"This is about as simple as it gets, with great results. I juiced half of a very juicy lemon, added it to the other ingredients, and marinated the chops for about an hour. I then seared them in a cast iron pan on medium high heat for four minutes on each side, then finished them off in a 400 degree oven for the suggested five minutes. They were "

"This was a good burger. Nothing fantastic, but definitely better than the packaged ground beef. I ground the meat in a meat grinder, with a coarse setting, and grilled them over charcoal. After adding the condiments nothing stood out as exceptional, but it was quite good. My youngest daughter ate two burgers, which says something, as she typic"

"The flavor was nice, but too gummy. I would cut the recipe down to one pound at a time, and use a little more butter. "

"This is a considerable effort, but one worth the while. Make the sauce, masa, and pork a day or two ahead, as the assembly is very time consuming. These were a huge, huge hit at my Christmas eve party and the recipe is now my go-to tamale formula."

"This is essentially the canned red enchilada sauce from the big chain grocer, in exactly the same way that a pork belly braised in a dark, rich, homemade chicken stock compares to a slice of canned boiled ham. I used the new mexico chiles with the soaking liquid, and it was fantastic for my enchiladas. Another time I used a mix of california and ..."

"I'm a white male, married to a Mexican female. I am a very good cook, and often host food parties for family and friends. I made these fajitas for my sister-in-law's bridal shower, which consisted of about 30 middle class Mexican female relatives. Typically at these events, the females tend not to eat much at all. These fajitas were the rage, "