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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: TASMANIANRED

*sigh*
I want dat right now!
LOL


901 posted on 03/10/2008 5:32:32 PM PDT by MS.BEHAVIN (Women who behave rarely make history)
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To: Tanniker Smith

You get 50’s and 100’s even when you don’t try!


902 posted on 03/10/2008 5:33:12 PM PDT by PROCON (Dems=You can Fool Some of the People all of the Time--Abraham Lincoln)
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To: TASMANIANRED

Well I never gained weight.
Submarine chow is pretty good


903 posted on 03/10/2008 5:33:25 PM PDT by mylife (The Roar Of The Masses Could Be Farts)
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To: PROCON
Mir geht es gut.

Wie geht es Ihnen?

904 posted on 03/10/2008 5:34:02 PM PDT by Mrs.Nooseman (Proudly supporting our Troops and Allies!!!!)
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To: Mrs.Nooseman

Howdy Noosey


905 posted on 03/10/2008 5:34:14 PM PDT by mylife (The Roar Of The Masses Could Be Farts)
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To: PROCON
You get 50’s and 100’s even when you don’t try!

You are learning well, grasshopper.
Take care of the post and the 50 will take care of themselves.

8-)

906 posted on 03/10/2008 5:34:16 PM PDT by Tanniker Smith (I kid because I love . . . and I loved and now have kids.)
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To: MS.BEHAVIN

She doesn’t like clams at all. Don’t know why.


907 posted on 03/10/2008 5:34:34 PM PDT by SandRat (Duty, Honor, Country. What else needs to be said?)
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To: Mrs.Nooseman

Do you have a recipe for Rotkohl, Bavarian style?!


908 posted on 03/10/2008 5:34:55 PM PDT by PROCON (Dems=You can Fool Some of the People all of the Time--Abraham Lincoln)
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To: TASMANIANRED

LOL.

I snagged yours.:)


909 posted on 03/10/2008 5:34:56 PM PDT by Mrs.Nooseman (Proudly supporting our Troops and Allies!!!!)
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To: MS.BEHAVIN

pretty much!


910 posted on 03/10/2008 5:36:16 PM PDT by mylife (The Roar Of The Masses Could Be Farts)
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To: Mrs.Nooseman; TASMANIANRED

Gotta be careful ‘round here. Lot of snaggin’ going on!


911 posted on 03/10/2008 5:37:18 PM PDT by Tanniker Smith (I kid because I love . . . and I loved and now have kids.)
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To: Mrs.Nooseman

Es geht auch mir gut, aber in Corvallis, wir vielen regen haben!


912 posted on 03/10/2008 5:37:27 PM PDT by PROCON (Dems=You can Fool Some of the People all of the Time--Abraham Lincoln)
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To: TASMANIANRED

Yum.

Snagged it.


913 posted on 03/10/2008 5:37:35 PM PDT by Mrs.Nooseman (Proudly supporting our Troops and Allies!!!!)
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To: Tanniker Smith

I have a really big driveway. We made a mound about 5 foot by 15 foot to the side.

Then the front yard got pilled to about 3 foot along the margins...


914 posted on 03/10/2008 5:37:55 PM PDT by TASMANIANRED (TAZ:Untamed, Unpredictable, Uninhibited.)
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To: MS.BEHAVIN

Nuttin like pulled pork...


915 posted on 03/10/2008 5:38:33 PM PDT by TASMANIANRED (TAZ:Untamed, Unpredictable, Uninhibited.)
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To: Tanniker Smith
Evening Tanniker.
916 posted on 03/10/2008 5:38:47 PM PDT by Mrs.Nooseman (Proudly supporting our Troops and Allies!!!!)
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To: mylife

Couldn’t do a lot of running on a sub...

Glad they fed you well.


917 posted on 03/10/2008 5:39:27 PM PDT by TASMANIANRED (TAZ:Untamed, Unpredictable, Uninhibited.)
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To: PROCON

Let me see if I do.

Be back in a minute with the recipe.:)


918 posted on 03/10/2008 5:40:03 PM PDT by Mrs.Nooseman (Proudly supporting our Troops and Allies!!!!)
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To: mylife; TASMANIANRED; SandRat; All

GYROS

1/2 lb Ground lamb
1/2 lb Ground beef
2 slices semi dried (day old) bread
2 Cloves garlic, chopped fine
2 Tbls Fresh parsley, chopped
1 tsp Salt
1/4 tsp Pepper
1/4 tsp Ground funugreek
1/4 tsp Ground cumin
1 Egg, beaten

TZATZIKI SAUCE
(Yogurt cucumber sauce)

2 Small Cucumbers, Peeled, Seeded & Diced
1 1/4 cup Yogurt
2 Tbls Olive oil
Juice of 1 lemon
4 Garlic cloves, minced
1 Tbls Fresh dill, chopped
White pepper
Salt

TZATZIKI SAUCE
1) Combine yogurt, olive oil, lemon juice, garlic and pepper in a bowl. Cover and refrigerate for one hour.

2) Blend yogurt mixture with a whip until smooth.

3) Dry cucumbers by patting with paper towels.

4) Add Cucumbers and dill to yogurt mixture.

5) Salt and pepper to taste.

GYROS
1) Mix lamb and beef in a glass bowl.

2) Crumb bread into meat mixture.

3) Add Spices and mix well.

4) Stir egg into meat mixture.

5) Form mixture into 2 large patties and place on a medium hot grill for 5 minutes per side or until the Gyros is cooked through.

Serve sliced gyros on warm pita bread with fresh sliced tomatoes, onions and Tzatziki sauce (Yogurt cucumber sauce)

One of my favorites!
YOM!


919 posted on 03/10/2008 5:41:37 PM PDT by MS.BEHAVIN (Women who behave rarely make history)
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To: Mrs.Nooseman

That’s the name of the game..


920 posted on 03/10/2008 5:43:35 PM PDT by TASMANIANRED (TAZ:Untamed, Unpredictable, Uninhibited.)
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