Notessomes' Secret Recipes

[The One]

Mexican Quesadillas (quesa=queso=cheese, dilla=from tortilla)

Ingredients:

Cheese
Tortillas
Beens
Sausage
Mushroom

There isn't a Rule, just put the cheese in the tortilla, and then everything jajajaja and it's very tasty

You forgot another thing that can be added: ham!

[lavaniegosII]

Mexican Quesadillas (quesa=queso=cheese, dilla=from tortilla)

Ingredients:

Cheese
Tortillas
Beens
Sausage
Mushroom

There isn't a Rule, just put the cheese in the tortilla, and then everything jajajaja and it's very tasty

You forgot another thing that can be added: ham!

Ham, "chorizo", "salchicha" , "flor de calabaza (pumpkin flower)" "huitlacoche (the mushrooms of the corn"meat, tuna, anything can be added.

[The One]

The point is that it's gotta have cheese... It wouldn't be a quesadilla if it didn't have cheese.
It's a nce something to have for a snack.

[lavaniegosII]

The point is that it's gotta have cheese... It wouldn't be a quesadilla if it didn't have cheese.
It's a nce something to have for a snack.

In the center and in the south of México, they are very strange. They sell in the restaurants "cheese quesadilla" . So, for them, quesadilla means tortilla  .

[The One]

Not precisely, cheese quesadilla refers to a simple quesadilla with just cheese in it.
And in Yucatan, I remember they called them Burritas.

[Lucy]

Lembas recipe

[Markus]

Here's a Noodle Salad I made for my family for tomorrow. I made two versions of it: A milder, more conservative one and one more Mediterranean-inspired:

(For three hungry persons 4-5 less hungry ones.)

300 g Farfalle noodles
3 large sweet pepper bells, preferrably one green, one yellow and one red
2 large red onions
1/2 l of tomato passata
150 g smoked tofu
some olive oil
one handful of black olives, preferrably without the stone
100 g Feta cheese
50 g of a mild cheese like young Gouda
some oregano, thyme, chili powder and pepper

1. Boil the noodles al dente in saltwater.
2. In the meantime  dice the tofu and stir-fry it in the olive oil. Add the passata and the oregano and put the pan aside.
3. Pour the water off the noodles and add them to the tomato sauce with the tofu. Pour the whole mixture in a large dish or pot and put that into cold water, so that the mixture cools down quicker.
4. Dice the onions (very fine) and the bell peppers and add them to the salad. Add freshly ground pepper and perhaps some extra salt.
5. a) Put one third of the salad in an extra dish, dice the mild cheese and add it to this smaller dish. This is the conservative version.
    b) Dice the Feta and add it to the remaining 2/3 of the salad together with the olives. Spice with some chilli powder and thyme. This is spicier version.

Enjoy!

Markus

[Loke]

  Tamales:


Enjoy

4-5 lb. boneless pork or beef roast
1 large onion
6-8 garlic cloves
1 recipe red chili sauce
1 recipe masa harina masa
OR 1/2
recipe fresh masa
about 6 dozen dried corn husks, prepared for tamales


Cover the meat, onion and garlic with water in a large pot, bring to a boil, reduce heat and simmer for about 2 hours until tender, adding more water as necessary (you can use the cooking water as stock for your masa). Cut meat into small cubes or shred.

Prepare the masa and chili sauce.

Assemble the tamales by spreading about 1/3 cup masa on the smooth side of a corn husk, place about 2 teaspoons meat in the center of the masa, and top with about 2 tablespooons of salsa. Wrap in the style of your choice and steam.

[Markus]

A dinner for one follower of Notessomes:

- Cut 3 medium onions to slices and stir-fry them in some hot oil in a pan.
- When they become glassy, add 200 g of whole button mushrooms
- Leave on medium heat and stir occasionally until the mushrooms are well done; add some water if the pan is getting too dry.
- Stir in some salt and thyme
- Dice 100 g of Feta and mix in just before serving
- Sprinkle some freshly ground pepper and some more thyme over the final dish, add a twig of fresh thyme if available. Serve with fresh bread and red wine and drown in flavours.

Cheers!

Markus

[Lucy]

A dinner for one follower of Notessomes:

- Cut 3 medium onions to slices and stir-fry them in some hot oil in a pan.
- When they become glassy, add 200 g of whole button mushrooms
- Leave on medium heat and stir occasionally until the mushrooms are well done; add some water if the pan is getting too dry.
- Stir in some salt and thyme
- Dice 100 g of Feta and mix in just before serving
- Sprinkle some freshly ground pepper and some more thyme over the final dish, add a twig of fresh thyme if available. Serve with fresh bread and red wine and drown in flavours.

Cheers!

Markus

Mmmh... sounds delicious!

[Markus]

Thanks, Lucy,

I think it was. Nothing left, though. Oh, and I forgot to mention some chilli powder (or hot paprika), but you can consider that a general ingredient in 90% of all of my dishes.

Cheers!

