I've not made this yet, but how does it sound? I found it on a recipe
site that was sent to me and I've never made these but do thoroughly
enjoy them.


Beef Enchilada Casserole Recipe

Use 85 or 90% ground beef in this recipe, and add more or less
jalapeno, depending on the amount of heat you would like. Serve this
casserole with a tossed green salad or hot cooked rice and refried
beans for a heartier meal.


Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes


•1 pound lean ground beef
•1 to 3 teaspoons finely chopped jalapeno pepper
•1 1/3 cup chopped onion, divided
•1 tablespoon vegetable oil
•1 can (8 ounces) tomato juice
•1 can (14.5 ounces) diced tomatoes, undrained
•1 can (10 ounces) chopped tomatoes with green chiles, undrained
•1/2 teaspoon sugar
•1/8 teaspoon salt
•dash pepper
•1 1/2 teaspoons all-purpose flour
•1 tablespoon water
•4 cups (16 ounces) shredded cheese - mixture of mild Cheddar and
Monterey Jack or Mexican blend
•1 dozen 6-inch corn tortillas




Instructions:
Cook ground beef in a large skillet until no longer pink, stirring to
crumble. Drain and set aside.

Sauté jalapeno pepper and 1/3 cup of the chopped onion in hot oil
until tender. Add tomato sauce and next 5 ingredients; stir well.
Bring to a boil; reduce heat and simmer for 15 minutes, stirring a few
times.

Combine flour with water; stir into the tomato mixture. Cook over
medium heat, stirring constantly, for about 1 minute, or until
thickened.

Combine 3 cups of the shredded cheese with remaining onion; set aside
remaining 1 cup of cheese for topping.

Using tongs, dip a tortilla into the hot tomato mixture; sprinkle
about 2 tablespoons of ground beef and 1/4 cup of cheese mixture down
the center of a tortilla. Roll up jelly roll style and place, seam
side down, in a lightly greased 13x9x2-inch baking dish. Repeat with
remaining tortillas. Spoon remaining tomato sauce over tortilla rolls;
cover pan tightly and bake at 350° for 25 minutes. Uncover and
sprinkle with reserved 1 cup cheese and continue to bake beef
enchilada casserole, uncovered, for 5 minutes longer, or until cheese
melts.


Beef Enchilada Casserole serves 6.

On Sun, 10 Jul 2011 15:34:36 -0700 (PDT), ItsJoanNotJoann
> wrote:

> I've not made this yet, but how does it sound? I found it on a recipe
> site that was sent to me and I've never made these but do thoroughly
> enjoy them.
>
>
> Beef Enchilada Casserole Recipe
>
<snip>
>
>
> •1 pound lean ground beef
> •1 to 3 teaspoons finely chopped jalapeno pepper
> •1 1/3 cup chopped onion, divided
> •1 tablespoon vegetable oil
> •1 can (8 ounces) tomato juice
> •1 can (14.5 ounces) diced tomatoes, undrained
> •1 can (10 ounces) chopped tomatoes with green chiles, undrained
> •1/2 teaspoon sugar
> •1/8 teaspoon salt
> •dash pepper
> •1 1/2 teaspoons all-purpose flour
> •1 tablespoon water
> •4 cups (16 ounces) shredded cheese - mixture of mild Cheddar and
> Monterey Jack or Mexican blend
> •1 dozen 6-inch corn tortillas

Okay, so you don't want to make shredded beef, but do you have
anything against regular red enchilada sauce in a can?

http://content.costco.com/Images/Con...ct/608303b.jpg
http://twiningco.com/igofresh/images...4150111028.jpg
<http://img3.prosperent.com/images/250x250/www.meijer.com/assets/product_images/styles/xlarge/1001029_046000860114_A_400.jpg>

This recipe is more like what I'm thinking about
http://www.all-casseroles.com/mexica...le-recipe.html
I'd add coarsely chopped onions to the ground meat; cumin and cilantro
to the sauce, but it's not necessary.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Jul 10, 6:04*pm, sf > wrote:
> On Sun, 10 Jul 2011 15:34:36 -0700 (PDT), ItsJoanNotJoann
>
>
>
>
>
>
>
> > wrote:
> > I've not made this yet, but how does it sound? *I found it on a recipe
> > site that was sent to me and I've never made these but do thoroughly
> > enjoy them.
>
> > Beef Enchilada Casserole Recipe
>
> <snip>
>
> > •1 pound lean ground beef
> > •1 to 3 teaspoons finely chopped jalapeno pepper
> > •1 1/3 cup chopped onion, divided
> > •1 tablespoon vegetable oil
> > •1 can (8 ounces) tomato juice
> > •1 can (14.5 ounces) diced tomatoes, undrained
> > •1 can (10 ounces) chopped tomatoes with green chiles, undrained
> > •1/2 teaspoon sugar
> > •1/8 teaspoon salt
> > •dash pepper
> > •1 1/2 teaspoons all-purpose flour
> > •1 tablespoon water
> > •4 cups (16 ounces) shredded cheese - mixture of mild Cheddar and
> > Monterey Jack or Mexican blend
> > •1 dozen 6-inch corn tortillas
>
> Okay, so you don't want to make shredded beef, but do you have
> anything against regular red enchilada sauce in a can?
>
>
No, not at all. I'm a greenhorn when it comes to making enchiladas.
>
> http://content.costco.com/Images/Con...4150111028.jpg
> <http://img3.prosperent.com/images/250x250/www.meijer.com/assets/produ...>
>
> This recipe is more like what I'm thinking abouthttp://www.all-casseroles..com/mexican-casserole-recipe.html
> I'd add coarsely chopped onions to the ground meat; cumin and cilantro
> to the sauce, but it's not necessary.
>
>
Looks pretty darn tasty to me!

