How to Make Homemade Albondigas Soup Chris L. Johnson Ashworth College Student Name: Chris Johnson Student Identification Number: AC1408442 Course Number and Title: EN130.2.2 English Composition II Assignment Number and Title: Assignment 4_04 Date of Submission: How to Make Homemade Albondigas Soup A favorite in Mexico is Albondigas soup, a light soup with hearty chunks of vegetables and small rice-filled meatballs. Albondigas means meatballs in Spanish. There are many different ways to prepare this soup, however, the recipe below, is my all time favorite. I received this recipe from an old friend who was born and spent many years in Mexico. Over the years, I have made my own version of the soup to perfect it …show more content…
the way I enjoy it most. Albondigas soup is a traditional Mexican soup, which includes meatballs, fresh herbs and vegetables. To begin, we only use the freshest of ingredients you can find, which include: 1 1/2 pounds of 80% lean, 20% fat, hamburger meat, 2 green bell peppers, 2 onions, 4 medium potatoes, 4 whole carrots, 1 small can of tomato sauce, 1 cup of rice, 2 boxes of chicken bouillon cubes, 1/4 teaspoon ground cumin, 1 bushel of cilantro, Salt, Pepper, 2 limes cut into slices, 1 bottle of Tapatio and fresh tortillas. First is to prepare all ingredients. Wash all vegetables thoroughly with cool water. Cut bell peppers, onions and potatoes in 1/2 inch cubes or squares. Peel carrots and slice approximately a 1/4 inch thick. Peel leaves off cilantro. Un-wrap the hamburger meat and place into a large mixing bowl. Add rice, 1 teaspoon of salt, 1 teaspoon of pepper and 1/4 teaspoon of ground cumin. Mix ingredients by hand. Once ingredients are blended, start making 1 inch meats balls. Use all of the hamburger mix. Set aside. Secondly, the directions: Fill a large size pot 3/4 of the way full with water.
Add 1 cube of chicken bouillon for each cup of water used. This will be the base for the soup. I like to add a little extra for additional flavor. Add 1 teaspoon of salt, 1 teaspoon of pepper and a few dashes of Tapatio. Bring to a boil. Carefully add meatballs to boiling base. Cover and cook on medium heat for 10 minutes. Add tomato sauce and vegetables. Cook on medium to low heat, stirring occasionally, until all vegetables are soft to the touch. Lastly, ladle into a soup bowl, squeeze some lime over the top. Add a couple of dashes of Tapatio and some cilantro leaves. Warm the tortillas over an open flame on the stovetop for 5 seconds on each side. Use caution when working with an open flame. If you prefer, you can heat tortillas in the microwave for fifteen seconds. Let any leftovers cool to room temperature before pouring into a container and seal lid. Refrigerate for up to 3 days. Reheat in microwave or on stovetop as needed. This recipe is very simple and most everyone will take pleasure in. Albondigas is a delicious meal for anytime of year, particularly those cold winter days. Many restaurants in Mexico, as well as the U.S. serve this wonder soup, although, there is nothing like making it with all fresh ingredients at home. I have had this recipe for many years and I hope you and your family enjoy it as much as my family and I
do.
This soup is not easy to make but if it comes with great benefits. The nutrients in this soup is amazing and great for the body. It has calories, protein, fiber, iron and calcium. All these nutrients in just one soup. The soup not only taste good but has good nutrients that helps the body grow and flourish no wonder every Haitian makes it. I hope my instructions are clear and I wish you the best luck to making this wonderful and delicious
...y takes about fifteen to twenty minutes. Let it cool for about five minutes then it should be ready to eat. Use a spatula to remove the enchiladas from the pan. Because of the way you rolled the enchiladas, you should have no problems serving them.
