TxCookinChica Recipe Reviews (Pg. 1) - Allrecipes.com (188654935)

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TxCookinChica

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Bean Quesadillas

Reviewed: Jul. 16, 2013
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).
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Texas Hot Sauce

Reviewed: Jul. 16, 2013
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.
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Jamaican Jerk Chicken

Reviewed: Jun. 26, 2013
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 : )
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Jerk Seasoning

Reviewed: Jun. 26, 2013
I used this tonight-- was feeling tropical but didn't have the time to make a real jerk paste, or the rum, or the habaneros (or scotch bonnets if you can find em). It's a good seasoning mix. The allspice adds a bit of flair to an otherwise normal spice rub, but I'd suggest omitting the cinnamon and replacing it with more allspice.... For those interested, and/or picky like me, real jerk seasoning can only be made in a paste, with peppers, onion, sugar, cilantro, rum, and similar spices to this recipe (although mine usually has cumin). It's great for a busy monday though : ) Or to introduce your kids to worldly spices. If this rub is too spicy for your kids they need to eat more spices. Mine loved it : ) I added garlic (not traditional but delicious), and amchoor (indian groceries, it's powdered green mango, very tart-- I used it in lieu of fresh lime). Decent substitute for jerk paste because of the allspice, but if you like this please try the traditional method : )
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