Markus

[VladH]

I want a recipe for habanero stuffed sheep   

[Markus]

Here you go, Vlad:

Sheep Habanero

- Take a fresh medium-sized Sheep that is known to be a hazard for the society
- Remove the wool
- Chop 3 kg of fresh, ripe Habaneros and 1 kg of fresh Cilantro
- Remove the intestines from the Sheep, rub its inside and its skin with salt
- Fill the Sheep with the Habanero-Cilantro stuffing even if it keeps protesting
- Enjoy! Some fruity Salsa sauce should go well with this.

Note that no boiling, frying or barbecueing is necessary due to the nuclear heat from the stuffing. Keep some buckets of emergency yoghurt at hand when serving this dish.

Cheers!

Markus Capsaicinicus

[Aluqak]

Na this thing sounds glorious. We should try it! 

[Sirius13]

Na this thing sounds glorious. We should try it! 

Yeh, let's do it! 


But hold the yoghurt. 

[Sheep]

NTSMS Habanero

- Take a fresh medium-sized NTSMS member that is known to be a hazard for the society
- Remove the wool
- Chop 3 kg of fresh, ripe Habaneros and 1 kg of fresh Cilantro
- Remove the intestines from the NTSMS member, rub its inside and its skin with salt
- Fill the NTSMS member with the Habanero-Cilantro stuffing even if it keeps protesting
- Enjoy! Some fruity Salsa sauce should go well with this.

And make it deep fried 

[Lucy]

Well, since my husband declared that he wants to try how it feels to be a vegetarian, I can do experiments now!

Pasta alla Miskolceana

OFFy's great olive oil
3-4 cloves of garlic
1 onion
500 g tomato puree
3-4 big tomatoes
250 g mushrooms
1 small sweet yellow paprika
a handful of green peas
origanum
basil
salt and pepper

500 g penne pasta (the ideal would be the curly ones, but I had only penne at home)

grated portsalute cheese

Cut the garlic and the onion, peel the tomatoes and the mushrooms. Cut the tomatoes and the paprika to tiny pieces, the mushrooms to slices. Heat some olive oil, put in the garlic. When it’s starting to turn light brownish, put in the onion. Cook it all until the onion becames glassy. Then put in the tomatoes in pieces, and salt and pepper it. Bring it to boil, then pour the tomato puree in, and bring it to boil again. Put in the basil and the origanum. Now it’s the paprika’s and the peas’ turn to jump in the pot. Later put in the sliced mushrooms, and finish cooking when they are ready.

Preheat a big pot of salty water and cook the pasta as prescribed. (I messed mine up – aargh! – being an Italian in my heart I’m extremely sensitive of the pasta. ) When it’s ready, not hard, not soft, mix it with the sauce and cook it for 2-3 more minutes. I recommend to eat it hot as possible, with lots of cheese on the top of it, with bread that contains olives.

[Markus]

Sounds yummy, Lucy!

And it sounds like some aftermath of Miskolc when your husband speaks of veggie food. Which reminds me of...

Veggie stew a la Notessomes

- Meet some friends in Hungary
- Buy insane amounts of vegetables plus some pink potatoes and Hungarian curd in the Big Market Hall in Budapest
- Wash the potatoes and boil them
- Cut the vegetables in small pieces and dice some onions
- Stir-fry the onions in a huge new pan until glassy, add the vegetables. Stir-fry until the vegetables have the desired consistency
- Mix in the potatoes
- Spice with pepper, salt, oregano and paprika
- Serve with custard



Cheers!

Markus

[Lucy]

And it sounds like some aftermath of Miskolc when your husband speaks of veggie food.

It is. Aftermath of some looong, honest talkings with my best friends on Earth.

[Loke]

  Enjoy some "chilaquiles!





  Ingredients:
8 corn tortillas (preferably bought the day before and left out to go stale)
1 or 2 serrano peppers (depending on how hot you like it)
3/4 C. oil
2 tomatoes, cooked (boiled or roasted)
1 pinch dried oregano (Mexican)
1/2 C. Manchego cheese or Monterey Jack
2 Tbsp. chopped onion
1/2 C cream
salt to taste
Water




Cut the tortillas into 1" x 1" squares and, if possible, let them sit out a day before making this dish so they can get a bit stale. Grind the tomatoes in a blender with the oregano, peppers, salt and water as needed to loosen the blades (about 1/3 cup) until smooth. Or you may use a salsa rojo in place of the above.
It is quite common for this recipe to be made using a variety of left-over ingredients.
Heat the oil in a large skillet and fry the tortilla chips until crisp and golden (I recommend doing this in batches), then remove and drain on paper toweling. Drain the oil, reserving 2 Tbsp., and save the remainder for another occasion.
In the same skillet heat the reserved 2 Tbsp. oil and add the tomato or rojo sauce. Simmer for 5 minutes, add the tortilla chips and remove from the heat. Add the cheese and allow it to melt.
Serve hot, top with onions and cream and accompany with well-fried beans.


  yo yo yo