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"Used 4 poblanos, and 3 Serranos (I wanted some heat. Roasted them all off on the grill and peeled/seeded. After blending I had exactly 6 cups, I put it back in the pot and simmer uncovered for about 45 more minutes to thicken a little, ended up with 4-1/2 cups. Love the consistency & the flavor. Next time I would leave out the chili powde..."
May 20, 2013 on Food.com
"Really good. I made a much larger tart than it recommended. The corners were very crusty/bready, but I seved with guacamole and dipped the bready parts in the guacamole. Didn't use canned chiles but roasted Fresno chile I had on hand; green enchilada sauce, as that's our preference; used a ball of pizza dough from local market's p..."
May 19, 2013 on Food.com
"Loved this, super easy. I used my homemade cream of whatever soup mix along with a mix of chicken & ham leftovers. Shared some with my Polish friend who doesn't/can't cook. She said "This is a way I can use up all those frozen piergies in the freezer, even I can do this.""
May 12, 2013 on Food.com
"I found a 32 oz pack of dried milk for $3 (less than the 12oz size. I also found a packet of gluten free, vegetarian, no msg, mushroom sauce mix for $1 that I used in place of the boullion. The sauce mix was 1/2 cup & had starch in it so I cut the cornstarch back to 1/2 cup. Everything else I had on hand. It's awesome, little mushroom fl..."
Apr 14, 2013 on Food.com
"Nasty!! The flavors were fine, but the chicken and bread need to be cooked seperate. I cooked it and cooked it and cooked it, and still when I cut into it to serve, a HUGE wad of uncooked cornbread batter, slid into the spot I scooped out of."
Apr 17, 2011 on FoodNetwork.com