Guest guest Posted October 12, 2005 Report Share Posted October 12, 2005 I promised the kids enchiladas tonight, I need a MILD sauce recipe, anyone got one? -- Cheers! Kathleen Petrides The Woobey Queen Http://www.woobeyworld.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 13, 2005 Report Share Posted October 13, 2005 I may be too late, but here you go: Saute 1/2 yellow onion and 3 chopped cloves of garlic in a ltiile oil until limp. Add and saute about 1/4 cup chili powder, 1/2 tsp cumin and 1/2 tsp. oregano leaves for a few minutes. Put 1 can of chicken broth or 1 cup of milk and 1/2 cup of water in the blender with onions, etc. Blend. until smooth and add 1/4 cup flour. Put back in the pan and heat, stirring. Add more water as needed to get desired consistency and strength. Salt to taste. If desired, add more flour anda water paste to thicken more. Gayla Roberts Always Enough Ranch Acampo, California Check out our SALE PAGE at www.bouncinghoofs.com/alwaysenoughhobbysale.html A day without Bill Barnhill is like a day without sunshine! goatclearing http://coloredboers.home.att.net/always.html No one ever gets far unless he accomplishes the impossible at least once a day. Elbert Hubbard - " Woobey Queen " <WoobeyQueen <Oils_herbs_etc > Wednesday, October 12, 2005 3:46 PM enchiladas? Recipe?/OT >I promised the kids enchiladas tonight, I need a MILD sauce recipe, anyone > got one? > > -- > Cheers! > Kathleen Petrides > The Woobey Queen > Http://www.woobeyworld.com > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 13, 2005 Report Share Posted October 13, 2005 , Woobey Queen <WoobeyQueen@g...> wrote: > > I promised the kids enchiladas tonight, I need a MILD sauce recipe, anyone > got one? Bummer I didn't see this until now, which may be past your dinner time. I have *the best* enchilada sauce recipe. In a small saucepan: 3 T. oil 2 T. flour 1 t. each salt, garlic powder, onion powder, cumin powder 1-2 T (or more, to taste) ancho powder (this is a mild chili) 2 C water Put the oil and flour in the pan, turn heat to medium, and stir them together constantly so they don't burn. They'll get light tan. Slowly add the water, stirring constantly so it doesn't lump. Add the powdered stuff. Keep stirring until it thickens slightly. That's it! Easy, tasty, authentic. You live in Ca, so I know local stores will have the ancho powder. There's another method which means you have to soak the whole chilis over night, then peel and seed them. Forget it. I get the ancho powder by the pound from penzeys.com for about $8. http://naturalperfumery.com The premier site on the Web to discover the beauty of Natural Perfume " The Age of the Foodie is passé. It is now the Age of the Scentie. " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 13, 2005 Report Share Posted October 13, 2005 Thanks Anya and Gayla It's now10:40 pm and I'm playing catchup... Kids have eaten and gone to bed. I did a hokey sauce, added GARLIC... too much garlic for the kids >sigh< Was a bust. Will try it again when the memory of THESE enchiladas are gone! LOL! Will keep these two suggestions in my file for the next time... The kids hate me... I have taken over cooking dinner for the kids (their father was always cooking dinner but I got fed up with them eating around 8pm when they had to go to bed soon after) and they are being forced to eat >GASP< Veggies and different foods... I'm hard hearted and stubborn and will keep at it until they figure out that that's all they're getting (except the three/almost four year old, he's little enough that if he doesn't like it, he gets to eat something he DOES like when daddy gets home). Eventually they will succumb! LOL! K On 10/12/05, Gayla Roberts <goatclearing wrote: > > I may be too late, but here you go: > -- > Cheers! > Kathleen Petrides > The Woobey Queen > Http://www.woobeyworld.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 13, 2005 Report Share Posted October 13, 2005 Thanks, Anya, for posting this. I think I've been looking for a recipe like this forever. Sounds pretty authentic and yummy (and easy to boot). I'll be trying it very soon!!! Thanks again. Roni rastapoodle wrote: > , Woobey Queen <WoobeyQueen@g...> > wrote: > > > > I promised the kids enchiladas tonight, I need a MILD sauce recipe, > anyone > > got one? > > Bummer I didn't see this until now, which may be past your dinner > time. I have *the best* enchilada sauce recipe. > > In a small saucepan: > > 3 T. oil > 2 T. flour > 1 t. each salt, garlic powder, onion powder, cumin powder > 1-2 T (or more, to taste) ancho powder (this is a mild chili) > 2 C water > > Put the oil and flour in the pan, turn heat to medium, and stir them > together constantly so they don't burn. They'll get light tan. Slowly > add the water, stirring constantly so it doesn't lump. Add the > powdered stuff. Keep stirring until it thickens slightly. > > That's it! Easy, tasty, authentic. You live in Ca, so I know local > stores will have the ancho powder. > There's another method which means you have to soak the whole chilis > over night, then peel and seed them. Forget it. I get the ancho powder > by the pound from penzeys.com for about $8. > > Anya > http://naturalperfumery.com > The premier site on the Web to discover the beauty of Natural Perfume > " The Age of the Foodie is passé. It is now the Age of the Scentie. " > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 13, 2005 Report Share Posted October 13, 2005 , Roni <ScentfulPleasures@d...