The Ultimate Recipe Thread!

Miscellaneous and Personal Stuff I Must Share
261

This snack is fantastic. When I was in law school, we used to go grab these from a guy named Winston who would GRILL the bagels. No necessary but a nice touch if you’re willing to go that far.

Here’s what you need.

Bagels (plain is what I get but to each his/her own)
Apples (choose whatever kind you like)
cucumber
bacon bits (real, sheesh.)
cream cheese
cinnamon
butter

Toast the bagel.

On one side, smother with butter. Put a ton of cinnamon on that side.

Second side - smother with cream cheese. Pile bacon bits on that side. - they mash into the cream cheese well so they don’t go scattering all over.

Slice up the cucumber (I peel it first) and layer slices on either side. I like a nice even layer - maybe a little thinner than a 1/4 inch. Then same layer of apple (I peel this, too). Put it together for one hell of a bagel snack.

Okay, I realize this sounds off the wall - but ANYONE who tries this - e-mail me and let me know what you think. JunrGatr@aol.com

Are ya brave enough?

JunrGatr

262

Okay, Zennie, this is what I’m looking for:

I want a chicken something or whatnot with a mexican flavor.

Ideally, a large burrito shell filled with lightly spiced cubed chicken with a smallish amount of cheese (standard cheeses, not them weird ones) inside it. Miniman vegetable use. On top, a chili con carne based sauce. Thick, but smooth, to be poured easily. Perhaps a cilantro or onion garnish.

What can we do with this? This, to me, sounds like a crazy, imaginary meal that I would eat in Heaven or someplace similar.

–Tim

263

Here’s what I served at the most recent Straight Dope get-together in Dallas. You should make it right away.

CUBAN-STYLE BLACK BEANS
*Serves six; doubles well *

(note: it’s very important to allow enough time to make this dish… you don’t want to hurry it. Allow at least three or four hours.)

1 pound dried black beans, picked over to remove debris
water or chicken stock to cover
4 cups chicken stock (or two cans of chicken broth)
2 ham steaks, cubed (it must be bone-in ham, not the chopped & formed kind)
1/2 pound of bacon, diced
3 medium onions, finely chopped
2 tablespoons chopped garlic
3 medium green bell peppers
Cooked rice
Shredded Cheddar cheese and sour cream for garnish

At least one day ahead, place beans in a large stock pot or saucepan and cover with water or chicken stock. Allow to soak overnight.

The next day, drain the beans and replace with fresh water or stock (if you want your beans to be really black in color, don’t change the water… I usually don’t. –Cheffie) Add cubed ham; bring beans and ham to a gentle boil and then lower heat to medium. Cover the pot and simmer beans until tender, stirring occasionally and adding stock if the beans seem too dry. This may take up to two hours. Don’t boil the beans too rapidly or the skins may pop.

Towards the end of the beans’ cooking time, sautee the bacon in a large frying pan, scraping the pan bottom frequently. When the diced bacon is nice and crisp, add the chopped onion and sautee in the bacon grease until onions are soft and translucent. Remove from heat.

When the beans are done, ladle several scoops of drained beans into the onion/bacon mixture. Mash with a potato masher (this will release starch to thicken the dish). Stir the mashed beans, onions and bacon into the main pot. Allow to simmer for another half hour while completing the next step.

Roast the bell peppers over an open flame or broil, turning frequently, until the skins are burned black and blistered. (choose thick-walled peppers when buying.) Place into a bowl covered with plastic wrap to steam for a few minutes, then peel or scrape away the charred skin. Remove seeds from peppers; chop and add to pot, along with any juices that may have collected in the bowl.

Stir to combine and allow to simmer for another hour to let the flavors marry. Serve hot with rice and cornbread; pass shredded cheese and sour cream for garnish.

264

I’m not Zenster, nor do I play him on TV, but…

Some tips for Pollo Mexicana:

#1) Poach the chicken first: Put the pieces (breasts and or thighs would be good) in cold water (enough to cover) and bring slowly to a boil. Turn down the heat and let simmer for 20 minutes or so. Chicken cooked on the bone tastes better than chicken without the bone.

