Those look like good recipes. It took me a while to understand that it is actually two recipes, the second one made with recipes from leftovers of the first. I think both would be very good and not too much work to prepare. Nothing is said about the temperature of the bricks but it would make sense that the bricks should be preheated or, at least, room temperature. Chilaquiles are a favorite dish of mine so I know I would enjoy them. Qaxaca cheese isn't available everywhere. Other mild melting cheese such as muenster or jack can be subbed. Thanks for the post. Jim

I find inspiration and ideas from many threads at the Cooking Forum, pudgybaby, and I hope you will too. Welcome! Here are a few recipes I make that everyone seems to like. PORK CACCIATORE 1 lb. boneless pork, cut in 1/2 inch cubes 2 Tbsp. olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 stalk celery, finely chopped 1 carrot, shredded 1/4 lb. mushrooms, sliced 1 (1 lb) can tomatoes, diced 1/3 cup dry red wine 1/2 tsp. dried rosemary, crushed 1/2 tsp dried basil leaves 1/2 bay leaf Heat olive oil in large skillet. Add pork and cook pork over medium heat until brown on all sides. Remove and set aside. Add onions, garlic, celery and carrot to same skillet. Cook, stirring frequently, until onions are soft, about 5 minutes. Add pork and remaining ingredients, stir well, cover, and simmer 10 to 15 minutes. Remove bay leaf and serve over hot cooked pasta. (We like rotini or gemelli shapes best with this recipe. Unless you are a big fan of rosemary, you may want to start with less than the recipe calls for.) FRENCH ONION SOUP ��" serves 4 to 6 3 Tbs. butter 4 large sweet onions (about 1 1/2 pounds total), peeled and thinly sliced 1 tsp. sugar (optional, see note) 1 cup dry white wine 2 quarts beef broth 2 ribs celery with leaves, each rib cut in half Salt and freshly ground pepper to taste 1/4 cup dry fino sherry 4 to 6 slices baguette, cut 1/2 inch thick, lightly toasted 1/4 cup coarsely grated Emmental, Gruyere, or other Swiss-type cheese Melt the butter in a 3 or 4 quart saucepan over low heat. Add the onions and sugar. Cook over low heat, stirring occasionally, until the onions are lightly caramelized, a minimum of 30 minutes. (The longer the onions cook slowly, the richer the flavor of the soup.) Add the white wine and cook over medium-high heat until the wine reduces to about half, about 10 minutes. Add the broth, celery, salt and pepper and bring to a boil over high heat. Reduce the heat to low, cover partially, and allow the soup to simmer until the onions are meltingly tender, about 40 minutes. Remove and discard the celery. Add the sherry and simmer soup for another 5 minutes. To serve, preheat the oven to 375 degrees. Ladle the soup into individual ovenproof bowls. Top each with 1 slice of bread, sprinkle with 1 Tbs. cheese, and place the bowls on a cookie sheet. Heat in the center of the preheated oven just until the cheese melts and bubbles, 5 to 6 minutes. Carefully remove from the oven and serve at once. Note: The tiny bit of sugar added to the onions helps caramelize them, but the onions themselves will caramelize if they’re sweet enough and if you’re patient enough. I never use it, just keep them cooking. I always use firm yellow onions. The large white onions don’t seem to get soft enough and vidalias become soft but have such a bland flavor when cooked. MOLASSES COOKIES ��" makes about 4 dozen 2 cups flour 1 tsp. baking soda 1 tsp. baking powder 1 tsp. ground ginger 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/4 tsp. ground allspice 1/8 tsp. ground cloves 1 cup sugar 3/4 cup butter, softened 1 egg 1/4 cup molasses 1 tsp. grated orange rind (optional but nice for a change) additional sugar In a bowl, combine all dry ingredients except sugar. Mix well. In mixing bowl, cream butter and sugar until light and fluffy. Add egg and molasses. Mix well. Add dry ingredients. Beat until smooth. Shape dough into 1 inch balls (you can chill dough for 1/2 hour to make it easier to roll) and roll in sugar. Place 2” apart on ungreased baking sheets. (I always use baking parchment paper on the cookie sheets.) Bake in preheated 375 oven for 9-11 minutes or until the edges are firm and the surface cracks. Cook on cookie sheets for 1 minute; then transfer to wire racks to cool thoroughly. Tip: I usually triple the dry ingredients, mix, and divide into three zip-lock bags. They’ll be fine stored in a cool dry place for months. Then when I want to make cookies, it only takes a few minutes to mix the other ingredients and stir in the mixture in the bag.