"ItsJoanNotJoann" > wrote in message
...
I've not made this yet, but how does it sound? I found it on a recipe
site that was sent to me and I've never made these but do thoroughly
enjoy them.


Beef Enchilada Casserole Recipe

Use 85 or 90% ground beef in this recipe, and add more or less
jalapeno, depending on the amount of heat you would like. Serve this
casserole with a tossed green salad or hot cooked rice and refried
beans for a heartier meal.


Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes


•1 pound lean ground beef
•1 to 3 teaspoons finely chopped jalapeno pepper
•1 1/3 cup chopped onion, divided
•1 tablespoon vegetable oil
•1 can (8 ounces) tomato juice
•1 can (14.5 ounces) diced tomatoes, undrained
•1 can (10 ounces) chopped tomatoes with green chiles, undrained
•1/2 teaspoon sugar
•1/8 teaspoon salt
•dash pepper
•1 1/2 teaspoons all-purpose flour
•1 tablespoon water
•4 cups (16 ounces) shredded cheese - mixture of mild Cheddar and
Monterey Jack or Mexican blend
•1 dozen 6-inch corn tortillas




Instructions:
Cook ground beef in a large skillet until no longer pink, stirring to
crumble. Drain and set aside.

Sauté jalapeno pepper and 1/3 cup of the chopped onion in hot oil
until tender. Add tomato sauce and next 5 ingredients; stir well.
Bring to a boil; reduce heat and simmer for 15 minutes, stirring a few
times.

Combine flour with water; stir into the tomato mixture. Cook over
medium heat, stirring constantly, for about 1 minute, or until
thickened.

Combine 3 cups of the shredded cheese with remaining onion; set aside
remaining 1 cup of cheese for topping.

Using tongs, dip a tortilla into the hot tomato mixture; sprinkle
about 2 tablespoons of ground beef and 1/4 cup of cheese mixture down
the center of a tortilla. Roll up jelly roll style and place, seam
side down, in a lightly greased 13x9x2-inch baking dish. Repeat with
remaining tortillas. Spoon remaining tomato sauce over tortilla rolls;
cover pan tightly and bake at 350° for 25 minutes. Uncover and
sprinkle with reserved 1 cup cheese and continue to bake beef
enchilada casserole, uncovered, for 5 minutes longer, or until cheese
melts.


Beef Enchilada Casserole serves 6.

Sounds sweet. I would not use the flour or sugar or tomato juice for the
sauce. I would use tomato sauce.

On Jul 10, 6:04*pm, sf > wrote:
> On Sun, 10 Jul 2011 15:34:36 -0700 (PDT), ItsJoanNotJoann
>
>
>
>
>
>
>
>
>
>
>
> > wrote:
> > I've not made this yet, but how does it sound? *I found it on a recipe
> > site that was sent to me and I've never made these but do thoroughly
> > enjoy them.
>
> > Beef Enchilada Casserole Recipe
>
> <snip>
>
> > •1 pound lean ground beef
> > •1 to 3 teaspoons finely chopped jalapeno pepper
> > •1 1/3 cup chopped onion, divided
> > •1 tablespoon vegetable oil
> > •1 can (8 ounces) tomato juice
> > •1 can (14.5 ounces) diced tomatoes, undrained
> > •1 can (10 ounces) chopped tomatoes with green chiles, undrained
> > •1/2 teaspoon sugar
> > •1/8 teaspoon salt
> > •dash pepper
> > •1 1/2 teaspoons all-purpose flour
> > •1 tablespoon water
> > •4 cups (16 ounces) shredded cheese - mixture of mild Cheddar and
> > Monterey Jack or Mexican blend
> > •1 dozen 6-inch corn tortillas
>
> Okay, so you don't want to make shredded beef, but do you have
> anything against regular red enchilada sauce in a can?
>
> http://content.costco.com/Images/Con...4150111028.jpg
> <http://img3.prosperent.com/images/250x250/www.meijer.com/assets/produ...>
>
> This recipe is more like what I'm thinking abouthttp://www.all-casseroles..com/mexican-casserole-recipe.html
> I'd add coarsely chopped onions to the ground meat; cumin and cilantro
> to the sauce, but it's not necessary.
>
I agree that the "coarsely chopped onions" added after the beef has
been cooked are much better than the sauteed (IMO, overcooked) onions
are better, and that canned "regular red enchilada sauce" can be quite
good, and is certainly better than the Ro-Tel type "chopped tomatoes
with green chiles" called for in the OP's recipe. There's a local
restaurant here that makes a great red enchilada sauce (Hacienda in
Rock Hill) that they use on their enchiladas, which are made with
seasoned chunked beef and onions that are not overcooked. I would
never find cilantro acceptable in enchiladas.