#2) Let chicken cool and then shred it. Cubed chicken has a weird texture and shredding’s fun. Stick a fork in the chicken part and hold the fork with your non-dominanate(sp) hand. With your main hand, get another fork and scrape the chicken like you’re raking the yard. Or like you’re Freddy Kruger and it’s an innocent child’s guts. (appetizing image here)

#3) Get some oil and saute up some chopped onions (about 1-2 onions, chopped garlic (2 cloves), red bell pepper strips (maybe 1 pepper, cut up), roasted red peppers are best (see an earlier Zenster recipe for instructions for how to roast peppers) and chopped jalapenos (at least one, two if you like it hotter) (you can’t cut out ALL the veggies :slight_smile: ). Toss in the shredded chicken. Add some chili powder (a few tablespoons or so). Add some Cayenne pepper (this stuff is HOT. Be careful adding only a little at a time.

#4)Put the contents of the pan aside. This is your lightly spiced meat.

#5) Are you sure you want chili CON carne?? Beef chili on top of chicken seems like an awful lot of meat. If so, I’m stumped.

#6) As an alternative, how 'bout this: Toss a can of crushed tomatoes into a pot (if you don’t like crushed tomatoes, use puree’d tomatoes). Add some more chili powder, a pinch of cumin, and the following spices to taste (about 1/4 teaspoon each to start)salt, paprika and garlic powder. A dash of liquid smoke would give it a good flavor too. Heat through and let simmer for at least 20 minutes.
Put chicken on corn or flour tortillas, add some shredded cheese. Colby-Jack would be best, but on the assumption tthat that’s “weird”, try cheddar. Spread some of the sauce on top. Dribble some fresh-squeezed lime on the whole mixture.

A dollop of sour-cream, some chopped romaine lettuce and a sprinkling of chopped cilantro and you’ve got one heck of a meal!

Close?

Fenris

265

Fine… here’s my chili recipe!!

Dan’s Whup-Ass, World-Notorious Chili

Ingredients
-1 (more or less) lb. Hamburger (can use other meat: steak is good, if chopped up small…)
-1 large onion
-5 cans of whole tomatoes
-4 cans of beans (can use any type, but at least one can should be red kidney beans. You can use all kidney beans, but I prefer to use at least 2 cans of other kinds of beans…)

** the amount of tomatoes and beans should be determined by the size of the pot you are using, you want to fill the pot almost to the rim, because you will be boiling it for a long time (when done, you’ll have maybe ¾ of a pot); if you have a big pot, use 6 cans of tomatoes and 5 cans of beans…**

-2 tablespoons of sugar (white sugar)
-1 tablespoon black pepper
-2 stalks celery (optional, but strongly recommended)
-1 good, big handful of Korean “go-chu” peppers (mix red and green for aesthetic pleasure)
-1 bell pepper (optional, but recommended)
-1 can of chili powder (available at the black market store, or Namdaemun Market)
-1 bottle of Jose Cuervo

Procedure
*You should begin with an extended period of cleansing, absolutions, meditation, and prayer to the Chili Gods. A fat doobie helps…

  1. Pick up the Jose, open it, and take a big swig (it’s important to take this straight from the bottle; it puts you in the correct mood!)

  2. Peel and chop up the onion, throw it into a big-ass pot with the hamburger and the black pepper. Turn on the heat (low) and brown the meat, stirring frequently.

  3. Once the meat is brown, and the onion is translucent; throw in the tomatoes, beans, and sugar (sounds strange, but do not forget the sugar… it offsets the acidity of the tomatoes); turn the heat up high, and wait for it to boil.

  4. While waiting, chop up the peppers, and the celery. Throw them in too.

  5. Whew! Time for another swig of Cuervo!!

  6. What the hell: throw a shot of Cuervo into the pot, too!

  7. ‘Nuther swig for you! If wife approaches, carefully apply Jose to her, as well. ** DO NOT say: “Quit yer yappin’ I’m busy!!”**

  8. When the chili has reached a full rolling boil, reduce the heat, and stir well.

  9. Wait a bit, and adjust the heat until the chili is just barely boiling. You got time… ‘nuther swig!! YEE HAW!!

  10. Anyways, simmer the chili for 2 or 3 hours, stirring frequently… taking an occasional shot of tequila (be sure to remain conscious during this period).

  11. After 2 or 3 hours, the chili should be thickened up quite a bit and the tomatoes should be beginning to break up (if there are a lot of tomatoes still whole, chop them up with a spoon while you are stirring); add about 1 tablespoon of chili powder, stir well. Simmer for about 15 mins.

