sixofus Profile - (12750416)

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Member Since: Dec. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Dessert, Kids, Quick & Easy, Gourmet
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Recipe Reviews 5 reviews
The Best Red Enchilada Sauce
I can't wait to try your sauce recipe. I grew up making this sauce with my mother and grandmother. We didn't use an oven to toast we used a cast iron skillet/flat and to keep the sauce from having to much bitterness if you over-toast you change the water that you boiled the chili in and that will give you the great toasted flavor and not the bitterness of the burn. Can't wait to try your sauce!!!

4 users found this review helpful
Reviewed On: Jan. 21, 2012
Chicken Cordon Bleu II
This is a keeper. I didn't cook in butter, however; we rolled in bag of seasoned flour, egg wash, then Panko bread crumbs (dry-wet-dry). Baked at 350 for 30 mins, then 325 for 30 mins for a nice brown color. We used our Christmas ham so the slices were a little thicker but fabulous. We doubled the white wine sauce and added white pepper and thyme. knock your socks off! This was very filling and I agree, they can be sliced then plated.

4 users found this review helpful
Reviewed On: Dec. 27, 2011
Authentic Cincinnati Chili
I was in a real rush to get this on the table so I didn't put it in the fridge overnight. I was able to boil the meat then drain and rinse in a colander to get the fat off. I added water to the level of the meat then put the rest of the ingredients in and simmered for 1.5 hours. It turned out great! I did this recipe 10X, yes I said ten, for a group of 100 this summer just like instructed and it was the hit of the swim team meals! Thanks for bringing Cinci to Houston!

3 users found this review helpful
Reviewed On: Dec. 5, 2011

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