--Bryan

On Sun, 10 Jul 2011 16:17:55 -0700 (PDT), ItsJoanNotJoann
> wrote:

> On Jul 10, 6:04*pm, sf > wrote:
> > On Sun, 10 Jul 2011 15:34:36 -0700 (PDT), ItsJoanNotJoann
> >
> >
> > Okay, so you don't want to make shredded beef, but do you have
> > anything against regular red enchilada sauce in a can?
> >
> >
> No, not at all. I'm a greenhorn when it comes to making enchiladas.

Enchilada casserole is the way to go if you're just dipping your toe
in the water. I use corn tortillas and don't bother "dipping" them
into anything the way your recipe wanted you to. Cut the tortilla
into quarters, eights, or what I do is cut them in half (stack them)
and then cut 1 inch wide (or so) strips.
> >
> > http://content.costco.com/Images/Con...4150111028.jpg
> > <http://img3.prosperent.com/images/250x250/www.meijer.com/assets/produ...>
> >
> > This recipe is more like what I'm thinking about
> > http://www.all-casseroles.com/mexica...le-recipe.html
> > I'd add coarsely chopped onions to the ground meat; cumin and cilantro
> > to the sauce, but it's not necessary.
> >
> >
> Looks pretty darn tasty to me!

Don't make more work than you need to out of it. That's the point of
a casserole! If you like chicken, I love chicken with green enchilada
sauce.... or my version of "king ranch" chicken, which is a little
more work.

--

Today's mighty oak is just yesterday's nut that held its ground.

Thanks all for the tips and comments. I'm going to be trying this
within the week and wanted to know how this recipe I posted sounded.
Oh, and not a fan of cilantro at all, but cumin yes!

On Sun, 10 Jul 2011 18:18:38 -0700 (PDT), ItsJoanNotJoann
> wrote:

> Thanks all for the tips and comments. I'm going to be trying this
> within the week and wanted to know how this recipe I posted sounded.
> Oh, and not a fan of cilantro at all, but cumin yes!

NP, I *love* cilantro so I always think of that first.

Taste and decide if you might want to add anything else, oregano and
garlic (use granulated) are two other possibilities.

I like things to look pretty, so here's how to top off the casserole.
It's counter intuitive, but it works. Put your layer of cheese down
first and then scatter some salsa or that can of chopped tomatoes with
green chiles over the cheese. You don't need to make the tomato layer
perfect, let the cheese peek through. Even if you are symmetrical,
the cheese will bubble up around the salsa and it makes a nice
presentation after baking.

Good luck and let me know how it went, okay? I'd also like to know
which recipe you end up using and if you modify it (& how).

Oh, don't cut up all those corn tortillas at once because I think
there are too many. I usually make just two layers of tortillas, the
same as a lasagna because I don't like them starch heavy. You may get
6 servings, but you may not serve 6 people so have a salad on the
side. Beans and rice are what everyone thinks of first, but I prefer
beans and a salad.

Oh, here's another tip. Find a jar of (this is a powder) Caldo de
Tomate. The brand I have is Knorr and it can be found in a Mexican
market if you don't have it in your grocery store. Use it to make
your rice if you want rice. Add whatever you want, but if all you do
is substitute the caldo de tomate for salt, your rice will have an
authentic flavor. We just sprinkle it in but it's probably 1-2 tsp
for every cup of rice.

FYI: I use less water than is normally asked for when making rice. I
like it cooked, but I *don't* like it "fluffy" (that's overcooked to
me).

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sun, 10 Jul 2011 18:03:03 -0700 (PDT), Bryan
> wrote:

> I agree that the "coarsely chopped onions" added after the beef has
> been cooked are much better than the sauteed (IMO, overcooked) onions
> are better,

Yes, add them at the end of cooking the beef and cook a minute or two.
The point of a casserole is to combine cooked items and "heat" it up:
The End.

> and that canned "regular red enchilada sauce" can be quite
> good, and is certainly better than the Ro-Tel type "chopped tomatoes
> with green chiles" called for in the OP's recipe.

Ro-Tel is not a "go to" in my book and I just used exactly what the
recipe called for (not the same as ro-tel) last week and it worked for
me.

> There's a local
> restaurant here that makes a great red enchilada sauce (Hacienda in
> Rock Hill) that they use on their enchiladas, which are made with
> seasoned chunked beef and onions that are not overcooked.

Hey, home made chili colorado is awesome. After *you* make it, get
back to me about how somebody should do something else.

> I would never find cilantro acceptable in enchiladas.

