|
The TA Recipe Thread (now with extra cries for help!) (pg. 35)
|
View this Thread in Original format
| Silky Johnson |
| Um no. This is the way I've always made them...the way my father always made them...the way his mother always made them. Is the Hungarian way. They've never been soggy. |
|
|
| MeLLyMeL |
bacon is the .
+1 with bacon on the eggs and grilled onions *eek* me loves!
I go to the deli and order my Turkey Bacon Swiss on a mother fuking roll or hero!
deeeeeeeeee-lish. |
|
|
| Silky Johnson |
| It's weird, I don't even miss bacon. And I used to go through a pack a week. That's a lot of ing bacon. |
|
|
| elzidane |
relax chulo...like i said i've never seen them made this way.:p
i like to roast/grill them first to get the skin off, and brown the meat before. Goat cheese, ground fresh chorizo, chunks of roasted butternut squash, onion, garlic, all stuffed in a roasted pablano pepper. I usually make a tomato and cilantro sauce, but i only put it on when i serve it...a bit on the bottom of the plate, and some on top then pop the pepper's "lid" back on to make it look pretty.
i would still eat the out of your peppers...as i am craving some now. Hungarian way = paprika? |
|
|
| Psionic |
Just made my heart attack casserole:
1 baguette, left out overnight to harden a little
5 eggs
1.5 sticks butter
1 package Philadelphia cream cheese (bar, not tub)
1/2 cup syrup
vanilla
Cut the baguette into bite-sized pieces. Beat the eggs and vanilla and soak the pieces of bread in the mixture. Put pieces in a casserole dish, pressing against each other. Make sure there's at least 1" of room for the bread to rise.
Cut the butter (should be cold so it's easy to cut) and cream cheese into small pieces and randomly push them into the crevices formed by the bread pieces. Pour syrup over the whole dish. Cover with aluminum foil and bake at 350 degrees F for about 20 minutes.
Enjoy your trip to the ER! |
|
|
| elzidane |
jesus christ that sounds disgusting:p
lemme guess, still single? |
|
|
| ziptnf |
| quote: | Originally posted by elzidane
Goat cheese, ground fresh chorizo, chunks of roasted butternut squash, onion, garlic, all stuffed in a roasted pablano pepper. |
Woah, slow the down you're gonna give me a foodgasm. How often do you use chorizo? I think it's an amazing sausage that has a lot of potential as a substitute for ground beef/turkey. Tons of flavor, and great on mexican dishes :crazy: |
|
|
| Psionic |
| quote: | Originally posted by elzidane
jesus christ that sounds disgusting:p
lemme guess, still single? |
Actually my girlfriend loves the dish, but thanks for asking ;) |
|
|
| elzidane |
| quote: | Originally posted by ziptnf
Woah, slow the down you're gonna give me a foodgasm. How often do you use chorizo? I think it's an amazing sausage that has a lot of potential as a substitute for ground beef/turkey. Tons of flavor, and great on mexican dishes :crazy: |
whenever i can get nice chorizo from a butcher. I won't touch super market chorizo made by huge companies, because in canada it is still a relevantly new thing, and they don't get it right yet.
if i can't get the chorizo i want, i'll usually just switch it up for some home made spicy italian sausage that my neighborhood butcher makes...and toss it in my big green egg to smoke them. It is not the same, but has a similar smokey flavour to it if you do them up this way with mesquite wood chips.:) |
|
|
| Silky Johnson |
| quote: | Originally posted by elzidane
relax chulo...like i said i've never seen them made this way.:p
i like to roast/grill them first to get the skin off, and brown the meat before. Goat cheese, ground fresh chorizo, chunks of roasted butternut squash, onion, garlic, all stuffed in a roasted pablano pepper. I usually make a tomato and cilantro sauce, but i only put it on when i serve it...a bit on the bottom of the plate, and some on top then pop the pepper's "lid" back on to make it look pretty.
i would still eat the out of your peppers...as i am craving some now. Hungarian way = paprika? |
Ah that sounds ing good. Yeah Hungarian is all about the paprika...and the tomato sauce really. It's served with sour cream too. Dollop of sour cream on everything always, lol.
Whenever I think of Hungarian food I think of onions, peppers, tomatoes, and paprika, lol. Typical gulyas is all those ingredients, plus some Hungarian or Polish sausage.
I ing love Hungarian sausage. I love letting it sit in the fridge for a couple days and drying out a little...and eating it with some nice rye bread and sliced green pepper. So good OM NOM NOM.
now I wanna picnic. :( |
|
|
| elzidane |
| quote: | Originally posted by Psionic
Actually my girlfriend loves the dish, but thanks for asking ;) |
if she eats that she must have cankles.:p |
|
|
| elzidane |
| quote: | Originally posted by jennypie
Ah that sounds ing good. Yeah Hungarian is all about the paprika...and the tomato sauce really. It's served with sour cream too. Dollop of sour cream on everything always, lol.
Whenever I think of Hungarian food I think of onions, peppers, tomatoes, and paprika, lol. Typical gulyas is all those ingredients, plus some Hungarian or Polish sausage.
I ing love Hungarian sausage. I love letting it sit in the fridge for a couple days and drying out a little...and eating it with some nice rye bread and sliced green pepper. So good OM NOM NOM.
now I wanna picnic. :( |
i like gulash and borsht. actually come to think of it, you make your peppers in a very similar way as i have seen those dishes made, so i guess it is a very hungarian way to make your peppers.
my godmother makes a killer gulash, she is german, but learned it from a hungarian woman. There are tons of green peppers in it. |
|
|
|
|