  12. Taste the chili, ponder the spiciness. Add another tablespoon of chili powder, stir well.

  13. Repeat step 12 until you are happy with the chili’s bite (I usually end up using about half a can of chili powder, but it depends on how hot the peppers you put in are…)

  14. Eat!!!

Philosophy
You do not make chili, you ask it to become. It is important to keep this in mind at all times, and maintain the proper humility. One must simply introduce the ingredients to each other, and hope that they get along…
Feel free to experiment, but if you come across something that works well, tell Dan! (I’m gonna try throwing in some tofu in my next batch…)

266

I should explain: I am in Korea, and this recipe was written for my friends in Korea…

“Korean ‘Go-chu’ peppers” = any jalapeno-type peppers you can find wherever you are…
“Namdaemun Market” and “black market store”… nevermind, unless you live in Seoul…

267

Hey there, Astroboy.

I’m 1/2 Korean and I’ll tell you something about the word “go-chu” that might make you grin.

“Go-chu” actually means “pepper” or “little pepper” in Korean.

Not only that - it’s slang. It’s slang for a little boy’s penis. (I’m not kidding) It’s the kid’s little “little hot pepper,” so to speak. So if anyone giggles when you mention the word in Korean, now you know why.

Junior Gator

268

Re: Fenris’ recipe

That looks wonderful. Thank you, I’ll have to try it!

Guess what the cafeteria had today? Lightly spiced chicken in flour tortillas topped with a thick, smooth, spicy sauce (of unknown type) and colby jack cheese. :smiley:

–Tim

269

I want good New England-style Clam Chowder. I’ve been to the East coast many times and had it and love the stuff.

But…

I live in Colorado. Excluding Red Lobster, there’re maybe 5 seafood resturants around here, ranging from ‘pretty good’ to mediocre. I crave Clam Chowder. Thick, gloppy, rich, loaded with clams, Clam Chowder. I seek a recipe for it…

But…

As I said, I live in Colorado. My chances of getting good fresh clams are limited, and my chances of getting them for less money than my kidneys would go for on the black market are nil.

So…

My challenge (or, if that’s too confrontational, My request):

I want a Chowder recipe that’s made with canned clams and yet is still good. Every recipe I’ve found that called for canned clams has been for the thin, runny variety of New England clam chowder (clam broth with milk and potatoes-bleh!). I’d appreciate it if it were for a really “eat with a fork” thick chowder.

Thanks in advance

Fenris

270

Clam Chowder
Boston Style
Preparation time: 45 Minutes

Serves: 4 People
Ingredients:

1 6 oz Can Clams
1 8 oz Bottle Clam juice
1 Potato
1/2 Rib Celery
1/2 Leek (white part)
1/2 Cup Cream
1/2 Bay Leaf
1 Oz Salt Pork
1 Clove Garlic
2-3 Tbs Butter
3-4 Tbs White flour
Dash White pepper
Dash Salt
Preparation:

Make a roux with the butter and flour. Avoid browning the roux too heavily.

While the roux is cooking peel and dice the potato. Boil the diced potato in a small amount of water (~1/4-1/2 cup) until it is half cooked. In a skillet, render the minced salt pork then add the minced onion, leek, garlic and celery. Do not allow the vegetables to brown at all. Be sure to use a small amount of the leaves from the celery heart. Once the vegetables are sweated sprinkle them with a tablespoon of flour and stir. Cook for another three minutes and add some of the clam juice and potato water.

Once the roux is a light tan take a spoonful of the roux and stir it into some of the clam juice. Slowly add the tempered clam juice back into the roux until a medium thin gravy is formed. Work in the cream and heat until it reaches a low simmer. Add the cracked bay leaf and allow the liquid to thicken. Add the vegetables, spices and the chopped clams to the soup.
Note: Balance the flavor of the clam juice with water or chicken stock. Avoid boiling the chowder and stir frequently. For a change of pace add some mushrooms that have been sauteed in butter. Garnish with minced parsley.
Please contribute a recipe and come back soon!

271

I found the recipe for Hummingbird cake. This thing takes a little work, but is worth every bit of it.

** Hummingbird Cake **
Ingredients

 3 cups all-purpose flour

2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups canola oil
3 eggs
1 (8 ounce) can crushed pineapple, drained
2 cups mashed bananas
1 cup chopped black walnuts

1 (8 ounce) package cream cheese, softened
1/4 pound butter, softened
1 pound confectioners’ sugar
1 teaspoon vanilla extract
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch cake pans.
2 Sift together the flour, sugar, baking soda and salt. Set aside.
3 In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand.
4 Pour batter into prepared pans and bake for 1 hour or until a toothpick inserted in center comes out clean. Remove from oven and allow to cool on racks.
5 Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on middle, sides and top of cake.