> wrote: > > Thanks, Anya, for posting this. I think I've been looking for a recipe > like this forever. Sounds pretty authentic and yummy (and easy to > boot). I'll be trying it very soon!!! Thanks again. > > Roni Roni, after years of putting up with the tinny canned stuff, that is made with tomatoes (blasphemy!) I found this recipe and wound up eating the leftover sauce, straight, it was so freakin good. I forgot to mention it can be multiplied many times, esp. with a family the size of Woobey's. The recipe I gave is for two platters (or one platter, with me just eating the rest with a spoon.) There are " more authentic " ways to make it, like the soaking and cleaning of the whole chiles, using onions and garlic straight like the other recipe a member shared, and that's great, too, but I'm getting old and I like shortcuts. The other poster also mentioned oregano in her yummy recipe, and I do throw that in sometimes. Oh, the ancho powder is great just sprinkled on stuff, like rice, potatoes, chicken, whatever. Anya http://naturalperfumery.com The premier site on the Web to discover the beauty of Natural Perfume " The Age of the Foodie is passé. It is now the Age of the Scentie. " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 13, 2005 Report Share Posted October 13, 2005 Spinach and jack cheese enchiladas are great. Add a few raisins to the too. There are sneaky ways of getting kids to eat veggies. <VBG> Gayla Roberts Always Enough Ranch Acampo, California Check out our SALE PAGE at www.bouncinghoofs.com/alwaysenoughhobbysale.html A day without Bill Barnhill is like a day without sunshine! goatclearing http://coloredboers.home.att.net/always.html No one ever gets far unless he accomplishes the impossible at least once a day. Elbert Hubbard - " Woobey Queen " <WoobeyQueen Wednesday, October 12, 2005 10:43 PM Re: enchiladas? Recipe?/OT > Thanks Anya and Gayla > It's now10:40 pm and I'm playing catchup... Kids have eaten and gone to > bed. I did a hokey sauce, added GARLIC... too much garlic for the kids >>sigh< Was a bust. Will try it again when the memory of THESE enchiladas >>are > gone! LOL! > Will keep these two suggestions in my file for the next time... > The kids hate me... I have taken over cooking dinner for the kids (their > father was always cooking dinner but I got fed up with them eating around > 8pm when they had to go to bed soon after) and they are being forced to > eat >>GASP< Veggies and different foods... I'm hard hearted and stubborn and >>will > keep at it until they figure out that that's all they're getting (except > the > three/almost four year old, he's little enough that if he doesn't like it, > he gets to eat something he DOES like when daddy gets home). Eventually > they > will succumb! LOL! > K > > On 10/12/05, Gayla Roberts <goatclearing wrote: >> >> I may be too late, but here you go: >> -- >> Cheers! >> Kathleen Petrides >> The Woobey Queen >> Http://www.woobeyworld.com > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 13, 2005 Report Share Posted October 13, 2005 I'm with you, Anya, on the shortcuts. Except for one salsa we make -- it just has to be done the right way, with the roasting of the peppers, etc. Gayla's recipe sounds yummy as well, and I'm going to try that one too. The spinach and Jack cheese enchiladas sound pretty darn good. I think I'm going to be in the kitchen tonight trying some of these goodies. Or sooner!!! Yum. Thank you, both! Roni rastapoodle wrote: > , Roni <ScentfulPleasures@d...> > wrote: > > > > Thanks, Anya, for posting this. I think I've been looking for a recipe > > like this forever. Sounds pretty authentic and yummy (and easy to > > boot). I'll be trying it very soon!!! Thanks again. > > > > Roni > > Roni, after years of putting up with the tinny canned stuff, that is > made with tomatoes (blasphemy!) I found this recipe and wound up > eating the leftover sauce, straight, it was so freakin good. I forgot > to mention it can be multiplied many times, esp. with a family the > size of Woobey's. The recipe I gave is for two platters (or one > platter, with me just eating the rest with a spoon.) > > There are " more authentic " ways to make it, like the soaking and > cleaning of the whole chiles, using onions and garlic straight like > the other recipe a member shared, and that's great, too, but I'm > getting old and I like shortcuts. The other poster also mentioned > oregano in her yummy recipe, and I do throw that in sometimes. > > Oh, the ancho powder is great just sprinkled on stuff, like rice, > potatoes, chicken, whatever. > > Anya > http://naturalperfumery.com > The premier site on the Web to discover the beauty of Natural Perfume > " The Age of the Foodie is passé. It is now the Age of the Scentie. " > > > > > Quote Link to comment Share on other sites More sharing options...
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