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Recipe Reviews 6 reviews
Poblano Chile Enchiladas a la Gringa
made this 3xs, twice with chicken, once with pork. Everyone loved it. My changes: 1. roasted the meat (season the meat before roasting) instead if boiling. 2. Instead of chicken broth, I used the broth from the bottom of pan (from roasting) 3. For a more depth of flavor, I Sautéed 1 onion, small handful of corn, 3 cloves garlic, and 2 tomatoes w salt pepper and pinch of cumin. 4. When assembly: dip the tortilla (yes I fried mine) into the poblano sauce, sprinkle Mexican blend cheese, add some meat, add small spoon of the sautéed veggies. Fold and place in a greased baking dish. Thank put more cheese on top and bake till bubbly and almost golden brown. I serve with fresh cilantro and lime wedge. Hubby said he would pay $14 for a plate of this at a restaurant. So yummy! Yes it takes a lot of time but sooo worth it. Also side note: depending where your poblanos a are from, sometimes they are hotter than normal. Make sure you taste your poblano sauce - if the heat is not hot enough dice jalepenos and ad to the sauce. (I had to do that once)

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Reviewed On: Jul. 24, 2014
Banana Pudding IV
This is the 4th time I've made this. First time - I didn't have vanilla (it still tasted great - not the end of the world without vanilla) 4.5 stars. 2nd time - I had the bright idea of making it with everything low fat / fat free (it had a strange taste and I DON'T recommend it) 3rd and 4th time, made it "NORMAL" full fat everything and exactly as the recipe says and it was perfecto! Reminds me of a rich vanilla ice cream had a baby with creme brulee, with bonus banana deliciousness... Side note: I used a hand held mixer (life saver) my cream cheese was still cold (no bid deal), and yes the pudding was slightly runny - I even thought I accidentally put too much milk - BUT it set up nicely in the fridge. This is my go do dessert! and Everyone raves about it. enjoy!

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Reviewed On: Jun. 29, 2013
Chuck's Favorite Mac and Cheese
I made a few changes with the recipe as suggested by others. I skipped the crumb topping (toped with a very thin layer of cheddar instead). Doubled the recipe, used low fat everything, added 1 cup milk, half an onion chopped, 1 tsp dry mustard and 1 tsp smoked paprika, plenty of fresh ground black pepper, used "cork screw" pasta and some cubed ham (just because I had it) YUM!!! Next time, I will blend the cottage cheese to rid of the clumps and NOT salt the noodles and no salt to the recipe. It had plenty of salt from the cheese and ham.

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Reviewed On: Sep. 19, 2012

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