Unfortunately, there is no Latino restaurant in my country. so sad! and I love Latino food!..Wishing you can prepare some Pabellon Venezolano, with Arepas, Black Beans and ..what it's called Platano! ....I am so so hungry right now..Thank you so much for posting this beautiful recipe! Cheerz, Lorraine
Meatballs are such a winner. If any are left over, which is rare, they are easy to use for sandwiches, sauces. You are describing a poultice. Those do work. One of the strangest cures is from Austria & is called "vinegar socks." For a fever, you soak white socks in apple cider vinegar, get them on the sick person, put something under the damp feet & let their fever dry off the socks. Wow does it feel nasty but it works! It stinks! The rest of the sick person is covered with a blanket.
@CuteCatFaith They also freeze beautifully - cooked or otherwise! We use stiffly beaten egg whites to reduce fevers here. You place them on the sick persons belly and on the bottom of their feet. You then cover the egg whites with a piece of paper which has been previously pricked with a fork. This also feels nasty but for some reason works wonderfully! I love natural cures. I have to be really sick - and thank God that is very rare - to take any medication. Take care Lisa!
@pastryparrot1 I think the hardest part is getting the sick person to cooperate! Hm, the egg whites . . . it may be some minerals and enzymes at work there. Eggs are quite a perfect food. One per day without fat is better than a vitamin. It's been really interesting meeting genuine French peasants here and observing what they eat and how they live. xo
Almost NOTHING gets wasted in our kitchen. Gluten intolerant people can sometimes use oatmeal instead of bread. I have no idea why the milk works so well for these, also meatloaf. Kosher people can use non dairy creamer, a less healthy choice by far, however. Hand grating the fresh ingredients makes all the difference! You just won't get the flavor & color otherwise. Uprated! I find rice very filling, healing & binding. Never a digestion problem. Very few are intolerant of rice.
These look delicious!! I have never made meatballs using white bread. Normally i would only use Italian seasoned bread crumbs but I have used bread in my meat loaf though. Funny how we get programmed to do things a certain way lol I will definitely try this!
Did your sauce reduce much in that time you simmered? I like that grated tomato trick. Very no-fuss. Kinda reminds me of a regional version of sofrito. Great recipe, Mary Ann.
@MrJingjong Thanks Jay! The sauce reduced a bit but not that much. I learned the grating tomato trick from my recently deceased ex-mother-in-law. I love it because you get all the pulp and juice. I was drooling with your Nam Prik Ong recipe last night. Absolutely amazing! And that little girl . . . OMG! I assume she is your daughter? What a beautiful doll! Take care my friend!
@cabbieswife1 Haha! Thanks. I was born in the US (New Mexico) but raised in Bolivia. I learned both Spanish and English simultaneously and think in both languages. Perhaps that is what gives me an accent. Thank you so much for watching!
I love this channel! It so simple and easy! I am mexican that is very americanized- and my mom really doesn't cook much ethnic foods. This, and all of your videos, are helpful! Especially since I am at a stay at home mom! I am currently living in japan-so it's not like I can go out in town and get homemade foods like this. I think I have "favorited" at least 10 of your videos!!
I love meat balls Mary Ann. Love this recipe! thanks!
LESTER7L1 4 months ago
@LESTER7L1 You are welcome Lester! I am happy you like this!
pastryparrot1 4 months ago
Ha! I've never heard of grating a tomato. I'm going to try that :-)
At first glance, I thought the title said "How to make Abalone". I thought, I'll skip this one lol. Glad I didn't.
Perroquet51 4 months ago
@Perroquet51 I am glad you didn't as well! Grating tomatoes gets allow the pulp and juice for you without any fuss. Thanks again Marc!
pastryparrot1 4 months ago
I forgot to say they look delicious!!! Great recipe!
slolita1 4 months ago
@slolita1 You are so welcome Sandy! Have a wonderful weekend and thank you!
pastryparrot1 4 months ago
I miss my mom's albondigas!!! aww you remind me of her :D thanks for sharing Maryanne!!
slolita1 4 months ago
Unfortunately, there is no Latino restaurant in my country. so sad! and I love Latino food!..Wishing you can prepare some Pabellon Venezolano, with Arepas, Black Beans and ..what it's called Platano! ....I am so so hungry right now..Thank you so much for posting this beautiful recipe! Cheerz, Lorraine
lfi18593 4 months ago
@lfi18593 I will look into that and see what I can do, OK? Thank you, as always, for coming by Lorraine! Have a blessed weekend!
pastryparrot1 4 months ago
Why is my stomach growling? Oh yeah...I'm watching your videos.
MustardSeedish 4 months ago
@MustardSeedish Hahaha! Thanks so much!
pastryparrot1 4 months ago
This looks delicious! Love the tip about the peels for the soup stock and the info about the soaked bread - very neat! :)
AsianCookingmadeEasy 4 months ago
@AsianCookingmadeEasy Thanks Lila! There are so many natural remedies down here. It is super interesting. Have a wonderful weekend my friend!
pastryparrot1 4 months ago
Meatballs are such a winner. If any are left over, which is rare, they are easy to use for sandwiches, sauces. You are describing a poultice. Those do work. One of the strangest cures is from Austria & is called "vinegar socks." For a fever, you soak white socks in apple cider vinegar, get them on the sick person, put something under the damp feet & let their fever dry off the socks. Wow does it feel nasty but it works! It stinks! The rest of the sick person is covered with a blanket.
