ahab: CoRrUpTeDbUdGiE: I bought a butternut squash from the supermarket today and need an idea or three... I'm vegan and I don't touch alcohol. I am currently (due to health reasons) on a very low-fat diet.I don't particularly do fruit either - I think veg is definitely more important ;-)At the moment, I have 2 onions, a small bag of carrots, miso soup paste, udon noodles, two tins of plum tomatoes and a fairly decent stash of herbs and spices. I have rice milk aswell. (for ideas...)However, I don't want soup all the time. I was wondering how to cook butternut squash too. I have eaten it in the past but this is the first time I've bought a squash.I have an entire section in my food blog for butternut squash recipes. Link
Communist_Manifesto: Anyone have a good recipe for Denver style green chile? For those of you unfamiliar, first let me say I am sorry you don't know what I'm talking about, but instead of the chile being green as the name suggests it is in fact orange. And very thick and spicy with big ass hunks of pork. I would kill to know how to make the green chile at this place Link
xaks: The cat wandered in and decided to supervise...she is so spoiled rotten it isn't even funny.
vudukungfu: La Bouillabaisse A La Marseillaise is all you need to know.Once you have had it, you have been to heaven.Having never tried it, you are doomed to Purgatory.A salmon tail, boneless, some huge shrimps, some mussels, a few clams, a lobster tail and claw, some scallops, and some real crab meat make this an extraordinary olfactorial orgasm the must have dish of a lifetime.You may keep you chilies, with their magic stirred in ingredients of unknown origin, and you may set aside your stews of ordinary garden variety vegetables and meats, once you have dined on the succulent fruit du mer in a haute tureen.Served with the traditional baguette, laden with à l'huile d'olive, and garlic, and a few lemon wedges, you will surrender to this dish as no true Frenchman has ever surrendered.The white table linen, used as a napkin, will be your flag forever.And you will understand the meaning of life, if not liberty, you will know only the pursuit of happiness can be found in your next serving.I'll not post my recipe here. I don't want to cause a riot.Plus, I had to stalk a saucier for three long years, plying him with drinks until he blacked out, until he gave me his lost secrets. He was, sadly, beheaded, in a freak motorcycle accident just after he relinquished the subtle, yet perfect twilling of spices needed to render this magnificent product and I do bid him again adieu,.Billy, you shall be missed.But your recipe lives on.
Saborlas: Okay, you crazy Farkers, tonight we're gonna make beef stew!(Audience Shill: "Like I need your help to throw some sh*t into a slow cooker!")I said beef stew, not dishwater with soggy sh*t in it!You're gonna wanna start with a pound and a half of stew meat. This is usually chuck or some other tough meat that comes from the part of the cow that does a lot of work. You cook this sh*t low and slow and it becomes tender. You can typically find it pre-cut into pieces. These pieces are usually too damn big. Trim 'em down to a size that's comfortable to have in your mouth.(AS: "You know what YOUR MOM-")-had in her mouth last night? NOT YOU. That would require an electron microscope.So, toss that sh*t into a skillet and brown up the sides. Beef stew tastes a F*CK of a lot better once you make the Malliard Effect your b*tch.(AS: "What the f*ck is this My-yar bullsh*t? This is a cooking show, not French class!")I'll French FRY you if you keep this up. Basically, it's the browning of certain sugars due to heat. It makes things taste good.So, once the beef cubes are brown on the sides, stick 'em in a greased-up casserole dish, put a lid on it, and throw them in the oven. 2 hours at 350 degrees. If you have the time, 3 hours at 250 might be better. Toss a quarter cup of your favorite liquid steak seasoning on so it braises properly.(AS: "Mmmm, ketchup!")Ketchup? You put ketchup on steak? Do I gotta get out the Taser?Now, about 45 minutes before that beef comes out, you're gonna want to start doing some other sh*t. Cut an onion in half and put it in a bowl of water. If you neglect this step, the onion will say hurtful things to you and you will cry like a little girl. Waterboarding the onion makes all their nasty sh*t go into the water. While your onion is making its peace with the Onion God, chop up some red potatoes. They hold up to boiling better. White ones just disintegrate, they're better for mashing or baking. A double handful should be enough, just ...
