Author |
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Reader234
Member
08-13-2000
| Sunday, April 25, 2004 - 7:10 am
Eliz, try making enchiladas with Chorizo sausage!! (make a pan regular and one w/ this mexican sausage - YMMMM!!) Chorizo is a spicey greasy looking sausage. When I first cooked it I couldnt tell if it was done by sight, but by feel, its got red stuff in it, probably a pepper, or a paprika... then drain it really really well, I drain what I can off, then I put the sausage on a bed of paper towels to soak up even more of that grease!! then I continue as you!
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Eliz87
Member
07-30-2001
| Sunday, April 25, 2004 - 11:48 am
mmm That sounds yummy, Reader! I think I will mix a little in with the ground beef next time! Ohhh...and a note on the enchilada sauce...it's not that hot, so those of you who are really into hot & spicy may want to add a little cayenne to it.
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Sweetbabygirl
Member
08-31-2002
| Sunday, April 25, 2004 - 2:30 pm
Okay you guys suck, now I'm jonesing for enchiladas, lol!! Lizzieboo, what if you substituted chicken slices for the ground beef? You could have chicken enchiladas. Hmmmmm, I bet I can do this, thanks for the menus guys!!
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Sweetbabygirl
Member
08-31-2002
| Sunday, April 25, 2004 - 2:31 pm
P.S. - The beef stew turned out okay, but next time I'll have to sautee the beef cubes/flour in the Foreman Roaster and also add even more potatoes. Have you guys ever used corn?
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Eliz87
Member
07-30-2001
| Sunday, April 25, 2004 - 3:29 pm
Chicken enchiladas are yummmmmm too, SBG, but Chuck requested ground beef. About your corn in beef stew question, I've never done it, but I'm not a big fan of corn in soups and stews. But I'm sure it would be good. I like corn either on the cob or out of a can and that's about it (besides in the delicious Chi Chi's corn cake thingy!). And don't forget to bring the butter!
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Weinermr
Member
08-18-2001
| Sunday, April 25, 2004 - 4:13 pm
SBG, I've put corn in stew, and it tastes delicious. Add some jalapeno peppers too to really spice it up. Eliz, your enchilada sauce sounds great, and I'm going to try it soon.
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Serate
Member
08-21-2001
| Sunday, April 25, 2004 - 4:16 pm
SBG corn can overpower stew if you put too much in. My mom always put it in, but just a couple of handfulls [she used frozen corn in stew, that way she could take out what she wanted and keep the rest in the freezer]. And ours was always heavier with potatoes than any other veggie. Eliz do you have a recipe for your corn cake thingy? [I'm so glad when others use the word "thingy" cuz I say it all the time and my fiance' makes fun of me] It sounds good.
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Texannie
Member
07-16-2001
| Sunday, April 25, 2004 - 4:16 pm
It's cause you didn't cook it in a crockpot, SBG!
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Eliz87
Member
07-30-2001
| Sunday, April 25, 2004 - 6:25 pm
Serate, here's the recipe for the corn cake. Last night was the first night that I made it and it turned out really good!! CHI CHI'S CORN CAKE "THINGY" :-) ------------------- 1 can of corn, drained, or 1-1/2 c. frozen corn, thawed 1/2 c. butter, melted 1/3 c. flour 1/4 c. water 1/4 c. yellow cornmeal 1/3 c. granulated sugar 2 T. half & half 1/4 t. salt 1/2 t. baking powder Preheat oven to 375 degrees F. Put the corn into a blender or food processor and with short pulses, coarsely chop the corn on low speed. You want to leave several whole kernels of corn. In medium bowl, combine corn with the rest of the ingredients. Pour the batter into an ungreased 8-inch square baking pan. Smooth the surface of the batter with a spatula. Cover the pan with aluminum foil. Place this pan into a 13x9 pan filled with one-third of the way up, with hot water, ensuring none of the water seeps into the 8x8 pan. Bake for 50 to 60 minutes or until corn cake is cooked through (test with toothpick in the middle like you would a regular cake). When it is done, remove the small pan from the larger pan and let it sit for at least 10 minutes. To serve, scoop out each portion with an ice cream scoop or rounded spoon. (This is so good -- a nice switch from cornbread and a little sweeter too!)
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Weinermr
Member
08-18-2001
| Sunday, April 25, 2004 - 6:29 pm
Eliz, that sounds delicious. There's a Mexican restaurant chain called El Torito that serves something like your corn cakes with its entrees, or you can buy it a la carte too. I'm going to try your corn cakes soon, and your enchilada sauce too.
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Bobbie_552001
Member
03-26-2003
| Sunday, April 25, 2004 - 6:42 pm
Liz that is the same recipe that I use only I also add an egg and 1/2 cup of sour cream. I don't use the half and half. I make it in a casserole dish and scoop it out in the same fashion. Its awesome!!
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Serate
Member
08-21-2001
| Sunday, April 25, 2004 - 9:39 pm
Eliz that sounds wonderful. Something my fiance' might actually eat! [he's not picky, let's just eat hamburgers everynight, and potatoes and corn are the ONLY veggies, but let's not have corn tonight, and fries ARE potatoes too you know!] Thanks, I'm gonna try it Wed for supper along with some TurkeyNTater enchiladas.. I think I'll try your enchilada sauce too. The kinds I've used in the cans taste kinda of "whangy" to me. Thanks again!
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Lucy
Member
10-08-2002
| Tuesday, April 27, 2004 - 1:51 pm
Eliz, I just found your enchilada sauce recipe. Can you tell me if I need to do anything to the corn tortillas before I fill them? Oh, and did you already post the filling recipe?? Thanks!!
