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mchaslee_9922604

Albuquerque, New Mexico

Member since Mar 2008

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Reviewed spanish fried rice

Apr 23, 2014 on FoodNetwork.com

Make this Puerto Rican: add a chopped green bell pepper, chopped cilantro, sliced green olives with pimento, some capers, more garlic, oregano and a packet of Sazon (optional) before adding the rice. Add diced and browned ham and drained canned beans for protein.

Read more at: http://www.foodnetwork.com/recipes/spanish-fried-ri...

Reviewed Tuna Salad

Nov 19, 2013 on FoodNetwork.com

Truth a this doesn't taste as good as my own homemade recipe, which is t add salt, pepper, celery, onion, boiled egg, mayo, a fresh heb and sometimes a little crumbled Ritz crackers all to taste.

Reviewed Waffle of Insane Greatness

Aug 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

When I made these for my family, wow! But when I didn't have buttermilk and substituted with 2 percent mixed with melted Bluebell Homemade Vanilla Icecream and a tablespoon of lemon juice, OMG the waffles were supernatural! Try it!"

Reviewed Waffle of Insane Greatness

Aug 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

When made these for my family, wow! But when I didn't have buttermilk and substituted with 2 percent mixed with melted Bluebell Homemade Vanilla Icecream and a tablespoon of lemon juice, OMG the waffles were supernatural! Try it!"

Reviewed P. R. Pernil

Jun 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

I've tried this recipe and Tyler's and have compared them to traditional PR pernil. This is a cuban variant that tasted good, but I can honestly tell you that Tyler's is more authentic. Just cook it at 250 for 1 hour per pound to get it to fall apart and be amazingly crisp on the outside. It takes longer this way, but you will find it very hard to"

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