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Green Onion Biscuits

Reviewed: Nov. 6, 2008

Bland! And very tiny. I even added extra onion powder but these came out almost tasteless.

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1 user found this review helpful

Firecracker Burgers

Reviewed: Jul. 4, 2008

Used freshly roasted peppers and Knorr's Costillas de Res bouillon for great success.

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2 users found this review helpful

Baked Parmesan-Crusted Chicken

Reviewed: Jun. 2, 2008

My kids and I liked this very much-even though I over cooked it!

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2 users found this review helpful

Angel's Old Fashioned Beef Stew

Reviewed: Mar. 12, 2008

I followed the basic outline of this recipe but I also incorporated Caroline's(from Buffalo Grove, Il.)suggestions except for the sage and Rosemary. The V8 was a great idea! I also used Knorr bouillon flavor "Costillas de Res"(beef ribs)instead of beef stock. Plain old sliced white onion was all I had on hand but it worked just fine. My family loved it. I also added 1 tsp. chili powder to the flour with the paprika. Added a little zip to the meat. Now, I added the veggies about 20 minutes after the meat, onions and stock. They came out perfect. I did keep their size rather small(maybe that was why I didn't have any under-cooked veggies)about the same size as the meat. Overall, I was happy with this recipe after the tweaks.

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Jalapeno-Garlic-Onion Cheeseburgers

Reviewed: Jan. 11, 2008

Good. I used 1/2 tsp. ground cumin with garlic salt and mild chili powder to taste. Topped 'em with Chihuahua cheese. Only condiments used were ketchup and avocado slices. Will make again but will use an extra jalapeno for my husband.

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5 users found this review helpful

Shredded Beef Enchiladas

Reviewed: Jan. 11, 2008

This was a good recipe-even for the kids. I did change a few things, though. I used 2 freshly roasted and peeled poblano chiles. I used Chihuahua cheese and white corn tortillas. I added water as needed and never put it in the oven. The meat stayed very moist. Maybe not authentic but my husband and very picky brother-in-law(both from Mexico)gobbled up their food! Use a freshly made tomato salsa-cold. It really brightens up the flavors

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1 user found this review helpful

Tanya's Louisiana Southern Fried Chicken

Reviewed: Oct. 14, 2004

This is the only fried chicken recipe that I did not mess up! The batter is perfect. Although, the seasonings are a little light. I sprinkled them on while the chicken was frying to give a little kick. I also used boneless skinless breasts. I was amazed at how well it turned out. The bone-in breasts took a little longer and the outside cooked a bit more than I liked. I suggest using more seasonings and boneless chicken(or even pork)for this recipe.

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4 users found this review helpful

Pasta Poblano

Reviewed: Oct. 7, 2004

OK. The poblano pepper needs to be roasted then peeled- to give a richer flavor-and not put in the water with the pasta; then pureed.That should take care of the bitterness. Be careful with Poblano peppers because they can be quite hot at times. Do not be fooled when you get a mild one! Half of an onion is plenty. Chihuahua cheese instead of Mozzarella makes the dish more authentic.

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29 users found this review helpful