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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: MS.BEHAVIN

I hate it too.

in Az they dont have DST


821 posted on 03/10/2008 4:36:37 PM PDT by mylife (The Roar Of The Masses Could Be Farts)
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To: MS.BEHAVIN

Photographer was my neice..Kaitlyn...This was the ice storm that preceeded the snow storm.

822 posted on 03/10/2008 4:37:10 PM PDT by TASMANIANRED (TAZ:Untamed, Unpredictable, Uninhibited.)
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To: mylife

Mebbe I shoulda typed it better.
Is it hard to read?


823 posted on 03/10/2008 4:37:35 PM PDT by MS.BEHAVIN (Women who behave rarely make history)
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To: mylife

Evening my...Whats for dinner?


824 posted on 03/10/2008 4:38:21 PM PDT by TASMANIANRED (TAZ:Untamed, Unpredictable, Uninhibited.)
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To: SandRat

Evening Sandy..


825 posted on 03/10/2008 4:38:44 PM PDT by TASMANIANRED (TAZ:Untamed, Unpredictable, Uninhibited.)
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To: SandRat

Hiya Sandy!
Monday’s almost over!


826 posted on 03/10/2008 4:39:47 PM PDT by MS.BEHAVIN (Women who behave rarely make history)
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To: TASMANIANRED

I rarely cook dinner.
breakfast and lunch and a snack usually gets me through.


827 posted on 03/10/2008 4:40:14 PM PDT by mylife (The Roar Of The Masses Could Be Farts)
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To: TASMANIANRED

That’s a most way cool pic!


828 posted on 03/10/2008 4:40:38 PM PDT by MS.BEHAVIN (Women who behave rarely make history)
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To: TASMANIANRED
HiYa

829 posted on 03/10/2008 4:41:00 PM PDT by SandRat (Duty, Honor, Country. What else needs to be said?)
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To: MS.BEHAVIN

No. Im just joking about the amount of spices in indian food.


830 posted on 03/10/2008 4:41:17 PM PDT by mylife (The Roar Of The Masses Could Be Farts)
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To: mylife

On the Travel channel..
Anthony Bourdain is in Texas tonite.


831 posted on 03/10/2008 4:42:15 PM PDT by MS.BEHAVIN (Women who behave rarely make history)
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To: MS.BEHAVIN
HiYa MS.B!

Slicing the Monday work day

How to slice the Monday work day

832 posted on 03/10/2008 4:43:09 PM PDT by SandRat (Duty, Honor, Country. What else needs to be said?)
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To: MS.BEHAVIN

Oh My! That should be interesting L0L


833 posted on 03/10/2008 4:43:10 PM PDT by mylife (The Roar Of The Masses Could Be Farts)
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To: mylife

Gosh I just love all those spices.
Cardamom is one of my favorites!
Man, I just love that smell!


834 posted on 03/10/2008 4:43:33 PM PDT by MS.BEHAVIN (Women who behave rarely make history)
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To: SandRat

Yikes!
~ducking~
Be careful with dem knives!
LOL


835 posted on 03/10/2008 4:44:46 PM PDT by MS.BEHAVIN (Women who behave rarely make history)
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To: MS.BEHAVIN

That is a delicious spice.
Its good in coffee too


836 posted on 03/10/2008 4:44:59 PM PDT by mylife (The Roar Of The Masses Could Be Farts)
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To: mylife

3 bean soup.

Ingredients
1 can canollini beans, drained
1 can black beans, drained
1 can red kidney beans, drained
1 large white onion, diced
2 stalks celery, diced
2 large tomatoes, diced
2 cloves garlic, diced
2 cups (475 ml) vegetable or chicken stock, more if desired
2 tbsp (30 ml) fresh flat leaf parsley, finely chopped
1 tbsp (15 ml) fresh cilantro, finely chopped
ground turkey or beef
Preparation
Sweat onions and celery until translucient.
Add garlic and tomatoes; cook for 10 minutes.
Add drained beans and stock, cook for 10 minutes.
Add fresh herbs.
Note: Substitute your favorite beans and fresh herbs
Add more liquid if ground turkey or beef is desired


837 posted on 03/10/2008 4:46:07 PM PDT by TASMANIANRED (TAZ:Untamed, Unpredictable, Uninhibited.)
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To: MS.BEHAVIN

That was my Monday.


838 posted on 03/10/2008 4:47:16 PM PDT by SandRat (Duty, Honor, Country. What else needs to be said?)
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To: MS.BEHAVIN

Asian Salad

Ingredients
2 8.5 oz (238 grm). bags pre-cut cole slaw mix
2 3 oz (84 grm). packages beef Top Ramen, crushed (save seasoning packets for dressing)
1 bunch green onions, chopped
1 cup (225 ml) sunflower seeds
1 cup (225 ml) sliced almonds, toasted
3/4 cup (175 ml) vegetable oil
1/3 cup (80 ml) white vinegar
1/2 cup (125 ml) sugar
3 cooked chicken breasts, chopped (optional)
lettuce leaves, optional garnish

Preparation
Combine oil, vinegar, sugar and seasoning packets for dressing; set aside.
Mix cole slaw mix, crushed Top Ramen, green onions, sunflower seeds, almonds and chicken (if using).
Add dressing and mix well.
Chill overnight for flavors to blend and ramen noodles to soften.
When serving, line bowl with lettuce leaves and fill center with Asian Salad.

Comments
Almonds and sunflower seeds may be added at time of serving if you prefer them crisp.


839 posted on 03/10/2008 4:48:15 PM PDT by TASMANIANRED (TAZ:Untamed, Unpredictable, Uninhibited.)
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To: mylife

LOL....I used a little too much Rosmary once.

The husband wanted to know why I put Christmas tree in his food.


840 posted on 03/10/2008 4:49:30 PM PDT by TASMANIANRED (TAZ:Untamed, Unpredictable, Uninhibited.)
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