Delicious food thread!

[Sidelle]

I'm absolutely loving hearty soups this winter and I have a new favorite: Mexican Albondigas soup. I made this for the first time about a week ago and it was fantastic - so I'm making it again tonight and was asked to double the recipe. There was much complaining about the lack of leftovers last time. [You must be logged in to view images. Log in or Register.]

I'm really hoping there are other people here who like to cook (or just like good food) and feel like posting because I'm always looking for new things to try. Any ideas relating to other people's favorites would be much appreciated.

Anyways.. Albondigas is ridiculously delicious and I highly recommend trying it at least once in your life. I know it's Mexican but it doesn't necessarily have to be spicy if you don't like that sort of thing. (Extremely finicky kid even loved it and begged for more.)

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[nilbog]

Could you post your recipe?

[Hailto]

Originally Posted by nilbog [You must be logged in to view images. Log in or Register.]

Could you post your recipe?

[Telin]

I made a recipe based on Olive Garden's Zuppa Toscana soup. It's a rich and spicy potato soup and so far has great reviews.

http://www.food.com/recipe/better-th...toscana-493203

Zuppa Toscana
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1 lb ground mild Italian sausage
4 -6 russet potatoes, thinly sliced or peeled and diced
1 -1 1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil
1 large white onion, chopped
3 garlic cloves, minced
4 tablespoons real bacon pieces
10 cups water, divided
7 teaspoons better than bouillon chicken base
1/3 bunch fresh kale, stemmed and torn
1 cup heavy cream
salt and pepper
shredded pecorino romano cheese (optional) or parmesan cheese (optional)

Directions:

1 In a large pot on medium-high heat add the ground sausage and crushed red pepper flakes. Using a spatula, break up the sausage until it's cooked through. Pour sausage into a large bowl and set aside.

2 In the same pot add the olive oil, chopped onion, and bacon pieces until the onions become translucent. Add garlic and cook for an additional 5 minutes.

3 Add 2 cups of water to the pot and stir well. Add the chicken concentrate and stir to combine. Then add the remaining 8 cups of water.

4 Add potatoes and cook until fork tender. Add a little salt to the broth if necessary to make sure the potatoes will absorb for maximum flavor.

5 After potatoes are done, add the cooked sausage back into the soup. Skim off most of the fat from the sausage that floats onto the surface.

6 Add the fresh kale and stir in to allow the leaves to soften slightly.

7 Add the heavy cream and stir.

8 Salt and pepper to taste.

9 Garnish each serving with shredded parmesan or pecorino romano cheese, if desired.

[Sidelle]

ALBONDIGAS SOUP (this makes around 10-12 servings)

Meatballs
2 lbs lean ground beef
2 cloves garlic, minced
1 sm onion, minced
1/2 cup italian breadcrumbs
2/3 cup uncooked long-grain white rice
2 eggs
4 Tbsp water
1 tsp salt
1/2 tsp black pepper

Soup
8 cups water
8 tsp beef bouillon granules
1 clove garlic, minced
1 small onion, minced
1 lime (need juice only)
6 carrots, sliced
4 stalks celery, sliced
2 lg potatoes, peeled & diced
2 (14.5 oz) cans stewed tomatoes (mexican style)
2 tsp chili powder
1 1/2 tsp dried oregano
2 tsp ground cumin
1 tsp crushed red pepper flakes
fresh cilantro (chopped, for garnish)
salt & pepper to taste


Directions
Mix all meatball ingredients together and shape into tiny balls.

Heat the water in large stock pot and add bouillon. Bring to a boil and drop in the meatballs. Cook for 5 minutes. Add garlic, onion, stewed tomatoes (with juice), chili powder, oregano, cumin, and red pepper flakes. Bring to a boil again, then add the carrots, celery, potatoes, and lime juice. Bring down the heat and simmer for 30 to 45 minutes, while stirring occasionally, until the vegetables are tender. Season to taste with salt and pepper. Garnish with fresh, chopped cilantro.

