whose cuisine reigns supreme?

Irving Jordahl: Chicken EnchiladasINGREDIENTS: * 1 tablespoon plus 1/4 cup oil * 2 (4 ounce) cans chopped green chile peppers * 1 large clove garlic, crushed and minced * 1 large can (28 ounces) tomatoes, drained, reserve juice * 2 cups chopped onions (2 large onions) * 2 teaspoons salt * 1/2 teaspoon oregano * 3 cups cooked shredded chicken * 2 cups sour cream * 2 cups shredded Cheddar cheese * 15 corn tortillasPREPARATION:In a skillet over medium-high heat, heat 1 tablespoon oil. Add the chile peppers and garlic; sauté until garlic is soft but not browned. Break up tomatoes and add to chile peppers along with the chopped onions, 1 tsp salt, oregano and 1/2 cup of the reserved tomato liquid. Simmer uncovered until thick, about 30 minutes. If it thickens too quickly, add a little more of the tomato liquid or a little water, if necessary. Remove tomato sauce from heat and set aside.In a bowl, combine chicken, sour cream, and shredded chees! e. Heat 1/3 cup oil in a skillet over medium-high heat until hot. Using tongs, dip tortillas in hot oil for a few seconds, just until they become limp. Drain the tortillas well on paper towels. Fill tortillas with chicken mixture. Roll up and arrange side by side, seam-side down, in a 9x13x2-inch baking dish.Pour tomato sauce over enchiladas and bake at 350° until heated through, about 20 minutes. This casserole can be frozen then reheated in the oven until hot.Serves 6....Show more

Doreatha Kjellsen: Your question?

Ulysses Failey: here try this...Ingredients1 (10 3/4 ounce) can cream of chicken soup 1/2 cup sour cream 2 tablespoons butter 1/2 cup chopped onion 1 teaspoon chili powder 2 cups diced cooked chicken 1 (4 ounce) can chopped green chilies 8 flour tortillas 1 cup shredded cheddar cheese Directions1Heat oven to 375°F. 2In small bowl, stir soup and sour cream together. 3Heat butter in saucepan over medium heat. 4Add onion and chili powder, cook until o! nion is tender. 5Stir in chicken, green chilies, and 3 TBS of ! soup mixture. 6Spread 1/4 cup mix along center of each tortilla. 7Roll, place seam side down in 12x8 baking dish. 8Spread remaining soup mixture over enchiladas. 9Bake, covered, for 15 minutes. 10Uncover, sprinkle with cheese, and bake 5 minutes more. Good LuckB

Len Bormes: iron chef!

Gwenda Micheals: Mexican!!!

Shaunta Paap:

Maynard Reevers: and your question isdo you mean different temperatures measurement or what

Damion Oleksa: emeril lagossebobby flay and that guy that wears them orange clog looking shoes

Ivan Velazquez: Your cuisine.

Sheldon Lally: Here's a super easy family favorite for you. It's Tex-Mex -- Cheese EnchiladasIngredients:4 cans Cream of Chicken Soup16 oz of sour cream1-4oz can chopped green chilies1 medium onion finely chopped 1 pound cooked shredded chicken (opt) (or 2 cans â€" break up with a fork)20 - 10” white flour tortillas1½ pounds of grated Cheddar Cheese1½ pounds of grated Monetary JackChili ! Sauce without beans (opt)Instructions:Preheat oven to 350 degreesSpray a large pan 12 X 17 (or 2 smaller pans) with Pam or other similar vegetable coating.In a large bowl mix the first 4 ingredients until well blended. Then add chicken if wanted.In a separate large bowl mix together the cheeses.Spread a small amount of sauce mixture on the tortilla. Add about a handful of cheese and role up placing seam side down in the pan. Repeat this process until all the tortillas have been used.Spread remaining sauce mixture (about 1 to 1½ cups) over the top and sprinkle with remaining cheese (about a cup).Bake until the cheese is melted approx. 45 minutes â€" 1 hour.Heat Chili and serve over the top of enchiladas if desired.Serve with Refried beans, Spanish rice, Cheese dip and Salsa and Chips for a complete meal or great just by themselves.This can be made ahead of time and frozen for up to 3 months.

Iris Shawcroft: east or west INDIA is the best

Ervin Laeger: I don't l! ike goats' cheese but otherwise I like most cheeses. I enjoy it most ha! ving a selection of maybe three or four to help myself from.I guess though, if I had to choose just one I'd go for a nice pkain, ordinary Cheddar.

David Boehler: 1 Camembert2 Blue Stilton3 Epoisses

Octavio Roylance: Big Buddah Cheese

Bryant Chaudhry: Pepper jack cheese is one of may favorites that I can buy where I live. Unfortunately it seems to me that the more expensive a cheese is, the better I like it. When I was in Paris I had a pesto cheese that was simply amazing.

Anibal Scheid:

Luther Plagmann: Melted cheese

Joie Kemmis: italia..

Rosalva Steinmann: Cream cheese. Cottage cheese.

Serita Hefferon:

Raye Tredennick: Tex-Mex Beef and Cheese Enchiladas INGREDIENTS2 pounds ground beef 3 tablespoons chili powder 2 tablespoons paprika 1 tablespoon ground cumin 1 tablespoon garlic powder 1 teaspoon salt 1 (8 ounce) can tomato sauce 4 cups water 1/2 cup all-purpose flour, divided 1 1/2 teaspoons sugar 2 tablespoons cook! ing oil 12 (6 inch) corn tortillas 4 cups shredded American cheese DIRECTIONSPreheat the oven to 350 degrees F (175 degrees C). Heat the ground beef in a large skillet over medium heat. Cook, stirring to crumble, until no longer pink. Drain off grease and season with chili powder, paprika, cumin, garlic powder, and salt. Mix in the tomato sauce and 2 cups of the water. Simmer over low heat. Mix the remaining water with the flour and sugar until flour is dissolved; stir into the simmering meat sauce. Simmer until thickened, about 10 minutes. While the sauce is cooking, heat oil in another skillet over medium-high heat. Warm tortillas in the hot oil until pliable. Fill each tortilla with a little bit of cheese, and place in a 9x13 inch baking dish, reserving some of the cheese to sprinkle on top. Pour the meat sauce evenly over the rolled tortillas. Top with remaining cheese. Bake for 25 minutes in the preheated oven, until cheese is melted and lightly browned.

Joellen ! Zorrilla: India

Lyman Gauld: Italy!!!!

Caryl Mclaen: Hman h! as 1 & 2 correct. 3 might be puree or liquefy, depending upon what you are making.

Leontine Kreitz: Mexican and Italian seem to be very popular and are my favorites.

Gale Hartt: Melted cheese

Patricia Dornbos: Strong Chedder Cheese

Antonia Quinnett: That would be whatever ones favorite cuisine would be. I prefer my own cuisine when I have time to make it.

Shemeka Laker: Monterey Jack Cheese

Lilli Kochel: T or Tbl means tablespoonTsp means teaspoonC means cupFold means to really gently stir in with a spatula (usualy something like egg whites are being folded in and you don't want them to louse thier bubbles)

Lashawnda Anteby: The good old U.S.A.!!!!! With our ethnic diversity, who could argue?

Rona Espalin: Saudi cheese