The Best STARTER Recipe for a quick weekday night dinner. I didn't have taco seasoning mix but that's easily remedied with chili powder, cumin, garlic, onion, cilantro and chipotle seasoning. I did have some taco rice mix so I cooked and spread it on the bottom of a large casserole dish, then spread a can of (drained and rinsed) black beans. This way the black beans don't get crushed and mushy. I sauteed the chicken with some chopped onions, seeded and thinly sliced pablono pepper, two large chopped tomatoes, can of corn, can of Rotel, can of sliced black olives and added extra cilantro, cumin, chili powder and chipotle seasoning. After draining some of the juices from the skillet, I then took the chicken mixture and added a can of tomato sauce and placed it all on top of the rice and beans in the casserole. I then topped this with mexican shredded cheese and let bake in the oven till nice and hot. Since we only had a 1/4 bag of broken tortilla chips, I put those on the bottom of the plate and then the casserole with a dollop of sour cream on top. Yummy! I will definitely do a bunch of variations depending upon what I have on hand. Thank you Suezqz_64 for the recipe!

Reviewed On: Sep. 9, 2009

Great suggestions from others on marinating the beef (soaked in Teriyaki for 1 hour before cooking) and on doubling the sauce (I would even triple the sauce). We freeze our ginger into chunks and it grates so much easier and keeps the ginger longer. I also burned the sesame seeds so I used sesame seed oil in the wok and soy bean sprouts. Turned out great but needed more cornstarch. Also used chopped cashews instead of peanuts which seemed to compliment the spicy mongolian oil I also added to the sauce.

Reviewed On: Aug. 30, 2009

I followed the suggestions from others and used white grapes (they really are sweeter) that had been soaked in run for 1/2 hour. The rum really added a perfect flavor in the bread pudding! I also used Pink Lady apples which complimented the white raisins and rum. After reading about the brown edges and discovering that I didn't have a good size dish to be able to put the bread pudding in a water bath, I decided to use ramekins. I set the ramekins inside a large baking dish and filled it with enough water to cover half the side of the ramekins. It still took about 40-50 minutes to bake all of them at once but they were absolutely delicious! Thank you for a wonderful recipe that will now be one of my favorite comfort foods!

Reviewed On: Aug. 30, 2009