Jex Profile - Allrecipes.com (1353630)

cook's profile

Jex


Jex
 
Home Town: Fergus Falls, Minnesota, USA
Living In: Austin, Minnesota, USA
Member Since: Jul. 2001
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Indian, Italian, Southern, Middle Eastern, Healthy, Vegetarian, Dessert, Kids, Gourmet
Hobbies: Gardening, Walking, Photography, Reading Books, Music, Painting/Drawing
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 14 reviews
Creamy Cheddar Beef Enchiladas
I really didn't know what to expect with this recipe, but it was good! The only thing I did different was add a little cream cheese to the filling for the kiddo. We tasted it before that and it is great as-is. My three-year-old ate an entire serving which makes this 5 stars based on that alone. May not be a favorite for those who aren't fans of sour cream, but we really enjoyed it!! I will experiment with it a little going forward. We suspect chicken would be great in place of the ground beef, and we will top with chopped veggies next time. ----> Edit to add: This recipe does make enough filling to create another pan for the freezer. I didn't assemble the second pan the first night. Instead, I froze the filling alone. My family requested these enchiladas again, the very next night. I defrosted the filling partially in the microwave, then put it in a large pot and heated on low until it was totally thawed. I added whole kernal corn to really bulk it up and about half cup additional cheese. I filled each tortilla with a generous half-cup of filling each and was able to get 6 enchiladas in a pan both nights I made this. I swapped out the cheddar for a blend: Monterey Jack, Cheddar, Queso Quesadilla & Asadero cheeses. The last five minutes of cook time, I topped with fresh onion, olives, and tomato. Yummy! This was great!! It really is VERY versatile, and I maintain that chicken would be a fantastic alternative to beef. I would consider fajita beans in place of refries also!

25 users found this review helpful
Reviewed On: Jul. 20, 2012
Spinach Brownies
These are pretty good. I think it would take some changes well. I love the texture and it's not soggy/eggy like a lot of egg-bake type dishes end up being. It would be fun to try with asparagus, artichoke hearts, different cheese varieties, etc. Thanks for sharing!

4 users found this review helpful
Reviewed On: Jun. 10, 2012
Slow Cooker Creamy Beef Stroganoff
This was good (very basic, great base) as is, but also good and easy to customize. We made a few changes this time. We actually used ground beef to make it more appealing to our three-year-old. Browned the ground beef with water, worcestershire sauce, garlic, onions, pepper, and mushrooms in the crock pot for about 2.5 hours on high. Skimmed off about half the fat, then added the two cans of soup. Cooked about 2.5 additional hours o low, then added sour cream and 4oz of cream cheese. Very tasty!

43 users found this review helpful
Reviewed On: Jun. 8, 2012
 
Cooks I Like view all 4 cooks I like
Cooking Level: Expert
About me: I am a mother of two, and step-mother of two. I… MORE
Cooking Level: Professional
About me:
Cooking Level:
About me:
Cooking Level: Expert
About me: I'm a grandmother of a charming little boy, but… MORE
 
ADVERTISEMENT

In Season

Labor of Love
Labor of Love

End summer with a bang with festive Labor Day recipes.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States