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Enchilada Sauce

Reviewed: Jun. 9, 2009
After reading a lot of the reviews for this recipe, I noticed several comments regarding the skin being hard to remove from the pulp. Here's the secret for that...after roasting the peppers immediately put them in a ziptop bag and close. Let sit/steam in bag for 10 minutes then remove and peel the peppers and continue with the recipe as written.
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4 users found this review helpful

The Best Meatballs

Reviewed: May 28, 2008
This is an excellent recipe. My twist on it was instead of dry breadcrumbs and water, is to use a few slices of bread soaked with milk and then massaged into the meat mixture. you can always add a little more bread if you got it too wet. Lightly brown meatbalss to retain shape, then transfer them to your gravy/sauce for simmering until ready to eat.
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3 users found this review helpful

French Onion Soup Gratinee

Reviewed: Nov. 16, 2006
I used one of my favorite Cabernets for the wine......... wow great recipe
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0 users found this review helpful

Pork Chops with Mushroom Onion Gravy

Reviewed: Sep. 26, 2006
This was a quick and simple dish. I didn't have marjoram on hand so substituted dried oregano. My boys "don't like" onions so I ran all the sauce thru a blender after cooking for a smooth "white" gravy which they loved.
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19 users found this review helpful

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