With your hyper-taste peculiarities, I do *not* think you're the best
person to tell others what they should like or not like - so I
appreciated the way you put it. Keep that up and my hackles won't
rise every time you state your preferences.

As far as cilantro in general, I've already said that I didn't like it
immediately... well, I liked it enough to try it again... and again...
and again. The point is that the flavor can dominate until your taste
buds (well, mine at least) get used to sorting out the flavors.
Therefore, I submit that you are not a "hyper-taster" in the good
sense. You're a hyper-taster in the bad sense where you pick out
something you don't like at first and you obsess on it. You didn't
like it the first time your tried it and therefore you will never like
it.

--

Today's mighty oak is just yesterday's nut that held its ground.

ItsJoanNotJoann wrote:
> Thanks all for the tips and comments. I'm going to be trying this
> within the week and wanted to know how this recipe I posted sounded.
> Oh, and not a fan of cilantro at all, but cumin yes!
>

Here's my recipe (originally posted here about 6 years ago.) I've also
made something similar but meatless with tofu, black beans, corn, etc.
when vegetarian daughter was visiting.

You can use red or green enchilada sauce.

I should make this for the next church potluck...

*Bob's Mexican Lasagna Hotdish*

1 package fresh corn tortillas
1 (1 pound) pkg ground beef or turkey, thawed
1 cup (approx) nacho cheese sauce [from a humongous can]
1 (19 ounce) can enchilada sauce
1 (16 ounce) can fat-free refried beans
1/2 large yellow onion, chopped
1 Tbsp chili powder
1 big pinch ground cumin
1 big pinch dried oregano
garlic powder to taste
Monterrey jack cheese, or medium cheddar, grated

Mix ground meat, onion, and spices in skillet. Cook until browned,
chopping up with your spatula. Stir in the cheese sauce and heat
through. Set aside.

Preheat oven to 350 degrees. Pour half the enchilada sauce in a 9x13"
lasagna pan. [I should have greased it] Cut a bunch of the tortillas
in half so they'll fit in the pan better. Spread the beans on enough of
the tortillas to cover the bottom of the pan. Cover with another layer
of tortillas. Spread the meat and cheese mixture over that second layer
of tortillas. Cover with a third layer of tortillas. Pour the
remaining enchilada sauce all over. Rinse the can with a little water
and pour that in too. Cover with aluminum foil and bake for 30 minutes.
Take out of oven, remove the foil, and sprinkle with that grated
cheese that you thought I forgot about to cover the top. Put back in
the oven, uncovered, for ten minutes. Allow to rest for 5 minutes
before cutting.

On Jul 10, 9:46*pm, sf > wrote:
> On Sun, 10 Jul 2011 18:03:03 -0700 (PDT), Bryan
>
> > wrote:
> > I agree that the "coarsely chopped onions" added after the beef has
> > been cooked are much better than the sauteed (IMO, overcooked) onions
> > are better,
>
> Yes, add them at the end of cooking the beef and cook a minute or two.
> The point of a casserole is to combine cooked items and "heat" it up:
> The End.
>
Good to know that tip about the onions.
>
>
> > and that canned "regular red enchilada sauce" can be quite
> > good, and is certainly better than the Ro-Tel type "chopped tomatoes
> > with green chiles" called for in the OP's recipe. *
>
> Ro-Tel is not a "go to" in my book and I just used exactly what the
> recipe called for (not the same as ro-tel) last week and it worked for
> me.
>
>
Some people really rave about Ro-Tel and keep their pantry stocked but
I've never been impressed with the stuff so of course I don't keep it
on hand.
>
>
> As far as cilantro in general, I've already said that I didn't like it
> immediately... well, I liked it enough to try it again... and again...
> and again. *
>
>
It has a distinct not so much musty taste as an overpowering one that
I can't put my finger on. Not soapy as others have described, but a
very dominating unpleasant one that drowns out other flavors for me.

On Mon, 11 Jul 2011 07:20:28 -0700 (PDT), ItsJoanNotJoann
> wrote:

> On Jul 10, 9:46*pm, sf > wrote:
> > On Sun, 10 Jul 2011 18:03:03 -0700 (PDT), Bryan
> >
> > > and that canned "regular red enchilada sauce" can be quite
> > > good, and is certainly better than the Ro-Tel type "chopped tomatoes
> > > with green chiles" called for in the OP's recipe. *
> >
> > Ro-Tel is not a "go to" in my book and I just used exactly what the
> > recipe called for (not the same as ro-tel) last week and it worked for
> > me.
> >
> >
> Some people really rave about Ro-Tel and keep their pantry stocked but
> I've never been impressed with the stuff so of course I don't keep it
> on hand.

Some people swear by Hatch chilis, I swear by Lea & Perrins (original)
Worcestershire sauce. I guess we all have something we like better
than the rest of the crowd.
> >
> >
> > As far as cilantro in general, I've already said that I didn't like it
> > immediately... well, I liked it enough to try it again... and again...
> > and again. *
> >
> >
> It has a distinct not so much musty taste as an overpowering one that
> I can't put my finger on. Not soapy as others have described, but a
> very dominating unpleasant one that drowns out other flavors for me.

