Robyn's Online World (Free subscription) | 11/27/2009
According to the National Turkey Federation, over 690 million pounds of turkey were consumed in the United States during Thanksgiving last year (that's a lot of turkey)… leaving millions of Americans... See the full story, pictures and videos on my blog
The Epi-Log (Free subscription) | 11/27/2009
It's old-school, it's unhealthy, and its reputation has been maligned by countless gummy school-cafeteria versions, but I'll come out and say it: I love turkey tetrazzini. In fact, this and other Thanksgiving leftovers are often my favorite part of the holiday. I think it has to do with the fact that, when you first encounter all the items on the Thanksgiving menu, there are so many of them that you...
Gathering Around the Table (Free subscription) | 11/14/2009
the smaller sidewalk in front of the house Today has been a day I needed! Walking in the rain and taking pictures, sitting by the fire in the gazebo, and sneaking in a nap have been just a few activities Tracy and I both needed as we continue to enjoy her visit. I am revisiting another keeper from the recipe box for dinner tonight. This recipe originally came from Taste of Home , but a friend of mine...
Eating My Words (Free subscription) | 11/12/2009
I made a recipe my friend gave me the other day and it was a huge hit with everyone in the house. My daughter, who LOVES Mexican food, particularly burritos and enchiladas, went back for seconds, and had the leftovers the next day. The only change I made was to add some cheese to the beef mixture (and also top it with cheese as instructed) because we love cheese ;-) For me, this recipe made two 13"...
Slashfood (Free subscription) | 11/04/2009
Filed under: Feast Your Eyes Enchiladas. Photo: purdyinblue , Flickr. Enchiladas are arguably the most comforting of all Mexican entrees. Perhaps that's because they most closely resemble a casserole -- with protein, grains and vegetables all baked together and topped with delicious, flavorful red sauce and a layer of melted cheese. Whether filled with beef, pork, chicken, fish, cheese, beans or any...
[eatingclub] vancouver (Free subscription) | 11/02/2009
[ts] Looking at some past photos of stuff we've made, I discovered this one. I don't even remember with what we served this. JS just happened to make some random dish from Pei Mei's Chinese Cook Book Volume I . JS and I were walking aimlessly in Taipei 101 when we saw an English-language bookstore. Finally, a store we can patronize. Browsing its cookery shelves, we were ecstatic to find Pei Mei cookbooks...
Sacramento Bee (Free subscription) | 10/28/2009
Kristy's super simple chicken Prep time: 15 minutes Cook time: about 1 to 1 1/4 hours Serves 4 to 6 This recipe is from Kristy Levings of Cache Creek Meat Co. Kristy says that one of the best things about cooking a whole chicken is that you cook it once and you can eat for days by making other dishes from it such as soup, chicken salad, tamales, enchiladas and sandwiches. INGREDIENTS One 3- to 4-pound...
Deanna's Corner Cooking (Free subscription) | 10/22/2009
Note: I used to make these ALL the time when hubs and I first got married. I just recently rediscovered this recipe. The boys are going to be mad when they realize that I could have been making these more! Sour Cream Enchiladas Ingredients 1 lb ground beef or turkey OR 1 lb cubed chicken 1 can refried beans1/2 onion, diced 1 can diced green chilies 16 oz sour cream 1 can cream of mushroom soup OR 1...
Homesick Texan (Free subscription) | 10/19/2009
When I was in college, on Saturday afternoons a large group of us would celebrate the weekend by going to lunch at the local Tex-Mex restaurant. We’d toast the weekend with tall glasses of iced tea...
MarxFoods.com Blog (Free subscription) | 10/18/2009
This savory red chile sauce is very important in New Mexico/Tex Mex cuisine. Perfect for topping enchiladas, burritos and other tex-mex food. Ingredients: 12 dried New Mexico Chilies or dried Organic New Mexico Chilies 2 cloves of fresh ...
Good Math, Bad Math (Free subscription) | 10/17/2009
I forgot to take a picture of this dish - so Physioprof, shut up :-) I don't even pretend that this is an authentic mexican mole. It's something that I whipped together because I felt like a mole, and I worked from very vague memories of a mole recipe I read years ago, and ad-libbed this. So it's absolutely not authentic - but it is yummy. Ingredients 2 pounds chicken breasts, bone in. One large onion,...
Serious Eats (Free subscription) | 10/07/2009
The enchilada sauce is basically a béchamel with a lot more kick. [Photograph: Nick Kindelsperger] I knew from the moment I put these in the oven that they'd come out perfectly. I mean, was there any choice? Every single recipe...
Cheri Quite Contrary (Free subscription) | 09/26/2009
Do you ever have left over roast? We do, as our boys don't love to sit down to a traditional roast dinner. One time when I was convalescing, a friend brought this dish to our home and I fell in love with it. So good! Shredded Roast Beef Enchiladas (Left over Roast) 1.5 cups shredded roast beef 1 10.75 oz cans cream of mushroom soup 1/2 cup sour cream 1 cup shredded cheddar cheese . split 1/4 cup milk...
Noodles and Rice (Free subscription) | 09/22/2009
I’ve been sharing quite a few spicy, Mexican recipes the last few days, so today I thought I’d share how I make my beef and bean enchiladas. Prep time is only around 15 minutes, and most of that is just cooking the ground beef. I usually use extra lean ground beef in my enchiladas, you can also use ground turkey, or substitute chicken. You can also use green or red enchilada sauce, whichever...
No Fear Entertaining (Free subscription) | 09/20/2009
Quite possibly this is to be one of the laziest posts I’ve even written. Why? Because it is my lazy end of the week go to meal. I got the recipe from my friend Lynn and have been making them regularly since!!! This is a great recipe to use to feed a crowd and Lynn has used it to feed many over the years… Salsa Chicken Ingredients: I jar of good quality salsa (or just you favorite!) chicken...
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