Sunday, September 25, 2016

Slovak Bean Soup (Original and Easy Versions)



1 package of a-10 oz bag of egg flakes (little square noodles.)
Boil the ½ bag of noodles according to the directions on the bag, drain, and set aside.

In a Dutch Oven Pot:
9 C water
1/2 pound dried cranberry beans (or roman, pinto or red)
4 beef bouillon cubes
1 tsp salt
1 1/2 tsp onion powder
1/4 tsp pepper (plus extra for me)
1/4 Cup butter
1/4 Cup flour

Bring water, beans and bouillon cubes to a boil. Reduce heat to medium low. Cover pot with a lid and maintain a slow bubble.
Cook approximately 2 hours or until beans are tender. Add salt, pepper, and onion powder, turn off the heat. Let the beans and broth rest while you make the roux.

Roux:
Melt butter in small saucepan. Add flour and cook over medium low heat until medium brown, whisking constantly. Add 4 or 5 ladles of broth to the roux and return to medium heat to cook until all the roux is incorporated into the broth. (You can add a few drops of Kitchen Bouquet or Gravy Master at this point if you like a darker broth.)

Enjoy! Élvez! Piacere! Gustirati! Radosť!

***Now for the EASY RECIPE! (This one's for you Lynn.)

1/2 package of a-10 oz bag of egg flakes (little square noodles.)
Boil the ½ bag of noodles according to the directions on the bag, drain, and set aside.

In a medium size pot:
1 15.5 oz. can of GOYA Roman Beans
2 1/2 GOYA cans of water
2 beef bouillon cubes
1/2 tsp. salt
3/4 tsp. onion powder
1/8 tsp pepper (plus extra for me)
2 Tbsp. butter
2 Tbsp. flour

Put the can of beans in the pot and add the 2 1/2 cans water. Bring to a slow boil. Add the bouillon cubes, salt, onion powder, and pepper. Keep over low heat at this point while you make the roux.

Roux:
Melt butter in small saucepan. Add flour and cook
over medium low heat until medium brown, whisking constantly. Add 3 or 4
ladles of broth to the roux and return to medium heat to cook until all the roux is incorporated into the broth. (You can add a few drops of Kitchen Bouquet or Gravy Master at this point if you like a darker broth.)

Once again...
Enjoy! Élvez! Piacere! Gustirati! Radosť!

Sunday, February 21, 2016

Penne Sausage Alfredo

Ingredients:
1 roll (16 oz) of Jimmy Dean's Regular Sausage
8 oz. penne pasta, cooked and drained
2 cups heavy cream
1 1/2 tsp. salt
3/4 tsp. ground pepper
3/4 tsp. paprika
1/4 tsp. oregano
1/2 tsp. basil
1/2 tsp. garlic powder
1/8 tsp. cayenne pepper
dash ground thyme
1/2 cup grated Parmesan cheese

Prepare penne according to directions on box. Drain and set aside.
Cook sausage over medium heat, breaking sausage up into small pieces until thoroughly cooked through. (approximately 10 minutes)
After sausage is no longer pink and has browned, reduce heat to medium and slowly add the cream and the 8 spices.Bring to an easy boil then reduce heat to medium low. Cook for 5 minutes stirring occasionally until slightly thickened. Stir in Parmesan cheese. After incorporated, toss in the penne and mix well.

Enjoy! Élvez! Piacere! Gustirati! Radosť!







Sunday, January 24, 2016

Hot Sausage by Bev





Hot Sausage

1 pound of your favorite hot sausage links
1 14.5 oz. can of stewed tomatoes
1/2 tsp. olive oil
 
 
Cut the sausage links in half and butterfly cut them (butterflying is cutting the sausage lengthwise almost all the way through, about 90%, without making two pieces). Put aside.

In a skillet with a lid, coat bottom with the olive oil and heat over medium heat.

Fan out the flat butterfly sausage pieces in the hot prepared skillet, skin side up. Brown the links about 5 minutes on each side, 10-15 minutes total.) Next, pour the stewed tomatoes evenly around the sausage (do not add water, because as the sausage cooks it will produce more liquid with time). Cover with lid and cook over low heat for 1/2 hour. Turn sausage after 1/2 hour, and cook for another 10-15 minutes. That's it!

This dish is excellent alone, but we love it served on a homemade bun.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Saturday, March 28, 2015

Palm Sunday Cross

Palm Sunday Cross

This is my husband's Palm Sunday tradition. He learned how to make palm crosses from his father, who learned it from his father-in-law, my husband's grandfather. My husband grew up in the same house as both of them and admired how they wove the palm so easily into this Christian symbol. With both of them deceased, Palm Sunday is the one day of the year that my husband feels closest to them. It's a tradition that he holds dear to his heart and wants to pass on to our children. I hope you enjoy this shared tradition.

video

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Tuesday, February 17, 2015

World's Best Homemade Deep Dish Pizza (according to Beve)

Pizza Dough:
1 package dry yeast
1 cup warm water
1 tsp. sugar
2 1/2 cups flour
1 tsp. salt
2 Tbsp. oil

Mix the sugar into the cup of warm water and sprinkle in the yeast. Let it proof for 5 minutes, or until foamy.
In a medium mixing bowl, mix the flour with the salt. Add the oil and yeast mixture and stir all together until well incorporated. Set aside to rest for 10 minutes, or until you have browned the ground beef.

Pizza Toppings:
1 pound ground beef
1 tsp. salt

Tomato Topping
1 (16 oz. ) can whole tomatoes, drained
1/2 tsp. onion powder
1/8 tsp. garlic powder
1/2 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper

Extra Toppings:
1 medium green pepper, thinly sliced
1/2 onion, thinly sliced (optional for one of my kids----you know who you are.)
1 small can of mushroom pieces
1 cup shredded mozzarella cheese

Pre-heat oven to 425°. Lightly grease a 13" X 9" baking dish.
Brown ground beef over medium heat until thoroughly cooked and light brown. Drain grease from beef , sprinkle with 1 tsp. of salt and set aside.
Press the pizza dough on the bottom and half way up the sides of the baking dish. Spread the ground beef evenly over the dough. Spoon the tomato mixture over the ground beef layer. Top evenly with the green peppers, onions and mushrooms. Finally sprinkle with the mozzarella cheese.

Bake in the pre-heated oven fpr 20-25 minutes or until cheese is melted and crust is lightly browned.

Enjoy! Élvez! Piacere! Gustirati! Radosť!