New Look!
I’ve been meaning to change the look of this blog for ages now. I think I’m over the pepto-bismol pink, and maybe you are too. So here we are.
I’m guessing this will be a work in progress and I fiddle and futz with it, tweaking to get the colors and the layout just right. Please be patient if the blog looks a little wonky over the next few days. It may take some time to work out the kinks.
Incoming search terms for the article:
Categories: Food & Drinks Tags: Rome
Dippin’ Sauce!
This sauce is great with chicken fingers!
½ cup mayonnaise
¼ cup olive oil
3 tablespoons chili sauce
2 tablespoons ketchup
1 tablespoon water
2 teaspoons Worcestershire sauce
2 teaspoons prepared mustard
1 teaspoon coarsely ground mustard
pinch of paprika
dash of hot sauce
1 small onion, minced
1 clove garlic, minced
In a bowl, combine all ingredients; cover and chill.
Categories: Food & Drinks Tags: cup olive oil
Poblano Flecked Cornbread
Operating on the theory that you can never be too festive, too good looking, or have too many recipes for cornbread – here’s another one for your files.
What? You’ve never heard that saying? That’s my version and I’m sticking to it. ;)
Categories: Food & Drinks Tags:
Categories: Food & Drinks Tags:
Enchilada Casserole
2 lbs. of ground beef
2 (12-oz cans) tomato sauce
1 (1.25-oz pkg) chili seasoning
24 corn tortillas
Vegetable oil
1 lb cheddar cheese
2 (2.25-oz cans) sliced black olives
Brown the ground beef. Drain the fat and add the chili seasoning. Pour the tomato sauce into the pan, along with two cans of water. Simmer the beef. While simmering the meat, pour vegetable oil into a small skillet to a depth of about an inch. Heat the oil, then dip each tortilla into the hot oil, browning lightly. For best results, use tongs to dip and remove tortillas. Turn off meat-tomato mixture, and spoon a small amount into the bottom of a large, glass baking pan. Cover the bottom with the sauce, then layer 12 of the tortillas on the bottom of the dish. Cover with the beef and chili sauce. Layer slices of cheddar cheese, then sprinkle with the chopped black
olives, if desired. Make another layer, repeating the steps: tortillas, meat-chili sauce, cheese, and olives. When all the sauce is spooned over the top of layer of tortillas, lay on the cheddar cheese, and more olives if desired. Bake in a conventional oven at 350 degrees F for about 30-45 minutes.
Categories: Food & Drinks Tags: hot oil, oil, Vegetable oil
