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"This is exactly what I do with many of my tomatoes (I peel and chop others, except that I don't bother coring them. I throw them in the pot still frozen, then run things through a food mill to remove skins and other undesired parts. My small-ish hot peppers (aji amarillo also goes into a ziplock whole, they're still easy to chop when frozen. ..."
Oct 16, 2012 on Food.com
"I made the blue Cheese souffles without all the sugar, honey and fruitf to serve as a side dish and they turned out wonderfully (in other words, they were salty little souffles. I'm not a big dessert person, but for those who are, I imagine they'd turn out pretty well if someone actually follows the recipe..."
Aug 5, 2010 on FoodNetwork.com
"This is the real McCoy. It turns out that it's identical to a recipe in "Three Guys from Miami Cook Cuban," as I discovered when I found this when I couldn't find my book temporarily. I made it for our Christmas dinner and we had no leftovers. It's VERY important not to overcook the yuca or it gets very mushy. I also don't bother with the brow..."
Jan 15, 2010 on Food.com
"A much better and more flavorful recipe of mine calls for marinating of the butterflied flank steak (olive oil, red wine vinegar, crushed sage, garlic, S&P for at least 24 hrs before filling, assembling and cooking. It's easier to handle if you butterfly it before it's covered with oil. I also don't braise it - I brown it well on all sides, ..."
Jan 11, 2010 on FoodNetwork.com
"Very delicious - best with fresh heirloom tomatoes straight from the yard. I added a dash each of red wine vinegar and worcestershire sauce for a little more zip. I also used cayenne pepper in lieu of red pepper flakes. I don't usually have celery or garlic salt around, so I substituted regular salt and garlic powder, which worked fine. I also..."
Aug 18, 2009 on Food.com
"Thanks for the great recipe. I pureed the carrots, onions, celery and some garlic and sweated these in olive oil before adding the remaining ingredients (I keep bags of this pureed mixture in my freezer to use as a soup base - it's easier to do a bunch at a time than in small batches every time I make soup. And I used some Brazilian bouillon c..."
Jan 24, 2008 on Food.com
"Haven't tried this recipe, but the correct name for it is Papas a la Huancaina everywhere in Peru (and in Peruvian cookbooks."
Mar 17, 2005 on Food.com
"Very good recipe, but I would recommend cutting back on the cinnamon to about 1/4 tsp. The amount called for in the recipe overpowers the dish."
Dec 1, 2004 on Food.com