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This made a lot more filling than I expected! We actually froze half of it and made it again a couple weeks later and I think it tasted even better the second time. We used a whole can of enchilada sauce in the filling and two additional cans poured in the bottom of the dish and over the enchiladas. We used pepper jack cheese for extra spice and added a jalapeno to the filling as well. The most important thing is to serve it with lime juice to pour over the top. It really brings out the other flavors!

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4 users found this review helpful

Garden Tomato Salsa

Reviewed: Jun. 9, 2006

We really enjoyed this salsa. The only ingredients that we put in the food processor were the tomatoes and cilantro (just minced the rest). We also added 2 garlic cloves (how can you make salsa with no garlic?!) and fresh jalepeno instead of pickled. We used one fresh but two would have been better. We served the salsa over homeade pita chips (cut pitas into six wedges with a pizza cutter, then separate and brush with oil, salt, pepper, and garlic powder and bake at 450 until browned). Incredible meal!

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40 users found this review helpful

Creamy Turnip With Paprika Soup

Reviewed: Mar. 31, 2006

We love this recipe! We use about 1 lb turnips and 0.5 lbs potatoes. The shallot crisps are key to the flavor, but we also like to make croutons from baguettes and put a few in each bowl. We top the croutons w/ a mixture of gruyere cheese and mustard and they really compliment the soup.

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19 users found this review helpful

Stuffed Pepper Soup I

Reviewed: Mar. 12, 2006

A terrific variation on this soup is to use 1 lb of italian sausage instead of ground beef and 3-4 bell peppers (red, yellow, or orange if possible). It becomes more like a soup if you add 2 c. water with the boullion cubes. Also, a way to make the soup even simpler to make is to add one cup of uncooked rice along with the other ingredients in step 3. That way it can just cook up with everything else during the simmer. This works great for us.

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56 users found this review helpful

House Fried Rice

Reviewed: Apr. 18, 2004

This was VERY tasty! I would definately recommend cooking the rice the night before and pushing aside the meat/veggies when you pour the egg in to ensure that it will cook properly. I used Tamari sauce in place of regular soy sauce and felt that 1/4 cup was the perfect amount.

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3 users found this review helpful