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Topic: Recipes

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Subject: Recipes
Date Posted: 9/14/2010 4:47 PM ET
Member Since: 5/19/2007
Posts: 4,709
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Well, the luncheon was a success, because every dish had at least one person wanting the recipe.  (That's how I judge success, that and how much leftover food I have!)

I promised to post the recipes here...and I also promise not to keep starting threads that have nothing to do with HF! 

 

Vegetarian Tortilla Soup  (this makes 24 servings, so you may want to cut it down some)

  • 50 oz. of vegetable broth
  • 2 c frozen whole kernal corn
  • 1 1/2 c. frozen baby lima beans
  • 2 cans (16 oz.) diced tomatoes
  • 3/4 c. sweet red pepper, diced
  • 3/4 c. diced green chilies (canned)
  • 1 TB chili powder
  • 1 1/2 tp garlic powder
  • 1/2 tp cumin
  • 1/2 tp pepper

Combine ingredients in pot, bring to a boil, and then turn the heat down and let simmer at least 15 min.  I made this the day before, and it reheated very well.

You can add any vegetables you like; black beans would be good too, or diced zucchini.  Garnish with sour cream, shredded cheddar cheese, corn tortilla chips.

 

Bean Dip

  • 1 small can of refried beans
  • 1 block of cream cheese
  • 1 cup sour cream
  • 1/4 cup salsa
  • 1 taco seasoning packet
  • 1 tp Jalepeno peppers, chopped
  • 2 cups Monteray Jack and Colby cheese mix, shredded

Mix beans, sour cream, cream cheese, and salsa.  Add seasoning, peppers and 1 1/2 c. of cheese mixture.  Put in 9 x 13 pan and bake at 350 for 30 to 45 min. (It should bubble).  Sjprinkle remain cheese on top.  Serve warm with chips.  (This totally disappeared--no leftovers) frown

 

Mexican Chocolate Brownies

  • 3/4 cup butter
  • 8 oz. unsweetened chocolate, finely chopped
  • 1 1/2 cups firmly packed brown sugar
  • 1 cup granulated sugar
  • 5 large eggs at room temperature
  • 1 TB plus 2 tp vanilla (Mexican Vanilla preferred)
  • 1 1/2 tp almond extract
  • 1 1/2 cups all purpose flour
  • 1 1/2 tp cinnamon
  • 1/2 tp baking powder
  • 1/4 tp salt
  • Mexican Streusel (recipe follows)

In a large bowl set over a pan of barely simmering water, stir butter and chocolate until melted and smooth.  Remove from heat and whisk in sugars.  Add eggs one at a time, whisking well after each addition.  Whisk in vanilla and almond extract.  Stir in dry ingredients until well blended.  Do not beat with a mixer, it toughens the texture.  Spread batter level in a buttered and floured 9 x 13 pan.  Squeeze handfuls of Mexican Streusel until it sticks together, then crumble into chunks evenly over the batter.  Press lightly into batter.  Bake in a 325 oven until clean knife (30 min. to 45 min,, depending on your oven)  Let cool at least 20 min before cutting, or you can make the day before and cut when ready to serve.

Mexican Streusel Topping:  Chop 4 oz. of sweet Mexican chocolate with cinnamon into medium fine pieces.  In a medium bowl, combine 1/2 cup plus 2 TB of flour, 5 TB of brown sugar; mix well.  Add 6 TB of butter and rub into the mixture until you have coarse crumbs.  Add in chocolate.  

**I couldn't find Mexican chocolate, so I just bought some sweet chocolate and used that, plus added a bit of cinnamon to the flour/sugar mixture.  It was fine.  If I make these again, I will probably not bake them quite as long (I did 45 min.) They seemed a little dry.  But I did make them yesterday to serve today.  I think I would also serve them the same day, and consider vanilla ice cream.  Cause I don't think there's enough calories in this...

Date Posted: 9/15/2010 12:55 AM ET
Member Since: 7/22/2009
Posts: 2,617
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Happy to hear the luncheon was a success, but couldn't imagine otherwise given these yummy-sounding recipes.  Thanks for posting them! (Now I just have to find someone to make them for me. Oh, husband of mine, where are thou?? I have a job for you.)

Date Posted: 9/15/2010 12:02 PM ET
Member Since: 10/29/2005
Posts: 3,823
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These recipes sound great, Vicki! I had a wonderful tortilla soup at a Halloween party last year and I was wishing I'd been able to get the recipe. Now, I'll use yours! I'm going to try the dip, too. I might take it to this year's Halloween party.

If I wanted to add chicken to the soup, how would I do that? Just cook it and dump it in?

 

Hey!!! Maybe we should have a thread for our favorite recipes!! Especially the recipes you have that don't require more than five ingredients and could even be cooked by a blind monkey!!! Doesn't that sound like a fun thread??? We could even do it here. Post away!

Date Posted: 9/15/2010 12:02 PM ET
Member Since: 10/29/2005
Posts: 3,823
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These recipes sound great, Vicki! I had a wonderful tortilla soup at a Halloween party last year and I was wishing I'd been able to get the recipe. Now, I'll use yours! I'm going to try the dip, too. I might take it to this year's Halloween party.

If I wanted to add chicken to the soup, how would I do that? Just cook it and dump it in?

 

Hey!!! Maybe we should have a thread for our favorite recipes!! Especially the recipes you have that don't require more than five ingredients and could even be cooked by a blind monkey!!! Doesn't that sound like a fun thread??? We could even do it here. Post away!

Date Posted: 9/15/2010 12:09 PM ET
Member Since: 12/10/2005
Posts: 2,851
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Sounds delicious, Vicki! Thanks for sharing them. I'm pretty sure the HF rules say you can post about food. Right, group?

Date Posted: 9/15/2010 1:43 PM ET
Member Since: 6/5/2007
Posts: 2,507
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Thank you! I'm going to try a (much reduced in size) tortilla soup! Yum~ 

Date Posted: 9/15/2010 1:44 PM ET
Member Since: 5/19/2007
Posts: 4,709
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If I wanted to add chicken to the soup, how would I do that? Just cook it and dump it in?     Yep, that would work just fine.  Most recipes I see with chicken call for shredded chicken, but you can do whatever you want and call it good!  The dip is really easy, and really good too.

Genie: no coversation with 'chocolate' in it is a bad time, IMHO. 

And why I didn't bring a damn brownie to work with me, I'll never know...