This recipe uses Crème Fraîche, which, if you make at home, requires a few days advanced preparation (see the recipe). While this may be a pain it is in my opinion well worth it. From start to finish it may take a couple hours, but a good portion of that is simmering. Serve over buttered egg noodles. I like my sauce thicker than the original recipe, so use half the suggested liquid. The crème fraîche will also serve to thicken the sauce somewhat. This is a favorite to serve during the cold winter months.
This is a take on a recipe I found when the kids requested that the meat we use for tacos taste more like Taco Bell. After a bit of experimenting on when to add the liquid and spices I backtracked on my long-standing ideas of how to make a roux and that meat and seasonings should be given some time to cook together before adding liquid. Instead the water is the first thing added. The result is a flavor and consistency that the kids enjoy. When something like tacos or enchiladas or taco pie or anything asking for a soupy Mexican-type ground meat is requested this is what I use. Total cook time is about 15 minutes.
With tomatoes in the garden I need as many recipes as possible that use them, (a single tomato plant is very bountiful!) This is a nice, clean chicken recipe. Total cook time is around 45 minutes.
My name is Karyl F. Stein and this is my website--a place to collect artifacts related to my interests. Family and friends may enjoy the journal entries. Perhaps some will wonder how I prepared a certain meal and look up the recipe here. Searches for technical setup or configuration help may lead to one of my articles. Others may wonder how they got to this site and quickly run away!
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