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Freeper Canteen~Recipe Swap~10 March 08
10 March 08 | Ms Behavin

Posted on 03/09/2008 5:07:16 PM PDT by MS.BEHAVIN


The Freeper Canteen Presents

A Regional and Ethnic Cooking Recipe Swap!


It’s cold outside! A perfect time to try new recipes! What’s your specialty? Come share it with us! Here’s a few to get us started!

From Mylife:

Albondigas(Mexican meatballs) soup or with chili gravy
Albondigas (Meatballs)
Although albondigas (Mexican meatballs) are usually served in soup, they make a nice appetizer or main dish , too.

* 1-1/2 pounds ground pork
* 1/3 cup finely chopped onion
* 2 large or 3 small garlic cloves, minced or put through a garlic press
* 2 canned chipotle chiles in adobo sauce, finely chopped
* 1/2 tsp ground coriander or coriander seed, toasted and ground
* 1/2 tsp freshly ground black pepper
* 1/2 teaspoon dried oregano leaves, crumbled
* 1 tablespoon chili powder
* 1/2 teaspoon salt
* 2 tablespoons Masa Harina
* 1 large egg
* 2 quarts chicken broth or 2 cups Chili Gravy

Combine the ground pork with the onion, garlic, chiles, coriander, pepper, oregano, chili powder and salt, mixing well. Beat the Masa Harina into the egg until well incorporated. Then pour egg mixture over meat mixture and combine well.

For soup:
Form the meat mixture into 1-inch balls. Bring the chicken broth to a boil in a dutch oven or stockpot. Gently lower the meatballs into the broth and bring to a simmer. and add:
1 1/2 tsp. chili powder
1 tsp. cumin or 1/2 tsp. cumin seed
1/2 tsp. oregano
1/2 tsp. basil
3 sliced carrots
1/2 head cabbage, coarsely chopped
1 green pepper, sliced diagonally
1 (16 oz.) can tomatoes, chopped with juice Simmer for 1 1/2 hours. Garnish individual servings with chopped fresh cilantro.

For an appetizer or main dish:
Form the meat mixture into 2-inch balls. In a large skillet, fry the meatballs in 2 tablespoons corn oil, turning until browned on all sides. Remove meatballs from skillet and drain on paper towels. Drain grease from skillet. Return meatballs to skillet, add chili gravy, and simmer briefly until heated through.

Chili Gravy
This chili gravy is indispensable for enchiladas, tamales, and a host of other Tex-Mex dishes.


* 3 tablespoons melted shortening or lard
* 1 medium onion, finely chopped
* 1 large garlic clove, minced or put through a garlic press
* 1 tablespoon bacon drippings
* 1/4 cup good chili powder (preferably Gebhardt’s or your own homemade)
* 1/4 teaspoon ground cumin
* 1/4 teaspoon dried oregano, preferably Mexican
* 2 cups beef stock
* 2 cups water
* 1 tablespoon Masa Harina
* salt to taste


Over medium heat, sauté the onion and garlic in the oil until the onion is softened, but not browned. Stir in the bacon drippings, chili powder, cumin, oregano; then gradually add the beef stock and water, stirring well.

Simmer, uncovered, for 30 minutes until mixture is slightly reduced and thickened. Mix the Masa Harina with a few tablespoons of water or the gravy, itself, and stir back into the gravy. Simmer for 10 minutes more. Taste the gravy and add salt only if you think it necessary.

Makes about 4 cups.

Note: A word about chili powder: The most-recommended chili powder in Texas is Gebhardt’s, and for good reason. Also, if you make your own chili powder and can get your hands on some dried chiles pasillas, make some pure ground pasillas, and you’ll have an extraordinary powder for Tex-Mex enchiladas. However, if neither is accessible to you, you can still make perfectly acceptable and delicious Tex-Mex enchiladas with McCormick’s or Durkee’s chili powder, or whatever it is that your store carries. If you know nothing whatsoever of chili powder or chiles, then my instructions to you are very simple: Buy a product called “chili powder” — not cayenne, not crushed red pepper, not ground red pepper.

From SandRat:

Southwestern Nacho Casserole

Prep 40 min Cook 7-8 hours for the slow cooker and then 15-20 minutes after that for the goodies to cook at 375.

