MABI78 Profile - (1926551)

cook's profile


Home Town: San Jacinto, California, USA
Member Since: Dec. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Mexican, Italian
Hobbies: Gardening, Reading Books
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Recipe Reviews 11 reviews
Delicious Ham and Potato Soup
I don't think you can screw this simple and tasty soup. I doubled everything except the roux. I used skim milk in the roux and I chopped the onion and celery very fine in my food processor to gain favor from my son and husband. I didn't add additional salt because the bouillon had plenty. With the "healthy" alterations, the soup was still oh so good!

1 user found this review helpful
Reviewed On: Apr. 9, 2012
Sour Cream Pound Cake
I'm the food service officer on board a US Navy warship. We needed to get rid of 10 cases of sour cream before it went bad. I found this recipe and had my sailors make 800 portions. I was a little nervous that increasing it by so much may throw off the chemistry and the recipe would flop. One taste and I knew it would be a hit. The crew LOVED the pound cake. Thanks for a delicious and simple recipe.

11 users found this review helpful
Reviewed On: Mar. 10, 2011
Authentic Mexican Tortillas
I wanted to address the issue of the Tortillas going hard after being made. Being from Mexico, I've never seen a woman making toritillas without having a Kitchen towel folded over and stacking the tortillas inbetween as they are comming off the griddle or comal. Infact my mother will go a step further and place a Kitchen towel (folded in half) into a gallon sized ziplock bag, this all in the effort to keep the tortillas pliable/soft. Once you are all through making your taco's, burritos, etc, you can take the towel out of the bag and store the tortillas in the bag, in your fridge. Whenever you need one or two, reheat on a hot griddle pan turning as necessary and they become pliable once again. Tortillas are like bread, you leave them out in the open, they get hard. Another thing that will make them hard is leaving them unattended on the griddle too long, the moisture is wisked out and not suitable for tacos, burritos, or anything. I hope this additional step keeps the rating for this recipe high, as it really is no different (except for lard), than my Mexican mother makes.

1237 users found this review helpful
Reviewed On: Feb. 8, 2008
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