I understand. I had to get used to it too, but I didn't dislike it -
I just thought it was a strong flavor.

--

Today's mighty oak is just yesterday's nut that held its ground.

sf wrote:
> On Mon, 11 Jul 2011 07:20:28 -0700 (PDT), ItsJoanNotJoann
> > wrote:
>
>> On Jul 10, 9:46 pm, sf > wrote:
>>> On Sun, 10 Jul 2011 18:03:03 -0700 (PDT), Bryan
>>>
>>>> and that canned "regular red enchilada sauce" can be quite
>>>> good, and is certainly better than the Ro-Tel type "chopped tomatoes
>>>> with green chiles" called for in the OP's recipe.
>>> Ro-Tel is not a "go to" in my book and I just used exactly what the
>>> recipe called for (not the same as ro-tel) last week and it worked for
>>> me.
>>>
>>>
>> Some people really rave about Ro-Tel and keep their pantry stocked but
>> I've never been impressed with the stuff so of course I don't keep it
>> on hand.
>
> Some people swear by Hatch chilis, I swear by Lea & Perrins (original)
> Worcestershire sauce. I guess we all have something we like better
> than the rest of the crowd.
>>>
>>> As far as cilantro in general, I've already said that I didn't like it
>>> immediately... well, I liked it enough to try it again... and again...
>>> and again.
>>>
>>>
>> It has a distinct not so much musty taste as an overpowering one that
>> I can't put my finger on. Not soapy as others have described, but a
>> very dominating unpleasant one that drowns out other flavors for me.
>
> I understand. I had to get used to it too, but I didn't dislike it -
> I just thought it was a strong flavor.
>

I probably shouldn't mention the fact that the L&P Worcestershire
Sauce made in ... Worcester is not the same as what we get in the
United States. Even the product sold in the British (I think
that's what the stores call it) sections of supermarkets is not
the same and is not from Worcester. That is true of some other
products BTW.

--
Jean B.

On Mon, 11 Jul 2011 13:34:23 -0400, "Jean B." > wrote:

> I probably shouldn't mention the fact that the L&P Worcestershire
> Sauce made in ... Worcester is not the same as what we get in the
> United States. Even the product sold in the British (I think
> that's what the stores call it) sections of supermarkets is not
> the same and is not from Worcester. That is true of some other
> products BTW.

I'm fully aware, but that's all I can get and it's way better than
Frenches or whatever the other brand is.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Jul 10, 9:46*pm, sf > wrote:
> On Sun, 10 Jul 2011 18:03:03 -0700 (PDT), Bryan
>
> > wrote:
> > I agree that the "coarsely chopped onions" added after the beef has
> > been cooked are much better than the sauteed (IMO, overcooked) onions
> > are better,
>
> Yes, add them at the end of cooking the beef and cook a minute or two.
> The point of a casserole is to combine cooked items and "heat" it up:
> The End.
>
> > and that canned "regular red enchilada sauce" can be quite
> > good, and is certainly better than the Ro-Tel type "chopped tomatoes
> > with green chiles" called for in the OP's recipe. *
>
> Ro-Tel is not a "go to" in my book and I just used exactly what the
> recipe called for (not the same as ro-tel) last week and it worked for
> me.
>
> > There's a local
> > restaurant here that makes a great red enchilada sauce (Hacienda in
> > Rock Hill) that they use on their enchiladas, which are made with
> > seasoned chunked beef and onions that are not overcooked.
>
> Hey, home made chili colorado is awesome. *After *you* make it, get
> back to me about how somebody should do something else.
>
> > I would never find cilantro acceptable in enchiladas.
>
> With your hyper-taste peculiarities, I do *not* think you're the best
> person to tell others what they should like or not like - so I
> appreciated the way you put it. *Keep that up and my hackles won't
> rise every time you state your preferences. *
>
> As far as cilantro in general, I've already said that I didn't like it
> immediately... well, I liked it enough to try it again... and again...
> and again. *The point is that the flavor can dominate until your taste
> buds (well, mine at least) get used to sorting out the flavors.
> Therefore, I submit that you are not a "hyper-taster" in the good
> sense. *You're a hyper-taster in the bad sense where you pick out
> something you don't like at first and you obsess on it. *You didn't
> like it the first time your tried it and therefore you will never like
> it. *
>
I don't actually hate the stuff, and can enjoy it in low
concentrations in pico de gallo or salsas. I'd never add it to
anything, but I happily offer it as a side condiment. I also prepare
food that is under-salted for my tastes, then offer salt so I and any
who choose can add their own. I've had foods with cilantro many
dozens of times, and I'm not obsessed. The only flavors I'm
obsessively repelled by are great northern beans (they smell worse
than cat poop to me), cooked (or soured) *Brassica oleracea*, and some
curries. I've never called any of those "crappy." They are
legitimate foods that I happen to hate. I do call meatballs swimming
in Heinz Chili sauce and grape jelly crappy. I also call jarred mayo
crappy, as it isn't legitimate mayonnaise. Using packets of dried
soups or condensed canned soups as ingredients is similarly crappy, as
is using pasteurized cheese food product, or canned fried onions made
with partially hydrogenated fats, which should be outlawed, and not
GRAS.

