Texas and the Southwest : Some Sort of Enchilada Lasagna
The Foods of the World Forum
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7M ago
Author: pitrow Subject: Some Sort of Enchilada Lasagna Posted: 05 December 2023 at 17:00 Sounds delicious! I'm going to have to try that soon ..read more
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Texas and the Southwest : Some Sort of Enchilada Lasagna
The Foods of the World Forum
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7M ago
Author: TasunkaWitko Subject: Some Sort of Enchilada Lasagna Posted: 20 November 2023 at 12:02 I have recently taken an interesting in the cuisine of New Mexico, and this -while not an actual "New Mexico Recipe,"is one attempt to get my feet wet where some of the basic flavor profiles are concerned. I didn't follow any formal recipe for this; I simply threw it together...I'll give it the (very original) name... Montana Enchilada Lasagna 1 pound ground beef Salt and pepper, to taste 1 onion, diced Minced garlic to taste 1 envelope of enchilada seasoning 1 cup water or stock 2 ten ..read more
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Texas and the Southwest : Red Pork Chili
The Foods of the World Forum
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7M ago
Author: TasunkaWitko Subject: Red Pork Chili Posted: 20 November 2023 at 11:49 Red Pork Chili      From Time/Life's "Foods of the World - American Cooking: The Great West," 1972 To serve 4: 1.5pounds lean boneless pork, trimmed of excess fat and cut into 1-inch cubes 3 tablespoons lard 2 cups fresh red chili sauce 3 cups freshly cooked rice Pat the pork cubes dry with paper towels. In a heavy 12-inch skillet, melt the lard over moderate heat until it is very hot but not smoking. Brown the pork in the hot fat, turning the cubes frequently with tongs and ..read more
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Texas and the Southwest : Fresh Red Red Chile Sauce
The Foods of the World Forum
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7M ago
Author: TasunkaWitko Subject: Fresh Red Red Chile Sauce Posted: 20 November 2023 at 11:21 Fresh Red Red Chile Sauce From Time/Life's "Foods of the World - American Cooking: The Great West," 1972 To make 2 to 3 cups: 1.5 pounds fresh hot red chilies, stemmed, seeded and coarsely chopped 1 cup boiling water 1/2 cup coarsely chopped onions 1/4 cup vegetable oil 2 tablespoons coarsely chopped garlic 2 teaspoons dried oregano 2 teaspoons salt Combine the chilies and boiling water in a bowl and let them steep for about 10 minutes. Transfer the mixture to an electric blender and blend ..read more
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The Library : "Baked slaugh?"
The Foods of the World Forum
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9M ago
Author: pitrow Subject: "Baked slaugh?" Posted: 18 September 2023 at 10:13 Karl wrote: https://uncomplicatedchef.com/bacon-and-white-cabbage-gratin ..read more
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The Library : "Baked slaugh?"
The Foods of the World Forum
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9M ago
Author: Karl Subject: "Baked slaugh?" Posted: 16 September 2023 at 16:26 From William Jordan: "In the 1839 book The Kentucky Housewife (Lettice Bryan): Ingredients: cabbage​ butter​ salt​ pepper​ vinegar​ hard boiled egg yolks​ Instructions: Cut them as for cold slaugh; having put in the skillet enough butter, salt, pepper and vinegar to season the slaugh very well. Put into it the seasonings stirring very fast so that it all may warm equally. And as soon as it gets hot, serve it in a deep china dish. Make it smooth and disseminate it over the yolks of hard boiled eggs that are ..read more
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Germany : Biersuppe
The Foods of the World Forum
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10M ago
Author: Karl Subject: Biersuppe Posted: 03 September 2023 at 19:20 Karl wrote: I tried this recipe Saturday night: Münchner Biersuppe Munich Beer Soup   2 tablespoons butter 4 cups (1 litre) light beer Salt, pepper and sugar 1/2 teaspoon ground caraway A pinch of ground nutmeg The juice of 1 lemon 2 egg yolks 1/3 cup (100 millilitres) cream 4 tablespoons croutons   Melt the butter in a pan. Add the beer, season with salt and pepper, a pinch of sugar, caraway, nutmeg and lemon juice. Bring to a boil, and remove from the heat at once. Whisk the egg yolks with the cr ..read more
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Curing of Meats, Charcuterie and Smokehouse Specialties : Project Pastramă
The Foods of the World Forum
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11M ago
Author: TasunkaWitko Subject: Project Pastramă Posted: 26 July 2023 at 18:23 Regarding the post immediately preceding this, the pastramă turned out really well! It ended up in the dry brine longer than I intended, but that is of no discernible consequence. When I had the opportunity, I dusted it with onion powder, garlic powder, and cracked black pepper. I then allowed it to dry slightly overnight in the refrigerator, then smoked it the next day with applewood. After a generous application of smoke, I allowed it to further air-cure until it had reached what seemed like the desired ..read more
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Curing of Meats, Charcuterie and Smokehouse Specialties : Project Pastramă
The Foods of the World Forum
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1y ago
Author: TasunkaWitko Subject: Project Pastramă Posted: 21 June 2023 at 11:50 I had a small, boneless deer roast that needed to be used, so I started a new pastramă, using a very similar profile to the one I used previously. The roast was just a hair under 1 pound, so in addition to the 1 tablespoon of TenderQuick, the cure consists of 1 tablespoon of local raw honey 1 generous tablespoon of crushed and minced garlic 1 tablespoon of Hungarian paprika A heaping 1/2 teaspoon of freshly ground black pepper A scant 1/2 teaspoon of thyme 1/4 teaspoon of ground coriander 1/4 teaspoon of ..read more
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Mexico and Central America : Birria Tacos
The Foods of the World Forum
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1y ago
Author: TasunkaWitko Subject: Birria Tacos Posted: 26 May 2023 at 09:00 Mike - I've got some photos, but keep forgetting to add them. Next time I am on my ChromeBook, I'll be sure to do so. These tacos are excellent! Highly recommended and easier than they appear ..read more
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