Makes 2 - 9 inch cake pans
** Knock you Naked Brownies **

1 package German chocolate cake mix (18.5 oz)
1 cup chopped nuts
1/3 cup + 1/2 cup evaporated milk-divided
1/2 cup melted butter
60 vanilla caramels unwrapped (one 14 oz package)
1 cup semisweet chocolate chips

In a large mixing bowl, combine dry cake mix, nuts, 1/3 cup evaporated milk and melted butter. Press half of the batter into the bottom of a greased 13x9x2 inch glass baking dish. Bake in a preheated 350 degree oven for eight minutes.
In the microwave or top of a double boiler melt caramels with remaining 1/2 cup evaporated milk. When caramel mixture is well mixed, pour over baked layer. Cover with chocolate chips. Chill for about an hour or until the caramel is hard. Press the remaining batter on top of morsels. Return to oven and bake 28 minutes (or less for gooier brownies). Let cool before cutting.

272

Those brownies sound pretty scary Ayesha! I like the idea of the vanilla caramels. I suppose the death by chocolate fanatics could even use chocolate caramels.

Some of you may have noticed the new “Recipe of the Week” link in my sig lines. If you would like to have your recipe be considered for this moniker, please remember to capture the post number* that is displayed immediately upon submission of the reply. If you email me the post number and I like your recipe enough, your reply will qualify for the link that week. It’s that simple.

To everybody that has contributed to this thread, allow me to say one more time, thank you for making this one of the longest running threads on the boards. As this thread reaches it maximum page limit (10) I will condense it into a fully annotated SD Cookbook thread. At that I time I will crosspost all of the recipes into a thread whose index will contain direct links to the individual recipes instead of just the page as it currently does.

As always, please post early and often.

Warmest Holiday Wishes,

Chris

  • This is what the post number of a reply looks like.

http://boards.straightdope.com/sdmb/showthread.php?postid=950985#post950985

273

Before I start, I’d like to explain something; I’m not a gourmet. I’m more of a roustabout cook, and most of the things I make are much more down-home than up-town, so bear with me. That being said, Somebody asked about this, so here it is:

This is real simple, real easy, and pretty darned good.

             **Salmon Chowder**

** 1 pound salmon – cooked
2 large red potatoes
1 1/2 quarts 2% milk
8 tablespoons butter**

Peel the potatoes and chop into smallish cubes, one half inch or less. Put them in your soup pot and cover with water. Add salt and cook over medium heat.
Meanwhile, remove bones, skin, and any grey matter from your salmon. When the potatoes are just soft, drain off the water and pour in the milk, reserving half a cup to thicken with later. You can vary the amount of milk to suit yourself. Add the Salmon and half the butter at this time. Salt and pepper to taste. Cook over low heat for 15 - 20 minutes, stirring frequently.
Mix the reserved milk with a bit of cornstarch and add to soup to thicken. Add the rest of the butter, but do not stir it in too thouroughly. The idea is to have a bit of butter floating on the top of your chowder. Serve when the butter is melted.
This chowder must be eaten with large quantities of Ritz crackers, or equivalent

Now here’s the bad part: Gourmets please avert your eyes!
I learned to make this chowder with canned salmon.
Yup, It tastes just fine with that lower-echelon ingredient!
It tastes even better with left-over baked Salmon, or even smoked Salmon.

Okay, now I get to ask a question. I just spent half an hour trying, unsuccessfully, to find the post in this thread by someone earlier who mentioned Biryani. Could I prevail upon that person to please post the recipe. We’ve been buying prepared Biryani from Trader Joe’s and adding stuff to it. I’d dearly love to have a recipe.

Have a Merry Christmas everybody!

274

Here you go Bumbazine! Happy holidays to you and yours.

Lamb Birayni
Curried Lamb and Rice
Preparation time: 4 Hours

Serves: 6 People
Ingredients:

3 Cloves Garlic
1 Tbs Chopped parsley
2 Canned green chilies, chopped
1 Tsp Poppy seed
1 Tsp Chopped fresh mint*
1/2 Tsp Ginger
1/4 Tsp Cinnamon
4 Whole cloves
3 Tbs and 2 cups water
3 Tbs Salad oil
2 Lbs Boneless lamb shoulder cut in 1" cubes
3 Whole cardamom
1 Cinnamon stick
1/4 Cup Butter
1 1/2 Cups Yogurt
1 Tbs Salt
1 Lb Uncooked rice
1/8 Tsp Saffron
1 Tsp Rose water (optional)

  • Substitute 1/4 Tsp dried mint flakes
    Preparation:

Combine garlic, poppy seed, chilies, mint, ginger, parsley, cinnamon, 2 cloves, 3 tablespoons water and 1 tablespoon oil and blend in electric blender (or grind dry ingredients; mix with water and oil). Pour over lamb cubes, let stand two hours.

