Filled with Mexican Queso Blanco (a firm-textured mild fresh cheese) and slathered in red chile sauce (or "gravy," as they say in Texas), these are delicious and easy to make. Recipe from Ladies Home Journal.
This is an enchilada dish I made for my grandparents when they came to visit us several years ago. They still rave about it. I have made it quite a few times since. The sour cream sauce is always a big hit.
This is Paul Prudhomme's recipe for cornbread dressing that he uses in his Turducken recipe. I like to bake it as a side dish instead of stuffing for a turkey. If I'm short on time or if I do not have any chicken stock in the freezer I just use canned chicken broth. I also eliminated the giblets in the ingredients listing. If you like giblets add 1 1/2 pounds that have been boiled for an hour and then ground. I also reduced the Cayenne pepper from 2 tsp to 1/4 tsp and the Oregano from 2 tsp to 1 tsp. I can't imagine putting 2 tsp Cayenne pepper in this, however, if you want it VERY, VERY HOT feel free to use the original amount. I did modify the cooking steps a bit but it is still a fantastic dressing. Please don't let the long list of ingredients deter you from making this recipe - it is worth every step and it really is very easy.
This has been my Mom's specialty for as long as I can remember. This is another recipe that people not from Mennonite background look at and just shake their heads! (Pudding from CEREAL!!??!!)However, to me, it remains a childhood memory and a traditional Mennonite dish that reminds me of my heritage. My mom always served this with strawberry or raspberry sauce.
My wife really likes these. Several times a year she volunteers me to make them for potlucks and such at her place of employment. Sometimes, as I lay awake at night, I think these enchiladas may be what finally convinced her to marry me. (WARNING: If you don't like cheese,or if you're afraid of a little thing like a clogged artery, these are not for you).
This was my decadent tasting gift to myself this morning (in an attempt to avoid all the baked goods that keep cropping up at work this holiday season). I modeled it on toni gifford's Ginger Peach Oatmeal #112474 which I love and eat often. But this is just enough different that I decided to post it so I'll remember. I loved it, but I love candied ginger. In fact, I may add more next time.
This makes the most ultimate weekend brunch, I have even made it for dinner my family, I prepare it early in morning and bake in the evening, I just use the whole loaf of French bread for this --- plan ahead this needs to stay in the fridge overnight... you will love this!
These were inspired by an episode of House MD, where Dr. Wilson makes them. They have to be tasted to be believed.
Please note that when I made these, I didn't measure the ingredients, I just threw it together, so you may need to alter the measurements slightly.