--Bryan

sf wrote:
> On Mon, 11 Jul 2011 13:34:23 -0400, "Jean B." > wrote:
>
>> I probably shouldn't mention the fact that the L&P Worcestershire
>> Sauce made in ... Worcester is not the same as what we get in the
>> United States. Even the product sold in the British (I think
>> that's what the stores call it) sections of supermarkets is not
>> the same and is not from Worcester. That is true of some other
>> products BTW.
>
> I'm fully aware, but that's all I can get and it's way better than
> Frenches or whatever the other brand is.
>
You know, I haven't found the thing I want to try the imported
stuff in. I figure I am used to the flavor of the US product in
the things I normally use it in, so it's have to be a new-to-me
recipe. Can anyone suggest a good vehicle for it? Or maybe I
need to make two little batches of something and compare them side
by side.

I fully agree on French's, BTW. Made that mistake once a long
time ago, figuring it would be the same. WRONG. I didn't like it
at all.

--
Jean B.

On Mon, 11 Jul 2011 23:04:34 -0400, "Jean B." > wrote:

> You know, I haven't found the thing I want to try the imported
> stuff in. I figure I am used to the flavor of the US product in
> the things I normally use it in, so it's have to be a new-to-me
> recipe. Can anyone suggest a good vehicle for it? Or maybe I
> need to make two little batches of something and compare them side
> by side.

You have a bottle of the imported stuff? Lucky you! Stupid me didn't
even think about buying it when I was in England (although I knew
about the difference at the time).

--

Today's mighty oak is just yesterday's nut that held its ground.

On Mon, 11 Jul 2011 18:46:07 -0700 (PDT), Bryan
> wrote:

> > As far as cilantro in general, I've already said that I didn't like it
> > immediately... well, I liked it enough to try it again... and again...
> > and again. *The point is that the flavor can dominate until your taste
> > buds (well, mine at least) get used to sorting out the flavors.
> > Therefore, I submit that you are not a "hyper-taster" in the good
> > sense. *You're a hyper-taster in the bad sense where you pick out
> > something you don't like at first and you obsess on it. *You didn't
> > like it the first time your tried it and therefore you will never like
> > it. *
> >
> I don't actually hate the stuff, and can enjoy it in low
> concentrations in pico de gallo or salsas. I'd never add it to
> anything, but I happily offer it as a side condiment. I also prepare
> food that is under-salted for my tastes, then offer salt so I and any
> who choose can add their own. I've had foods with cilantro many
> dozens of times, and I'm not obsessed. The only flavors I'm
> obsessively repelled by are great northern beans (they smell worse
> than cat poop to me),

Interesting you chose that one to pick on. Any bean cooked without
salt or seasoning can smell pretty bad. I cook Navy/Michigan beans
which are the same as great northern and they're fine after they're
salted and seasoned.

> cooked (or soured) *Brassica oleracea*, and some curries.

No idea what that is, but curry isn't very high up on my list of
"like".

> I've never called any of those "crappy." They are
> legitimate foods that I happen to hate. I do call meatballs swimming
> in Heinz Chili sauce and grape jelly crappy.

I have never, ever eaten or even seen either one of those... but
meatballs are not on my list of things to eat either.

> I also call jarred mayo crappy, as it isn't legitimate mayonnaise.

I used to HATE that stuff, but I married someone who loved it and got
used to it. Guess I'm not as dictatorial as you are.

> Using packets of dried
> soups or condensed canned soups as ingredients is similarly crappy,

Didn't you "grow out" of using those things? I used an onion soup mix
for meatloaf way back when, but geeze... I grew out of using that
stuff and then I grew out of making meatloaf (period) decades ago.

> as is using pasteurized cheese food product, or canned fried onions
> made with partially hydrogenated fats, which should be outlawed,

Are you saying that is something you've done and given up? PULLEZE.
If you've never used them, then they shouldn't even be on your radar -
so get over it. Get into advertising if you want to influence the
masses. You make more enemies than friends by dictating.

> and not GRAS.

I have no idea what GRAS means.


--

Today's mighty oak is just yesterday's nut that held its ground.

sf > wrote:

> wrote:

>> partially hydrogenated fats, which should be outlawed,
>> and not GRAS.

>I have no idea what GRAS means.

"Generally Regarded as Safe". Therefore, freely allowable in food.

