I was hoping someone had the recipe for the brown enchilada sauce served at Pauncho's, Kico's, Luis's Jr. and La Mission. I think all of these restaurants are related in some way and maybe they all use the same recipe. It's the best sauce for enchiladas. Thank you.
Buggy Whip dressing- When my favorite steakhouse, the Buggy Whip, closed last year, I was devastated.
These skewers, which work as starters or a light meal, take advantage of apricots' ability to complement savory foods.
Don't let the lighting procedure in this recipe scare you. It is dramatic and you'll find it fun once you've tried it.
About five years ago, I found a rub recipe in The Bee for pork spareribs. It was called "Ray's rub for ribs." I think Ray lived in El Dorado County. I have since lost the recipe and was hoping someone else saved it. Thank you.
Here's a typical carne asada marinade used by Lisandro "Chando" Madrigal, the proprietor of Chando's Tacos, when he's grilling at home.
Here's the go-to recipe for guacamole by one of Sacramento's most popular proprietors of tacos, Lisandro "Chando" Madrigal. He recommends using Roma tomatoes, which are less juicy than others, for this recipe.
Sacramento Bee photographer Hector Amezcua shares his tips for making red and tomatillo salsa. "My family calls the red salsa 'salsa ranchera,' " he said.
To make a fromage blanc Bavarian, first you need to make the fresh white cheese. Commercial fromage blanc also is available from such sources as Sonoma County's Cowgirl Creamery.
This Bavarian (actually a variation on cheesecake) can be made in one deep 6-inch springform or similar cheesecake-style pan or, as the student chefs demonstrated in Robert Mason's class at the Institute of Technology, with 4 individual pudding molds. The student chefs also made their own fromage blanc (see recipe at left).
We received a wide variety of bread recipes that call for beer as an ingredient. Elaine Snell of Fair Oaks shares this recipe, which contains jalapeño and pepper Jack cheese, giving this bread a little kick.
Recipe from "Magnolias Authentic Southern Cuisine" by Donald Barickman.
This is the perfect brunch recipe and a savory addition for all those sweet muffins, jams and crepes.
Liz Sucht of Manteca was looking for a chocolate cake recipe made from a cake mix and cherry pie filling, along with variations for other cake mix and pie filling recipes.
This recipe comes from Jim W. Reed of Sacramento, who says it makes a great cake that is really delicious. It comes from "The Cake Mix Doctor" cookbook (Workman, $15.95, 454 pages) by Anne Byrn.