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| Topic: THE Recipe Thread | |
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I will definetly cut it in half, otherwise that would be way to much soup, meatball soup sounds good do you have a recipe for that?
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Oops you already posted it.
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Edited by
tazzops
on
Fri 05/06/11 06:54 PM
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I posted it for you dear lady. You can put it in a crock pot.
oops I brought back some of the margarita mix, typing is drink infused. |
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Thank you honey bunny.
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Here is another recipe that is easy and taste pretty good. ALBONDIGAS SOUP1 5-6 fresh (preferably) roasted and peeled green chilies 1/4 c. chopped green onion 1/2 cup of chopped white onion 2 fresh med. size tomatoes, chopped 1 tbsp. fresh chopped cilantro (coriander) 1 1/2 lbs. lean hamburger meat 1 egg 1 tbsp. fresh Masa Salt to taste 1 tsp. garlic powder 2-3 dashes pepper 2 fresh garlic cloves, cut in halves 1 tsp. finely crushed oregano 2 tbsp. flour 2-3 tbsp. shortening or oil Cut into thin long strips or 7 ounce can of Ortega brand canned green chili strips or whole green chili you can cut into long thin strips. 1. First you start by making a fresh green chili salsa by combing green chili strips, green and white onion, tomatoes and garlic salt in a medium size bowl. Mix all ingredients with hand. 2. In a large bowl combine (mix) with your hand hamburger meat to soften it. Add egg, continue mixing. Then add the Masa, continue mixing. Add pepper and garlic powder, and continue mixing. Finally add 1/2 of salsa and mix with blender in with all other ingredients. 3. Add oil or shortening to 8 quart Dutch oven. Let it get to a medium heat. Add flour and stir until flour is browned. Add rest of salsa and quickly stir. Now add water to fill 1/2 Dutch oven. Let broth come to a boil. 4. Add salt to taste and fresh garlic to boiling broth. 5. Start shaping meat into meatballs and gently drop into boiling broth. Let broth continue to boil until you have done all meatballs. Add crushed oregano and gently stir. Turn down to simmer and let cook for approximately 3 hours. |
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Thank you honey bunny.
You are very welcomed Honey Bunny.  
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How do you post these do fast?
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I have a list of recipes I have transfered to the computer over the last few years. I have gone thorough the old yellow paper recipes from my grandmothers, Mother, Aunts, Uncles,and from my grandfathers.
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Here is another one.
ALBONDIGAS SOUP2 1/2 lb. ground beef 1/2 lb. ground pork 1 egg, slightly beaten 2 tbsp. seasoned bread crumbs 1/4 tsp. salt Dash of pepper 2 large red onion sliced 1 clove garlic, minced ¼ cup of green chilies 2 jalapeno diced 1 tsp of pepper flakes ½ cup of sliced carrots 1 tsp of cayenne pepper 2 tbsp. oil 2 cans of beef broth 1 cup of diced tomatoes Combine beef, pork, egg, bread crumbs, salt, and pepper and blend well. Roll into small balls. Wilt onion, green chilies, jalapeno, pepper flakes, cayenne pepper, carrots, and garlic in oil, in a large Dutch oven, add beef broth and tomato sauce. Bring to a boil, and drop meatballs into boiling broth. Cover and cook until meat balls are done. Do taste test. Add sliced carrots. Serve with tortilla chips or warm tortillas and butter. |
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That makes sense now, I didn't think you could type that fast
Never heard of albondiga soup sounds good, but the name sounds so different. |
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It comes from Mexico City many years ago. I have a few of them from neighbors when I lived in So. California.
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Here is one that prepare alot. Tortilla soup/with chicken and lime 3 cooked chicken breast boneless and skinless, diced fine 2 cups of chicken stock 2 cups of beef stock Juice from 3 limes 1/4 cup of fine chopped green chilies 1 cup of tomato juice, or spicy v8 3/4 cup of chopped green onions 1 jalapeno, fine diced 1 large red onion slice in strips 1/4 cup of cilantro, chopped 2 teaspoons of Worcestershire sauce 4 gloves of garlic fine diced 1 teaspoon of white pepper 1 large onion sliced in slivers 1 teaspoon of paprika 1/2 teaspoon of Cayenne pepper 1 teaspoon of cumin powder 1 teaspoon of chili powder 2 bay leaves 2 tablespoons of vinegar, red wine vinegar 1 teaspoon of salt 2 tablespoons of olive oil 1 teaspoon of basil 1 cup of grated cheese Tortilla strips, ready chips or 8 flour or 8 corn tortillas cut and deep fried till crisp EXCEPT FOR THE CHEESE AND TORTILLA STRIPS, PLACE ALL INGREIDENTS IN TO A CROCK POT. TURN ON HIGH HEAT FOR TEN MINUTES; REDUCE HEAT TO LOW FOR 4-5 HOURS WITH LID ON, STIRRING OFTEN. ONE HOUR BEFORE SERVEING REMOVE LID FROM CROCK POT, LEAVE ON LOW HEAT. PREPARE THE BOWLS WITH CHEESE AND CHIPS, POUR THE SOUP MIX OVER THE CHIPS AND CHEESE, SERVE. GARNISH MORE GREEN ONION SLICES, AVOCADO SLICES, CHOPPED TOMATOS, DICED JALAPENO’S, DASH OF HOT SAUCE, OR DICED OLIVES. IF YOU DESIRER. TOP WITH A SPOON OF SOUR CREAM. |
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They sound so yummy the soups not the neighbors, so I am going to try them out.
