lunamadre Profile - Allrecipes.com (19487594)

cook's profile

lunamadre


lunamadre
 
Home Town: Pittsburgh, Pennsylvania, USA
Living In: Erie, Pennsylvania, USA
Member Since: Oct. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Indian, Italian, Middle Eastern, Mediterranean
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  • Pesto
  • Pesto  
    By: ANDERVAL
  • Kitchen Approved
London Eye
About this Cook
My favorite family cooking traditions
Picking fruits or veggies with my son and husband and then canning in the summer.
Recipe Reviews 18 reviews
Taco Seasoning I
I'm disappointed in this one. A general suggestion of how much to use per pound would be nice, instead of "use as little or as much as you want." I used the whole batch, 1 ounce, in 3 pounds of beef for a big Mexican themed Christmas dinner. Considering a store bought pkg. is 1 ounce per 1 pound beef, I was actually worried it would turn out too mild, but I figured it was a safe bet for the kids. Wrong. The adults enjoyed it, although a few of us thought it was too salty and had an after kick. Unfortunately, the kick was way too hot for the kids, and my kid safe dish suddenly was being picked at and they were guzzling juice and complaining...the opposite of what I wanted. The proportions are off somewhere on this, and I'm not going to bother trying to experiment with it. Bottom line: If you try this, don't assume an ounce of this is equal to an ounce of a seasoning packet.

0 users found this review helpful
Reviewed On: Mar. 4, 2013
Slow Cooker Carnitas
I made this for a Mexican style Christmas feast and it was phenomenal, and incredibly easy. I followed the first reviewer's suggestion (double spices and omit cinnamon, cut into smaller chunks). I did the spice rub the night before, and set it on the bay leaves in the slow cooker, set the lid on it and put it in the fridge overnight. In the morning I just added the broth and plugged in the slow cooker. I used my kitchen aid mixer to shred the pork, but it was falling apart just lifting it out of the broth. My only complaint is how much fatty broth I had left over with shreds of pork. I used a slotted spoon to skim out as much pork as I could. Clean up was a bit messy, but it was totally worth it. This was wonderful in soft and hard tacos no matter what combination of toppings we used. Everyone raved about it.

0 users found this review helpful
Reviewed On: Mar. 4, 2013
Best Black Beans
Followed the first review by Kitchen Diva, rinsing the beans and then using a can of chicken broth to cook the onions. Really made plain ol' beans much more exciting with little effort. I made this for a big Mexican style Christmas feast, and it was very easy to whip up on the side while doing other more complicated dishes. Definitely will do again. People were using them as a side, in their tacos, scooping them up with chips, etc. Very versatile!

2 users found this review helpful
Reviewed On: Mar. 4, 2013
 
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