Hungarian Goulash from AMA Waterways

Hungarian Goulash recipe from AMA Waterways - enjoyed during July 2022 sailing

Ingredients

• 2 onions, sliced
• ½ cup¬corn oil
• 1 tsp. caraway seeds
• 1 garlic clove, minced
• 2 lbs. boneless chuck roast, cut into bite size pieces
• 2 tbsp. sweet Hungarian paprika
• 2 cups hot water
• 2 tsp. salt
• 3 bay leaves

OPTIONAL: Potatoes, chopped fresh parsley

Preparation Method

Heat the oil in a heavy skillet; add the onions and sauté lightly. Add the garlic and continue to sauté. Next add the meat, stir well with the other ingredients, and season with salt. Cover and let cook gently until meat browns. Add the sweet paprika, caraway seeds and bay leaves. Cover and cook on low heat for 10 to 15 minutes until meat has picked up the flavor of the seasonings. Adjust heat so that the goulash simmers very gently and let it cook for approximately one hour, or until meat is fork tender. Serve over buttered noodles or rice.

Makes 6 servings..

Shepherd's Pie

recipe dated 3/6/97! An early marriage favorite, made often

1 lb ground beef
1 clove garlic
Mushrooms
Carrots
Celery
Onion
1 T thyme
cheese
mashed potatoes
Chicken stock

Brown ground beef and onion and garlic. Saute mushroom, carrots, and celery until tender.
Stir in 1 T thyme, salt and pepper.

in a measuring cup, stir together 1 cup chicken stock and 1T flour.  Stir into vegie mixture.  Bring to boil, lower heat, and simmer uncovered for 10 minutes.

Add 1 can corn, beef and any juices.  Spread in a deep pie plate or casserole.
Spread mashed potatoes on top.  Bake uncovered @350 for 30 minutes

Another version written on a phone message page - the first is more of a gravy filling.
this one adds 1/2 can (small) tomato sauce and cooked corn to the beef mixture instead of the broth.  Place layer of cheese over beef mixture, then mashed potatoes. Bake

Ground Turkey Sweet Potato Stuffed Peppers

From Primavera Kitchen's blog. Easy and quick.  Low carb, Great with bumper crop of peppers from the garden. Could probably use zucchini instead.

These ground turkey sweet potato stuffed peppers are filled with favours and a delicious homemade tomato sauce. Perfect recipe for you busy dinnertime.

Ingredients:

• 1 tbsp extra-virgin olive oil
• 2 cup (480g) ground turkey
• 2 cloves garlic, minced
• ½ cup (78g) onions, diced
• 1 2/3 cup (219g) sweet potato, diced
• ½ cup homemade tomato sauce
• Crushed red pepper to taste (optional)
• Salt and pepper
• 2 big bell peppers cut in half
• Feta cheese (don’t add cheese if you want to make this recipe paleo-friendly) and fresh parsley, chopped

Directions:

Preheat oven to 350F.
In a skillet, heat olive oil over medium high heat.
Add ground turkey and garlic. Stir occasionally and cook for about 10 minutes or until the meat is not pink any more. Make sure to break apart the meat with a wood spoon as it cooks.
Add onions and cook until onions are gold brown.
Add the sweet potato, cover the skillet and cook until they are tender. It is about 8mins. Don’t forget to stir occasionally. Add tomato sauce, ground chili pepper, salt and pepper to taste. If necessary, add more olive oil or a little bit of water to cook the sweet potato.
Arrange the peppers in a greasy baking dish. The cavity side is facing up.
Fill each bell pepper halve with the ground turkey-sweet potato mix.
Bake uncovered for about 30 minutes, or until the peppers are cooked and soft.
Remove from the oven and garnish with feta and parsley.

NUTRITION INFORMATION

Yield: 4, Serving Size: 1/4

• Amount Per Serving:
 
• Calories: 324
 
• Total Fat: 13.9g
 
• Saturated Fat: 4.4g
 
• Cholesterol: 88mg
 
• Sodium: 529mg
• Carbohydrates: 25.6g
 
• Fiber: 4.4g
 
• Sugar: 10.7g
 
• Protein: 26.3g

White Cheese Chicken Lasagna

From allrecipes.com
I added 1 tsp each Rosemary, Tarragon, Beaumond

INGREDIENTS:

9 lasagna noodles 1/2 cup butter 1 onion, chopped 1 clove garlic, minced 1/2 cup all-purpose flour 1 teaspoon salt 2 cups chicken broth 1 1/2 cups milk 4 cups shredded mozzarella cheese, divided DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water. 2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside. 3. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese. 4. Bake 35 to 40 minutes in the preheated oven.

