Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Guys, thanks for the good recipes. I rarely cook, but I always try to cook something tasty and unusual. I love pastries and sweets, as well as meat dishes. If I liked the recipe, then I save it to my bookmarks. I also use a recipe cards maker to design nicely. A little later, I can throw off a photo of my dish.
If you're looking for a great way to organize and save recipes, look at CopyMeThat.com The free version is great!
You know that dish with the elbow macaroni, onions, hamburger and tomatoes that we call goulash or hotdish? At this time of year I like to make it with fresh tomatoes.
I add a can of tomato paste or sauce, depending on your preference, a generous squeeze of ketchup and peeled diced fresh tomatoes uncooked, then bake or heat.
You know that dish with the elbow macaroni, onions, hamburger and tomatoes that we call goulash or hotdish? At this time of year I like to make it with fresh tomatoes.
I add a can of tomato paste or sauce, depending on your preference, a generous squeeze of ketchup and peeled diced fresh tomatoes uncooked, then bake or heat.
Season with your preferences.
Humble but tasty.
That’s American Chop Suey in New England. I bet it would be great with fresh tomatoes.
You know that dish with the elbow macaroni, onions, hamburger and tomatoes that we call goulash or hotdish? At this time of year I like to make it with fresh tomatoes.
I add a can of tomato paste or sauce, depending on your preference, a generous squeeze of ketchup and peeled diced fresh tomatoes uncooked, then bake or heat.
Season with your preferences.
Humble but tasty.
Yes! It's perfect tomato season here! These are the tomatoes you want all year. Right now in most of the Midwest, they are sweet, juicy and plentiful.
I know this recipe - sometimes called American Chop suey or goulash, here in Ohio, they call it a Johnny Marzetti. Story goes, a little restaurant in Columbus, near OSU had to come up with a cheap, filling food for Ohio State Students. It was named for a family member.
I guess these were the days before pizza and fast food. Here's a version that is close to what I have made - it's filling, tasty, and probably not authentically Italian - but it tastes so good.
Yes! It's perfect tomato season here! These are the tomatoes you want all year. Right now in most of the Midwest, they are sweet, juicy and plentiful.
I know this recipe - sometimes called American Chop suey or goulash, here in Ohio, they call it a Johnny Marzetti. Story goes, a little restaurant in Columbus, near OSU had to come up with a cheap, filling food for Ohio State Students. It was named for a family member.
I guess these were the days before pizza and fast food. Here's a version that is close to what I have made - it's filling, tasty, and probably not authentically Italian - but it tastes so good.
Great to make in the winter! But now I'd rather have my tomatoes sliced, on a sturdy bread, with Euro butter, salt and cracked black pepper.
That is a bit different from the NE version. We never had peppers or mushrooms in ours and not Italian herbs or cheese either. It was soupier than spaghetti and contained mostly canned tomatoes and sometimes broth.
That is a bit different from the NE version. We never had peppers or mushrooms in ours and not Italian herbs or cheese either. It was soupier than spaghetti and contained mostly canned tomatoes and sometimes broth.
I am from NE to. My mom made goulish all the time. It was plain and simple.....hamburg, canned tomatoes, and it had to be elbow macroni. The soupier the better.
I am from NE to. My mom made goulish all the time. It was plain and simple.....hamburg, canned tomatoes, and it had to be elbow macroni. The soupier the better.
This is my new rhubarb scone recipe. It's supposed to have a caramel glaze on top but that is totally unnecessary.
RHUBARB GINGER SCONES
• 3 stalks rhubarb
• 2 1/2*cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter
• 1/4 cup vanilla sugar (Or plain and add 1/2 teaspoon vanilla to batter.)
• 2/3 cup heavy cream (up to 3/4 cup)
• Chopped candied ginger
Directions
1. Preheat oven to 425° F.
2. Slice rhubarb stalks 1/4 " thick pieces. Toss with 3 tablespoons of sugar.
3. Sift flour, baking powder and salt together in large bowl or bowl of food processor.
4. Cut butter into flour mixture by hand until butter is the size of small peas.
5. Blend in the sugar.
6. Blend in sliced rhubarb.
7. Blend in cream until a soft dough forms. (note: you may need to add more than 2/3 cup depending on the weather, etc.)
8. Transfer dough to floured surface and divide in half. To make triangular scones, flatten into 6-inch disks and cut each circle into 6-8 scones. Sprinkle with extra turbinado sugar.
9. Refrigerate 30 min.
10. Arrange on ungreased cookie sheet 1/3 in. apart and bake about 20 minutes or until reddish-brown on top.
I also add a sufficient amount of chopped nuts. Walnuts or pecans.
I think I'm in love : ) Thank you!
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
