Linda Recipe Reviews (Pg. 1) - (15143332)

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Baked Brie with Caramelized Onions

Reviewed: Jul. 4, 2013
Wow! It was a huge hit! I cut into it so no one would have to be the first to cut it, and it was gone in a flash! I used Pillsbury crescent rolls (now they have solid sheets, so you don't have to shmoosh the triangles together), and used egg white to glue the top and bottom together.
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Seafood Enchiladas

Reviewed: Jan. 2, 2012
Soooo good! Big hit for New Year's Eve dinner. I used 1/2 shrimp and 1/2 crab. For the filling, I used jalapeno mexican 4 cheese blend and regular mexican 4 cheese blend for the topping. In the sauce, I used garlic powder instead of garlic salt, cilantro instead of parsley, added a can of ortega diced chilis, and a dash of chipotle pepper powder (didn't measure it). And, I used corn tortillas instead of flour (flour tortillas are typically not used for mexican enchiladas). Be sure to quick fry the corn tortillas in hot oil to soften them, so they roll easier and don't break.... this is the more authentic mexican style of preparing enchiladas. Definitely will make these again...soon! Also, I served it with the Archer Farms (Target brand) Cilantro Lime rice(suggested by other reviewers- thank you!!). It was a perfect compliment.
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