1 cup grated Parmesan cheese, divided 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon ground black pepper 2 cups ricotta cheese 2 cups cubed, cooked chicken meat 2 (10 ounce) packages frozen chopped spinach, thawed and drained 1 tablespoon chopped fresh parsley 1/4 cup grated Parmesan cheese for topping

Spaghetti with Chicken Sauce

This recipe is from a cooking for a crowd book.  Quantities should be adjusted accordingly.
Yields: 50 portions

7 oz butter
1 lib 8 oz celery, chopped
1 lb 8 oz onions, chopped
2 oz green peppers, chopped
2 oz pimentos

Saute above in butter until tender. Stir in 10 oz flour. Add  4 3/4 qts chicken stock to vegetable mixture, stirring constantly. Cook until thickened. Season with salt and pepper.  Fold in 7 lbs cooked, cubed chicken.  Cook 5 lbs spaghetti. Serve sauce over pasta.

Beef Stroganoff

1 1/2 lbs ground beef or turkey
1/2 c. onions, sliced or chopped
1/2 c butter
1 clove garlic
2 T flour
1 lb sliced mushrooms
1 cup chicken broth
1 cup sour cream or plain greek yogurt
2 t. salt
1/4 tsp black pepper
dash paprika

Brown beef and onions in butter with garlic.  Sprinkle with flour and mix thoroughly.  Add seasoning and rest of ingredients.  heat and stir frequently.  Serve over noodles

Baked Crab Supreme

This was a favorite in our early days.  So delicious and easy.

1 pkg corn bread (I use Jiffy), prepared
2 - 6 1/2 oz cans crab meat or pkg frozen
1 cup white or cheese sauce
1/4 sherry
1 tsp salt
cheese

Prepare corn bread per pkg directions.
Place thin layer of corn bread in bottom of greased baking dish (maybe and 8 " square or round casserole). Cover with crab. pour sauce w/sherry over meat. salt and pepper. Cover mixture with cheese (cheddar, amarican, provolone, whatever).  Bake at 350 deg for 20 minutes. Garnish with paprika.

white sauce: in small saucepan, melt 2 T butter. Stir in 2T flour and whisk away for a minute or two while the roux binds (medium heat).  Add 1 - 1/14 cups milk and whisk over medium heat until it thickens (just a few minutes.)  Add sherry and some cheese - maybe 1/2 cup.

Tuna Loaf

2  - 7 oz cans tuna fish, drained
1   can cream of celery soup
2 slightly beaten eggs
2 tablespoons minced onion
1 1/2 cups breadcrumbs
1 tsp lemon juice

Sauce:
2/3 - 1 cup milk
1 can cream of celery soup

Preheat oven to 350. Spray loaf pan with Pam. Combine tuna, soup, eggs, onion, breadcrumbs and lemon juice. Bake @350 degrees for 3/4 - 1 hour. Combine milk and soup to make sauce.  Pour over sliced loaf.

Mac and Cheese

Barefoot Contessa Family Style

• Kosher salt
• Vegetable oil
• 1 pound elbow macaroni or cavatappi
• 1 quart milk
• 8 tablespoons (1 stick) unsalted butter, divided
• 1/2 cup all-purpose flour
• 12 ounces Gruyere, grated (4 cups)
• 8 ounces extra-sharp Cheddar, grated (2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 3/4 pound fresh tomatoes (4 small)
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Green Bean Casserole - healthy version

Revised Green Bean Casserole recipe from the Hartford Courant.  November 2010

2 pounds fresh green beans, blanched
1 T oil
1 cup onion
10 oz mushrooms, chopped
3 cloves garlic, crushed
2 cups milk
2 T cornstarch mixed with 2 T cold water
1/8 tsp black pepper
Topping:
2 cips chopped onions
1 tsp oil
2 T balsamic vinegar
3 cups bread crumbs
2 T butter, cut into small pieces

In large skillet heat oil over medium heat. Add onions, cook till soft.  Stir in garlic, mushrooms, salt. Cook until most of liquid reduced. Add milk to the pan, reduce to medium-low; simmer.  Stir in cornstarch and water mixture, and stir  until milk has thickened. Add green beans, and stir to coat beans thoroughly with milk mixture.  Transfer the mushroom and bean mixture to a 9 x 13 baking dish.