CuteCatFaith 4 months ago
@CuteCatFaith They also freeze beautifully - cooked or otherwise! We use stiffly beaten egg whites to reduce fevers here. You place them on the sick persons belly and on the bottom of their feet. You then cover the egg whites with a piece of paper which has been previously pricked with a fork. This also feels nasty but for some reason works wonderfully! I love natural cures. I have to be really sick - and thank God that is very rare - to take any medication. Take care Lisa!
pastryparrot1 4 months ago
@pastryparrot1 I think the hardest part is getting the sick person to cooperate! Hm, the egg whites . . . it may be some minerals and enzymes at work there. Eggs are quite a perfect food. One per day without fat is better than a vitamin. It's been really interesting meeting genuine French peasants here and observing what they eat and how they live. xo
CuteCatFaith 4 months ago
Albondigas xD Un clásico de mi abuela
badmedusa 4 months ago
@badmedusa Delicioso clasico! Gracias!
pastryparrot1 4 months ago
Almost NOTHING gets wasted in our kitchen. Gluten intolerant people can sometimes use oatmeal instead of bread. I have no idea why the milk works so well for these, also meatloaf. Kosher people can use non dairy creamer, a less healthy choice by far, however. Hand grating the fresh ingredients makes all the difference! You just won't get the flavor & color otherwise. Uprated! I find rice very filling, healing & binding. Never a digestion problem. Very few are intolerant of rice.
slobomotion 4 months ago
@slobomotion Thanks Lisa! I hope you are well!
pastryparrot1 4 months ago
I can't wait to try out this recipe. It looks delicious.
kepiwill 4 months ago
@kepiwill Thank you! I hope it comes out great!
pastryparrot1 4 months ago
These look delicious!! I have never made meatballs using white bread. Normally i would only use Italian seasoned bread crumbs but I have used bread in my meat loaf though. Funny how we get programmed to do things a certain way lol I will definitely try this!
jcrefasi1 4 months ago
@jcrefasi1 Great! I hope you love them. They are very tasty! Thanks, as always, for coming by!
pastryparrot1 4 months ago
I could almost smell the aromas through my computer screen.
I like how you juiced the tomato.
Mm, this looked yummy!
rockybarragan 4 months ago
@rockybarragan Haha! Great Rocky! Thanks for watching! I will send you an email as it gets closer to traveling time! I can't wait to meet you!
pastryparrot1 4 months ago
Looks so good MaryAnn. I will try this next week :-).
Missyplaymate3 4 months ago
@Missyplaymate3 After the chicken fricasee! Great Rachel! Thanks!
pastryparrot1 4 months ago
Delightful ! Love that name "Albondigas"...so exotic and kewl ! Yummy looking too !
mukwah1111 4 months ago
@mukwah1111 Haha! Thanks Georgy!
pastryparrot1 4 months ago
Super duper!! Thanks for sharing!
TheVittleVlog 4 months ago
@TheVittleVlog You are welcome Rick! Thank you for coming by!
pastryparrot1 4 months ago
Did your sauce reduce much in that time you simmered? I like that grated tomato trick. Very no-fuss. Kinda reminds me of a regional version of sofrito. Great recipe, Mary Ann.
MrJingjong 4 months ago
@MrJingjong Thanks Jay! The sauce reduced a bit but not that much. I learned the grating tomato trick from my recently deceased ex-mother-in-law. I love it because you get all the pulp and juice. I was drooling with your Nam Prik Ong recipe last night. Absolutely amazing! And that little girl . . . OMG! I assume she is your daughter? What a beautiful doll! Take care my friend!
pastryparrot1 4 months ago
Maryann where are you from? I LOVE your accent.Its very exotic!
cabbieswife1 4 months ago
@cabbieswife1 Haha! Thanks. I was born in the US (New Mexico) but raised in Bolivia. I learned both Spanish and English simultaneously and think in both languages. Perhaps that is what gives me an accent. Thank you so much for watching!
pastryparrot1 4 months ago
I love this channel! It so simple and easy! I am mexican that is very americanized- and my mom really doesn't cook much ethnic foods. This, and all of your videos, are helpful! Especially since I am at a stay at home mom! I am currently living in japan-so it's not like I can go out in town and get homemade foods like this. I think I have "favorited" at least 10 of your videos!!
kam0780 4 months ago
@kam0780 Awesome! I am so happy you like my recipes! Thank you so much for the message. Living in Japan must be great! Thanks again!
pastryparrot1 4 months ago
Looks delish!
Tokioka 4 months ago
@Tokioka Thank you!
pastryparrot1 4 months ago
albondigas de camaron perhaps? :D
SenorPipaDeLaPaz 4 months ago
@SenorPipaDeLaPaz Mmmm . . .buena idea!
pastryparrot1 4 months ago
Looks great,can't wait to make them. Thank you.
barnett1129 4 months ago
@barnett1129 You are welcome! I hope you love them. Thanks!
pastryparrot1 4 months ago
Tasty & loaded with B6&Vitamin C etc.
K. : )
magirecords2004 4 months ago
@magirecords2004 Thanks for watching Keith! I hope you are fine!
pastryparrot1 4 months ago
@pastryparrot1 I just made this today lol! All is well.
K.
magirecords2004 4 months ago
@magirecords2004 Awesome! I hope you loved them! Take care my friend!
pastryparrot1 4 months ago