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Old 06-29-2011, 06:22 PM   #21
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My nachos just went in the oven. It's decadently huge. I'll be lucky to eat half.
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Old 06-29-2011, 06:29 PM   #22
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Originally Posted by pacanis
My nachos just went in the oven. It's decadently huge. I'll be lucky to eat half.
How did you make yours? I had some for lunch, handful of Tostitos with shredded cheddar, nuked on half power, with salsa and Greek yogurt.
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Old 06-29-2011, 06:31 PM   #23
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Oven baked BBQ pork spare ribs using homemade BBQ sauce - it's been delicious and tender with enough left over for tomorrow.
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Old 06-29-2011, 06:34 PM   #24
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The chicken didn't thaw out before I got the "need to eat shakes", so I had leftover "Fresh Sauce" over Spaghetti. I am thinking about making a Pineapple Upside Down Cake.
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Old 06-29-2011, 07:05 PM   #25
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I was bad--I bought some "schwartz Brot" and liverwurst (things my DH won't eat). I love a good schwartz Brot and haven't mastered baking it...and I love an open-faced sandwich of schwartz Brot, butter, liverwurst (chunky and thick on top of the butter), chopped onion and capers....two of those, and I'm good to go.
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Old 06-29-2011, 07:09 PM   #26
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Ken's birthday dinner (one day late) :

Roast chicken with stuffing
Chunky potatoes tossed with EVOO, some herbs and seasoned salt and some chives
Corn
Salad (of my choosing...probably green)

Chocolate raspberry torte for dessert. If I remember to take pics I'll post them.

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Old 06-29-2011, 07:10 PM   #27
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Quote:
Originally Posted by Dawgluver View Post
How did you make yours? I had some for lunch, handful of Tostitos with shredded cheddar, nuked on half power, with salsa and Greek yogurt.
I put a bunch of Tostitos in the bottom of a glass pie dish, added some shredded cheddar, corn & black bean salsa, shredded chicken, Acapulco Gold seasoning, more cheddar and some pickled jalapeņo slices. I add more chips around the edge so they all don't get soggy. Then baked it for 15 minutes.
Darn near finished it all, too
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Old 06-29-2011, 07:47 PM   #28
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Quote:
Originally Posted by pacanis

I put a bunch of Tostitos in the bottom of a glass pie dish, added some shredded cheddar, corn & black bean salsa, shredded chicken, Acapulco Gold seasoning, more cheddar and some pickled jalapeņo slices. I add more chips around the edge so they all don't get soggy. Then baked it for 15 minutes.
Darn near finished it all, too
Thanks Pac. I think I like yours better
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Old 06-29-2011, 07:53 PM   #29
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I love black beans on nachos. Whatever else I might do differently, they will have black beans.
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Old 06-29-2011, 08:00 PM   #30
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Don't even try it with cornmeal--if you don't have Masa Harina, cornmeal is not the same. Nor is cornflour. I've tried substituting those for the Masa Harina but had no luck. The tortillas were a crumbly mess. I haul bags of Masa back from MN because I haven't seen it in my area--mind you, I live rural and don't have many occasions to go to the "City." But my friend who is the former pastry chef has looked for it in the City and hasn't found it. Mexican food is not terribly popular here and the ingredients are limited to Old El Paso for the most part.
No, I have Masa Harina. I get the purest of ingredients because of DH's intolerances. I am not sure now, however if I will get them made because I have had a crazy day and won't have the time.

Looks like we will have pulled pork sandwiches on gluten free buns. But that's okay too!

Thanks again for all your help. I may be bugging you when I do get to making them!
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