if done as a real marinade,allowing juice to sit on meat,make plenty more sauce,the recipe does not make enough sauce. The recipe has errors,but if tweaked some it has a great flavor. Make more sauce for sure,bake the meat shorter tome so it isn't dry,and actually marinade it correctly,let pork sit in juice for at least an hour,if not several hours,to a day.THEN it tastes wonderful,and juicy,and flavor penetrates the pork well.

3 users found this review helpful
Reviewed On: Aug. 23, 2013
Baked Pork Chops I
I tried this recipe but I lessened the baking time to 40min.and fried the pork a bit longer to ensure crispness on the coating.Also,to avoid mushiness I prepared the sauce on stovetop instead of pouring over the meat,adding sauce after baking.I also used different things in the sauce,included fresh mushrooms and a small shallot. Along with only partial mushroom soup,mixed with also chicken soup,and real wine,not cooking wine.I think it cut down on the overwhelming mushroom flavor and balances it out well.It also kept the meat well crunchy outside yet moist inside. With my attempt at the longer cooking time,its just too long,and made them dry.It should be fine to shorten cooking time and still be plenty safe to eat,use a thermometer,Americans tend to cook pork too long out of fear,but its fine for less time in oven. This is a nice simple and easy to make recipe with items that most folks have already.

2 users found this review helpful
Reviewed On: Aug. 23, 2013

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