Monthly Archives: November 2015

Cooking, Main courses

Hungarian Goulash

Crock Pot Hungarian Goulash

Gather the following ingredients:

16 oz frozen cut green beans, thawed
1/2 onion, chopped
1 1/4 lbs beef, cubed
1 can chunky tomato sauce, large or small can
1 can chicken broth
6 oz can of tomato paste
4 teaspoons paprika
cooked egg noodles

Ingredients for Hungarian Beef Goulash

Crock Pot
Medium bowl

Pour the green beans into the Crock Pot.  Chop half an onion and add it.  Cube the beef and add it.  I used a prime pot roast for the beef and cut that into chunks.

Combine the chunky tomato sauce, chicken broth, tomato paste, and paprika in the bowl.  Mix.  Add to Crock Pot.

Beef, onions, and green beans in Crock Pot

Put the lid on and cook on low for 6 -8 hours.

Prior to the beef finishing, cook the egg noodles.

Serve the beef mixture over the cooked egg noodles.

Hungarian Goulash dished

Cooking, Side dishes

Jalapeno Cheesy Rice

Jalapeno Cheesy Rice – spicy, dairy covered, rice

Gather the following ingredients:

2 -3 cups cooked rice
Colby and Monterey Jack shredded cheese
Sharp Cheddar shredded cheese
Sour cream
1 can diced Jalapeno

small glass pan

cheese, sour cream, jalapenos

Preheat the oven to 350 degrees.

Cook the rice.  Combine the rice, cheeses, sour cream, and jalapenos in the glass pan.

Cook for 15 minutes, until the cheese is melted.

Cooked cheesy rice

Cooking, Main courses

Brisket

Brisket – pretty good

Gather the following ingredients:

Brisket
Ketchup
Chili sauce
Onion soup mix

Pan
Aluminum foil

ketchup, chili sauce, brisket, onion soup

Preheat the oven to 275 degrees.

Mix 12 ounces of chili sauce and 12 ounces of ketchup with the onion soup.  I crush the onion soup, but note it is a bad idea to do this with your hand.  Also this sauce will bake onto your pan.  A non-stick or ceramic or something.

Put the brisket into the pan.  Pour the sauce over the top.  Cover with aluminum foil.  Cook for 6 -7 hours.  The meat should be tender enough to pull apart with a fork.

Slice the brisket up and serve.

Brisk

Cooking, Main courses

Pork Chop Wrapped in Bacon

Pork Chop Wrapped in Bacon cooked in a Crock Pot

Gather the following ingredients:

4 pork chops
Bacon
Oranges or orange juice

Crock Pot
Pan (Optional)

Bacon, pork chops, oranges, juicer, and Crock Pot

You can start by searing the pork chops in a pan for a minute or two on each side to lock in the juices.  I am too lazy to do this, but it is a good idea.

Wrapped the bacon around the pork chops place them into the Crock Pot.

If you are using fresh oranges juice them and pour the fresh orange juice into the Crock Pot.  If you are using normal orange juice then just pour it into the Crock Pot.  You need enough to cover the pork chops or at least enough to cover half an inch worth.

Bacon wrapped pork chops in orange juice in a Crock Pot

Cover and cook on low for 6 – 8 hours.

 

Cooking, Salads

Antipasto Salad

Antipasto Salad – a personal favorite, but expensive

Gather the following ingredients:

16 Oz  penne pasta
1 pt. sweet grape tomatoes
1 lb provolone cheese, cubed
1 lb. Boar’s Head salami, cubed
16 oz pepperoncini peppers, drained
12 oz quartered and marinated artichoke hearts, drained
1/2 lb Boar’s head pepperoni, cubed
Garlic stuffed green olives
1 cup pitted Kalamata olives
red bell pepper
green bell pepper
finely shredded Parmesan cheese
Italian Vinaigrette

Ingredients for antipasto

Very large bowl

This makes a ton of antipasto so you can cut the recipe in half and still have a lot of salad.  It is difficult to cut in half.

When you buy the provolone cheese, salami, and pepperoni ask them to cut one or two large slices depending if you need 1/2 lb or 1 lb.  This will give a a nice thick chunk of cheese or meat to cube.

I don’t always put in the penne pasta, but if you do go ahead and cook it and drain it and then begin to add the other ingredients.

Cut the peppers into slices like you would for fajitas.

Basically drain all of the juices and mix the items together.  Pour the Italian Vinaigrette over the top and toss.  A salad that eats like a meal.