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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: yorkie

Kids?

At heart, maybe...


621 posted on 03/09/2008 11:17:25 PM PDT by HiJinx (~ Support our Troops ~ www.americasupportsyou.mil ~)
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To: Kathy in Alaska

One cookbook I kept, was one I got at a garage sale for a quarter - and I just love it. It is hysterical. It is called, “White Trash Cooking”.


622 posted on 03/09/2008 11:18:52 PM PDT by yorkie (No surgeon can perfect God's work)
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To: HiJinx

No, in relation to my age, you all are kids. Sleep well, young’uns! ;-)


623 posted on 03/09/2008 11:20:47 PM PDT by yorkie (No surgeon can perfect God's work)
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To: yorkie

LOL! That is quite the title for a cook book. My skills in the kitchen are nil. d:o)


624 posted on 03/09/2008 11:22:16 PM PDT by Kathy in Alaska (~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~)
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To: HiJinx
Aloha Kid!

Just a little annoyance....
625 posted on 03/09/2008 11:23:07 PM PDT by BIGLOOK (Keelhaul politicians. The Ship of State needs a good scrubbing!)
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To: yorkie

Oh...well, if you say so.
You certainly act more our age, though.


626 posted on 03/09/2008 11:23:53 PM PDT by HiJinx (~ Support our Troops ~ www.americasupportsyou.mil ~)
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To: BIGLOOK

I guess.

G’night!


627 posted on 03/09/2008 11:24:19 PM PDT by HiJinx (~ Support our Troops ~ www.americasupportsyou.mil ~)
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To: Kathy in Alaska

Then, you probably wouldn’t appreciate the recipes for “Aunt Donnah’s Roast Possum”, or “Mama Leila’s Hand-Me-Down Oven-Baked Possum”, or “Aunt Rosie Deaton’s All-American Slum-Gum Gullion (The BEST)”.

Ahem. It gets better. LOL!!!


628 posted on 03/09/2008 11:27:29 PM PDT by yorkie (No surgeon can perfect God's work)
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To: varina davis
Welcome to the Canteen, varina davis, and thanks for sharing your recipe. And thanks to grandson Jeremy for his service to our country.


629 posted on 03/09/2008 11:27:51 PM PDT by Kathy in Alaska (~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~)
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To: HiJinx
Saved from DST....We're lucky.

Same time and place, Jinxy.

Aloha po.
630 posted on 03/09/2008 11:28:02 PM PDT by BIGLOOK (Keelhaul politicians. The Ship of State needs a good scrubbing!)
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To: MS.BEHAVIN; LUV W
How is your Korean Knight? Did he have his surgery?

He's still on crutches so I believe he did have the surgery and is now undergoing some PT.

Here's what I call the "kiss,kiss" page. BYJ kiss page

The Korean Knight on crutches!

On crutches to attend the MBC awards.


631 posted on 03/09/2008 11:35:33 PM PDT by Tamar1973 (Riding the Korean Wave, one recipe at a time http://www.youtube.com/Tamar1973)
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To: Kathy in Alaska
I stay out of the kitchen...too dangerous. LOL!!

I love cooking, I just hate washing dishes!


632 posted on 03/09/2008 11:37:19 PM PDT by Tamar1973 (Riding the Korean Wave, one recipe at a time http://www.youtube.com/Tamar1973)
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To: yorkie; MS.BEHAVIN
Suppose this will help?


633 posted on 03/09/2008 11:37:51 PM PDT by Kathy in Alaska (~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~)
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To: Kathy in Alaska

ROTF! That is so funny!

Thanks, everybody! It’s turnin’ in time. C’ya!


634 posted on 03/09/2008 11:39:34 PM PDT by yorkie (No surgeon can perfect God's work)
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To: yorkie

Sounds to me like you like cooking...LOL!!! Good for you. Snickerdoodle cookies are my fav. d:o)

Can’t live without a printer/scanner these days.


635 posted on 03/09/2008 11:42:32 PM PDT by Kathy in Alaska (~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~)
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To: restornu

Welcome to the Canteen, restornu....hope you find some recipes to enjoy.


636 posted on 03/09/2008 11:45:28 PM PDT by Kathy in Alaska (~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~)
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To: BIGLOOK; mylife; All
To The Tune of O Christmas Tree

Original Words: O Tannenbaum, Ernst Gebhard Anschutz, 1824

Adaptation by Red Stangeland

Music: O Tannenbaum, German Folk Song
MIDI / Noteworthy Composer

O Christmas Tree - Notes

1. O Lutefisk, O Lutefisk, how fragrant your aroma,
O Lutefisk, O Lutefisk, you put me in a coma.
You smell so strong, you look like glue,
You taste just like an overshoe,
But lutefisk, come Saturday,
I tink I eat you anyvay

2. O Lutefisk, O lutefisk, I put you in the doorvay.
I wanted you to ripen up just like they do in Norvay.
A dog came by and sprinkled you.
I hit him with my overshoe.
O lutefisk, now I suppose
I'll eat you while I hold my nose.

3. O Lutefisk, O lutefisk, how well I do remember.
On Christmas Eve how we'd receive our big treat of December.
It wasn't turkey or fried ham.
It wasn't even pickled Spam.
My mother knew there was no risk
In serving buttered lutefisk.

4. O Lutefisk, O lutefisk, now everyone discovers
That lutefisk and lefse make Norvegians better lovers.
Now all the world can have a ball.
You're better than that Geritol.
O lutefisk, with brennevin [Norwegian brandy]
You make me feel like Errol Flynn.

5. O Lutefisk, O lutefisk, you have a special flavor.
O Lutefisk, O lutefisk, all good Norvegians savor.
That slimy slab we know so well
Identified by ghastly smell.
O Lutefisk, O lutefisk,
Our loyalty won't waver.



637 posted on 03/09/2008 11:52:41 PM PDT by Tamar1973 (Riding the Korean Wave, one recipe at a time http://www.youtube.com/Tamar1973)
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To: Tamar1973

Clean up I can do. LOL!


638 posted on 03/09/2008 11:52:43 PM PDT by Kathy in Alaska (~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~)
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To: yorkie

Good night and rest well, yorkie...((HUGS))...thanks for all you do for our troops.


639 posted on 03/09/2008 11:57:32 PM PDT by Kathy in Alaska (~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~)
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To: mylife

Yeah but the real fun is to put it into split pea soup just before serving. So the alcohol is intact


640 posted on 03/10/2008 12:13:55 AM PDT by dennisw (Never bet on a false prophet! <<<||>>> Never bet on Islam!)
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