VoyForums
[ Show ]
Support VoyForums
[ Shrink ]
VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

05/24/26 5:25pmLogin ] [ Contact Forum Admin ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1[2]3 ]


[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 05/15/04 2:07:53pm
Author: CB
Subject: Enchilada sauce

Put a couple of tbsp oil in a pan
Sprinkle in chili powder and cook for a few minutes to bring out the flavors. Sprinkle with flour (a tbsp or 2) and cook to remove the starchy flour taste, then add chicken broth to thin to the consistency desired.
Imagine it as making white gravy (absolutely the same principle) except that you're using chile powder.

[ Next Thread | Previous Thread | Next Message | Previous Message ]


Post a message:
This forum requires an account to post.
[ Create Account ]
[ Login ]
[ Contact Forum Admin ]


Forum timezone: GMT-6
VF Version: 3.00b, ConfDB:
Before posting please read our privacy policy.
VoyForums(tm) is a Free Service from Voyager Info-Systems.
Copyright © 1998-2019 Voyager Info-Systems. All Rights Reserved.