Topping: Heat oil, add onions, cook until browned. Add vinegar, and cook until liquid evaporates. Stir in bread crumbs. Cover top of green bean mixture with bread crumbs. Dot with butter. Bake @375 for 40 - 45 minutes. Serves 10.

Company Potatoes

Jill Tierney recommeded this recipe!

9 large white potatoes
1 (250 g) packages cream cheese
1 cup sour cream
2 teaspoons onion powder
2 tablespoons butter
1 eggs ( beaten)
1/2 tablespoon garlic powder
paprika

Directions

1. Peel and chop potatoes and boil in water until fork tender.
2. Drain and mash potatoes in large bowl.
3. Add cream cheese, sour cream, onion powder butter, egg, and garlic powder.
4. Beat with hand mixer until fluffy.
5. Scrape mixture into large casserole dish, and for nice appearance use back of spoon to "peak" potatoes like meringue.
6. Dot with butter and sprinkle with paprika.
7. *Mixture may be refrigerated at this point until needed, let stand at room temperature 1 hr before baking*.
8. Bake in preheated 350°F oven for 30 minutes or until peaks slightly brown.
9. Enjoy *this dish really holds its heat so be careful*.

Zucchini Lasagna

Another Contadina recipe.  Haven't actually made this but I will. Funny, the recipe doesn't show cook 
temp! I'll assume it's a 350 oven, cook time 1 hour 10 minutes, tho that seems a bit long to me.

•  24 oz. Contadina® Tomato Sauce 
• 1 14.5 oz. Can Contadina® Stewed Tomatoes with Onions, Celery,  Green Peppers
• 1/2 tsp. salt
• 1/2 tsp. sugar
• 1 tsp. Italian seasoning
• 1/8 tsp. pepper
• 1 lb. ground beef
• 3/4 tsp. seasoned salt
• 6 zucchini sliced 1/8-inch thick
• 2 cups mozzarella cheese, shredded
• 15 oz. ricotta cheese
• 3 Tbsp. Parmesan cheese, grated

1. COMBINE tomato sauce, stewed tomatoes, salt, sugar, Italian herb seasoning and pepper in medium saucepan. Simmer uncovered 25 minutes, stirring occasionally.

2. Meanwhile, BROWN beef in medium skillet; drain. Stir in seasoned salt and tomato sauce mixture. Butter bottom of 13 x 9-inch baking dish.

3. LAYER bottom of dish with half of zucchini slices; sprinkle lightly with salt. Spread half of ground beef mixture over zucchini. Sprinkle with mozzarella cheese and evenly spread all the ricotta cheese. Top with remaining zucchini slices; sprinkle lightly with salt. Spread with remaining beef mixture. Sprinkle Parmesan cheese on top.

Beef in Burgundy

Another Gourmet Group favorite served at Paula & RJ's.  Great company dish. I've never made Julia Child's version but will someday. My old copy of this  is splotched by drippings! 


The recipe as written:
Cooking with wine is common throughout Europe.  I often tell my cooking students that one should never add water to a dish - stock perhaps, and often wine, but never water.  Wine has a cleansing ability, and a little dry sherry will greatly clean a sauce or gravy that tastes too much of oil or fat.  Beef in Burgundy is a classic dish from France.

6 slices bacon
3 pounds good stewing beef
olive oil
3-4 cups burgundy or dry red wine
2 cups Basic Brown Soup Stock (I use beef broth in a can or beef bouillion)
2 T tomato paste
3 cloves garlic, crushed
1/2 tsp thyme
1 bay leaf
salt to taste
1 pound mushrooms, browned in butter
2 - 3 yellow onions, peeled chopped, and browned in butter
Roux of 1/2 cup flour browned in 1/2 cup butter

