LOVES2LUNCH Profile - (18354498)

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Member Since: Mar. 2005
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Recipe Reviews 3 reviews
Ten Minute Enchilada Sauce
I have made at least 6 enchilada sauce recipes off this site, even the scratch boil-the-chiles-put-in-blender-strain-etc. This one is not only the easiest, but it's the best. I've made it dozens of times with only a few minor adjustments. At times I use a mixture of New Mexico and Calif chile powders. If I'm out of one, I'll use the other. Both have the best flavor for enchiladas. There doesn't seem to be a reason to use self-rising flour, so I use regular. If I have chicken broth on hand, I use that as a substite for the water. Same with fresh garlic. I add about an ounce or two of dark chocolate to the mix for a bit more depth in flavor. You can't taste the chocolate, but it does add something. I dip my corn tortillas in the sauce while the sauce is still pretty hot. I also pour sauce in the bottom of the baking dish before I place the rolled up enchiladas in. Don't worry if your sauce seems too thin; it thickens in the oven. Don't bother with any other sauce recipes on this site. Take my word for it, this one is the best. P.S. The best New Mexico chile powder is the 69 cent "Chile New Mexico Molido" in the red, white, and green package by the company "Mexico Spices Corp"

2112 users found this review helpful
Reviewed On: May 12, 2006
Enchilada Sauce
This recipe won’t work unless you use more than 1 tablespoon of oil. You need ¼ cup to make it blend properly. Also, it tastes much more authentic if you use New Mexico chile power. It was way to spicy using chile power. For all the trouble of this recipe, I’m going to stick to the “10 minute enchilada sauce” on this site. It’s easier and tastes just as good if not better.

2 users found this review helpful
Reviewed On: May 10, 2006
Creme Brulee French Toast
What a treat! After baking, I carefully flipped the entire french toast casserole over and baked it for about 15 minutes more. (use a large spatula and flip one half at a time.) Before pulling it out of the oven, I broiled it for one minute. This gave it a caramelized crunch to the edges and tops of each slice. I served it with bananas and vanilla ice cream. Next time I make this I'm going to boil the butter/sugar/syrup mixture for about 5 minutes before pouring it into the pan.

1 user found this review helpful
Reviewed On: Mar. 31, 2005

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