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Old 04-05-2010, 12:53 PM   #11
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Hi, RobW,
I usually add chili powder, at least a tablespoon of minced garlic (my family loves garlic, and the health benefits are great), and a large chopped onion to any Mexican dish I cook. For my Mexican dishes, I prefer mild shredded cheddar cheese, but my dh likes the sharp better.
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Old 04-05-2010, 02:11 PM   #12
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IMHO, you are not going to have success with your recipe until you add FAT! All these flavors need some fat to make them show.

Seems to me you asked the same question on another bbs, and we told you you needed fat over there, too.
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Old 04-05-2010, 10:37 PM   #13
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rob is trying to make low fat dish. hence not a lot of fat.
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Old 04-06-2010, 12:29 AM   #14
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definately cumin, garlic, and some smooth (mild) taco sauce mixed with the spicy mexican tomato sauce to go between the layers.
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Old 04-06-2010, 11:57 AM   #15
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Quote:
Originally Posted by babetoo View Post
rob is trying to make low fat dish. hence not a lot of fat.
I understand that, but he needs to understand how much fat he can reduce in order to maintain the flavor profile he is going for. And how many ingredients he wants to incorporate in order to make that happen.

I contend that "Low Fat Lasagne" is pretty much an oxymoron. Every recipe I know for lasagne has a decent amount of cheese. and cheese is also spelled "F-A-T." Low fat cheese is good in some applications, but in others, it's been my experience that it just doesn't work so well.

If one is required to eat that low of a fat diet, I would go with some other type of pasta dish and forget the lasagne.
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