ahab: Farmhouse Butternut Squash SoupIngredients:4 bacon slices4 large garlic cloves, chopped1 teaspoon caraway seeds2 lb butternut squash, peeled, seeded, and chopped1/2 lb carrots, chopped1 Granny Smith apple, peeled, cored, and chopped3 thyme sprigs2 Turkish bay leaves or 1 California3 1/2 cups reduced-sodium chicken broth2 cups water1 to 1 1/2 teaspoons cider vinegarDirections:Cook bacon in a 4- to 6-qt heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain.Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 tsp salt, and 1/2 tsp pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves.Purée about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids). Return to pot and season with salt, pepper, and vinegar. Serve topped with crumbled bacon.
douchebag/hater: Rocky Mountain Red Bean Soup'
justanothersumguy: How can you go wrong with a Chili recipe from a guy named George Couch?LinkYour welcome.
douchebag/hater: Any one ever heard of 'Rocky Mountain Red Bean Soup'?If so, could you post it?Used to come in a packet, got the recipe from the company but wrote it down badly and then lost it.Good stuff, Maynerd!
Semi-Sane: I made a recipe the other night very similar to yours, traylor. The only difference is I added a little bit of chicken broth and sour cream. It was excellent. I think the recipe was called Hungarian chicken paprikash.
traylor: Paprikash (paprikás) means "has paprika" in Hungarian. The only difference between chicken pörkölt (~roasted) and chicken paprikash is that the latter has sour cream in it. Of course there's paprika in both of them. You don't get it? Me neither, but I'm glad you liked it.
traylor: Okay, today's last Hungarian recipe is the Lecsó (English Lecho, pronounced "LETCH-oh". Yes it sounds funny even in Hungarian.). It's a simple, light, vegetarian dish served with bread.[erdely.ma image 448x336] 2 onions5 sweet peppers5 tomatoes1 tbs Hungarian paprika1/2 tbs salt1/2 tbs sugar1 tbs oilHeat oil, then fry the diced onions until they start browning.Add the sliced sweet peppers and water, cook for 10 minutes.Add the sliced tomatoes, salt, sugar, and paprika, cook for 10 minutes. Keep adding water if needed.Serve with a slice of bread.Personally I use bacon fat instead of oil, and I also add sausage, and for the last three minutes I also add two eggs in it. It looks something like this[forum.sanomabp.hu image 640x480]Some like it with rice but it's not my to taste.
theorellior: traylor: Paprikash (paprikás) means "has paprika" in Hungarian. The only difference between chicken pörkölt (~roasted) and chicken paprikash is that the latter has sour cream in it. Of course there's paprika in both of them. You don't get it? Me neither, but I'm glad you liked it.It's my understanding that if it's cooked in Hungary, it has paprika in it. I believe there was a Hungarian company that was fined for adulterating their paprika with various red powders including red lead. I also believe the owners of that company only narrowly escaped hanging at the hands of their countrymen. Take away lesson: don't fark with the paprika.
TheMega: Since there's some mixed can soup recipes, I thought I would chuck this in the pot (it is delicious and was one of the few items my father would eat when going through chemo - when the sickness would hit).No fancy name; I just call it the 3-soup Soup lol1 can of Cream of Chicken (I personally use all Kaskey soups you can get at Sav-a-Lot stores... just tastes better to me and I enjoy opening a can of soup and NOT seeing a glob of fat floating on the top, you might have a different brand you prefer)1 can if Cream of Mushroom1 can Chicken Noodle soup1 & 1/2 can milk + 1/2 can water (yes, you are only using 2 cans of liquid per 3 cans of soup; that is not an error!)Heat it up, stir it up and serve...Upon making it quite a few times, it seems easier to mix up if you heat the cans of soup first, stirring them together, then added in the milk/water.Add a size of crackers or favorite sandwich (a grilled cheese rules with this) and you are set for a cold wintry night!
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