Steve

On Tue, 12 Jul 2011 06:31:34 +0000 (UTC),
(Steve Pope) wrote:

> sf > wrote:
>
> > wrote:
>
> >> partially hydrogenated fats, which should be outlawed,
> >> and not GRAS.
>
> >I have no idea what GRAS means.
>
> "Generally Regarded as Safe". Therefore, freely allowable in food.
>
Ah, okay I understand now.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Jul 10, 11:00*pm, zxcvbob > wrote:
> ItsJoanNotJoann wrote:
> > Thanks all for the tips and comments. *I'm going to be trying this
> > within the week and wanted to know how this recipe I posted sounded.
> > Oh, and not a fan of cilantro at all, but cumin yes!
>
> Here's my recipe (originally posted here about 6 years ago.) *I've also
> made something similar but meatless with tofu, black beans, corn, etc.
> when vegetarian daughter was visiting.
>
> You can use red or green enchilada sauce.
>
> I should make this for the next church potluck...
>
> *Bob's Mexican Lasagna Hotdish*
>
> 1 package fresh corn tortillas
> 1 (1 pound) pkg ground beef or turkey, thawed
> 1 cup (approx) nacho cheese sauce [from a humongous can]
> 1 (19 ounce) can enchilada sauce
> 1 (16 ounce) can fat-free refried beans
> 1/2 large yellow onion, chopped
> 1 Tbsp chili powder
> 1 big pinch ground cumin
> 1 big pinch dried oregano
> garlic powder to taste
> Monterrey jack cheese, or medium cheddar, grated
>
> Mix ground meat, onion, and spices in skillet. *Cook until browned,
> chopping up with your spatula. *Stir in the cheese sauce and heat
> through. *Set aside.
>
> Preheat oven to 350 degrees. *Pour half the enchilada sauce in a 9x13"
> lasagna pan. *[I should have greased it] *Cut a bunch of the tortillas
> in half so they'll fit in the pan better. *Spread the beans on enough of
> the tortillas to cover the bottom of the pan. *Cover with another layer
> of tortillas. *Spread the meat and cheese mixture over that second layer
> of tortillas. *Cover with a third layer of tortillas. *Pour the
> remaining enchilada sauce all over. *Rinse the can with a little water
> and pour that in too. *Cover with aluminum foil and bake for 30 minutes..
> * *Take out of oven, remove the foil, and sprinkle with that grated
> cheese that you thought I forgot about to cover the top. *Put back in
> the oven, uncovered, for ten minutes. *Allow to rest for 5 minutes
> before cutting.

Sounds delicious, but instead of enchilada sauce, how about try
something a little thicker and heartier like a chile sauce? You can
pretty much use it anywhere you would use an enchilada sauce and get a
unique southwestern flavor. http://www.stokeschile.com/shop-products

Stokes Ellis Foods Chile wrote:

> Sounds delicious, but instead of enchilada sauce, how about try
> something a little thicker and heartier like a chile sauce? You can
> pretty much use it anywhere you would use an enchilada sauce and get a
> unique southwestern flavor. http://www.stokeschile.com/shop-products


I have tried Stokes chile sauce before (not in this recipe) and didn't
like it. I may still have a can in the pantry, if I didn't give it
away at a Boy Scout food drive. I won't be buying it again, but
thanks for the suggestion.

-Bob

sf wrote:
> On Mon, 11 Jul 2011 23:04:34 -0400, "Jean B." > wrote:
>
>> You know, I haven't found the thing I want to try the imported
>> stuff in. I figure I am used to the flavor of the US product in
>> the things I normally use it in, so it's have to be a new-to-me
>> recipe. Can anyone suggest a good vehicle for it? Or maybe I
>> need to make two little batches of something and compare them side
>> by side.
>
> You have a bottle of the imported stuff? Lucky you! Stupid me didn't
> even think about buying it when I was in England (although I knew
> about the difference at the time).
>
Yes. It is REALLY hard to find the imported version here. Now,
if I could only find the imported Heinz Sandwich Spread around
here, I'd be even more happy.

--
Jean B.

Joan wrote about cilantro:

> It has a distinct not so much musty taste as an overpowering one that I
> can't put my finger on. Not soapy as others have described, but a very
> dominating unpleasant one that drowns out other flavors for me.

It reminds me of the way cockroaches smell.
But in a good way.

Bob

On Fri, 15 Jul 2011 03:40:09 -0700, "Bob Terwilliger"
> wrote:

> Joan wrote about cilantro:
>
> > It has a distinct not so much musty taste as an overpowering one that I
> > can't put my finger on. Not soapy as others have described, but a very
> > dominating unpleasant one that drowns out other flavors for me.
>
> It reminds me of the way cockroaches smell.
> But in a good way.
>
You have to be pretty bored to even think about smelling a cockroach.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Jul 15, 5:40*am, "Bob Terwilliger" >
wrote:
> Joan wrote about cilantro:
>
> > It has a distinct not so much musty taste as an overpowering one that I
> > can't put my finger on. *Not soapy as others have described, but a very
> > dominating unpleasant one that drowns out other flavors for me.
>
> It reminds me of the way cockroaches smell.
> But in a good way.
>
> Bob

>
>
EWWWWWWWWWWWWWWWWWW, Bob!!!!

sf wrote:

>> Joan wrote about cilantro:
>>
>>> It has a distinct not so much musty taste as an overpowering one that I
>>> can't put my finger on. Not soapy as others have described, but a very
>>> dominating unpleasant one that drowns out other flavors for me.
>>
>> It reminds me of the way cockroaches smell.
>> But in a good way.
>>
> You have to be pretty bored to even think about smelling a cockroach.

