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"This recipe is really high in sodium for a small piece, 2024 mg in this recipe. 2300mg is the daily intake for most people. If one is over 51 or has hypertension it is about 1500 mg per day. I suspect the extra sodium and sugar is in the taco seasoning, packaged corn mix (sugar), canned beans and tomato sauce. Low sodium types are available t..."
"Too much margarine for us. I always use butter or coconut oil. Since I started using them, we have lost weight.
A couple of other tweaks that really make this more authentic Chinese style I think are using sesame oil. I sometimes use the sesame/pepper oil or regular sesame oil.
Also, to avoid sticky rice, you can make this th..."
"If you want traditional Mexican enchilada sauce such as that served in many Mexican restaurants leave out the tomato products completely. We live in Texas but for our Mexican family to have authentic traditional Mexican food, I have to make it at home or end up with Tex-Mex food in our small town. When we go to the larger cities we can more easi..."
"I often eat my BBQ steak and hamburgers this way. Blue cheese or Roquefort and meat just go together. I use grass fed Kerrygold butter though and no garlic. Amazing!"
"Good recipe but I don't use eggs. The bacon fat and potatoes will thicken the dressing. The secret is to toss the potatoes a lot after pouring on the dressing. The action of tossing releases the starch in the potatoes and it will thicken especially if you do this while the mixture is hot. Just keep tossing until your happy with the coating on..."
"@catfuzz and those who cannot get the batter to stick to the fish. Dredge the fish in flour first then the batter. Make sure the cooking oil is super hot so the fish will cook quickly and thus not be oily or greasy. If you don't want to use beer, seltzer water works very well. Also, I use cornstarch with the flour and that makes for a c..."
"This is a great recipe that I used often but the nutmeg or spice is a great addition. I have heard of cinnamon being used and I have read it is a Greek addition. My mom used to put it in her sauce once in awhile. Thanks for posting!"
"This is a great sauce! Adding the fresh basil at the end is perfect. Cooking it will cause flavor loss. This is a good slow cooker recipe I think. I guess I would make a big batch and divide it up and freeze to use when I needed it. I would leave the basil out and add it right before serving. I usually top my pizza right out of the oven with..."
"I always use the no knead process to make my pizza dough. I make it the night before, cover it with plastic wrap and let it rise in the bedroom where it is warmer. This dough is so forgiving. The next day I just let it be until I am ready to bake. The best dough should be proofed for 8 to 24 hours. The longer it proofs the better the flavor...."