TxCookinChica Profile - Allrecipes.com (188654935)

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Recipe Reviews 4 reviews
Bean Quesadillas
Why would you use 1/4 c oil for frying in this recipe? It's under "healthy dinners", and besides the oil is completely unnecessary.... A great basic idea, and hey I used it, but not really any kind of healthy with the oil, full fat cheese, and flour tortillas. If you slightly mash your beans (to help the two sides stick together), and add something spicy (jalapenos, even cilantro would work), then just fill and cook them in a dry pan (doesn't even have to be non-stick-- just wait for them to get nice and brown before trying to move them and they'll slide around neatly with minimal coaxing), you'll have a much healthier version. Also try it with corn tortillas if you can, they're better for you (less fat including saturated, less calories, less additives/ingredients).

1 user found this review helpful
Reviewed On: Jul. 16, 2013
Texas Hot Sauce
I did this because I live in Texas and it sounded so weird it HAD to be good-- bread crumbs in hot dog chili? I'm game. In the end, it was OK.... But I will probably not make it again. I used more of every seasoning than called for, except the cinnamon (as everyone likes it spicy in my house), used kosher hot dogs (as Jewish weenies are the best weenies), and used spicy pork sausage instead of ground pork. Even so, was a little bland, and heavy on the tomato and cinnamon... And I don't get the bread crumbs at all. I used them, but they just came out like soggy bread in chili (Which is what they are). Maybe that's because I make my own bread crumbs? So if you're thinking this is a weird but well-known regional thing, it's not as far as I know. This isn't very hot at all, so hot sauce is a bit of a misnomer. It was OK, though-- the main reason I tried it was to make a big batch of something cheap and quick for my kids and their friends, and they (being kids) loved it.

0 users found this review helpful
Reviewed On: Jul. 16, 2013
Jamaican Jerk Chicken
This is completely par for a good jerk seasoning, and it could be put on chicken, pork, beef, goat, lamb, fish, shrimp, it doesn't matter, it'd still be good. However, those that don't like too much spice (first of all stay out of the caribbean/latin america, but if not then...) don't marinade this for so long. Instead, stab your meat with a fork a bunch of times and add the paste only just before cooking and use the excess to baste it. If you do like the spice (meaning "heat") to be strong, do this and marinade, and add like 4 extra peppers because 2 over 6 chicken breasts is just silly. Also, this recipe needs rum. I prefer spiced but white is fine. It tenderizes your meat. Good additives: (fresh, cubed) ginger, rosemary (don't ask why, it's just good), amchoor (indian grocery stores-- not traditional but great, it's powdered green mango, very tart), cloves, mine usually has cumin and cilantro, but I learned it from a trinidadian... Serve with black beans and coconut rice. Very authentic recipe : )

1 user found this review helpful
Reviewed On: Jun. 26, 2013

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