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(Epicurious)   This week's Fark food discussion thread: Soups and stews. Share your recipes & photos, ask your questions   (epicurious.com) divider line 216
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1686 clicks; posted to Main » on 04 Oct 2012 at 5:00 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-10-04 08:26:27 PM

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


Nice blog! I see your butternut squash mac and cheese recipe. I wonder what would happen if you used spaghetti squash!
 
2012-10-04 08:29:09 PM
I make a cream of zucchini soup that I watched a friend make a few times. It was so simple that when I ended up with a bunch of zucchini from a friend, I didn't even have to call her for the recipe. She never measures anything and neither do I. We both cook by taste.

medium onion, cut into large chunks
3-4 slices bacon, cut into chunks
enough zucchini to nearly fill the pot, also cut into large chunks
sprinkle on some cayenne (just a pinch), salt, pepper and some garlic powder
add enough water to barely cover and toss in a few beef boullion cubes
cook until everything is tender - not that long, about 15-20 minutes

Now the way you control the thickness of the soup is to use your blender instead of the immersion blender. Simply ladle out some of the zucchini and cooking liquid, puree, pour in bowl. Repeat until all the good stuff is gone. You may have some liquid left over if you like it relatively thick, as I do, but I'd rather have to throw out some of the cooking liquid than have a soup I won't eat because it is too soupy.

I make croutons and put on top when I serve, and sometimes mix some hot sauce and sour cream and put a dollop of that on top as well. It's very simple, very tasty.
 
2012-10-04 08:34:10 PM
1/2 cup A1 sauce
1/2 cup water
onion soup mix (.9oz)
chopped onion (for chunk)
1lb carrots
1lb red potato

6-8 hours on low in crockpot.

(not my recipe but damn is it good...)
 
2012-10-04 08:34:54 PM
lol- ooo yeah, add a eye of round roast (2 1/2) pound
 
2012-10-04 08:38:23 PM

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


I think I saw your question in a previous thread, or the same question from someone else. The ones in a jar from these guys: Link look pretty similar to me, but as for a recipe I searched and did not find...

/keep lookin and cookin!
 
2012-10-04 08:42:48 PM
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 scoop that many out of the bag. You'll also want two stalks of celery and a couple of carrots. Chop dem b*tches up. The onion should be ready for chopping now, so hack it to pieces. All of this goes into the stew pot, with a few bay leaves, a dash of ground allspice, a dash of thyme, and a dash of ground sage. A bit of fresh coarse ground pepper works fine, here.

On a side note, if you store your spuds and onions in the same place, the spuds will release moisture that will f*ck your onions up. Don't be a dumbsh*t. Separate cupboards.

(AS: "Don't you tell me what to do!")

This is a cooking show, b*tch. The entire POINT is to tell you what to do.

Haul the beef out of the oven and pour all drippings into the stew pot. Add three or four cups of beef broth (if ya don't got it, water with bouillon works) to cover, and boil for fifteen minutes, stirring occasionally (reserve half a cup of broth). Put a couple tablespoons of flour or corn starch in a bowl and add some of the reserved COOL broth (if broth is not cool, lumps will form). Whisk with a fork to make a slurry. Add some more broth (temperature not important at this point) to make it more liquid. Stir into the stew. This'll help thicken it up. You don't want a sh*tload of watery broth. This is stew, not soup.

Once the primary boiling phase is done and the broth has thickened a bit, you remove it from heat (if you have a superior gas stove, just kill the burner. If you have electric, you have clearly made a serious error in home appliances). Add the meat and remove the bay leaves. You don't eat bay leaves, idiot. You toss 'em in for flavor and them you get rid of them. Let it cool for 10 minutes unless you WANT to burn your f*cking tongue off.

Serve with fresh bread to mop up the broth.
 
2012-10-04 08:50:41 PM

xaks: The cat wandered in and decided to supervise...she is so spoiled rotten it isn't even funny.


You should always use fresh cat when making soup.
 
2012-10-04 08:52:33 PM
OK if you like Hungarian Goulash you will also like pörkölt (literally "roasted"). It's probably the simplest stew ever, for the most basic version you will only need oil, onion, paprika, and pork or chicken meat. Best served with noodles or boiled / mashed potatoes but it's also good with bread.

