Students suggest ways to make the meal tastier, milder, crunchier

Photos - local - daughter sacred heart week6
Joseph Chacon, Ronnie Williams, and Nally Stevens learn to make turkey and mushroom tacos during week 6 of the Spring 2017 My Daughter's Kitchen cooking program at Sacred Heart.

Our emerging chefs have opinions.  When asked how they would change today's recipe, Ronnie said he would switch out the tomatoes and onions for string beans and carrots in the tacos.  Luiz would hold back on the hot spice.  Nally wants the zucchini fries to be crunchier.  She'd add more cornmeal to try to get that result.

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