ChefGreg40 Recipe Reviews (Pg. 1) - (13087734)

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Tex-Mex Beef and Cheese Enchiladas

Reviewed: Sep. 21, 2009
BEST enchilada's i've ever had! I used 1 lb of ground beef.but kept the spices exactly as called for. I was hesitant to use flour mixed w/ water. But what it does is act like a roux. The meat sauce was a dark rich brown, and when you add the flour/water, it lightens the color up a little and i guess makes the sauce a little thicker. I used 1 cup of water for the meat and 1 cup water with maybe 4 tbsp flour mixed. For those complaining the chili was runny, i think the flour/water makes it thicker. Because you can see just by making the sauce how runny it is before adding flour. ALSO, the corn tortilla's can be heated on just a plain heated skillet. They are just as pliable, heating according to instructions on package. I did use El Pato spicy tomato sauce which gave it a kick. If you can't find it, then kick up your tomato sauce yourself...can't be that hard. I hate my Chili, but NOW i've found a new chili recipe...So i've found 2 recipes in 1. Lol! Hey! Thanks for posting, made my day.
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Bacon and Cheddar Stuffed Mushrooms

Reviewed: Dec. 13, 2008
This was like Bacon/Cheddar Skins except mushrooms instead of potato. THIS was an excellent recipe. Followed the advice of several people adding onion powder and garlic powder....A pinch of parsley flakes. Great for an appetizer! And like a previous viewer said, The mix would be great to stuff chicken with. Endless ideas. Great recipe!
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