__________________________________________________ ________________


This recipe is pretty customizable. Some people like different veggies or less spicy, etc. It's pretty hard to mess up, really. Hope you give it a try and enjoy. =)

[Sidelle]

Originally Posted by Telin [You must be logged in to view images. Log in or Register.]

I made a recipe based on Olive Garden's Zuppa Toscana soup. It's a rich and spicy potato soup and so far has great reviews.

http://www.food.com/recipe/better-th...toscana-493203

Oh, that one looks good. Might have to try that. [You must be logged in to view images. Log in or Register.]

[Lune]

My dad makes this, it's good shit

[Klendathu]

Made this the other night, went over pretty well -

Ingredients:
1 tablespoon vegetable oil
14 oz package smoked pork sausage, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, sliced
3 cloves garlic, minced
28 oz can crushed tomatoes
1 teaspoon Creole seasoning
½ teaspoon cayenne pepper
½ teaspoon dried thyme
¼ teaspoon salt
16 oz package rigatoni pasta

Instructions:
Heat oil in a large skillet over medium-high heat. Add sausage, and cook 6 minutes or until browned, turning often. Add bell peppers, onion, and garlic; cook 6 minutes or until
tender. Stir in tomatoes, Creole seasoning, cayenne pepper, thyme, and salt. Reduce heat to medium, and cook, stirring frequently, 5 minutes or until thoroughly heated. Cook pasta according to package directions. Serve sausage mixture over pasta.

That's copypasta (pun intended) of the recipe. I usually tweak it and make garlic-butter-wine sauce while cooking the sausage, then add some diced tomatoes as well as the crushed. Throw in some parsley flakes and basil. If I need to really extend it, I add some kind of pasta sauce after cooking the rigatoni, then combine the whole mess in a stock pot and let it simmer for an hour or so on low heat.

Edit: Recipe calls for veg oil, but ffs use EVOO.

[Swish]

P99 needs a YouTube cooking channel.... members of the community post to it etc [You must be logged in to view images. Log in or Register.]

[Sarajo]

I saw this because I searched recipe as I'm stressed over homework and reverting to 1999 eating habits.
I want to start another recipe thread about disgustingly unhealthy but ravenously delicious food that can be made in a hurry to eat during med breaks.
In the meantime: It's winter. Have some

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KRINGLE
(Estonian cinnamon roll)

'dat dough:
2 1/4 cups flour
1/2 tsp salt
3/4 cup lukewarm milk
1 tbsp sugar
15 g fresh yeast (1 envelope or 2.25 teaspoons active dry yeast)
1/8 cup (30 g) melted butter
1 egg yolk

Cinnamon-toast-crunchy filling:

1/4 cup (50 g or 1 stick) softened butter
4 or 5 tablespoons sugar
3 teaspoons cinnamon
3 teaspoons chopped nuts, optional

Directions:
1: In a medium bowl stir fresh yeast with sugar until it gets nice and moist. Stir in the lukewarm milk and then add the egg yolk and melted butter.

2: In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Give the dough the shape of a ball. (Yeah forget all that, I use a stand mixer. It's the kitchenaid thing like the one at yo momma's house) Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size. If you're cheap and your house is cold, microwave a mug of water for 1m30s then stick the bowl in the microwave for a ghetto-ass proofing box that's warm and humid and moist.

3: While the dough is rising, mix together the filling: it's just the softened butter, sugar, and cinnamon.

4: Preheat oven to 400 F (200 C). Line a pan with parchment paper.

5: On a floured surface (countertop? Stove top? Big ass wooden cutting board?) roll out the dough to make it about 12" by 18".

6: When it's rolled out, spread most of the filling out over top of it, evenly. Leave a 1/2 inch frame around the edges.

7: Roll the dough as if you were making cinnamon rolls. But this time, get a sharp knife and, leaving it connected at one end, start cutting it in half lengthwise.

8: Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top (this is what makes this bread effect).Pinch the ends together and form a wreath.

9:Transfer it to the prepared baking sheet. Brush the wreath with the left cinnamon filling.

10: Bake for 20-25 minutes until golden brown. For the last 10 minutes you can reduce the oven temperature to 180 C (350 F).