1,5 kg pork / chicken meat
100 g fat or oil
3 onions
15 g Hungarian paprika
2-3 green peppers (optional)
2-3 tomatoes (optional)
garlic (if you like it)
salt

1 Heat the fat.
2 Fry the finely chopped onions till golden brown, add the paprika and a little bit of garlic. Be careful not to char the paprika (take the pan off the fire for 1 or 2 minutes before you add it).
3 Then add the sliced green peppers and tomatoes. Fry for a few minutes. These are optional but they will make the sauce thicker.
4 Dice the meat and add it with with enough water to cover all the ingredients. Add some salt. Stew for about 20 minutes, until most of the water has evaporated.

4.bp.blogspot.com
 
2012-10-04 08:53:48 PM
Man you Hungarians are making me hungry. I may need to do some goulash this weekend.


/LOVE the food threads
 
2012-10-04 08:53:50 PM
I saw someone else's Chili Verde recipe and now I must admit that when I make it - I cheat. I cheat worse than if you plied me with booze and made me the banker in a game of Monopoly. It turns out really good, though. Of course, true to my nature, I measure nothing and cook to taste.

Cubed pork, amount depends on how much you want. Sprinkle with salt and pepper and brown well in a cast iron skillet, in two batches if necessary. Dump that in the slow cooker. Deglaze the pan with just a touch of water - enough to get the fond off the pan - and dump that in the slow cooker as well. While your pork is browning, dump a can of drained tomatillos in your blender and pulse to make room for the rest of the stuff you'll be putting in there. Chunk up a small onion, toss that in the blender along with a 7 oz can of roasted green chiles, a garlic clove, a capful of apple cider vinegar, a little squeeze of agave syrup (or bit of white sugar), a few of those jarred jalepeno rings and let 'er rip until everything is smooth. Taste and adjust seasonings. Pour over the pork in the slow cooker, just to barely cover and then cook on high for 3-4 hours or on low for 5-6 hours, however long it takes for the pork to get tender. Check for seasonings and adjust if necessary and nom nom nom.

I always make extra green sauce as I use the same sauce to make enchiladas suiza. So when I make my chili verde (which I'd planned for tomorrow) I will take the extra sauce and freeze it. Next time I make the enchiladas suiza, I'm already halfway there.
 
2012-10-04 09:06:32 PM
Seven Can Veggie Soup
1 can each of:
Veg-All
Rotel
Beef vegetable soup (the Campbells condensed kind)
Shoe peg corn
Hormel chili (no beans)
Stewed tomatoes
Diced tomatoes
(Optional) Stew meet or ground beef, just brown it first (totally optional, good without it too)

Dump all cans and meat (optional) into crockpot. Cook on low as long as you like.

It won't need salt because the canned stuff has enough of it. Won't need spice either unless you want to add some hot sauce. Maybe a little pepper if adding meat.
 
2012-10-04 09:09:18 PM
imageshack.us 

-Pork sausage done up in a skillet until well cooked. Same for the stew beef cubes. Use the grease to add to the soup for flavor. Olive oil used with both while cooking, as well as Cholula for added heat works best.
-Bear Creek Minestrone soup mix, with 1/2 bag of Lipton's Onion Soup mix added in, in about 1.5-2 gallons of water and bring to a rolling boil.
-Fresh veggies work best, but frozen soup veggies work just fine. Chunk them in after soup mix is boiling.
-Add in sausage and stew beef, and some of the grease.
-Do not cover. Simmer all of it for about 3 hours, and enjoy. Day 2 is even better somehow.

Easy, superb soup.
 
2012-10-04 09:22:21 PM
Ciopino... this is my interpretation of a San Francisco Italian recipe. I don't like leaving inedible stuff so I sort of do it non-typical and remove the shells

Steam some clams and mussels, (I use about a 1 - 2lb bag of each).
Peel a bound or so of fresh shrimp while that is cooking.
Remove the shells from the mussels and clams, but reserve a cup of the likker they cooked in.
Add to that liquid about a dozen plum tomatoes diced.
Add a cup red italian wine
Cook that down a bit.
Add some solid white fish (cod, sea bass, etc..) cubed
Add some chopped Italian parsley
Add some garlic, salt, pepper, and oregano to taste.
dump in the shrimp
Cook another three minutes until it the shrimp is done..