Now first things first. You need to go to the store for a few ingredients, because I’m sure you don’t just keep okra around for the sake of it. What you will need for the seasoning mix is: 1 tablespoon sweet paprika, 1 tablespoon dry mustard, 2 ½ teaspoons dried sweet basil leaves, 2 teaspoons of salt, onion powder and garlic powder each; 1 ¼ teaspoons dried oregano, 1 ½ teaspoons thyme leaves, ¾ teaspoons of black pepper and ½ teaspoons of white pepper and cayenne pepper each. That was the seasoning mix; you still need meat and veggies. That list contains: 1 pound of chicken breast’s, cubed into ½-inch pieces, 1 pound of fresh peeled medium shrimp, 2 cups of chopped green bell peppers, chopped celery and defatted seafood stock each; 3 cups of chopped onions, sliced okra, chopped collard greens, and defatted chicken stock each; 1 cup each of apple juice, 3 bay leaves, 6 cups of chopped mustard greens, and cooked long grain white rice and 6 tablespoons of all-purpose flour, browned. Now take a breath and get to the store to get the seasoning ...
A quesadilla can be an easy and low costing college meal. Ingredients needed to make are two tortillas, corn, tomato, shredded cheese and refried beans. First, take two tortillas out of the package and butter thoroughly. Next, grill the tortillas on the George Foreman grill. This will make the tortillas crispy. After you’re done grilling put on toppings of corn, tomato and cheese onto a tortilla. Then, put the other tortilla on top of the toppings and put the quesadilla back onto the grill. Finally, take the quesadilla off the grill and put refried beans on the side. Sprinkling cheese on top of the refried beans will make a delicious dip. Have fun eating your cheap, but tasty quesadilla!
When most people hear the word “Mexican”, a person instantly thinks of food. This is because Mexicans have been known through out America as a culture to have a variety of some of the best dishes. Hispanics males take pride in working, just as the females take pride in cooking. The women don’t do it just for the heck of it, they make a form of art and also competition. Every Mexican family has a person who competes with another, to see who can make the best dish. Mexicans have different dishes from soups to rice. The one soup you will here in the Mexican generation is pozole. This is a soup that consists of pork, hominy, and spicy herbs. This recipe has been in my family for a more then a decade, and now I share it with you. In order to cook this soup and make as good as Mexicans do, you must possess a certain passion for cooking. Most Mexicans do so do you?
The last step of this recipe is waiting. The master pot should be left on low heat for about one hour and a half to two hours while stirring consistently to prevent sticking or burning to the edges of the pan. The sauce can be thinned if too thick by simply adding some more, you guessed it, chicken stock. When the sauce is done, my grandmother usually puts some salt and pours it on some cooked chicken with rice on the sides. The rice she makes (another traditional dish) is delicious and requires a recipe of its own. But after the sauce is nice and ready, pour it on your choice of poultry or even get crative. The end result is always a happy mouth and a taste of mexican heritage itself. Enjoy.
Popular main dishes include lechón asado (roast pig), bictec de palomilla (sirloin steak), ropa vieja (shredded beef), and pollo asado (roasted chicken); these are accompanied by arroz blanco y frijoles negros (white rice and black beans), and if it is cooked together congri or moros y cristianos (black beans and rice). Desserts are rich and very sweet. After meals at home, in restaurants, at work, and at any time and everywhere Cubans love to drink café Cubano, the strong and bittersweet coffee.