2 boneless whole pork loin roasts (3-1/2 pounds ea.) 2 cup unsweetened apple juice 6 garlic cloves, minced 1 tsp salt 1 tsp Liquid Smoke, optional 2-1/2 cups barbecue sauce, divided 1/3 cup packed dark brown sugar 2 TBLs honey 1 pkg (11 oz) tortilla chip scoops 1-1/2 cups frozen corn 1 can (15 oz) black beans, rinsed and drained 1 medium tomato, seeded and chopped 1 medium red onion, chopped 1/3 cup minced fresh cilantro 1 jalapeno pepper, seeded and chopped 2 tsp lime juice 1 pkg (16 oz) process cheese (Velveeta), cubed 2 TBLs milk

Cut each roast in half, place in two 5-qt slow cookers. Combime the apple juice, garlic, salt and Liquid Smoke if desired, pour over meat. Cover and cook on low for 7-8 hours or until tender.

Shred pork with two forks; place in a very large bowl. Stir in 2 cups barbeque sauce, brown sugar and honey. Divide tortilla chips between to greased 13-in x 9-in x 2-in baking dishes; top with pork mixture. Combine the corn, beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over the pork mixture.

Bake, uncovered, at 375 for 15-20 minutes or until heated through. Meanwhile, in a small saucepan, melt cheese with milk. Drizzle cheese sauce and remaining barbeque sauce over Nacho Casserole.

Yields 30 servings.

From Ms B:
This is a wonderful Lobster Bisque Recipe from Cooks.Com:
Try it!

LOBSTER BISQUE

2 live chicken lobsters (1 lb. each)
1 onion, coarsely chopped
1 stalk celery, coarsely chopped 1 carrot, coarsely chopped
3 bay leaves
1/2 lb. butter
2 quarts water
1/4 cup flour
2 cups heavy cream
1/2 cup sherry
1/4 cup brandy
white pepper and salt, to taste

Place the lobsters in a large heavy pot. Cover with salted water. Bring to a boil and cook 5 minutes. Reduce heat and simmer 10 to 12 minutes more. Drain and plunge into cold water to arrest further cooking. Extract the meat, chop it and set it aside.
Place the lobsters’ remains in a roasting pan with the onion, celery, carrot, bay leaves and butter. Roast in a preheated 400°F oven for 45 minutes.

Remove from the oven and strain off the butter into a heavy saucepan. Place the remaining contents of the roasting pan into the 2 quarts water and boil until the liquid is reduced by half. Strain the stock.

Heat the butter in the saucepan. Add the flour and cook the roux for 4 minutes, stirring constantly. Add the stock and blend well. Then add the cream, Sherry and brandy.

Simmer slowly for 30 minutes. Season with white pepper and salt to taste.

Strain the bisque and add the lobster meat.

Serve immediately.



Come share your recipes!
Have fun!

*Canteen Mission Statement*

Showing support and boosting the morale of
our military and our allies military
and the family members of the above.
Honoring those who have served before.




TOPICS: Culture/Society
KEYWORDS: canteen; food; recipes; troopsupport
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To: Randy Larsen

We want Brats, We want Brats.


401 posted on 03/09/2008 8:52:30 PM PDT by TASMANIANRED (TAZ:Untamed, Unpredictable, Uninhibited.)
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To: PROCON
Gute Nacht mein Freund.:)

Talk to you tomorrow.

402 posted on 03/09/2008 8:52:36 PM PDT by Mrs.Nooseman (Proudly supporting our Troops and Allies!!!!)
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To: TASMANIANRED

....and why do anything nutty without an audience....


403 posted on 03/09/2008 8:52:48 PM PDT by luvie (“Life is a precious gift from God, and we should embrace it.” \:D/)
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To: PROCON

I dunno....that sounds hard.

;D


404 posted on 03/09/2008 8:53:25 PM PDT by luvie (“Life is a precious gift from God, and we should embrace it.” \:D/)
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To: Mrs.Nooseman

You too


405 posted on 03/09/2008 8:53:26 PM PDT by mylife (The Roar Of The Masses Could Be Farts)
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To: MS.BEHAVIN
Good night CyberMa.{{{HUGS}}}

I'll post more tomorrow.

406 posted on 03/09/2008 8:53:33 PM PDT by Mrs.Nooseman (Proudly supporting our Troops and Allies!!!!)
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To: PROCON

We are thawing after our rude weekend weather.


