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Author Topic: Your Favorite Soups and Stews  (Read 2666 times)

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Online WDH

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Re: Your Favorite Soups and Stews
« Reply #40 on: March 04, 2021, 04:39:23 PM »
Cornbread is so good.  Having it tonight with vegetable beef soup.   
Woodmizer LT40HDD35, John Deere 2155, Kubota M5-111, Nyle L53 Dehumidification Kiln, and a passion for all things with leafs, twigs, and bark.  hamsleyhardwood.com

Offline kantuckid

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Re: Your Favorite Soups and Stews
« Reply #41 on: March 04, 2021, 05:11:22 PM »
Around E KY it has a similar rank with the air we breathe. I like the stuff but I much prefer Jalapeno cornbread recipe. 
Tip of the day: Cornbread makes great pulled pork sandwich buns. 
#2 tip of the day: try making cornbread with polenta or coarse meal from either an Amish store or a Hispanic grocery. Comes out similar to home ground meal cornbread. 
I have a A.H. Hatch meal grinder I don't need, cause I don't grow Hickory Cane corn now.  
Kan=Kansas;tuck=Kentucky;kid=what I'm not

Online K-Guy

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Re: Your Favorite Soups and Stews
« Reply #42 on: March 22, 2021, 01:01:24 PM »
We had this for supper last night and will again.

Authentic Prklt (Hungarian Beef and Onion Stew)

  • 4 slices thick-cut bacon , diced (traditionally you would use lard (about 2 tablespoons) and many Hungarians add some kolbasz for flavor which makes a big difference)
  • 1 large yellow onion , finely chopped
  • 1 green bell pepper , seeded and finely chopped
  • 2 cloves garlic , minced
  • 1 large tomato , finely diced
  • 1 1/2 pounds stewing beef , cut into 1/2 inch pieces
  • 4 tablespoons quality imported sweet Hungarian paprika (yes, that's TABLEspoons!)
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4-1/2 teaspoon caraway seeds , coarsely crushed
  • 1 bay leaf
  • Water

INSTRUCTIONS

 
  • In a heavy pot or Dutch oven fry the bacon until done. Add the onions and cook over medium-high heat until golden. Add the bell peppers and garlic and cook for another two minutes. Add the beef and cook for a minute until some, but not all, of the pink is gone. Stir in the paprika and remove from heat.
  • Add the remaining ingredients. Add just enough water to come up to just over the halfway point of the stew mixture (in other words, not so the water is covering it). Return to heat and bring it to a boil. Cover, reduce the heat to medium-low and simmer for 90 minutes. If the stew isn't thick enough, continue to simmer uncovered for a few more minutes so that some of the liquid evaporates. Add salt to taste.
  • Serve with Sptzle (in Hungary they are shorter and stubbier, so prepare the dough accordingly or just use whatever method/shape you prefer - the texture and flavor of the dough is the same regardless). Or serve with boiled potatoes or wide egg noodles. A side salad, particularly a cucumber salad, is traditional. If desired, serve with a dollop of sour cream.
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Offline kantuckid

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Re: Your Favorite Soups and Stews
« Reply #43 on: March 22, 2021, 05:08:11 PM »
Are you Hungarian Heritage, etc.?
 We are growing a Hungarian pepper -Alba Regis variety. I got off this GA lady my age on ebay-heirloom, open pollinated changes colors from ivory to orange to red- one of the paprika peepers they grow in Hungary. It's got tad of heat and very sweet too. They sell them along the road there in huge bags late season.
I once tried very hard to find a Hungarian bean to later learn it was a group of colors of butter/lima beans that the Hungarians all seem to mix at sales tables for color effect. 
While in Hungary visiting our son we ate at a restaurant in Budapest near the State Opera House- there was a Gypsy playing the violin as we ate, priced very reasonable and what I ate seems similar to the recipe you've posted. Who knows what it was called in Hungarian lingo? :D 
Kan=Kansas;tuck=Kentucky;kid=what I'm not

Online K-Guy

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Re: Your Favorite Soups and Stews
« Reply #44 on: March 23, 2021, 01:27:47 PM »

Nope. My wife found the recipe online. Simple but very tasty!!
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Offline streem26

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Re: Your Favorite Soups and Stews
« Reply #45 on: March 30, 2021, 07:38:43 AM »
I make butternut squash soup every other week or so and I could eat it for every meal. Its not uncommon for me to pack it for breakfast and also have it for dinner. Sometimes Ill add spicy sausage or crumbled bacon. I dont use a recipe but what I do is kind of similar to the serious eats recipe.

Offline kantuckid

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Re: Your Favorite Soups and Stews
« Reply #46 on: March 30, 2021, 05:52:26 PM »
We have grown butternuts many years and we always froze them once we were into a new garden season as they store well until spring. Truth is that that specific soup is one that store bought matches the real thing pretty well! Lazy boy me has switched to buying it in the paper cartons as I got other stuff to use my garden space for.
i see your not on here much-welcome back! My wife and I also ride mtn bikes and one son raced road bikes in college and our oldest son is a hard core mtn bike and road bike rider with bikes that cost more than some peoples cars...
Where are you?
Kan=Kansas;tuck=Kentucky;kid=what I'm not

Offline sawguy21

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Re: Your Favorite Soups and Stews
« Reply #47 on: March 30, 2021, 06:18:20 PM »
My wife made butter nut squash soup, no store bought was ever that good! Also my favourite roasted. A local restarant serves an outstanding tomato/basil soup I can't get enough of but now is closed because of Covid restrictions. This is really frustrating!
old age and treachery will always overcome youth and enthusiasm

Offline kantuckid

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Re: Your Favorite Soups and Stews
« Reply #48 on: March 30, 2021, 06:24:36 PM »
Take a canning jar of home grown maters, run it in a blender and spice as you wish and call it soup. Some add soda to smooth it out. Basil we grow and dry. 
 Store bought butternut has the exact same ingredients as homemade. Very much unlike all the sodium packed soups in the rest of that section. It even comes in organic if that lights your fire. 
Kan=Kansas;tuck=Kentucky;kid=what I'm not


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