Brown cardamom, remaining 2 cloves, and cinnamon stick in heated butter. Mix in lamb and sauce, yogurt and salt. Cover and simmer 1 hour and 15 minutes, stirring occasionally.

Meanwhile, lightly brown rice in heated 2 tablespoons oil, stirring frequently. Stir in 2 cups water and saffron. Cover and cook about 10 minutes over low heat until water is absorbed. Gently stir rice mixture and rose water into lamb. Cover and cook 15 minutes longer or until lamb is fork tender. If desired, serve with browned onion rings, toasted almonds and raisins.
Note: Packaged Birayni spice mixtures are available at Indian food markets.
Please contribute a recipe and come back soon!
Recipe excerpted from:

Lamb Favorites Old and New
by: Paula Owen
Random House

© 1970

275

For fifteen years I have studied the loaf. While one may never truly master this artform, I have had some small success.

My favorite recipe for bread is a hybrid.

cook it this way:

Starter

Boil 2 or three potatos
mash them with the skins off.
Take four cups of water (see note,) two cups of white flour, and two cups of your mashed potatos, and mix them thoroughly together into a very thin paste.

Let sit covered in a tupperware container for one week with one corner of the lid popped. Stir daily. It should start to smell sour.

note on water: The best water is what you boiled your potatos in. If you have good natural water, use it. Always use spring, well, or distilled water. never use chlorinated.
Bread

Mix starter. Pour two cups of starter in bowl, replenish starter with one cup flour, and one cup water.

Add one half cup rye flour, one half cup plain white flour, and proofed (according to directions, yeast. Fleischman’s is best.

Mix thoroughly and let sit out for two or three hours.

You now have a sponge. Mix it down. add one tsp. sugar, one tsp. salt, one tbsp. olive oil or melted butter, and one half cup of flour.

Lightly coat a bread board with flour and work the dough, by folding it in a third, pressing it down, rotating 90 degrees and repeating. Do this 50 to 100 times.

Let your dough rest covered with a paper towel or cheesecloth in a warm moist space for one or two hours.

Repeat this process adding flour or water to maintain a soft, yet resilient dough. Form into a ball and place on a cookie sheet lightly coated with cornmeal. Cover and let sit in a an oven with the light on only for 1-2 hours.

Seperate one egg white, beat with a little water. Lightly coat the outside of your loaf with this mixture. If you wish you may sprinkle sesame or carraway seeds on top.

Lightly score outside of loaf two or three times, bake at 375 for 30-45 minutes or until a golden brown.

Let cool for ten minutes before serving.

Yum.

276

I found this one at SOAR the “Searchable Online Recipe Archive” at University of California at Berkeley…

  • Exported from MasterCook *
    BEEF VINDALOO

Submitted by: BARB DAY

Serving Size : 1
Preparation Time : 4:00 Hours
Categories : Beef / Meats / Indian

Amount & Ingredient

2 lb Beef chuck cut into 1" cubes
14 c Garlic
1/2 c Red wine vinegar
4 sm Hot Red Chiles
1/4 ts Cumin seeds
3/4 ts Tumeric
1 t Dry English mustard
1 Lemon
1 1/4 ts - Salt
1/4 ts Ginger
2 Bay leaves
5 Cloves – whole
3 tb Poppy seeds
1 sm Onion
1/2 c Tomato paste
Clarified butter
Salt and pepper to taste
1/4 c Sugar

Place the garlic and vinegar into a blender and mix to a smooth paste. Remove the tops and bottoms of the chiles and remove the seeds. (do NOT put your fingers near your eyes, or they will become inflamed). Add the peppers to the blended paste. Put cumin seeds, tumeric, mustard, ginger, salt and sugar into a small bowl and mix together. Pour this mixture into the blender. Remove the peel from the lemon, squeeze the juice, discard the pips and chop the inner pulp. Add the juice and the pulp to the blender, then blend thouroughly.

Place the beef into a bowl and pour the blended mixture over it. Stir in the poppy seeds and marinate for two hours. (Be careful not to spill this marinade, or you might have to move from your home! :slight_smile: ) After meat is marinated, finely slice the onion. Pour some clarified butter a skillet over medium heat, and add the onions. Cook until opaque. Add the bay leaves and cloves. With a slotted spoon, lift the meat from the marinade and add to the frying onions, increasing the heat so that the meat is sealed quickly. When the meat is sealed all over, add the marinade.