Serve!
 
2012-10-04 09:23:26 PM
Hey gang,

I've been craving Chicken and Dumplings for a month but am tired of my usual (admittedly delicious) recipe- someone care to share their favorite C 'n D recipe so I can try something new?

Thanks!

P.S. These food threads are the funnest thing to hit Fark since the recession made everyone grumpy. Way to go, subby!
 
2012-10-04 09:24:30 PM
From Stealth Health by Evelyn Tribole, One Pot Chili Mac:

1 lb ground turkey or ground beef
1 cup chopped onion
2 cloves minced garlic (I add way more)
2 tsp chili powder (I triple this)
1 tsp cumin powder (I double this, at the very least)
1 28-ounce can red kidney beans (or any combo of beans you like)
2 8-ounce cans tomato sauce
1 14-ounce can diced tomatoes, with juices
1/4 cup tomato paste
3/4 cup small elbow macaroni (whole wheat is nice)
1/4 cup water
shredded cheddar

Cook ground meat, onions, garlic, chili and cumin, and drain.

Stir in beans, tomato sauce, tomatoes, tomato paste, macaroni and water. Boil, and reduce heat, simmer for 20 minutes, stirring occasionally, until macaroni is tender.

Top with shredded cheese and serve.

I've made this many times and it can be added to quite easily.
 
2012-10-04 09:32:56 PM

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.


No cheeseburger, Bouillabaisse!

/link: Link
 
2012-10-04 09:34:50 PM
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 lol

1 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 Mushroom
1 can Chicken Noodle soup
1 & 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!
 
2012-10-04 09:47:36 PM
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!
 
2012-10-04 09:51:02 PM
Mine's very basic but healthy confort food.

Stew beef browned in olive oil with salt and pepper
deglaze with a little red or marsala wine
add loads of potatoes, carrots, celery, onion, corn, and what ever else you have on hand
2 or 3 bayleaves and some crushed garlic (powdered in a pinch)
boil on low/medium heat until everything's tender.
 
2012-10-04 09:52:20 PM

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 ...


It is inconceivable to me that you, traylor, Civil War2, and penguincam (also rnatalie, but I can't get great seafood here so I'm not going to attempt ciopino) aren't appearing in green for me.

/problem fixied
 
2012-10-04 09:55:02 PM
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.
 
2012-10-04 09:58:47 PM
Totally a bookmark & shiat
 
2012-10-04 10:00:54 PM
ski9600, I'm honoured :)

I did get the recipe from a book which, I think, is aimed at parents trying to get their children to eat different healthy foods, which would explain why the spice levels are so low.

The chili mac works well as is, but it's nice to add extra veggies. It's very nice with spinach (a box of frozen, thawed and drained) or with mushrooms.
 
2012-10-04 10:02:02 PM

ahab: Farmhouse Butternut Squash Soup

Ingredients:

4 bacon slices
4 large garlic cloves, chopped
1 teaspoon caraway seeds
2 lb butternut squash, peeled, seeded, and chopped
1/2 lb carrots, chopped
1 Granny Smith apple, peeled, cored, and chopped
3 thyme sprigs
2 Turkish bay leaves or 1 California
3 1/2 cups reduced-sodium chicken broth
2 cups water
1 to 1 1/2 teaspoons cider vinegar

Directions:

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.


I was begining to think farkers stopped thinking of the bay leaf!
 
2012-10-04 10:03:42 PM
Yeah, I know it's the cheap way out, but I always have liked the Hambeenz soup bags with about 15 beans. I always cook them with smoked ham hocks, a ham steak and plenty of hot sauce.
 
