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Poblano Chile Enchiladas a la Gringa

Reviewed: Jul. 24, 2014
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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Banana Pudding IV

Reviewed: Jun. 29, 2013
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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Chuck's Favorite Mac and Cheese

Reviewed: Sep. 19, 2012
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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Roasted Rack of Lamb

Reviewed: Jan. 15, 2010
Yummy! havled the salt and used garlic powder because I ran out of fresh garlic... next time I'll use fresh!
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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Dec. 30, 2009
I made this dish for a our Christmas dinner and everyone LOVED it!!! It was the first time a dish had ever been scraped clean, my husband who doesnt like stuffing LOVES this. I used fresh herbs, Jimmy Dean sausage, and doubled the stock (chicken stock) and did not stuff the bird, just bake for 30 min. I dont cover my pan because I dont like a mushy dressing... LOVE IT!!!
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Creamy Caramel Flan

Reviewed: May 5, 2007
I made the original recipe and loved it, but wanted something still creamy but not as thick. The 2nd time around, I made the recipe using 1 1/2 cups of sugar, 2 oz cream cheese, 4 egg yolks, 8 egg whites, 1 tsp vanilla extract, and the normal evap milk and sweetened cond milk. I used by blender both times and it made a smooth flan. My version turned out just as good as the original but not as thick, its the best flan I've ever tasted. Suggestion, try sprinkling a little bit of sweetened shredded coconut on top of the flan prior to baking - It's delish. Let the flan refridgerate overnight. All my friends and family love this dish!
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