Tuesday, November 25, 2014

Creamy Hungarian Bean Soup (go back)





1
Place neck bones in a medium saucepan and cover and boil for 40 minutes.
2
Turn off heat remove the neck bones, separate the meat from the bone and cut up the meat to small pieces and reserve.
3
Place beans in to the some saucepan; add the pepper, carrot, onion, garlic, bay leaf, parsley and the meat.
4
Add beef stock plus enough water to cover 2 inches above the beans. Bring to a boil, reduce to a simmer and cook, partially covered, until beans are tender, 1 1/2 to 3 hours, stirring occasionally and adding additional water to make sure beans are covered with liquid.
5
Add Pepper and salt to taste.
6
Remove bay leaf and discard.
7
In a small skillet, sauté 2 tablespoons chopped onion in butter until they are translucent. Add paprika and flour, stirring and cooking for 1 minute. Mix in add several spoon full of hot soup liquid to the roux and stir until smooth. Pour the roux back into the soup. Bring to a boil and simmer 10 minutes, stirring frequently. If soup is too thick, thin with additional water. If soup is too thin for your taste, continue to simmer until of the right consistency.
8
Serve fresh hot with bread
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Friday, November 14, 2014

Spinach Pie

1
PREHEAT oven to 400°F.
2
Spray the lasagna dish with butter flavored non stick cooking spray.
3
Than lay down a sufficient amount of the tortillas to cover the bottom of the pan.
4
Cut the spinach into small pieces.
5
Mix spinach, cheeses, eggs, butter, oregano, nutmeg and the walnuts or the almonds.
6
Pour some of the mixture into the pan just to cover the tortillas.
7
Then again a row of tortillas, covered with a row of the mixture.
8
The top of the pie needs to be covered with the mixture.
9
Bake 45 to 50 min. or until center is set and the top turn brown.
10
Let stand 5 min.
11
Sprinkle the top with greeted parmesan cheese.
12
Then cut into wedges and serve.
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Sunday, November 9, 2014

California-Style Buttered Pasta Is Easy And Delicious


California and Italy have much in common, which explains why many simple Italian dishes featuring fresh ingredients are popular in the Golden State. One dish that deliciously merges the Old World with the new is California-Style Buttered Pasta.

While red sauce is the most familiar match for Italian pasta, as you move into Northern Italy the tomatoes and olive oil give way to creamy butter as a popular pasta topping. Northern Italy is a major dairy region, much like California, which is the largest milk and butter producer in the U.S.

This delicious dish couldn't be simpler to prepare, combining cooked pasta with the rich natural taste of California butter. The dish comes together as quickly as you can cook the pasta.

A topping of toasted bread crumbs adds a pleasing crunch. And for a uniquely California variation, substitute grated Dry Jack for Parmesan. Dry Jack is an aged form of the ever-popular Monterey Jack, both of which were created in California.

Hearty enough to serve as a main course with a green salad on the side, California-Style Buttered Pasta is also a perfect accompaniment to any type of meat or chicken dish. It also goes well with fish because its rich yet subtle flavors do not overwhelm even the most delicate fish.

This recipe works best with slightly wider forms of pasta, such as linguini or fettuccini, which provide a nice balance between the pasta and butter coating. It will also work nicely with a penne or rigatoni style of pasta. But feel free to use your favorite type.
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