San Diego Recipe Lovers
Posted in the San Diego Forum
#1 Sep 26, 2010
Does anyone like 2 share any recipes. Please do so under this site.
San Diego Recipe Lovers
so let me start, does anyone have the recipe 4 corn or beef tamales.
#2 Sep 26, 2010
Come on everyone join us & share your recipes!
#3 Sep 26, 2010
Does anyone have the recipe 4 the meat chili 4 the hot dog.
#4 Sep 26, 2010
Does anyone have the recipe 4 pan de polvo. 1 that melts in your mouth!
#5 Sep 26, 2010
I posted that recipe in the forum that reads "Cookbook from Everywhere. I will post the tamales tomorrow have to get up early for dr's appt. and the recipe is long K.
#6 Sep 27, 2010
Come on you all, lets get down to some serious cooking & baking. Send us your recipes South Texas, I know you people in San Antonio have some too.
#7 Sep 27, 2010
thanks baker 1. hope everything go okay for u at your dr's appt. I'll b waitting 4 u 2 post the recipe 4 the tamales.
#8 Sep 27, 2010
@ Recipe Lover & You All
Back everythink O.K. Here are the pork tamales. I also got this recipe from the Church cookbook.
Did you get the Corn Tamale recipe? It's posted already in the old forum. Some people use 1/2 port
and 1/2 roast. I like mine all port!
REMEMBER TO ALWAYS SOAK YOUR CORN CHUCKS WITH HOT WATER OVERNIGHT SO THEY CAN BE SOFT.
one 6 to 8 lb. Pork Roast
1) Cut in cubes and cook for about 2 hrs
2) Remove meat from juice (reserve juice, cool and refrigerate) Let meat cool completely cover refrigerate.
3) Next day, put meat in grinder or food processor (not too mushie but like chicken salad)
4) Put in large pot
5) Chop 1 large garlic head in processor.
6) Toast 4 Tablespoons cominos (cumin seeds) in a skillet (I use an iron skillet)(just lightly grown on low heat)remove and grind in a molcajete till real fine and set aside.
7) Remove seeds from 4 to 5 Chili Pots
Place chili pots in processor with
about 3/4 cups reserved juice
Blend until chili pots are smooth
paste. add about 1/2 cup more of juice
8. On low heat, add 1/2 cup Lard (use
the green one) and 1/2 cup oil to
a large pot.
9. Add 2 cups reserved juice,meat &
10. Next add your garlic plus 2
tablespoons powdered garlic,
add cominos, 1 tablespoon plus
1 teaspoon salt.
11. Add 1/2 of the chili pot mixture
to meat (reserve the rest for the
12. Add 4 teaspoons chili powder
Mix all together and add more juice a little
at a time so that you won't make it mushie.
Make sure you mix all the ingredients real well
into the meat (should be the consistency of Picadio) Remove from heat and set your meat aside.
For The Masa
1 -5lb bag La Formosa Masa (take out of the
refrigerator about 3 hrs. before you use it so
it can be soft.
In a large bowl add 1/2 box of a 3 box Lard
Use green box (Armour) Lard should be room tem.
Add Lard, 1 3/4 cup Crisco and 6 teaspoons salt,
chili pot mixture plus 3 teaspoons chili powder
and blend with an electric hand mixer till creamy.
Next add 1/2 of the masa (broken up)alternating
with 1 cup warm juice (not hot)and continue blending with mixer
Add the remaining masa and more warm juice and continue to mix
Mixture should look smooth and silky (not runny)
Should have a spreading consistency.
Now you can start to spread your masa on the chucks
and fill with your filling.
Once your tamales are ready, place in a large pot and pour 3 to 4 cups of hot water over them. Cover and cook for about 2 1/2 to 3 hours. You will have
to add more water throughout the cooking time.
I tried them already and they are good. You can also add rasins to your meat. Leave the lid on for 30 minutes after they are cooked so they can set.
Hope you like them, let me know if you have any questions. later my friends..