Cover tightly, reduce heat to low and simmer for 1 hour. After the meat has cooked for 1 hour, add the tomato paste, stirring it thoroughly into the meat mixture, and cook for another 30 min. When the meat is tender, serve at once - piping hot.

This is very hot! Nice served with plain boiled or steamed long grain rice.

For a nice cooling touch you might serve with a lime cordial.

Note: When using the hot chilies, remove the placenta as well as the seeds (the inside fleshy membrane) as it contains Capucin and can cause inflamation if you eat too much.

Source: Graham Kerr book , copy-righted 1971, called “The Galloping Gourmet TV Cookbook” -Vol 6. I have made this many, many times, and love it. I hope you will enjoy it for me, because my old stomach just can’t take it like it once did, and I have to tone down the recipe to make it . But full-strngth it is fabulous if you like things HOT and garlicky!

Good luck to those who are breathing in near you, for several days after you consume this dish ! :wink:

277

Thanks, I’m bookmarking this!

278

Take one (or two) slices of toast.

Spread a ridiculous amount of Butter and Nuttella on it.

(nuttella is a nut-flavoured chocolate spread, this works with ordinary choc spread but not as well)

Take some BBQ sauce (spicier the better) and apply thinly over the choc spread.

Eat and enjoy!

279

This is straight out of The Joy of Cooking (new version), but I thought I’d share it with you all here.

Deluxe Sunday Morning Coffeecake

Have all ingredients at room temperature. Preheat the oven to 350 degrees. Generously grease the bottom and lightly grease the sides of a 10-inch springform pan. Sprinkle the bottom of the pan with ** Dry breadcrumbs** and turn lightly to coat. Tap out the excess crumbs.

In a large bowl, whisk together until well-blended:
2 cups all-purpose flour
1 cup plus 2 tablespoons sugar
1 teaspoon salt

Add and cut in with a whisk until the mixture resembles coarse crumbs:
10 tablespoons (1-1/4 sticks) unsalted butter

Remove 1 cup of the crumbs to a separate bowl and set aside. Add to the mixture remaining in the large bowl and whisk thoroughly:
1 teaspoon baking powder
1/2 teaspoon baking soda

Add:
3/4 cup buttermilk or plain yogurt (not fat-free, though!)
1 large egg
1 teaspoon vanilla

Whisk vigorously until the batter is smooth and fluffy, 1-1/2 to 2 minutes. (The batter is heavy. If you prefer, beat on medium-high speed fr about 1 minute.) Scrape the batter into the prepared pan and smooth the top.

For the streusel topping, add to the reserved crumbly mixture and toss with a fork until blended:
**3/4 cup walnuts or pecans, finely chopped
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon ** (I usually add a leeetle bit more)

Sprinkle the crumbs over the batter, pat down so they take hold. Bake until a wooden skewer inserted in the center comes out clean, 50-65 minutes. Let cool in the pan on a rack for 5-10 minutes. Slide a slim knife around the cake to detach it from the pan. Remove the pan side.

The recipe says to let it cool on the rack for an hour and a half before serving, but I rarely do. It’s too good warm!

This is by far the best coffeecake recipe I’ve seen. I love the streusel topping.

Now that I have some time, I’ll be contributing recipes more often! Thanks for this thread!

280

Sopa de Tortilla (Tortilla Soup)

1 yellow onion, chopped
2-3 cloves garlic, chopped
2 TBS olive oil
8 cups chicken broth
1 cup tomato juice
1 tsp ground cumin
1 tsp chili powder
1-3 jalapeno peppers, chopped (depending on heat tolerance)
1 tsp salt
1 tsp Worchester sauce
2 cups cooked chicken, chopped
1 tomato, peeled, seeded & chopped
corn tortillas (don’t even think about flour)
1 avocado
Monterrey Jack cheese, shredded

In a large saucepan (4 QT), saute onion, garlic in olive oil. Add broth, tomato juice, cumin, chili powder, jalapenos, salt, and worchester. Heat to boiling, then simmer for 1 hour. Cut tortilla into small strips (think small bandaid size) and fry in veg oil until crisp. Add chicken and tomato to saucepan and cook 5 minutes. Put 4-5 tortilla strips in each bowl, pour soup over strips, garnish on top with avocado slices and shredded cheese.