I haven't tried this yet, but I usually like Tyler's recipes. I may leave out the bacon, or at least part of it. SPINACH BACON LASAGNE (Tyler Florence) 1 pound ricotta cheese 8 ounces finely chopped spinach, drained 1 tablespoon Romano cheese 2 eggs 16 no-boil lasagna noodles Sauce: 1/4 cup unsalted butter 1/4 cup all-purpose flour 3 cups whole milk, warmed 1/4 teaspoon ground nutmeg 1/4 teaspoon red pepper flakes 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1 cup grated Gruyere cheese 1 cup grated Parmesan 1/4 cup heavy cream 2 cups shredded provolone 1 cup mozzarella cheese 1 pound bacon Topping: 2 cups panko breadcrumbs 1/4 cup grated Parmesan 1/4 cup finely chopped fresh parsley (for garnish) Preheat the oven to 375 degrees F. Combine the ricotta, spinach, Romano and eggs in a medium bowl. Pour 2 quarts hot water into a 13-by-9-inch baking dish. Soak the noodles until pliable, and then drain on paper towels. Pour out the water and dry the dish. For the sauce: Melt the butter in a medium saucepan, and then whisk in the flour until a paste bubbles, but avoid browning. Slowly stir in the warm milk until the sauce thickens, and then bring to boil and stir in the nutmeg, red pepper flakes, salt and black pepper. Reduce the heat and cook 2 to 3 minutes. Whisk in the Gruyere and Parmesan over low heat until melted, and then fold in the cream. Remove from the heat. For assembling the lasagna: Spread 1 ladleful of sauce over the bottom of the baking dish, and top with 4 noodles. Spread approximately one-third of the ricotta mixture, one-third of the provolone, one-third of the mozzarella and a three-fourths ladleful of sauce on top. Repeat twice with layers of noodles and filling. Finish with 4 no-boil noodles and cover with the remaining sauce. Cover with foil and bake 20 minutes. Meanwhile, cook the bacon in a large skillet until crispy, and then drain the bacon grease, reserving 1/4 cup. Crumble the bacon when cool enough to handle. Combine the bacon grease with the breadcrumbs in a small bowl, and then sprinkle on top of the lasagna with the Parmesan. Bake until top is brown, another 20 minutes, and then top with the crumbled bacon. Let cool 15 to 30 minutes, and then garnish with parsley and serve.

I'm making a HatchChili corn pudding this year. I ordered a big box of med-hot chilis from the HatchChiliStore. 28 bigJim 10inch chilis i roasted whole, then froze, and smoked a big batch with tomatillos for salsa. Similar recipe as above but uses corn flour and green onion, fresh frozen corn, half of that is pureed. No added sugar. Canned corn is full of sugar. I froze lots of corn this year, three varieties. The tiny white corn is very sweet on its own. Our plans are so heavily veggie but i used to make a pearl onion and pea dish. I just might have to make a small dish of it. LOVE peas. This is the time of year when i buy a big bag of frozen peas and limas and spinach. From a farm in Georgia. I always make a big tray of mixed roasted root veggies, one of everything the market offers. 3-4 varieties of yam/sweet potatoes. Along with baby whole brussels, yellow beets, etc. Harvested a boatload of purple carrots from the garden. That pleases everyone so i don't need to make any one-up casseroles of those. Leftover roasted roots make a great next morning hash with a nest of dressing and an egg in each nest. Baked. My dressing/stuffing is a traditional one from Food and Wine mag years ago. I add wild rice, porcini, apple diced, pecans and a small wheel of lamb sausage. Usually 3 types of our fresh frozen bread, one toasted like croutons and some corn bread. One 1/4 loaf i always thaw and leave soft for that good smooch wet texture. Lots of homemade stock. BourbonCranberry sauce, from the same vintage issue of Food and Wine. Warm escarole salad with roasted radiccio, matchsticked celery root and golden beet, pears, pomegranate dressing, toasted pepitas. That magazine is so stained and tattered, '89 i think, but even has a shopping list tucked in that makes shopping easy. I make Thanksgiving sliders with leftover dinner rolls wrapped in parchment, then foil that go off with those driving or off to the airport. Dressing, cranberry, turkey and a dab of mashed potato as the 'mayo'. All other weekend meals are seafood except for Saturday turkey soup. *vegitarians are covered easily if i have any. I recently made a veggie stock that i can make a dressing by taking out a bit of the ingredients while prepping and make a separate veggie dressing. Why i initially added the wild rice and mushrooms years ago. Pies are pumpkin and chocolate bourbon pecan. Tradition. The BourbonPecan recipe is from that same Food and Wine mag. I just tuck dark chocolate around the crust edge. We did duck one year, but turkey it is as it is just once a year for us.