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Eliz87
Member
07-30-2001
| Tuesday, April 27, 2004 - 2:46 pm
Hi Lucy! I use flour tortillas, which is probably a sacrilege, but I find them easier to work with (although they do get a little soggy IMO after they're baked under the sauce). Working with corn tortillas, I'd probably just warm them a bit to get out the stiffness so they'll roll easily. As for the filling, I just brown 2# of ground beef with a chopped up onion in it, and add some garlic powder, salt & pepper to taste, and then after it's brown I stir in maybe 1/2 cup of salsa (I like the chunky kind), and a small handful of finely shredded cheese just to give the filling a nice texture. Sorry I can't be more exact! Just keep adding till it tastes good. :-) Oh...and this will fill 10-12 tortillas.
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Abbynormal
Member
08-04-2001
| Tuesday, April 27, 2004 - 5:48 pm
Eliz, YUMMY, that sounds really good. I am going to try your red sauce because my DH absolutely hates the canned kind. Actually he likes the brown sauce that they have at our local Mexican place. I have looked all over the net for a recipe of some sort but have had no luck. Anyone know what I am talking about?
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Eliz87
Member
07-30-2001
| Tuesday, April 27, 2004 - 6:03 pm
I like the brown sauce too, the kind they put on chimichanga's (is that what you're talking about?). But I don't know the recipe for that either unfortunately!
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Lucy
Member
10-08-2002
| Tuesday, April 27, 2004 - 6:11 pm
Thanks Eliz! That sounds so yummy...wish I had the ingredients to make enchiladas now. Abby, I know the brown sauce you're talking about, our local Mexican restaurant uses that too. Sorry, but I don't have a clue how they make it. I'll go googling and see what I can find.
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Abbynormal
Member
08-04-2001
| Tuesday, April 27, 2004 - 6:11 pm
Yes! that's it, I couldn't remember! Here at this place they use that for everything and it is so good. I had totally forgotten that is is used for chimichangas everywhere else. Ooooooh, I'm off to google land!
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Lucy
Member
10-08-2002
| Tuesday, April 27, 2004 - 6:24 pm
Ok, now I'm starving and I have to go figure out what I'm making for dinner. No luck on finding a brown sauce, unless it's one of the recipes with pascilla chiles.
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Abbynormal
Member
08-04-2001
| Tuesday, April 27, 2004 - 6:44 pm
Ok, I think I found one. I'd have to try it though to see if it's what we're talking about. title: brown sauce categories: professional, sauce servings: 4 2 t butter 2 t flour 1/2 t salt 1/4 t pepper 14 oz beef stock melt butter in skillet. add flour, salt and pepper. slowly add beef stock, stirring constantly. cook 15 minutes over very low heat or in double boiler. consomme' can substitute for beef stock. you may add 2 tbl. wine or sherry for flavor. serve with beef dishes. I think it needs some onions or spices or something.
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Melfie1222
Member
07-29-2002
| Tuesday, April 27, 2004 - 7:19 pm
All I can think of for brown sauce is mole, but here is another one, does this sound anything like it? http://pub17.ezboard.com/fwhatscookinfrm7.showMessage?topicID=56.topic
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Texannie
Member
07-16-2001
| Tuesday, April 27, 2004 - 7:29 pm
Are you talking about a chili gravy?
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Eliz87
Member
07-30-2001
| Tuesday, April 27, 2004 - 7:32 pm
Well, the one I'm talking about is rather translucent brown. Chi Chi's uses it on their chimichangas. It's rather thick and looks like it has cornstarch in it rather than flour. So, if that's chili gravy, then YES! :-) (Melfie, I tried your link and nothing would open for me. I'll try it again later. Thanks!!)
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Melfie1222
Member
07-29-2002
| Tuesday, April 27, 2004 - 8:39 pm
Oops for the link, it worked for me - here is the cut and paste: Brown Enchilada Sauce -------------------------------------------------------------------------------- I miss the Tex-Mex style Brown Enchilada Sauce I used to get in Texas. It was almost like a gravy. All the restaurants in my area serve either red, green, or mole style enchilada sauces. Do you have an old family recipie I could use. Many Thanks. Registered User (7/7/03 3:51 am) Reply Re: Brown Enchilada Sauce -------------------------------------------------------------------------------- I just found this site and thought I would give you my brother-in-law's recipe from his mother. This is an authentic mexican recipe from south Texas for enchilada sauce. 6 cups water 1 tsp cumin (ground) 1 tsp pepper (ground) 6 big cloves garlic 1 tsp salt Bring above ingredients to a boil. Add 2 or 3 tablespoons chili powder to boiling mixture. Mix 1 cup flour in very hot water to make gravy. Add flour mixture through strainer into boiling mixture. Stir as you add flour to avoid lumps. Add more flour mixture as needed to thicken. Add salt to taste. This recipe made 24 enchiladas, with 1 cup gravy left over to spread on top. Don't overdo the gravy on rolled tortilla or it will come out soupy.
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Texannie
Member
07-16-2001
| Wednesday, April 28, 2004 - 10:34 am
If I am making my chili gravy from scratch, I will brown some ground meat with cumin, onions, chili powder and garlic. Run it through a food processor or blender till real fine. Then put it back on the stove with beef broth, add flour to thicken to the consistancy you want. I don't do that often cause most of the times I will make my enchilladas from left over chili or even use a mixture of Wolf brand chili no beans, tomato sauce and chili powder.
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