2012-10-04 10:06:33 PM
Beer Cheese Soup:

2 cups yukon gold potatoes peeled and cubed
1 cup chopped yellow onions
1 leek white part only chopped
1/2 cup (yes cup) butter
1/2 cup flour
4 cups chicken stock
2 cups heavy whipping cream
3/4 cup beer
1 1/4 lb grated cheddar cheese
1 1/2 tsp white pepper
scallions chopped (garnish)
blue cheese (garnish)
bacon chopped into bits (garnish)
Roll of bread
NEEDED KITCHENWARE
Blender either hand or stand up or food processor.

preparation

Boil potatoes until soft and set aside.
Sautee onions and leaks in butter until soft. Gradually whisk in flour. This will create a roux. Cook it down, but do NOT allow to brown.
Whisk in chicken stock, beer, and cream. Add potatoes then cheese. Season and then blend until smooth.

Afterward add to cup or bowl (or bread bowl) and garnish first with blue cheese then top with bacon bits and finally scallions.

Enjoy!
 
kth
2012-10-04 10:08:10 PM
Corn Chowder

Onions
Poblano Peppers
Chicken stock
Potatoes
Fresh Corn
Cream
Salt/pepper/whatever else you like.

Saute onions and peppers in oil. Add stock and diced potatoes, cook for a while until getting soft. Add corn. Heat further. Add cream (or milk, or half and half). Serve.

Carrot Coriander Soup

Onions
Celery
Carrots
Potatoes
Chicken Stock
Coriander
Sherry or wine
Cream
Sour Cream

Saute the onions and celery, add carrots, potatoes and stock. Add coriander. Cook until soft, puree, add sherry an cream. Serve with sour cream.
 
2012-10-04 10:08:42 PM

douchebag/hater: Rocky Mountain Red Bean Soup'


This is what I'm getting from the google:

Colorados
1 pound dry red kidney beans
6 cups water
8 cups water
3/4 cup dry white wine or reduced-sodium beef broth
1 medium green or red sweet pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
4 cloves garlic, minced
1 medium fresh yellow wax chile pepper or banana chile pepper, seeded and chopped*
1 pound fresh beef brisket, trimmed of fat and cut into 3/4-inch pieces
1 ham hock
1 large russet potato, peeled and diced
1 teaspoon salt
1/2 teaspoon ground black pepper


1. In a 6-quart Dutch oven, combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in 6 cups water in pan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.
2. Return beans to Dutch oven. Add the 8 cups water, the wine or broth, sweet pepper, onion, tomato, garlic, and chile pepper. Bring to boiling; add beef brisket and ham hock. Return to boiling; reduce heat. Cover and simmer about 1 1/2 hours or until beans and meat are tender. Remove ham hock; set aside to cool. Mash beans slightly. Add potato to bean mixture. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or until potato is tender. When ham is cool enough to handle, cut meat from bone; discard bone. Cut ham into bite-size pieces; stir into bean mixture. Stir in salt and black pepper.

*Note
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Make-Ahead Directions
Prepare through Step 3 up to 2 days ahead. Cover and chill up to 48 hours. Continue as directed from Step 4. 

Is that it? link: Link
 
2012-10-04 10:11:33 PM
Salmon crab whiskey chowder. Man, it took me a long time to figure out how to infuse the alcohol without curdling the chowder. Do it right and the flavor is layered. Do it wrong and the whole pot is crap. Worse than making Hollandaise over high heat. Some will know what I mean by that.
 
2012-10-04 10:15:19 PM
Not bookmarking. But I'm bookmarking.
 
2012-10-04 10:16:39 PM

justanothersumguy: How can you go wrong with a Chili recipe from a guy named George Couch?
Link
Your welcome.


My welcome?
 
2012-10-04 10:18:17 PM
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 

2 onions
5 sweet peppers
5 tomatoes
1 tbs Hungarian paprika
1/2 tbs salt
1/2 tbs sugar
1 tbs oil

Heat 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

Some like it with rice but it's not my to taste.
 
2012-10-04 10:21:53 PM

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!


There's this also about a packaged kit from Reidy Foods: Link

Link
 
2012-10-04 10:23:51 PM
smoked fish
diced potato
chopped onion
whole milk w/dash of cream to help it not separate

simmer low, no bubbling, stir lots

/local market sells lox trimmings, work great (no bones)
//cook slow or face a curdled shoop
 
2012-10-04 10:32:12 PM

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.


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.
 