When you grow up in Florida, it's not like you need to seek out cockroaches
to smell them. There are two major types of cockroaches in Florida, the
flying ones which are the more familiar ones, and the Florida woods
cockroach (a.k.a. "Palmetto Bug"). The palmetto bug is the one which lets
off that smell. Wikipedia says that the smell is disagreeably reminiscent of
amaretto; I think it's more like cilantro.

Bob

On Fri, 15 Jul 2011 18:36:18 -0700, "Bob Terwilliger"
> wrote:

> There are two major types of cockroaches in Florida, the
> flying ones which are the more familiar ones, and the Florida woods
> cockroach (a.k.a. "Palmetto Bug"). The palmetto bug is the one which lets
> off that smell. Wikipedia says that the smell is disagreeably reminiscent of
> amaretto; I think it's more like cilantro.

Palmetto Bugs are cockroaches???? I had no idea.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Jul 16, 2:25*am, sf > wrote:
> On Fri, 15 Jul 2011 18:36:18 -0700, "Bob Terwilliger"
>
> > wrote:
> > There are two major types of cockroaches in Florida, the
> > flying ones which are the more familiar ones, and the Florida woods
> > cockroach (a.k.a. "Palmetto Bug"). The palmetto bug is the one which lets
> > off that smell. Wikipedia says that the smell is disagreeably reminiscent of
> > amaretto; I think it's more like cilantro.
>
> Palmetto Bugs are cockroaches???? *I had no idea.
>
They're horrible. Around here we have lots of Oriental Cockroaches,
which we always called waterbugs. If I see them at work at night, I
sprinkle boric acid on them. Then they can take it back to the nest
and poison the others.

--Bryan

On Sat, 16 Jul 2011 06:50:40 -0700 (PDT), Bryan
> wrote:

> On Jul 16, 2:25*am, sf > wrote:
> > On Fri, 15 Jul 2011 18:36:18 -0700, "Bob Terwilliger"
> >
> > > wrote:
> > > There are two major types of cockroaches in Florida, the
> > > flying ones which are the more familiar ones, and the Florida woods
> > > cockroach (a.k.a. "Palmetto Bug"). The palmetto bug is the one which lets
> > > off that smell. Wikipedia says that the smell is disagreeably reminiscent of
> > > amaretto; I think it's more like cilantro.
> >
> > Palmetto Bugs are cockroaches???? *I had no idea.
> >
> They're horrible. Around here we have lots of Oriental Cockroaches,
> which we always called waterbugs. If I see them at work at night, I
> sprinkle boric acid on them. Then they can take it back to the nest
> and poison the others.
>
<shiver> Cockroaches and termites don't say anything good to me.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Jul 16, 9:39*am, sf > wrote:
> On Sat, 16 Jul 2011 06:50:40 -0700 (PDT), Bryan
>
>
>
>
>
>
>
>
>
> > wrote:
> > On Jul 16, 2:25*am, sf > wrote:
> > > On Fri, 15 Jul 2011 18:36:18 -0700, "Bob Terwilliger"
>
> > > > wrote:
> > > > There are two major types of cockroaches in Florida, the
> > > > flying ones which are the more familiar ones, and the Florida woods
> > > > cockroach (a.k.a. "Palmetto Bug"). The palmetto bug is the one which lets
> > > > off that smell. Wikipedia says that the smell is disagreeably reminiscent of
> > > > amaretto; I think it's more like cilantro.
>
> > > Palmetto Bugs are cockroaches???? *I had no idea.
>
> > They're horrible. *Around here we have lots of Oriental Cockroaches,
> > which we always called waterbugs. *If I see them at work at night, I
> > sprinkle boric acid on them. *Then they can take it back to the nest
> > and poison the others.
>
> <shiver> *Cockroaches and termites don't say anything good to me.
>
You have TALKING ONES out there?!?!

--Bryan

On Sat, 16 Jul 2011 08:00:54 -0700 (PDT), Bryan
> wrote:

> On Jul 16, 9:39*am, sf > wrote:
> > On Sat, 16 Jul 2011 06:50:40 -0700 (PDT), Bryan
> >
> > <shiver> *Cockroaches and termites don't say anything good to me.
> >
> You have TALKING ONES out there?!?!
>
Their silence is deafening.

--

Today's mighty oak is just yesterday's nut that held its ground.

Bryan wrote:

> Around here we have lots of Oriental Cockroaches, which we always called
> waterbugs.

An invader to Florida is the Asian cockroach (which isn't the same as the
Oriental cockroach). It looks like a normal cockroach, but its behavior is
vastly different. First, you mainly find them outdoors. Second, they're
pretty strong flyers. Perhaps most strikingly, unlike normal cockroaches,
Asian cockroaches are ATTRACTED to light. So if you turn on your porch light
and walk outdoors, you might just find yourself at the center of a swarm.

http://en.wikipedia.org/wiki/Asian_cockroach

Bob