LILBITOFCHOCLATE Profile - Allrecipes.com (1959495)

cook's profile

LILBITOFCHOCLATE


LILBITOFCHOCLATE
 
Home Town:
Living In: Seattle, Washington, USA
Member Since: Feb. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Southern, Healthy, Vegetarian, Quick & Easy
Hobbies:
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About this Cook
my mom's a chef/baker my dad a hunter/fisher that can cook anything he catches eight different ways my husband is king of the kitchen and grill. I am the weakest link.. under 30 mom feeding a preschooler, and a picky man, while holding a baby
My favorite things to cook
sweet potato pie- so easy, so good
My favorite family cooking traditions
Cornbread
My cooking triumphs
Spaghetti sauce from scratch.... Haven't written down the recipe yet.. i just shoot from the hip and its great everytime
My cooking tragedies
The first time I baked a whole chicken I gave myself food poisoning
Recipe Reviews 20 reviews
Tamale Pie Casserole
This is a good 'idea' recipe. I didn't bother following the recipe as written, but It did inspire a close second. It also helped that the cornmeal box had a different recipe on it. First change (batter): I did a 3:1 ratio (instead of 6:1) on the cornmeal and water. I also substituted 30% of the water with evaporated milk. I then precooked the bottom crust by spreading the batter in a buttered/oiled dish and cook at 425 for at least 15 minutes in a pre-heated oven. It keeps it from getting soggy! Second change (filling): For the filling I sauteed in oil not shortening. I used diced beef, diced tomatoes, onion, garlic, cayenne, cumin, seasoned salt, corn kernels, and diced green chilis. I cooked the beef and onions first, added the other ingredients, and let that simmer for at least 20 minutes. This idea is to tenderize the beef, mingle the flavors, and reduce some of the liquid before baking. Third Change (layer and cook): I added an extra layer of drained cooked beans. (Canned works fine) on top of the meat mixture. Pour and spread the top crust. Cook uncovered for 30-40 minutes on 425 degrees (not 350) sprinkle cheese on top. Cook for ten minutes more. Three stars because this recipe needs work, but is a good base.

10 users found this review helpful
Reviewed On: May 26, 2011
Wonderful Meatloaf
Great texture!! No flavor AT ALL!! I added 2TBL of seasoned salt to eat. (I used the original reciped that called for kethcup)

7 users found this review helpful
Reviewed On: Sep. 12, 2010
Mexican Lasagna I
Make sure you get some sour cream mixture on your fork or else it taste like beef/bean/pasta mush.. The dairy on top made all the difference. Definitely think the filling needs more flavor.. I used A cup less water.. I think that was a good move. also I think this at least an 8 serving recipe.. not 6!

4 users found this review helpful
Reviewed On: Oct. 8, 2009
 
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