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Creamed Spinach with Jalapenos

Reviewed: Nov. 12, 2004

I followed this recipe to the T, but it just did not come out right, it was terrible, will not make this again.

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1 user found this review helpful

I don't like the tomato skins in my salsa, so I cut them in half and then grate them on a cheese grater, yes, down to the skin and use this mixture as a base, it is also thinner. I also doubled the lime juice and used a fresh roasted Habanero pepper seeded and deveined. Was good!

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6 users found this review helpful

Mexican Guacamole

Reviewed: Nov. 8, 2003

I also added the kernels of 1 oven roasted ear of corn to this which really enhanced the texture of it.

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9 users found this review helpful

Orange Carnitas

Reviewed: Nov. 8, 2003

This was ok. First, it took more like one hour before the pork was tender enough. After only twenty five minutes it was like rubber. And please, DON'T trim the fat! That is what makes it so tender and moist! Will stick to the classic Carnitas recipe.

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1 user found this review helpful

Ancho Tortilla Soup

Reviewed: Nov. 8, 2003

I found this very tasty and my wife really liked it too. BUT, you will get much better results when properly preparing Ancho chiles. First, remove the stem and seeds and slice down one side of it to make it flat. Then add boiling water on top and let sit about 15 minutes, then remove and slice it thin. At this point you can add it as mentioned or purée it in the blender with the tomato sauce first. This makes a great soup! I also added a whole fresh Cayenne pepper to kick it up a bit!

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7 users found this review helpful

Carne Asada Marinade

Reviewed: Nov. 8, 2003

This is the true Carne Asada recipe, except you are supposed to use lime juice instead of lemon juice. Try using 2 tablespoons instead too. This will give you the true Carne Asada taste. This simple taste, however, does not cater to everyone. I simply love it!

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92 users found this review helpful

Chipotle Roasted Chicken with Potatoes

Reviewed: Nov. 8, 2003

I found this recipe really tasty. The only thing I changed was to use a whole bird, and add the juice of half a lime UNDER the skin before cooking. This seems to keep the bird really moist and compliments the Mexican spices. Super taste!

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9 users found this review helpful

Hungarian Goulash I

Reviewed: Nov. 8, 2003

I used pork instead of beef, rubbed it with chipotle powder as well as paprika, a little curry powder and some sea salt. Also added carrots, and used chicken broth instead of water. Served it over oven baked potato "chips" and it turned out really well. Will definitely make this again.

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Chicken and Bacon Shish Kabobs

Reviewed: Aug. 3, 2003

I live in Germany and smoked these for some guests and they had never eaten such tasty chicken! FANTASTIC- Will make it again! I added Try Me brand Tiger Sauce to the marinade to spice it up a bit and I smoked the kebabs, it was the best chicken I have ever eaten!!! I left the bacon un-crispy because I hate crispy bacon! 24 hours in the fridge.

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2 users found this review helpful