msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,960
I have smoked ham hocks simmering for green split peas soup.
Any plans?
Any plans?
Ihave a "chateaubriand" from that tough cow defrosted in the fridge. I'll try to think up some way of braising it.
i have yummy left-over mushroom gratin. think i will scramble some eggs to have with it. and make some sourdough toast.
Five Guys!!
Yum.
I'm making enchiladas for the first time. I've checked out a bunch of recipes, but like my own idea better.
I'm going to use browned ground beef, ground pork and onion with stewed tomatoes and taco seasoning. (My basic taco meat mixture.)
I'll roll 'em with a little bit of canned enchilada sauce, and a little shredded cheddar in flour tortillas and bake in a casserole with canned enchilada sauce on bottom and top with extra shredded cheddar.
I plan to cook them until the tortillas get a little browned around the edges.
The remaining taco meat mixture will probably be used to make chili. If I decide I really like the flavor of the enchilada sauce, I may add it or some of it to the chili.
If there isn't enough taco meat mixture left, I'll just make a couple of hard shell tacos. I'm sure I'll have enough for at least one meal.
I'd appreciate any suggestions or ideas for improvement, cooking times and temp. TIA
i have yummy left-over mushroom gratin. think i will scramble some eggs to have with it. and make some sourdough toast.