#9 Sep 27, 2010
I meant 1/2 Pork NOT Port, you see what it does to me when I go to the dr's. Sorry!
#10 Sep 27, 2010
Thanks! baker 1. I will try this recipe 4 Christmas! & yes i got the corn recipe. Thanks once gain. got any more of your favorite recipes.
#11 Sep 27, 2010
lol!:) baker 1
#12 Sep 27, 2010
I guess noone wants to send out any recipes. I wish that everybody would join especially now with the holidays right around the corner. Well, will shall wait and see if we get some...K.
Recipe Lover are you from San Diego? Just wondering because if other people are reading this forum, maybe they will join regardless where they are from.
#13 Sep 28, 2010
"Sock It To Me Cake"
2 tablespoons brown sugar
2 teaspoons ground cinnamon
1 cup chopped pecans
1 1/2 cups confectioners' sugar
2 tablespoons milk
2 tablespoons lemon juice
1 package golden cake mix
4 large eggs
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup sugar
2 tablespoons all-purpose flour
For streusel filling, combine all ingredients and set aside. Blend glaze ingredients and set aside.
Preheat oven to 375 degrees F.
Combine cake mix, eggs, sour cream, oil, water, sugar and flour in a large mixer bowl. Beat at medium speed for 3 minutes with electric mixer. Pour 1/2 of batter into a greased 13 by 9-inch pan. Sprinkle streusel filling on top and swirl the filing. Spoon remaining batter evenly over filling. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 25 minutes invert onto serving plate; cool completely.
Combine sugar, milk and lemon juice in bowl. Whisk until smooth. Drizzle over cake.
we tried this recipe cake, it was good.
#14 Sep 28, 2010
yes! baker 1, I am from this good old town of San Diego Texas. And I am very glad to see that people from here r willing to share there recipes with us. You see San Diego does have VERY GOOD PEOPLE! no matter what other people say San Diego is a great town!!! except 4 our street they r Really Bad! lol!
#15 Sep 28, 2010
I make this recipe every time I buy pork-chops. May family love's it! I hope you will try it and that you will like it too.
*Individual Baked Pork Chop Dinners*
2 tablespoon oil
4 pork chops or steaks
1 small onion, thinly sliced
2 medium potatoes, thinly sliced
1 pkg. corn-on-the-cob
1/4 cup margarine or butter
4 rectangles heavy-duty foil
Heat oven to 350*F. In large skillet, heat oil. Brown pork chops in oil; season with pepper. Place 1 pork chop on center of each piece of foil. place 1/4 each of onion slices and potatoe slices on top of each pork chop. place 1 frozen corn-on-the-cob next to pork chop on foil. Top with 1 tablespoon of margarine or butter. Fold foil around pork chop and corn; seal top and sides securely. Place packets in 15x10-inch jelly roll pan. Bake at 350*F. for 1 hour or until corn is tender. Makes 4 servings.
#16 Sep 28, 2010
I am interested in finding a great macaroni salad recipe or pasta salad recipe. I dont want one that is sweet or has too many ingredients.
Here is one that my daughter loves...they would have this at the Pizza Hut Salad Bar
1 Pack of Penne Pasta
1 Bottle Ranch Dressing
2 Tomatoes Chopped
1 Bottle of Hormel Bacon Bits
Throw it all together and simple pasta salad with simple ingredients
I want something different because this is the only pasta salas I like.
#17 Sep 28, 2010
YOU CAN MAKE AN EASY CRANBERRY SAUCE. Just go to Recipes.com I think it's call you can get it from there. It is great for the pork chops.. YUMMY.
#18 Sep 28, 2010
Wow! this sounds real good and I have a sweet tooth. I looked and I have all the ing. for this cake. Going to try to bake it tonight or early in the morning. Thanks.....keep them coming.
#19 Sep 28, 2010
O.K. Interested, I'm gonna look for one and I will post it. Why don't you like this one? It sounds something like what I would eat.
#20 Sep 28, 2010
Well, "recipe lover" it looks like some are joining us. Thank you all for the recipes. Have to get them in my recipe notebook.
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