Josephine parents are from Central America and therefore is her culture. In her culture the head of the family decides solely on the meals menu. The head of the family, the father, has to be heeded and since they try as much to conserve their culture, they will prefer having their traditional foods to others. The traditional food of the Latin Americans is mostly fried and therefore, most of Josephine’s food will have a lot of fats. Guatemala’s cuisine is depended on their religion and the Maya cuisine is responsible for the largest share of their traditional foods. The key ingredients involved are corn, chilis and beans. On her mother’s side (from Honduras), their most popular dish is baleada which represents their gastronomy. The meal has flour tortilla folded and filled with refried beans and Parmesan cheese or sour cream. Sometimes they may decide to add roast meat or scrambled eggs. The mothers are responsible for cooking the family’s meal which is mostly their traditional food. Both the Guatemala and Hondurans enjoy freedom of worship with Christianity their main religion. They are very friendly people and open in
“La Bandera” (The Flag) Is the name of the National Dish of Dominican Republic, which represents its National culture, like the Flag. It became a National Dish in……….. and since then it has become an important national culinary representation for Dominicans in the US since an enormous emigration between the years of 1960-1990 became established as a diaspora in New York City. This dish has a blend of the indigenous Spanish, Africans, and even Taìno influences. This is a very filling, satisfying and delicious dish that is cooked very often in the Dominican household, typically for lunch up to 4 times a week and is for sure the largest and most important meal of the day. Is quite healthy as well since it uses local ingredients, which are commonly grown in the country. Is normally consumed at home among family members, friends and sometimes neighbors. Apart from this dish being cook on a normal day for lunch, you can also find it in the buffet of many events, special occasions, at restaurants and even on the street vendors around the cities.
...calabaza, fruit pastes, turkey or chicken in mole, tamales, enchiladas, chalupas, water, coffee, hot chocolate, atole, alcohol, beer, tequla, and mescal.
Mexican cuisine is a fusion of indigenous Mesoamerican cooking with European, principally SpanisH elements. The basic predominant native foods such as corn, beans and chili peppers, but the Europeans introduced a large number of different foods,such as beef, pork, chicken, goat and sheep, farm products especially cheese and various herbs and lots of spices. Mexican cuisine is as complex as any of the great cuisines in the world, such as China, France, Italy and Turkey. It is crea...
When something sticks to your bones, your full and satisfied after eating it. Not all spaghetti dishes give you this fulfilling feeling. To achieve this feeling, it begins with the meatballs because it's the heaviest component in the dish. she uses fresh thinly sliced onions, bell pepper, and a couple pinches of cayenne pepper. The meatballs marinate overnight and the solid circles go into the breadcrumb. My family likes spicy food a lot, so I have to drink about a river of water during this meal to calm my stomach.
4. Add okra and string beans. Stir and add the ampalaya. Cook in medium heat for 7 to 10 minutes.
In the Spanish culture, there are a variety of core, secondary and peripheral foods that make up the diet of Spaniards. Traditionally in the Spanish culture, meals begin with a light breakfast, followed by a multiple-course lunch and a late dinner. Since the meal times have large gaps throughout the day, it is common for the Spanish culture to enjoy an afternoon snack called "tapas.” Some foods that are core in the Spanish diet are meats, starches, egg and fish. Such meats as pork, chicken and lamb are common among meat dishes throughout Spain. The majority of the Spanish borders are adjacent to water, which is where Spain acquires most of their fish. Seafood is commonly eaten during lunch and dinner. Eggs are a common component in the Spanish diet. Probably the most important component of the Spanish diet is rice, which is found in a variety of Spanish dishes. A very popular meal eaten by the Spanish people is Paella, a rice dish prepared with vegetables and various seafoods. Fruits and vegetables are a key component in most Spanish dishes. Traditional Spanish vegetables consist of potatoes, olives, legumes, peppers and tomatoes. Fruit is often eaten as a desert in the Spanish culture, but popular dishes like flan and ice cream are also eaten.
A 20 minute preparation time before cooking the sauce involves dicing vegetables and opening two cans of tomatoes. This process couldn’t be easier for the novice chef. The ingredients you will need are one tablespoon of extra-virgin olive oil, one small diced onion, four cloves of minced garlic, two teaspoons of kosher salt, four dried bay leaves, one teaspoon of oregano, one teaspoon of basil, one teaspoon of coarse black pepper, one teaspoon of red pepper flakes, a half of large diced green bell pepper, a half of a large diced red bell pepper, one pound of hamburger, one 28 ounce can of crushed tomatoes and one 14.5 ounce can of crushed tomatoes. Select one pound of your favorite brand of dried spaghetti noodles to be topped with the delicious sauce. Parmesan cheese can be the finishing topping of choice, if desired. Other materials you will need are two large pots, a colander, and 4 quarts of