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    Cook In Southwest

    New Mexico

    Chef #672534

    New Mexico

    Joined: Dec 01, 2007

    147 reviews by Cook In Southwest

    1 - 10 of 147 sorted by Date | Rating | Helpful

    Reviewed Russian Palace's Vegetable Borscht Recipe
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      |  By Chef #809940

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    "I thought it was good, but hubby didn't like it - hence the 4 stars. Neither of us are familiar with borscht, so maybe that was the problem. I felt it lacked a certain richness. I'm pretty certain it was the lack of meat. (You certainly can't call me a vegan. I did substitute a red bell pepper for the green pepper, so maybe th..."

    May 1, 2013 on Food.com

    Recipe #312339

    Reviewed Melt in Your Mouth Chicken Breasts
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      |  By Denise in NH

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    "I loved the flavor, so will definately be making this again. However, 45 minutes made my chicken breasts overdone. I'd recommend starting out at 30 min. and check for doneness then."

    Apr 29, 2013 on Food.com

    Recipe #37336

    Reviewed Perfect Rump Roast
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      |  By Gone Fishin'

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    "While rump roast is generally a pretty dry and unappealing thing, I bought one because it was on sale. I gave this cooking method a try and was pleasantly surprised. The low cooking temp made the majority of the interior stay nicely pink - medium rare - while the exterior was nicely crusty. That's the way we like it. I only let my roast s..."

    Mar 30, 2013 on Food.com

    Recipe #294196

    Reviewed Braised Short Ribs With Dijon Mustard
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      |  By Grace Lynn

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    "Both hubby and I agreed that this is SUPERLICIOUS! I appreciated that it was very easy to prepare with few ingredients. I may try this method of cooking with a pot roast and just add some beef bones to get that great flavor in the sauce. There was lots of sauce left over, so I'll thicken it and serve it with mashed potatoes. Do give this one a..."

    Mar 11, 2013 on Food.com

    Recipe #92195

    Reviewed Pot Sticker Dipping Sauce
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      |  By BubbasMom Wetmore

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    "While I did make some adjustments, this was great! I used a generous dash of hot chile oil in place of the chile peppers. I tried dried chile peppers, but didn't like the texture, so strained those out and put in the chile oil. I also added some chopped scallions to add a little color interest, but they didn't do much to the flavor. It would h..."

    Feb 28, 2013 on Food.com

    Recipe #75150

    Reviewed Kielbasa With Tomatoes and White Beans
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      |  By Lorac

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    "The flavoring of this dish was too much like spagetti sauce for my taste. There was very little sauce, and it was super thin. I was easy to make, but I just didn't think it made the most of the kielbasa or those wonderful beans. Sorry to be going against the grain on this one. It's just one opinion of many."

    Feb 13, 2013 on Food.com

    Recipe #58823

    Reviewed Sloppy Joes
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      |  By Mimi in Maine

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    "I loved this recipe! I did make a substitution of a large jalapeno for the bell pepper, as I was out of bell pepper. I think it added a little heat that I liked a lot, so if I make this again, I'll do the same substitution. I made it on top of the stove, so added about 1/4 cup more water to handle the evaporation, plus the fact that I like my s..."

    Feb 7, 2013 on Food.com

    Recipe #101475

    Reviewed Judi's Seasoning Salt
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      |  By Tweeky

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    "This is simply wonderful!!! Enough said."

    Feb 6, 2013 on Food.com

    Recipe #78572

    Reviewed Kittencal's Best Blasted Rapid-Roast Whole Chicken
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      |  By Kittencalskitchen

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    "While I was a bit care free with the seasonings, using Creole seasoning instead of the seasoning salt and cayenne, this was absolutely the best roast chicken I have ever made! I used a vertical roaster and cut the lemons up into quarters not cutting quite to the separation point and put 1 semi-separated lemon in the chicken and one in the cup of ..."

    Dec 31, 2012 on Food.com

    Recipe #221743

    Reviewed Baked Bacon-Wrapped Brown Sugar Smokies
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      |  By Julesong

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    "A guest brought these to our tree-trimming party. She said she used maple syrup because she was out of brown sugar. They were yummy, yummy, yummy! I'm sure brown sugar would be just as good, but you may want to try a little maple flavoring in addition to the sugar."

    Dec 10, 2012 on Food.com

    Recipe #404885

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