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  1. #1 Friday Night! The Official Night Thread. 
    Resident Unliked Meanie Shannon's Avatar
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    I've had an extremely bad week. I"m stuck driving for The Brat tomorrow. Amuse me, people.:D
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  2. #2  
    Resident Unliked Meanie Shannon's Avatar
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    I just noticed that the last three replies in The Lounge were from me. It really is all about me...or I'm pathetic.:p
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  3. #3  
    Resident Unliked Meanie Shannon's Avatar
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    Y'all are going to be without me for like an entire day! I want amusement, dammit..and I want it now! (I also don't want to be the last poster in 3 threads. Help me :o)
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  4. #4  
    An Adversary of Linda #'s
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    Quote Originally Posted by Shannon View Post
    Y'all are going to be without me for like an entire day! I want amusement, dammit..and I want it now! (I also don't want to be the last poster in 3 threads. Help me :o)
    Have some soup .Just about as old midwest as they get !

    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
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  5. #5  
    Senior Member jendf's Avatar
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    You're talking to yourself, Shannon. Knock it off. :p
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  6. #6  
    Resident Unliked Meanie Shannon's Avatar
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    and I went shopping today and then I beat the shit out of Jen and then I...
    Loyalty Binds Me- Motto of Richard III
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  7. #7  
    Senior Member jendf's Avatar
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    Quote Originally Posted by Shannon View Post
    and I went shopping today and then I beat the shit out of Jen and then I...

    So it was you? Because I sure do feel like I've had the crap beaten out of me.
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  8. #8  
    Senior Member Space Gravy's Avatar
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    2009 CU Pro Football Pick'em Champ
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  9. #9  
    Let's get organized people.

    Jen - describe your painful interaction and we will rally to your side (whatever side that may be).

    Shannon - we need an embarrassing or annoying TOTN.

    Moo - more severed body part topics, please.

    Get cracking. :D
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  10. #10  
    Resident Unliked Meanie Shannon's Avatar
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    Quote Originally Posted by jendf View Post
    So it was you? Because I sure do feel like I've had the crap beaten out of me.
    Oh, stop your whining and pull yourself together. Life sucks. Deal with it.:p
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