Cut the bacon into little strips, and blanch them with boiling water.  Fry gently, being careful not to burn them or to darken the fat.
Remove the bacon from the pan, and in the fat, brown the beef.  You many wish to add a little olive oil. (note: meat is not floured before being browned) Brown the meat carefully and rapidly so that it is a lovely deep brown on all sides.  Place in a large 4-quart casserole.
Add the wine and soup stock.  Add the tomato paste, garlic, thyme, a bay leaf, and a little salt.  Careful with the salt!
Deglaze your frying pan by putting it back on the heat for a moment after you have removed the beef. When the pan is slightly hot, add a stiff shot of red wine, and move it around with a wooden spoon.  Add this beautiful dark liquid to the casserole.
Bake the casserole in a 350 degree oven for 2 - 3 hours. (may also cook on top of stove in a heavy kettle). When the beef is tender, add the mushrooms and yellow onions.  Let all cook together for 20 minutes, and then thicken the whole with the roux.
Serve this dish with much too much wine for your guests, along with some cooked green vegetables and a huge salad.  You will be famous in about a half hour!  Serves 8.

my note: I usually make some egg noodles to go along with it.

Kielbasa and Sauerkraut

1/2 lb bacon
1 lb kielbasa, sliced into bite sized pieces
large can of sauerkraut, drained
2 large onions
1/2 cup brown sugar
1 can beer
1 T carraway seeds

Cook bacon and onion.  Drain (save grease); add kielbasa add sauerkraut. Cover with beer. Cook for 1 hour, covered.  It's done when sauerkraut starts turning brown.  Keep covered; if liquid evaporates, add some water or more beer. Stir in 1 T carraway seeds.

Lasagna

Carol Murray first made this for a Gourmet Group dinner. I vary the ingredients, use sauce from a jar, leave out the meat, but I always layer my lasagna this way.

1 1/2 lb ground beef
7 eggs (I never use this many!)
2 lbs ricotta
1 cup grated parmesan cheese
1 lb mozarella
2 cloves garlic
2 large cans of whole tomatoes
4 small cans tomato paste
9 lasagna noodles
oregano, parsley, basil
1 1/2 cups red wine

Brown and drain meat. Crush and simmer tomatoes until soft; add paste, wine, garlic, and oregano/basil. Simmer 1 hour.  Add meat and simmer 1 more hour.  Combine ricotta, eggs, parm, parsley.
Assemble: Layer sauce, noodles,  ricotta, noodles, sauce, mozarella, ricotta, noodles, sauce, mozarella, grated parmesan. Bake 350 for 35 - 45 mintues .Cool 10 minutes before cutting.
Note to me for portioning: 3 layers sauce, 3 layers noodles, 2 layers ricotta.

Breakfast Casserole

Sampled this at a UConn football tailgate. The group next to us one early morning had quite a fancy spread and shared this with us.

1 lb frozen hash browns, defrosted
8 eggs
1 lb bacon, cooked and crumbled
1/2 onion, chopped and sauted
2 cups shredded sharp cheddar cheese
1/2 tsp thyme
paprika

Spray 9 x 13 pan. Preheat oven to 350. Mix all ingredients except paprika. Pour into prepared pan. Sprinkle with paprika. Bake 45 minutes or until set.

Pasta al Forno

I was a bit concerned about adding cinnamon to pasta but it really gave it a nice kick. Might add more tomatoes. Another Giada favorite.

• 1 pound ziti rigate
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1 small onion, finely chopped
• 3 cloves garlic, chopped
• 1 (15-ounce) can, crushed or diced tomatoes
• 1/2 cup heavy cream
• 2 pinches ground cinnamon
• Salt and pepper
• 3 ounces prosciutto, 1 thick slice from deli, chopped
• 1/4 to 1/3 cup grated Parmigiano-Reggiano
• Softened butter to coat a medium casserole or baking dish
  
  
  
  Bring large pot of water to boil, then salt and cook pasta to al dente on the chewy side, 7 minutes. Once your pasta water comes to a boil to cook ziti, preheat oven to 500 degrees F.
  To medium skillet over medium heat add extra-virgin olive oil, 2 turns of the pan. Cook onions and garlic in oil 3 to 5 minutes. Stir in tomatoes and bring to a bubble. Add cream and season sauce with cinnamon, salt and pepper. Add chopped prosciutto to sauce and stir with cooked pasta to combine. Coat a medium casserole with the butter. Adjust seasonings and transfer pasta to casserole. Cover pasta with Parmigiano-Reggiano and place in the oven for 10 minutes. Serve hot from oven.
  
  

Baked Macaroni and Cheese

Saw Alton Brown make this on Food Network. Have tried a million recipes and this is the first to satisfy! Remember to save leftovers for fried Macaroni and Cheese.

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

Topping:
3 tablespoons butter
1 cup panko bread crumbs

Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.