castrem Profile - (10503867)


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Member Since: Feb. 2008
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Recipe Reviews 8 reviews
The Best Red Enchilada Sauce
This was so much better than canned sauces. Instead of steeping in hot water after roasting, I put the roasted and cleaned chilies in a pan with the rest of the ingredients and simmered for 1 hour. I added more broth to compensate for evaporation. When done, I just took my hand held immersion blender and blended it though. Everyone (even my picky kids) loved it.

1 user found this review helpful
Reviewed On: Jan. 31, 2013
Skillet Chicken Cordon Bleu
Used leftover ham - a little over a cup. Sauteed chicken pieces in garlic and herbs. Deglazed with wine and made sauce with herbs, leftover cheeses (muenster, swiss, mozz, parm) cream of mushroom soup and a splash of heavy cream. Delicious! Made elbow mac, drained and mixed right into skillet with meat and sauce.

2 users found this review helpful
Reviewed On: Jan. 13, 2013
Ham Chowder
Good with the omission of the rosemary. Also added mushrooms and red pepper, did not add leeks and green onion, just used yellow onion. Simmered with a bay leaf, parsley, sage, coriander and thyme.

2 users found this review helpful
Reviewed On: Dec. 29, 2011

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