2012-10-04 10:39:31 PM
RI style clam chowder, as best as I can tell (my mom and grandma made this forever and will not write it down for me)

Salt pork (about 2 fingers sized), chopped
1 or 2 onions, chopped

Add salt pork to large soup pot. Heat over medium high until it starts to brown. Add onions and saute until translucent. Remove onions from pot and reserve for later.

Add 2 to 4 potatoes, peeled and chopped to the hot pot with the salt pork still in it. Saute for a bit and then add 2 giant cans of clam broth (or sub with some water, just be sure to add some extra salt). Add a 1 lb container of chopped clams (reserve 3/4 cup or so for fritters). Simmer until potatoes are cooked. Add the onions back in. Season w salt and pepper. Serve with oyster crackers and clam fritters.

It does taste best if you can wait for the next day, but sometimes chowder waits for no one.
 
2012-10-04 10:45:17 PM

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.
 
2012-10-04 11:03:36 PM
From the same book (Stealth Health, by Evelyn Tribole), is the Beef Stroganoff.

4 cups (8 ounces) bow tie or egg noodles
1 lb steak
1 tsp Hungarian paprika
1/2 cup chopped onion
2 cloves minced garlic
2 cups sliced mushrooms
1 10-ounce can of condensed cream of mushroom soup
pepper
3/4 cup sour cream

Cook noodles, drain and set aside

Cut steak into thin pieces (put it in the freezer for an hour to help) and sprinkle pieces with paprika
Cook beef, onion and garlic, add mushrooms and cook until beef is no longer pink. Reduce heat.

Stir in soup and pepper. Simmer for 5 minutes, then stir in sour cream. Serve over noodles.

Tasty! And it counts as a stew if you stir it all up on your plate or bowl.
 
2012-10-04 11:23:16 PM
Absent Cook's Stew (from an old recipe book I own)

2 lbs cubed stewing beef
1 medium onion, peeled & sliced (you can substitute 2-3 tablespoons onion powder)
3 medium carrots, peeled & sliced
3 medium potatoes, peeled & quartered
1 10 1/2 oz can condensed tomato soup
1/2 a soup can water
2 tablespoons white vinegar
1 teaspoon salt
pinch of pepper
1 bay leaf

You'll need a heavy casserole with a closely fitting cover for this. Place meat cubes in casserole & arrange vegetables around & through the cubes. Combine the remaining ingredients & pour over meat & vegetables. Cover & bake in 275° oven for 5 hours. Remove bay leaf before serving.

Note: No browning of the meat is necessary
 
2012-10-04 11:35:12 PM

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 onions
5 sweet peppers
5 tomatoes
1 tbs Hungarian paprika
1/2 tbs salt
1/2 tbs sugar
1 tbs oil

Heat 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.


Your style reminds me of shakshuka, a North African/Middle Eastern egg-tomato-garlic-onion-pepper dish (which makes me think of Huevos Rancheros). Which is farking delicious, and I'll give your meal a try.
 
2012-10-04 11:49:20 PM

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.


In Australia, the American 'chili' concept is little known but European goulash/stroganoff (and the less interesting English/Irish stew dishes) are very commmon. In the chili thread the other day I noted that none of the recipes seemed to include paprika, and it was suggested by a chili fan that it would just get lost in the flavours. I was incredulous, but it's not my place to tell an expert that he's doing it wrong.

Paprika is good and need not be used sparingly.
 
2012-10-04 11:51:14 PM
Thanks for the awesome recipes, everyone!

/Bookmarked for a colder day
 
2012-10-05 12:14:18 AM
We've got lots of coots showingup on the lake now, presaging winter's arrival, so here's a recipe to make use of teh little bassturds...
1 coot, defeathered and cleaned out.
1 T each minced garlic and onion
1/2 t pepper and Lawrys seasoned salt
1/2 cup white wine
1 cedar plank 1x6x12"
1 cup seasoned bread cubes

Stuff coot with bread cubes
marinate in wine/garlic/onion/pepper/salt mix for a day
place coot on plank
roast in 350 degree oven for 90 minutes
baste bird with marinade every 10 minutes
Remove from oven, let cool 15 minutes
Discard Coot, and eat the plank...

But seriously folks...