407 posted on 03/09/2008 8:53:59 PM PDT by TASMANIANRED (TAZ:Untamed, Unpredictable, Uninhibited.)
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To: TASMANIANRED

Ok, I have to get them sent to me!


408 posted on 03/09/2008 8:54:05 PM PDT by Randy Larsen (Arrogance IS my virtue!)
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To: Mrs.Nooseman

I’ll be watching for them!
;0)


409 posted on 03/09/2008 8:54:15 PM PDT by MS.BEHAVIN (Women who behave rarely make history)
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To: TASMANIANRED; Randy Larsen

Some people might think you’re talking about the German
sausages. LOL!


410 posted on 03/09/2008 8:54:19 PM PDT by luvie (“Life is a precious gift from God, and we should embrace it.” \:D/)
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To: LUV W

I’ll see you then and I will try to not work to hard.


411 posted on 03/09/2008 8:54:28 PM PDT by Mrs.Nooseman (Proudly supporting our Troops and Allies!!!!)
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To: MS.BEHAVIN
Evening MS!!

Been out and about , will backtrack on this thread and get all the FReeper recipes!!

Howya doing?!

412 posted on 03/09/2008 8:54:43 PM PDT by PROCON (Dems=You can Fool Some of the People all of the Time--Abraham Lincoln)
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To: MS.BEHAVIN

I finally found it! The last potluck we had at work I didn’t take it. A couple people actually asked where it was. LOL!

Chocolate Eclair Dessert

2 3 oz packages French Vanilla Pudding (or whatever suits your fancy-I like banana and several other kinds)
3 cups milk

Beat according to directions on the box.
Add 8 oz Cool Whip (fat or skinny)

Line bottom of 9 x 13” pan with however many whole graham crackers as it takes.
Pour in ½ the pudding. Add another layer of crackers and add the other ½ of the pudding. Then add one more layer of crackers.

Topping: best if you double it!

Melt…in the microwave

3 Tablespoons oleo
3 Tablespoons milk
3 level Tablespoons cocoa
1 Tablespoon oil

Add 1 ½ cups powdered sugar
2 Tablespoons cornstarch
A drop of vanilla (or orange or cherry)

Beat until smooth and spread over the pudding and crackers

Chill over night


413 posted on 03/09/2008 8:55:06 PM PDT by Kathy in Alaska (~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~)
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To: Randy Larsen

I understand your need for caution...I’m cool .


414 posted on 03/09/2008 8:55:21 PM PDT by TASMANIANRED (TAZ:Untamed, Unpredictable, Uninhibited.)
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To: Mrs.Nooseman

LOL!

Go to bed! You’ll be here all night trying to answer one
last ping! :D


415 posted on 03/09/2008 8:55:33 PM PDT by luvie (“Life is a precious gift from God, and we should embrace it.” \:D/)
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To: PROCON
LOL.

Ummm.....actually they are not all liberals.

416 posted on 03/09/2008 8:55:34 PM PDT by Mrs.Nooseman (Proudly supporting our Troops and Allies!!!!)
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To: stand watie

Older than Dirt Stew

(Nothing better on a cold night by a campfire at a reenactment)

1 hunk of salt pork cut into chunks
1 large cabbage cut into quarters
2 can stewed or diced tomatoes
Garlic to taste
2 to 3 large onions, quartered
Salt and pepper to taste
Lots of cayenne pepper if you like it spicy and we do

Sear and brown salt pork and don’t drain. Toss cabbage and onions in the pot and let vegetables cook down until tender. Add spices and simmer until it slightly resembles sludge. Serve with or over freshly made cornbread. Note: the longer it simmers the better it gets.

Have a Dixie Day!


417 posted on 03/09/2008 8:55:37 PM PDT by varina davis
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To: LUV W; NYTexan

Hey!
Where’s our BB!???
I want some of his recipes on here!
Maybe if we make him a Margerita?
LOL


418 posted on 03/09/2008 8:55:42 PM PDT by MS.BEHAVIN (Women who behave rarely make history)
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To: MS.BEHAVIN

Thats true


419 posted on 03/09/2008 8:55:44 PM PDT by mylife (The Roar Of The Masses Could Be Farts)
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To: LUV W
I dunno....that sounds hard.

Standby for my toast recipe!!/LOL

420 posted on 03/09/2008 8:56:16 PM PDT by PROCON (Dems=You can Fool Some of the People all of the Time--Abraham Lincoln)
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