I love to make enchiladas and bring em to parties

I add veggies, peppers, chz, chicken, salsa, potatoes, beans, guac, sourcream.....I like em spicy...ay que rico
[Edited 1/27/09 7:34am]

I also recently boaght the game Twister from a garage sale and I can't wait to play sometime with my friends~~

I like to share my enchiladas, tacos, cookies, etc..I just love cooking for friends and family.

moni,

I wish I had more time to work on my culinary expertise, but alas I am a wrking independent chica

oh well it makes the time I can share more special
[Edited 1/27/09 7:41am]

Three(make that 4) different things I make that people LOOOOVE. Brownies!!!!! Special brownies!!!!! Homemade Mac & Cheese with real bacon crumbled in it....and, when my wallet allows, gumbo!

MoniGram said:

if U made some encheladas with tacomeat...would it be called an enchilaco?


I tried to find the skit on SNL where Jimmy Smitts played a reporter on a news channel and there was a pot luck and all the reportes said every hispanic/spanis word with a THICK accent(u know how they do that on the local news), except Jimmy, and they didn't understand him untill he said it like thay did...ANC-CHI-LAAAAA-DASSSSS.


well anyways, i tried to find that on Utube but all I could find was a clip from a broad looking for the same thing...LOL.
[Edited 1/27/09 7:56am]

BobGeorge909 said:

One of my favorite dishes I love 2 cook...

Grilled Scallops and Shrimp (tossed in EVOO and Garlic), on top of a bed of steeping hot Angel Hair pasta with fresh grated Parmesan and Mozzarella cheese!

I make really good pico de gallo, and guacamole

Brownies,Bread,Cookies,and Chicken Parmesan

5 inch thick black forest gateaux, with fresh cream :yum:

I also make a wicked stifado, cooked reeeeeally slowly!

I'm about to try a new cheesecake recipe

lemon bars (I make a mean lemon bar)
lasagna
red wine vinegrette potato salad

We should set up an 'Org recipe book'
























OK. Maybe not

^ It would be fun.

Its hard to believe that I have been an Orger for nearly 5 years now!

i usually find something that i'd like to try making in a cookbook or a magazine, then i attempt to create it, and then i take it somewhere and feed it to people who are, in essence, my knowing and/or unknowing guinea pigs.

then they hate it, i throw it away, and life goes on.

though i did make a mean pineapple upside down cake last winter.

MoniGram said:

i know u make'em with chicken right?

MrsGoodnight said:

That would be way cool

Christopher said:

No way! I like chicken enchiladas..but I don't make them myself. My enchiladas are cheese and onion...tacos are beef, with flour tortilla, deep fried. yum yum

MoniGram said:

ill have all of that please lol

My carrot cake is the stuff of legend.

Anxiety said:

That pineapple upside down cake was AWESOME!

I'm excited to try out the veggie osso bucco recipe on you guys when it's my turn to cook for Lost party.

Christopher said:

Come on over

I do a lot of Puerto Rican/Latin cooking. I rarely follow recipes, so anything I post I just jotted down as I went along.

ARROZ CON POLLO

I recommend cooking this in a Caldero. It makes a difference.
If you don't have a Latin grocer near you, you can get them online or...I actually got mine from Kmart (Martha Stewart makes 'em...go figure )

Ingredients:

A:
-6 boneless/skinless chicken thighs cut into bite size pieces (you may also use drumsticks/boneless breast/wings cooking)
-Cumin
-Adobo

B:
-1 can beer of choice
-1 cup water
-1/4 cup Goya Recaito
-Dried Oregano (4 shakes)
-1 packet Goya Sason (with culantro and achiote)
-1 packet Goya chicken bullion (or a cube)
-1/4 cup tomato sauce
-6 (or more) olives

C:
-2 ½ cups long grain rice

D:
-1/2 cup frozen green peas

1) Season chicken well in Adobo (to taste) and Cumin (3-4 shakes, don’t go crazy).
2) Brown chicken over med-high heat in Caldero and add ingredients in B.
3) Cook covered on medium heat for 5-7 minutes.
4) Add rice (C) and stir.
5) Cook over medium heat un-covered until bubbling or rice is visible (about another 5-7 minutes). Careful not to let it dry out. Stir.
6) Cook 20 minutes, once again covered, until water is absorbed and rice is cooked. Add peas (D) over rice during the last 5 minutes. Fluff (mixing peas into the rice) before serving.

Serves about 3-4 normal humans or 2 hungry men (with a bit leftover for lunch).

We are having a poker night on Friday and most of us are bringing food. I am making a big pot of chicken biryani and mixed dhal

The best soup you'll ever eat!!

Lentil soup with mint

I've made it without the bulgar, since it's not in my local grocery.
But even without it, it's really good.

I also keep a little mint on hand to add to the bowl, and sometimes a
little lemon juice.


• 3 tablespoons olive oil
• 9 cups vegetable broth or water
• 2 1/4 cups brown lentils
• 1/2 cup coarse bulgur
• 1/4 teaspoon crushed red pepper flakes
• 2 cloves garlic -- pressed
• 4 1/2 cups finely diced plum tomatoes
• 2 1/4 teaspoon dried mint
• 2 1/4 teaspoon salt
• 1.5 cups minced fresh parsley
• 1.5 tablespoon fresh lemon juice

Over medium-high heat, heat 1 tablespoon of oil in cooker. Add broth
and stir well. Add lentils, bulgur, and red pepper flakes. Lock lid
in place. Over high heat, bring to high pressure. Lower heat just
enough to maintain high pressure and cook for 15 minutes.
Quick-release pressure. Remove lid, tilting it away from you to allow
any excess steam to escape.

(With the pressure cooker it mentions that it be kept at high
pressure. Basically you keep it on high until the top giggles. Then
turn it down to about a medium low. It is supposed to giggle about
once a minute but that is hard to regulate. A quick release is when
you take it off the stove and then pour water over the top for a bit
to cool it down. Then you release the pressure by tilting the the
giggle thing.)

Stir in garlic, tomatoes, additional tablespoon of olive oil, mint,
and salt. Simmer until garlic looses its raw taste, about 2 minutes.
At this point, add a bit more mint if you feel it's needed. Blend in
parsley and lemon juice. Taste and add more parsley and lemon juice if
desired. Serve in large soup bowls.

I love to make my special "Nacho Pie". Since I don't eat red meat, I use "veggie meat" and season it with taco seasoning. Then I line a casserole dish with tortilla chips and then layer with the veggie meat, cheese, spicy doritos, black beans and salsa. I like to have about 4 or 5 layers, maybe more. At the top, I finish it off with LOTS of cheese and more salsa, then I place it in the oven for about 20 minutes. It's really delicious! My family loves it

I also have another great dish. It's Hashbrowns with cream of chicken soup, cream cheese and cheddar cheese. It sounds kinda weird, but OMG, it is AMAZING! You have to try it!


Smooches;)

MoniGram said:

if u say u make rice to go with all that then im there lol

ltd022002 said:

I usually do a really nice smoked chicken and pesto with cheese on spaghetti but yours sounds yuuuummmmm

Anything that can keep well in a crock pot usually...

Wedding Soup (with escarole, not spinach. and pastini for the pasta, though orzo or will work too)

Meatballs (in homemade sauce)

Chili - though I keep it simple with the spices, just chili powder (garlic too, but fresh garlic, not powder). I hate cumin, it smells like B/O.

My mom's recipe for zucchini bread is really good too, it's more like a cake than a bread though - really moist, not dry like bread.

Christopher said: