Saturday, November 18, 2017

Adi's Bean Soup


Ingredients:
1
lb
smoked pork neck bone
8
small
baby carrots sliced
1
medium
finely chopped red onion
4
large
finely chopped garlic cloves
1
large
bay leaf
2
15-oz
beef stock or water
2
Tbs
butter
1
¼ cup
half and half or milk
1
tsp
mild or hot Hungarian paprika
3
Tbs
flour
1
Tbs
fresh parsley, chopped
1
medium
parsnip, finely chopped
1
15-oz
can of peas
1
15-oz
can of kidney beans
1
15-oz
can of navy beans
1
4 ounces
real bacon bits
salt to taste
Preparation
1
Place neck bones in a medium saucepan and cover and boil for 40 minutes.
2
Remove bones from the pan cool slightly.
3
Remove meat from bones discard fat, skin, bones, and chop up the meat.
4
Add the meat, beans, pepper, paprika, bacon beets, carrot, onion, peas, garlic, bay leaf, parsley, and the parsnip in to the some saucepan.
5
Add water or beef stock to cover 2 inches above the beans.
6
Bring to a boil, reduce to a simmer and cook, partially covered, until beans are tender, 2 to 2 1/2 hours, stirring occasionally and adding additional water or broth to make sure beans are covered.
7
In a small skillet, sauté 2 tablespoons chopped red onion in butter until they are translucent. Add paprika and the flour, stirring and cooking for 1 minute. (careful not to burn the paprika)
8
Add to the soup, with a coder cup of half and half or milk, bring to a boil and simmer 14 more minutes, stirring frequently.
9
Add salt to taste.
10
Serve with fresh bread
Degree of Difficulty
Degree of Difficulty: Very Easy
Cooking Times
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Inactive Time: 2 hour and 45 minutes
Total Time: 3 hours

Servings: 6
Yield: 6
Amount Per Serving
Serving
Calories
2710.98
Calories From Fat (24%)
657.15
% Daily Value
Total Fat 74.71g
115%
Saturated Fat 31.46g
157%
Cholesterol 178.82mg
60%
Sodium 4384.28mg
183%
Potassium 6353.54mg
182%
Total Carbohydrates 390.12g
130%
Fiber 108.92g
436%
Sugar 61.76g

Protein 134.77g
270%

Tuesday, August 22, 2017

Sunday, November 20, 2016



     Soup Recipes Collection of Soup Recipes
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Ah, the comforting allure of soup, as brought to you by the creative cooking experts .
With easy-to-follow soup recipes, this new cookbook is as beautiful as it is practical; a handy reference for delicious recipes that are nutritious as well as satisfying. Sure to be well-thumbed, its smaller size and hardcover design lend themselves to frequent perusing and planning. This attractive cook book will be a must have for beginning and seasoned cooks alike.
 
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Sunday, July 3, 2016



Creamed String Bean Soup
 
1
lbs
fresh string green beans, cut into 2 inch pieces
1
 Tbsp
green onions chopped
2
 Tbsp
butter melted
1
 Tbsp
garlic clove, minced
2
 Tbsp
flour
1
quarts
salted water
  (see more) (go there)  
2
cups
milk
1
Tbsp
vinegar (optional)
1
Tbsp
Parsley -- chopped
1
medium
potatoes, peeled and sliced
3   
Tbsp
sour cream


Salt and black pepper to taste

Sunday, April 17, 2016

Cabbage Soup (Kaposztaleves)



1 Mince the onions
2 Brown ground beef in skillet and set aside
3 Put the vegetable broth or (water,) cabbage, kale, potatoes, paprika, parsley, bacon bits and onion together in 5-quart pot
4 Boil rapidly for 15 minutes...
5 Add garlic, Cayenne pepper, salt and freshly grounded black pepper to taste
6 Cover and simmer until all ingredients are tender
7 Add ground beef and simmer for 1 1/2 to 2 hours
8 Mix the flour with two tablespoon sour cream, thinned with some of the boiling soup and let boil with the rest of the soup for thirty more minutes
10 Just before serving add the rest of the sour cream

Saturday, March 12, 2016

Hungarian Meet Patties
(Fűszeres Fasirozot)


Directions:
1 Heat oven to 375°. Line a large baking pan with foil....
2 Combine the beef, pork, egg, Parmesan, basil, paprika, salt, pepper, cayenne, parsley flakes, garlic, and 1/2 cup of the bread crumbs.
3 Mix until well blended
4 Set at a side to rest for 30 minutes..
5 Form into 2-inch meatballs and roll in the remaining bread crumbs and flatten with your hand.
6 Arrange on the baking pan.
7 Bake for about 20 to 30 minutes, until cooked through.
8 makes about 2 dozen

Sunday, November 22, 2015


Bacon and Walnut Stuffing


1    
Sauté vegetables in butter
2
Soak bread in chicken broth for 2 minutes
3
Squeeze out the excess broth and add to the sautéed vegetables.
4
Fry chopped bacon on medium heat for 6 to 8 min. or until crisp
5
Remove from skillet then fry liver in the grease.
6
Remove the liver and chop into cubes.
7
Discard dripping
8
Add fresh eggs, bacon, (diced) hard boiled eggs, parsley, celery, toasted walnuts, and the liver to the bread and vegetables and mix lightly.
9
Pour the maple syrup all over the mixture.
10
Stuff the turkey.
11
Put leftover stuffing in a buttered bread pan and bake 25 minutes, garnish with thyme Bake turkey 3:30 to 6:30 hours depending on size.
(see more)  (go there).