I used this recipe as a guide to make enchilada sauce for my kids. When I make enchiladas for myself or guests, I only use NM red chile puree that I make on my own (chile pods I sun dry myself), and never just some random chile powder. I rarely cook with chile powder, unless I'm making chili dogs or frito pie, so I had no idea how much to use. This sauce recipe will be extremely thin/runny if you don't start off with a little flour browned in oil. I also used canola oil instead of olive oil. Since I wasn't making spaghetti sauce, I left out the basil, parsley, and oregano. If I wanted to use oregano in this recipe, I would use only Mexican oregano. I also left out the onions (my kids don't like them) and the salsa. I used a pretty good quality chile powder, so it was able to stand on its own pretty well when using my own enchilada sauce making techniques. I basically only needed the recipe to help me figure out how to make a sauce that wasn't too spicy for my kids. I never thought of adding tomato sauce, so that was an idea I thought may work. Armed with the tomato sauce info and chile powder measurements, I was able to make a sauce that my kids could eat. Even though I didn't follow the recipes exactly, I learned that adding tomato sauce cuts down on the spicy factor. Thanks for sharing your recipe.

Reviewed On: Aug. 23, 2009

This egg salad was really tasty. I wasn't planning on making it, so I was lacking a few ingredients. I used yellow mustard instead of dijon, and I had to leave out the onions so the kids would eat it. I also added a little garlic powder and left out the paprika. The kids loved it! My kids are really picky, so I was happy to be able to add something new to our lunch menu. Thanks for the great recipe!

Reviewed On: Aug. 17, 2009

I followed the recipe exactly and made no changes. This recipe is really easy and fast to whip up when the kids are hungry for something cheesy. My picky kids loved this recipe, and so did I. I loved the ease of the dish most of all. Thanks for sharing.

Reviewed On: Jan. 3, 2009