Any Home Bakers Here?

[ronott1]

Last night i fed my bread and put some out in another container to mix... oops forgot that. So i did it today. Guess i was feelin frisky cause it ended up havin italian seasonings dropped in it a d garlic and uhhhh onion. I kneaded it after dinner tonight a d omg it smells so good!

Sat we stopped off at a farmers market on the way home from gettin three new turkeys for here and hubby got me two and a half cases of stamen winesap apples..... tomorrow or wed i will be makin to can all things apple. Yum! My father has been beggin for some apple butter and the boys all want applesauce.

Nice Job!

 

[N F C]

I wanna try them... We love egg nog. BTW, Deb's bread recipe is in the final stages in the oven.

Bob, how did your boule turn out?

DH polished off 1/2 of the one I made for dinner last night.

 

[rjohns39]

Very good. I went to get the phone to take a pic and came back and they had left me two pieces.

 

[N F C]

Very good. I went to get the phone to take a pic and came back and they had left me two pieces.

Must have been 'family approved' Good thing you have more dough in the fridge!

 

[N F C]

I have a cooking question...does anyone here have a recipe for Posole, the Mexican pork soup? I've looked at a few recipes online, but they all seem to require canned enchilada sauce which I don't have.

 

[rjohns39]

I have a cooking question...does anyone here have a recipe for Posole, the Mexican pork soup? I've looked at a few recipes online, but they all seem to require canned enchilada sauce which I don't have.

Here's a recipe I used to make enchilada sauce and here's a post where I talk about my adjustments #87 Never made the soup.

 

[N F C]

Here's a recipe I used to make enchilada sauce and here's a post where I talk about my adjustments #87 Never made the soup.

Excellent, just what I was looking for (I like your adjustments too)!

Thank you Bob! The pork I was going to use is still in the freezer...I forgot to take it out last night ...so I might have to try your sauce with enchiladas first.

 

[chickadoodles]

Here's a recipe I used to make enchilada sauce and here's a post where I talk about my adjustments #87 Never made the soup.

Thank you for sharing the recipe.

 

[Aria]

Debby, my husband LOVES eggnog. Thanks for sharing the recipe.
This is a fantastic recipe to add to my Christmas Cookie List.

Bob, when you bake the dough that is in the refrigerator...post a photo. I am still working on perfecting this Recipe. Regards, Aria

 

[R2elk]

I have a cooking question...does anyone here have a recipe for Posole, the Mexican pork soup? I've looked at a few recipes online, but they all seem to require canned enchilada sauce which I don't have.

This is the recipe that a neighbor used. I never made it but I did have some of hers and thought it was very good. It was always her New Year's day food of choice.

Posole
courtesy Rhonda Crow

Ingredients

1 - 1 1/2 lbs. pork
Several tbsps chopped onion
1/2 tbsp whole cumin seeds
2 tbsp. flour
1 1/2 - 2 qts. hot water
? Beef soup base or bouillon
? Chicken soup base or bouillon
1 pinch of oregano
? Garlic powder
1 lb. 13 oz. can Mexican style hominy
? Chopped green chile or
ground red chile
Flour tortillas
Butter

Cut 1-1 1/2 lbs. of pork into bite size chunks.

In a large skillet, brown some chopped onion in some oil. When the onion starts getting translucent add the pork.

When the pork begins to brown add a scant tbsp. of whole cumin seed. Sprinkle about 2 tbsp. flour over the meat little by little stirring it in. The flour will start to brown on the bottom of the skillet quickly.

Add 1 1/2 - 2 qts. of hot water. Bring to a boil and stir the browned bits up from the skillet bottom. Flavor the stew with half beef and half chicken soup base or bouillon and a pinch of oregano and some garlic powder (not too much). Simmer until pork is nearly tender.

Stir in a drained 1 lb. 13 oz. can of Mexican style hominy and some chopped green chile or good quality ground red chile (Gebharts is good).

Simmer until pork and corn are tender. Taste and adjust seasonings to suit. It will probably need more beef/chicken base.

Serve with hot flour tortillas and butter.

Note: All seasonings should be subdued other than the cumin and the chile. The whole cumin seed (cominoc) release bitter little bursts of flavor when you chew them. If you don't like that flavor, use ground flavor instead, but it will not be "real" posole.

Potato green chile stew: Substitute potato chunks for the hominy.

Green chile gravy: Cut pork into small bits or use ground pork. Use less water. Do not add hominy. Serve over eggs, enchiladas, etc.