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


STUFFED CABBAGE (TOLTOT KAPOSZTA)
1
medium
head cabbage
1
package
(28 ounces) sauerkraut
1/2
lb
ground beef
1/2
lb
ground pork
1/2
cup
long grain rice, cooked
1
large
egg
2
Tbs
real bacon bits
1
medium
chopped onion
2
clovs
garlic minced
1
Tbs
Hungarian paprika
1/4
tsp
cayenne pepper
6
ounces
can diced tomatoes, or paste
1
Tbs
caraway seeds
2
cups
water
2
Tbs
all-purpose flour
1
cup
(8 ounces) sour cream


Salt and pepper, to taste
1
, Sauté onion in shortening until golden brown. Mix the pork, beef, rice and the egg together seasoning with the salt, pepper, bacon bits, onion, garlic, paprika, pepper, caraway seeds, salt and pepper and paprika. Remove core of the cabbage and steam it in water until leaves are soft and begin to separate from the head. Remove the leaves and permit to cool. Trim the heavier veins from the leaves with a sharp knife so that the texture of the leaves becomes relatively smooth. Fold a portion of the meat mixture into each leaf, tucking in the two ends, so that it makes a neat roll, not too hard. Cut up the rest of the leaves in long coarse strips. Place the cabbage rolls on a bed consisting of the cut up small strips and add the tomatoes or tomato paste. Cover and cook slowly for about an hour.
2
, We must remember that Stuffed Cabbage is made in a variety of ways. It Is often said that everyone makes It a little differently. It is hard to say, which is the best recipe, because it depends on the individual taste as to which one he likes best.

Nutrition Facts
Serving size: Entire recipe (113.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.
Amount Per Serving
Calories
3595.08
Calories From Fat (41%)
1466.8
% Daily Value
Total Fat 184.33g
284%
Saturated Fat 76.65g
383%
Cholesterol 689.16mg
230%
Sodium 1933.24mg
81%
Potassium 18284.37mg
522%
Total Carbohydrates 365.08g
122%
Fiber 72.93g
292%
Sugar 208.9g
 
Protein 175.35g
351%