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Oct. 6, 2010 4:48 am 
Updated: Oct. 6, 2010 4:48 pm
Well, I did the taco shell in the forms again.  This time I used the large burrito size tortillas.  It was perfect.  It seems to work out well with 5 minutes stacked up and then 10 minutes separated.  No picture because it was gone before I remembered! MORE
 

Photo by Tnelson

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA
Living In: Round Rock, Texas, USA

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Oct. 2, 2010 12:05 pm 
I modified Whit's chicken enchilada recipe.  I also served some cornbread with it!  Check it out! MORE
 
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Photo by Tnelson

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA
Living In: Round Rock, Texas, USA

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From The Blog:  "It's Only Food"
 
Sep. 25, 2010 12:48 pm 
Updated: Nov. 28, 2010 10:44 am
I used to love watching shows like "Chopped", "Hell's Kitchen" and "Top Chef". But now it seems it is all about the judges being pretentious and pompous.  The whole idea was to see chefs compete to see who can make great food and follow the categories that are… MORE
 

Photo by chefjohn

Cooking Level: Professional

Home Town: Leavenworth, Kansas, USA
Living In: Coon Rapids, Minnesota, USA

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From The Blog:  Om Nom Nom
 
Sep. 22, 2010 8:08 am 
Updated: Sep. 23, 2010 8:42 am
Yes, I understand that the grammar police out there will cringe when they see my three exclamation points, but I'm really just that excited. Usually, I'm a summer man; all about sunshine and pool parties and BBQing... But this summer seemed to be summer in name only. I went through some… MORE
 

Photo by NomNomDelicious

Cooking Level: Intermediate

Living In: Dallas, Texas, USA
 
Sep. 19, 2010 3:54 pm 
Updated: Oct. 6, 2010 4:51 pm
I made taco salad with the forms I got for my birthday.  Very tasty and much better for you than deep frying.  I stacked four together for 5 minutes at 350 F, and then I took them apart and cooked another 10 minutes.  perfectly crisp.  My taco meat was 80/20, with turkey chili no beans.  Then… MORE
 
 
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Photo by Tnelson

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA
Living In: Round Rock, Texas, USA

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From The Blog:  The Bread Bag
 
Sep. 17, 2010 10:03 pm 
Updated: Sep. 20, 2010 5:30 pm
Jalapeno pepper should be handled with gloves on, no exceptions.  I had 6 jalapeno peppers I was using in salsa, so before I began to prepare them, I looked for some gloves. I spent about 5 minutes and didnt find any so proceeded without. After about 3 peppers, I thought, my, I sure do have… MORE
 
 
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Photo by charlotte

Cooking Level: Intermediate

Home Town: Oakville, Ontario, Canada
Living In: Fountain Hills, Arizona, USA
From The Blog:  North Town "@@" My Town
 
Sep. 12, 2010 10:33 pm 
Updated: Nov. 9, 2010 5:04 pm
Hi again ARLand. I had a fun day! I took a trip to Bristol Farms this morning. I found out they had hatch Chilies on sale for $1.79 LB! I could have gotten them already roasted but that was $6.99 LB:( I would rather roast them myself, that way I could get More!! YYYAAA !! So, i MORE
 
 
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Photo by Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Long Beach, California, USA
From The Blog:  Amanda's Cookin'
 
Sep. 3, 2010 7:08 am 
Updated: Mar. 22, 2011 7:58 am
Do you like Mexican food? I adore it, love it, and would eat it everyday if hubby would tolerate it. I found a magazine from Better Homes & Gardens, one of their special interest publications, called Ultimate Mexican. It's a collection of authentic recipes with some awesome photos of M MORE
 
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Photo by amandascookin

Cooking Level: Expert

Home Town: Deerfield, Illinois, USA
Living In: Twin Lakes, Wisconsin, USA
From The Blog:  What's Cooking at Casa Vaka?
 
Aug. 28, 2010 1:13 pm 
Updated: Sep. 20, 2010 2:38 pm
Ever since I moved away from Pueblo, Colorado, I have made it my mission to learn how to make the delicious green chili for which the town is known. The key ingredient to this dish, which I have only recently discovered, is roasted hatch green chili peppers, which apparently can only be found… MORE
Hatch green chili peppers, fresh from New Mexico.
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Roasting the peppers in the broiler.
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As the Pioneer Woman put it, the black is what gives it that roasted flavor.
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Photo by The Animator's Wife

Cooking Level: Expert

Home Town: Pueblo, Colorado, USA

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From The Blog:  Fight the Fat Foodie
 
Aug. 20, 2010 5:38 am 
Updated: Aug. 24, 2010 6:17 pm
I love Mexican food, but, between deep-fat frying and lots of cheese, lightening up some my favorites can be a challenge. Chimichangas was definitely one of them. Traditionally, this dish is made of meat and cheese-filled tortillas fried to a crispy brown. My version uses chicken breast, l MORE
 

Photo by Fight the Fat Foodie

Cooking Level: Intermediate

Home Town: West Des Moines, Iowa, USA
Living In: Champaign, Illinois, USA
Displaying results 101-110 (of 199) blog entries
 
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