Navy bean soup:
1 lb small white beans, soak overnight.
1 large smoked ham shank (more meat than ham hocks)
1 tablespoon mustard powder
2 sticks celery, chopped
1 medium onion, chopped
half t garlic, minced
1 tsp pepper
add a jalapeno pepper if you like


Ham shanks have enough salt added that you don't need any extra salt.

add it all to either a pressure cooker or a crockpot. cover with hot water.
Crockpot cooks on low all day
pressure cooker does it in an hour.

good first night, better second day.

Best to freeze any leftovers in ziploc bags because it
doesn't keep longer than 4 days.

Flatulent but fantastic on a cold winter's night- goes really well with some garlic bread. enjoy!
 
2012-10-05 12:19:42 AM
Damn this thread is making me hungry.
One of my favourites is Chicken and Dumplings.

ic.pics.livejournal.com
 
2012-10-05 12:50:33 AM
Broccoli Cheese Soup

Ingredients
1 whole Onion, Diced
1 stick 1/2 Cup Butter
1/3 cup Flour
4 cups Whole Milk
2 cups Half-and-half
4 heads Broccoli Cut Into Florets
1 pinch Nutmeg
3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)
Small Dash Of Salt (more If Needed)
Freshly Ground Black Pepper
Chicken Broth If Needed For Thinning

Preparation Instructions
Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.
Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.
Taste seasonings and adjust if needed. Then blend the heck outta it with an immersion blender!
 
2012-10-05 01:20:46 AM
1/4 cup vegetable oil
3 cups chopped onions
5 chopped garlic cloves
2 cups dried red lentils
8 cups low-salt chicken broth
1 chopped carrot
1 1/2 tablespoons garam masala
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
2 bay leaves

2 cups diced cooked chicken
1 cup canned unsweetened coconut milk
3 tablespoons fresh lemon juice


2 cups cooked basmati rice
Lemon wedges

Fry onion until gold, add garlic. Add spices. Add lentils, carrot and chicken broth. Boil for 20 mins or so. Take out bay leaves and blend til smooth. Add chicken and coconut milk, put rice in bowls and add soup. Thank Kwai Lo for the yummy, yummy soup.
 
2012-10-05 01:25:08 AM
Cookbookmark!
 
2012-10-05 02:43:03 AM

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 lol

1 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 Mushroom
1 can Chicken Noodle soup
1 & 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!


frowned upon by some but for a busy daddy and cook or whoever you can do amazing things with cream of whichever soups.

Easy Clam Chowder: (can be doctored up with chopped up bacon, onion and celery)

3 cans of cream of potato soup
3 cans of minced clams
almost a quart of cream (whole milk works)
corn starch (less than a table spoon)

I cook the bacon, soften the onion and celery in the bacon fat, add the soup and then the clams, I don't drain one of the cans of clams, boil that stuff up, mix the corn starch with a small amount of milk until it's creamy and add that to the pot. Top off with the rest of the milk and cook until it almost boils. Serve with oyster crackers.
 
2012-10-05 03:41:02 AM
Of course there's my, no longer illegal chili recipe (see recent fark headline on the subject).

A pound of some kind of meat. Tradition is a reasonable cut such as round cut into 1/4" dice or just ground beef (or turkey if you must or if you want to do it vegetarian, Tempeh works well).

Brown the meat like substance. Pour off any excess grease. If you are using Tempeh add a few shakes of Worcestershire sauce at this point (which somewhat defeats the vegan mania point as this has anchovies in it).

If you want to add fresh onions or peppers, sauté them until transparent at this point.

Large can (26 oz) of tomatoes.
Small can (14 oz) of red kidney beans
Small can (14 oz) of black beans (optional, but it adds a neat contract to the others).
Small can of green chilis (optional)

I make my own spice combination, but you can use a prepared mix (acutally, I used French's Chili-O for years, not too bad).
My mix is: onion powder (if not real onions above), garlic, powdered chilis, sweet paprika, cumin, fennel powder (my secret ingredient).
Then at the end, add salt and something hot (either hot paprika or cayenne powder) to bring the thing up to the desired level of heat.
Always add the salt near the end.
 
2012-10-05 04:53:41 AM
www.alaskageographic.org

His stews weren't as fancy as you guys, but the scenary was to die for.
Still need to find me some navy beans.
 
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