Mamatika Profile - (13249360)

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Member Since: Apr. 2009
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Recipe Reviews 21 reviews
Chicken Enchiladas II
My kids love enchiladas and request them for every birthday dinner. I use a clove of garlic instead of powder. I don't reserve any of the mixture. I fold it into the chicken and put a small amount along the bottomish of the tortilla, sprinkle with cheese and roll it up. Before I place them in a casserole dish, I coat the dish with green enchilada sauce. Once the dish is full, I cover with more sauce and cheese. I bake it off & garnish with green onion and serve them with a little sour cream. I cut fat and calories when I can, too. This makes one 11x13 dish & one 8x8, which I reserve for dinner the following day.

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Reviewed On: Jul. 16, 2014
Vegetarian Tortilla Soup
Family of 6 (including a vegan) tore this up for dinner! I made the following changes due to what I had: 2 14 oz cans of diced tomatoes (vs large cann of crushed), 2 4 oz cans of chiles (vs 3), 1 tablespoon (vs 3) of cumin, 1 can of black beans & 1 can of corn (added them with the broth/stock), 1 32 oz vegetable stock & 1 32 oz of vegetable broth (only because that is what I had). We poured the soup over the tortilla chips and garnished with shredded Mexican-blend cheese, sour cream, avocadoes & hot sauce. My daughter used vegan equivalent for the cheeses & sour cream. Cilantro would have looked & tasted great, but I didn't have any. Perfecto!

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Reviewed On: Nov. 19, 2012
Slow Cooker Corn Chowder
Was in the mood for corn chowder & this looked like a good place to start. Here are the changes I made: Made 6 slices of bacon (reserved it for the top); Used a little of the bacon grease to saute the onions; Added some carrots; Added some crushed red pepper; Added can of cream corn; Omitted the ham; Used one vegetable bullion & one chicken bullion (ran out of chicken). Next time I think I will drain the corn and add a little of instant mashed potatoes if it is thick at the end. I served it with bacon, cheese & osyter crackers. My kids loved it! Thank you.

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Reviewed On: Oct. 22, 2012

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