My Nagymama also made this recipe all of the time. It's the "Ramen Noodles" of Hungarian cooking - yummy, but it's easy enough for any first-year college student to make (and afford) in a pinch. It's quite delicious, but not for those on diets.
From Steve O.
Ingredients:
-Noodles (Any kind you like really. Steve likes linguine or spaghetti, but Nagymama always used egg noodles or bow tie pasta)
-Butter
-Breadcrumbs
- Salt, pepper, paprika
-Fresh parsley (Optional, only if you want to be fancy)
Directions:
-Boil the noodles according to directions on the box.
-Get a frying pan.
-Put the noodles in there.
-Use one metric sh*tload of butter (not sure what the standard conversion is, an ass-ton, maybe).
-Add a bunch of breadcrumbs.
-Mix together and pan fry until a little bit crispy.
-When I'm not feeling lazy, I like to add a pinch of salt, pepper, paprika and fresh parsley. It's also delicious plain.
-Eat. Be fat and happy.
Okay, like 25 people have asked me for the explosive red pepper soup recipe, so create this AT YOUR OWN RISK:
EXPLOSIVE RED PEPPER SOUP
2 med. onions, coarsely chopped
6 or 7 lg. red peppers, seeded and coarsely chopped
3 garlic cloves, coarsely chopped
1 tbsp. butter (Vegan: Use olive oil)
2/3 c. chicken or vegetable broth
Optional (if you like "spicy") Pinch of each: cayenne, crushed red pepper, cumin, paprika
Sour cream, (optional - I used non-fat, Greek-style yogurt - "Fage" is a popular brand) For vegans, add a little corn starch or a skinless, cooked potato to thicken.
Saute onions until quite soft but not brown. Add peppers, garlic, 1/2 of the broth and cook covered, stirring often, until peppers are soft (15 to 25 minutes). Add the rest of the broth and place into blender. Puree.
Serve hot or cold, stirring in additional broth or some yogurt to adjust thickness of the blend. The soup can be topped with sour cream and chopped chives. I like a little jalapeno topping as well.
If you are a moron like me, you can immediately pour it to a Thermos® Stainless Steel Vacuumware Bottle and
see what happens the next day.
PS: I took the thermos outside the...
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April 14th,2009
recipes | tags:
cooking,
easy,
few ingredients,
healthy,
low fat,
receipe,
recipes,
red pepper soup,
spicy,
vegan,
vegetarian,
vegitarian |
4 Comments
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I marvel at my Nagymama all the time. Although she is 98-years old, she has never ONCE in her life had surgery. As a child, I honestly don't remember her ever being sick. For goodness sake, she doesn't even have one stretch mark on her entire body!
When she was in her 80’s, she was mugged by some teenage hoodlum, and she actually managed to beat him down with her handbag
(read the story here)! Either she has really good genes, she is a freak of nature, or something she did over the last 98-years really stuck. As a part of this American Goulash series, I am going to try to explore what is it that Nagymama has done to live to such a ripe, fruitful age. I know it isn’t all the Snacky Cakes® she eats all the time!
A few years ago, a friend of mine wondered what ever happened to "Fit", the supposed natural fruit and vegetable wash that removes dirt, pesticides, salmonella, e-coli, and all that other yucky stuff from produce. I started to wonder just...
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I realize that some people might end up here from Google because they actually want to know how to make REAL American Goulash. Well, go buy a box of Hamburger Helper, because that's what is basically is. No? Well, okay, fine, Google-o-
phille, here is your recipe:
Home Recipe courtesy of
Lenny's Family Recipes 1 lb ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
2-4 garlic cloves, diced and smashed
1 (14 1/2 ounce) can tomatoes, dice if using whole, do not drain
1 (15 1/4 ounce) can whole kernel corn
1 (15 ounce) can tomato sauce
8 ounces elbow macaroni
1-2 tablespoon chopped parsley, salt and pepper to taste
1. Prepare elbow macaroni according to directions on package till
al dente.
2. Save a little of the pasta water in case you need it later to loosen the sauce.
3. Brown meat in a large skillet, drain the fat and add the onion and bell pepper half way through cooking.
4. Drain any remaining fat...
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