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Please do dear lady. I do hope you do enjoy them.
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I sure will, I will let you know how they turn out.
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Grand deal Honey Bunny. Sweet dreams and good night.
 
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Sweet dreams honey bunny, nitey nite.
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EXTRA MOIST RUM BANANA BREAD 3 cup of white flour 1 tsp. baking soda 1 tsp. each - cinnamon, ginger, nutmeg 1 ½ cup of white sugar ½ cup of light brown sugar 2 tablespoon of dark rum 1 tsp. of sea salt 1 c. nuts (optional) 3 eggs beaten 1 1/2 cup of canola oil 1 (8 oz.) can crushed pineapple, un-drained 1 1/2 tsp. vanilla 2 cups of over ripe mashed bananas Sift dry ingredients, add remaining ingredients. Stir with a wooden spoon only until well blended. Pour into two greased loaf pans and bake at 350 degrees for 60-80 minutes |
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LEMON CHIFFON POUND CAKE 1/2 cup of Crisco 2 sticks un-salted butter 3 cups of bakers sugar 5 eggs one at a time 3 cups of sifted flour 1/2 tsp. baking powder 1 cup of whole milk at room temperature 2 tbsp. lemon flavoring 1 tsp. of lemon rind 1 tbsp. orange flavoring 1 tsp. of orange rind 1/4 tsp. of sea salt Sift dry ingredients before adding to mixture. Mix all ingredients, until well blended. Put mix in a non stick Bundt pan. Bake at 350 degrees for 1 hour 15 minutes till a wooden toothpick comes out clean LEMON GLAZE FOR LEMON CHIFFON POUND CAKE: 2 1/2 cups of powdered sugar 2 tbsp. of lemon juice 1 shot of Lemoncello 1/2 tsp. salt Mix juice with powdered sugar and let stand for a few minutes then pour over hot cake. |
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CITRUS BARS
Crust: 1 1/2 cups all-purpose flour 3 tablespoons cornstarch 1/4 teaspoon fine salt 3/4 cup (1 1/2 sticks), unsalted butter, softened 1/3 cup sugar 6 tablespoons red currant jelly Filling: 2 large eggs 2 large egg yolks 1/2 cup sugar 1/2 cup sweetened condensed milk 1/3 cup all-purpose flour Pinch fine salt 1 cup freshly squeezed Clementine juice, about 6 Clementine’s 1 lemon juiced (4 to 5 tablespoons) 2 Clementine’s (about 2 teaspoons) zest finely grated 1 lemon (about 2 teaspoons) zest finely grated 2 Clementine’s or 2 blood oranges, sliced and cut into small triangular pieces, for serving, optional Butter a 9 by 12 1/2-inch baking pan. Line pan with foil and leave about 2 inches extra on all sides. Butter the foil. Whisk the flour, cornstarch, and salt together in a bowl. In a standing mixer fitted with the paddle attachment or with a hand mixer, beat the butter with the sugar on medium, until light and fluffy, about 4 minutes. Turn mixer to low speed, add the dry ingredients and mix until just combined. Do not over work the dough. Transfer dough to prepared pan, spreading it out evenly across the pan and pressing to make a 1/4-inch thick covering over the bottom of the pan. Cover with plastic wrap, then press and flatten using your hands over the top to smooth and even out the dough. Refrigerate for 1 hour. Preheat oven to 325 degrees F. Remove the plastic from the top of the dough and prick the dough with a fork or a wooden skewer. Bake the crust until just golden, about 30 minutes. Meanwhile, melt the jelly in the microwave until soft enough to spread, about 1 minute. Spread the jelly with a pastry brush or an offset spatula over the crust. Return to the oven and cook another 10 minutes. Cool crust completely on a wire rack, 1 hour. Meanwhile, whisk the eggs, yolks, sugar, sweetened condensed milk, flour, and salt together in a medium bowl. Beat until thick and slightly pale. Stir in the citrus juices and zest, and whisk gently to blend well. Pour the filling onto the cooled crust and bake until the filling is firm but still loose and wobbly in the center, about 25 to 30 minutes. Cool to room temperature, about 30 minutes. Chill in the refrigerator for at least 1 hour or overnight before cutting. Remove bars from refrigerator and dip the bottom of it in warm water to soften the butter and release the foil from the sides of the pan. Use foil to lift pastry out of the baking pan and transfer to a cutting board. Using a sharp knife or a pizza cutter, cut into about 50 1 1/2-inch squares, wiping down the knife with a hot, wet towel between cuts. Top each square with a tiny triangular segment of Clementine or blood orange (with the peel on) and serve. |
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