"Bruce" > wrote in message
...
> On Sat, 15 Dec 2018 16:25:12 -0600, "cshenk" > wrote:
>
>>Julie Bove wrote:
>>
>>> I am going to make this for dinner. Ree Drummond's recipe. No avocado
>>> in my portion and I will likely use a Mexican cheese rather than the
>>> Jack And probably half the amount of beans. We don't need a huge pot
>>> of soup. Here's her recipe:
>>>
>>> https://thepioneerwoman.com/cooking/...tortilla-soup/
>>>
>>> In looking at recipes, I see quite a bit of variation.
>>>
>>> Do you make this soup? If so, is your version like this? I have had
>>> it in restaurants before but I don't recall it having beans in it.
>>
>>Julie, post what YOU made and ask us ok? That link is a mess and no one
>>ca tell what you altered it to.
>
> Well, knowing Julie, she would have left out the avocado from her
> portion, replaced the Jack with a Mexican cheese and used half the
> amount of beans.
Heh. I actually used all of the beans but the rest is correct.

On Sat, 15 Dec 2018 23:42:48 -0800, "Julie Bove"
> wrote:

>
>"Bruce" > wrote in message
.. .
>> On Sat, 15 Dec 2018 16:25:12 -0600, "cshenk" > wrote:
>>
>>>Julie Bove wrote:
>>>
>>>> I am going to make this for dinner. Ree Drummond's recipe. No avocado
>>>> in my portion and I will likely use a Mexican cheese rather than the
>>>> Jack And probably half the amount of beans. We don't need a huge pot
>>>> of soup. Here's her recipe:
>>>>
>>>> https://thepioneerwoman.com/cooking/...tortilla-soup/
>>>>
>>>> In looking at recipes, I see quite a bit of variation.
>>>>
>>>> Do you make this soup? If so, is your version like this? I have had
>>>> it in restaurants before but I don't recall it having beans in it.
snip
>Heh. I actually used all of the beans but the rest is correct.

I started with this recipe, but because I grow my own peppers I use
jalapenos and Hatch peppers to my taste instead.
When in a hurry I have made this with rotisserie chicken and boxed
stock if necessary.
Generally I make this when I cook a whole chicken in the pressure
cooker. Then I have hearty stock and plenty of chicken. I've always
used the two cans of beans, rinsed. Lots of bell pepper and shredded
chicken.
I don't use a recipe any longer. The only things measurable are the
one can of diced tomatoes and the two cans of black beans. I don't
use any masa or tomato paste. I don't care for thickening in my soup.
No toppings except I do make the corn tortilla strips. Brush the
tortillas lightly with oil, sprinkle coarse salt, cut and bake until
crispy.
The whole soup is a meal and very tasty.
Janet US

U.S. Janet B. wrote:

> On Sat, 15 Dec 2018 23:42:48 -0800, "Julie Bove"
> > wrote:
>
> >
> >"Bruce" > wrote in message
> > ...
> >> On Sat, 15 Dec 2018 16:25:12 -0600, "cshenk" >
> wrote:
> > >
> > > > Julie Bove wrote:
> > > >
> >>>> I am going to make this for dinner. Ree Drummond's recipe. No
> avocado >>>> in my portion and I will likely use a Mexican cheese
> rather than the >>>> Jack And probably half the amount of beans. We
> don't need a huge pot >>>> of soup. Here's her recipe:
> > > > >
> >>>> https://thepioneerwoman.com/cooking/...tortilla-soup/
> > > > >
> >>>> In looking at recipes, I see quite a bit of variation.
> > > > >
> >>>> Do you make this soup? If so, is your version like this? I have
> had >>>> it in restaurants before but I don't recall it having beans
> in it. snip
> > Heh. I actually used all of the beans but the rest is correct.
>
> I started with this recipe, but because I grow my own peppers I use
> jalapenos and Hatch peppers to my taste instead.
> When in a hurry I have made this with rotisserie chicken and boxed
> stock if necessary.
> Generally I make this when I cook a whole chicken in the pressure
> cooker. Then I have hearty stock and plenty of chicken. I've always
> used the two cans of beans, rinsed. Lots of bell pepper and shredded
> chicken.
> I don't use a recipe any longer. The only things measurable are the
> one can of diced tomatoes and the two cans of black beans. I don't
> use any masa or tomato paste. I don't care for thickening in my soup.
> No toppings except I do make the corn tortilla strips. Brush the
> tortillas lightly with oil, sprinkle coarse salt, cut and bake until
> crispy.
> The whole soup is a meal and very tasty.
> Janet US

There's a lot of things I cook with no recipe now, because I've done
them so often I simply adapt on the fly.

I think I do a fairly good job of adding in the amounts though to
represent them.

Here's a Swedish Sweet semi-flat rye we made yesterday. Nominally
called swedish as it is similar to a style I know as that. It's not
authentic at all to Sweden as far as I know. I think I sent the recipe
yesterday but the distinctive thing to it was it comes out like a
plyable thick rye based tortilla or 'hand bread' (meaning pickup food
with it).

"cshenk" > wrote in message news:Gq2dnUAmDMmB4IvBnZ2dnUU7-

> There's a lot of things I cook with no recipe now, because I've done
> them so often I simply adapt on the fly.

Same here, cookies, pies etc.

Cheri

"Cheri" wrote in message news
"cshenk" > wrote in message news:Gq2dnUAmDMmB4IvBnZ2dnUU7-

> There's a lot of things I cook with no recipe now, because I've done
> them so often I simply adapt on the fly.

Same here, cookies, pies etc.

Cheri
==

I rarely stick to a given recipe

"Ophelia" > wrote in message
...
>
>
> "Cheri" wrote in message news > "cshenk" > wrote in message news:Gq2dnUAmDMmB4IvBnZ2dnUU7-
>
>> There's a lot of things I cook with no recipe now, because I've done
>> them so often I simply adapt on the fly.
>
> Same here, cookies, pies etc.
>
> Cheri
> ==
>
> I rarely stick to a given recipe

I usually change a lot of them out too.

Cheri

"Cheri" wrote in message news
"Ophelia" > wrote in message
...
>
>
> "Cheri" wrote in message news > "cshenk" > wrote in message news:Gq2dnUAmDMmB4IvBnZ2dnUU7-
>
>> There's a lot of things I cook with no recipe now, because I've done
>> them so often I simply adapt on the fly.
>
> Same here, cookies, pies etc.
>
> Cheri
> ==
>
> I rarely stick to a given recipe

I usually change a lot of them out too.

Cheri

==

It's great to experiment, eh? )

On Sun, 16 Dec 2018 10:28:12 -0600, "cshenk" > wrote:

>U.S. Janet B. wrote:
>
>There's a lot of things I cook with no recipe now, because I've done
>them so often I simply adapt on the fly.
>
>I think I do a fairly good job of adding in the amounts though to
>represent them.
>
>Here's a Swedish Sweet semi-flat rye we made yesterday. Nominally
>called swedish as it is similar to a style I know as that. It's not
>authentic at all to Sweden as far as I know.

Interesting train of thought.