Freeper Canteen~Recipe Swap~10 March 08

10 March 08 | Ms Behavin

[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.

[MS.BEHAVIN]

You are so welcome!
Good to see you!
Got some cookin’ music?

[TASMANIANRED]

Will catch up with you later..

[MS.BEHAVIN]

I’ll do my best!
See ya later!
*HUG*

[TASMANIANRED]

Wouldn’t send you away hungry.

[Tanniker Smith]

Wouldn’t send you away hungry.

Man, I shouldn't have this conversation at dinner time... Getting really hungry now...
too late for a road trip now ... oh, well ... there's food here... roast beef's only got a couple more degrees to go ...

[TASMANIANRED]

Chew on a stick of celery....It will tide you over...Negative calories..

[MS.BEHAVIN]

From Cooks.com:
MEXICAN MEATLOAF

1 1/2 lbs. hamburger
15 3/4 oz. can Brooks Chili Hot Beans
1 tsp. salt
1 sm. onion, chopped
2 tbsp. taco seasoning mix
1/4 c. Thousand Island dressing
1 egg
2 slices of bread, torn in pieces

Blend all ingredients. Bake in 450 degree oven for 45 minutes. Reduce heat to 350 degrees. Top with favorite cheese. Bake 15 minutes more.

[SandRat]

B-U-S-Y day! WHEW! Glad that’s done. How’s yours?

[MS.BEHAVIN]

The Ultimate Brownie is my absolute favorite brownie. It is tall like a cakey-brownie, but is dense like a fudgy-brownie. I’m sure it will be one of your favorite brownie recipes too.
INGREDIENTS:
8- 1 ounce squares of unsweetened chocolate
1 cup butter
5 eggs
3 cups sugar
1 tablespoon vanilla
1-1/2 cups flour
1 teaspoon salt
2-1/2 cups chopped pecans or walnuts, toasted
PREPARATION:
Preheat oven to 375 degrees F. Grease a 9 x 13 pan.
Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes**. Blend in chocolate mixture, flour and salt until just mixed.

Stir in the nuts. Pour into prepared pan.
Bake for 35-40 minutes. (Don’t overbake.) Cool and frost if desired, but that is not necessary.

From: “About.com”

[TASMANIANRED]

Schatzi.. This is my little sister Gina's backyard.

Doesn't look like any birds will be bathing this week.

[MS.BEHAVIN]

LOL!
I guess not!
The snow here is as hard as a brick and shiney with ice..
Yuck!

[mylife]

Yup, I love italian beef sammies

[SandRat]

Could put on pounds just by reading it.

[mylife]

That sounds awesome but isnt that a lot of pepper?
I put 2 habaneros in a bowl of soup this weekend and YOW!

BTW what do you use this garlic for?

[MS.BEHAVIN]

Hello dere, you!
I thought you might like that!
How was your Momday?
All went well?

[MS.BEHAVIN]

This is my ALL time favorite Indian Curry!
A little time comsuming, but worth it!

Chicken curry a la Mussoorie

Ingredients
2 medium onions, chopped
4 garlic cloves
1 tablespoon fresh ginger, chopped
2 tablespoons water
3/4 cup ghee
1 teaspoon whole cumin seeds
1 teaspoon ground turmeric
1/4 teaspoon coriander powder
6 cardamom seeds, crushed
1 cinnamon stick, crushed
2 bay leaves
1 teaspoon salt
1 pinch nutmeg
2 frying chicken, cut up
1 pint sour cream
2 tablespoons blanched slivered almonds
1 cup cilantro, chopped
Directions
1. Puree the onions, garlic, ginger and water in a blender.
2. In seperate bowl, mix together the tumeric, cayenne pepper, cumin, coriander, cardamon, cinnamon, bayleaves, salt and nutmeg.
3. In a 8 quart saucepan, heat the Ghee on medium high heat. When the Ghee is hot, add the whole cumin, stirring until the seeds sizzle.
4. add the puree and stir. If it starts sticking turn down the heat. Stir until puree is golden, and most of the moisture has evaperated.
5. Add the chicken, stir fry until chicken turns golden brown.
6. Add the spice mixture, and stir until they start to give a fagrance.
7. Add sour cream, stirring constantly.
8. Bring to a boil and reduce heat to the lowest setting possible. Cover tightly, and cook for 30 minutes until the chicken is tender.
9. Before serving, sprinkle almonds, and then fresh cilantro on the curry.
10. Serve hot over basmati rice

I serve this with Naan and chutney, and Darjeeling tea!
Enjoy!

[mylife]

La la la la la la...Momday, Momday.. it always gets me down....

[MS.BEHAVIN]

Awwww!
Poor My!
I hate Mondays too, but I have every other Monday off.
The DST has me all screwed up!
I hate it!

[TASMANIANRED]

Snagged it.

[mylife]

Who could find the chicken in there? L0L

My brother complained that all the wifes food tasted the same. He asked the Indian wifey what spices she put in what dish.
She replied “all of them, whatever we have”