THE TOTALLY UNOFFICIAL AAPK COOKBOOK

[treefarmer]

We've been enjoying several varieties of peppers for the last week or so. This afternoon we stuffed some Bell Peppers with a mixture of venison sausage, sour cream, onions, rice and cheese. We usually add mushrooms but there were none in the pantry and didn't feel like going to town.
The recipe calls for 6 Bell Peppers, 1 pound of hamburger, a cup of rice cooked, 1 chopped onion, a small can of sliced mushrooms, 1 cup of sour cream and 3/4 cup of shredded Mozzarella.
Clean the peppers, then microwave for 3 or 4 minutes. Sauté onions, mushrooms and meat. Mix all the ingredients and stuff the peppers, top with extra Mozzarella cheese, bake at 350 for about 35 minutes.
As you can see we had 9 peppers so we adjusted the recipe to fit, it ain't rocket science.
Got started with good intentions and ended up with only 2 pictures.
When we cut the stem end we save the "ring" or top of the pepper, freeze them for later use.

Peppers with my Case butcher knife and my SS Case 6275 Moose I use when I do the cookin'.

Fresh out of the oven.

Treefarmer

[TripleF]

Looks awesome Philip!!!

[treefarmer]

Thanks, Scott, they are pretty good. Several days ago we stuffed Jalapenos, Havasus, and even some mild Banana peppers for Miss Joy with a mixture of venison sausage and cream cheese, wrapped with bacon. Now that is some good stuff in my book! Before I devoured all of them we did up a couple of packages with the vacuum sealer as an experiment. 3 Jalapenos and 3 Havasu peppers completely baked then frozen for a snack on a later date. We'll see how that turns out.
Treefarmer

Jalapeno, Havasu and Sweet Banana peppers

Ready for consumption

Vacuumed package for later consumption

[tongueriver]

I like cooking ephemera and this card fit the bill.

[treefarmer]

Cal, That is plumb funny! /\
We made some more stuffed Bell Peppers this afternoon. Cal, I made sure there were no mice around when I ground the venison and pork.
Treefarmer

[tongueriver]

Here is some darn fine gourmet cooking.
https://www.youtube.com/watch?v=OKL1ppiFxAI

[bestgear]

Here is some darn fine gourmet cooking

Cal - now there's 2 minutes of my life I'd like back....although the Jacuzzi reference was pretty funny!

[Eustace]

Gyuvetch
Easy and very tasty dish with many variants in ingredients.

1. Meat - in this case pork but can beef, chicken ...
2. Potatoes
3. Eggplant
4. Summer squash
5. Mushrooms
6. Celery
7. Carrot
8. Parsnip
9. Parsley
10. Onions
11. Garlic
12. Tomatoes (canned)
13. Peas (canned)
14. Peppers
15. chilly
16. Black pepper, paprika, salt, oregano
17. Sunflower oil
18. Maybe I have forgotten something that I cut inside. You can add green beans and okra.
Everything is cut and put in a clay pot with lid. Bake in the oven at a lower temperature for 2-3 hours.

[philco]

Eustace that looks very tempting. It's got a little bit of a lot of different foods in it.

[Eustace]

Are there fans of sweets and desserts here?
Sweet temptation with fruits and caramel

Necessary products:

-two and half tea cups of sugar
-a dozen plums (The original recipe is with peaches, but I have tried with other fruits. With strawberries or blueberries it becomes incredible.)
-125 grams of butter
-a half of a tea cup walnuts (It can be without them, or with other nuts)
-4 eggs
-1 cup of milk
-5 soup spoons of oil (roughly)
-2 tea cups of flour
-10 grams baking powder

How to do it -

In a tray with diameter 30 cm, pour 1 tea cup of the sugar and caramelize on a modarate temperature until it turns into an amberish color. Get the tray off the hot plate, arrange the fruit pieces, on top of them put the walnut pieces and on top of all that put the butter (cut in thin pieces so it can cover everything balancely). In a previously warmed up oven at the temperature of 180 C (without a fan), bake for 15-20 minutes. Meanwhile, mix the eggs with the remaining sugar, add the milk, oil and finally the flour with the baking powder. Pour this mix onto the caramelized fruits and put them back in to the oven for 30 minutes. After we get it out wait 5 minutes for it to harden, flip it upside-down into an appropriate plate and wait for it to cool down before eating.
Да ви е сладко!

[Eustace]

I've always wondered about the people who ordered a pizza. It's so easy to make it.

[tongueriver]

I have been making this side dish at Thanksgiving for many years; it seems to be well-received by guests. I always hope for leftovers so sometimes I make a double batch.
INDIAN WILD RICE

One half cup wild rice, cooked in three quarters cup beer, one half cup water, and some salt, for 40 to 60 minutes, until it looks right

4 slices bacon, chopped and fried to chewy rendered state (not crisp, aka ruined), set aside for later

One cup chopped mushrooms, one cup shredded carrot and half cup (or more) chopped onion, sweated out to taste in some or all of the bacon drippings from above

Some cooked long grain rice, such as Basmati, to dilute the above ingredients

Add everything together and heat through, adjusting seasoning to your taste. Most of the time I would at least add some salt, and probably some of my home-mixed Cajun seasoning, which does not have salt in it.

Some people might like to add some pecans or almonds, change the seasoning ideas, and maybe add celery. I don’t. I always make a double recipe, and sometimes more.

[tongueriver]

delete

[doglegg]

Gyuvetch
Easy and very tasty dish with many variants in ingredients.

1. Meat - in this case pork but can beef, chicken ...
2. Potatoes
3. Eggplant
4. Summer squash
5. Mushrooms
6. Celery
7. Carrot
8. Parsnip
9. Parsley
10. Onions
11. Garlic
12. Tomatoes (canned)
13. Peas (canned)
14. Peppers
15. chilly
16. Black pepper, paprika, salt, oregano
17. Sunflower oil
18. Maybe I have forgotten something that I cut inside. You can add green beans and okra.
Everything is cut and put in a clay pot with lid. Bake in the oven at a lower temperature for 2-3 hours.

Eustace us that crock pot called a Baeckoffe or is that just in France? They are great for baking.

[Eustace]

Gyuvetch
Easy and very tasty dish with many variants in ingredients.

1. Meat - in this case pork but can beef, chicken ...
2. Potatoes
3. Eggplant
4. Summer squash
5. Mushrooms
6. Celery
7. Carrot
8. Parsnip
9. Parsley
10. Onions
11. Garlic
12. Tomatoes (canned)
13. Peas (canned)
14. Peppers
15. chilly
16. Black pepper, paprika, salt, oregano
17. Sunflower oil
18. Maybe I have forgotten something that I cut inside. You can add green beans and okra.
Everything is cut and put in a clay pot with lid. Bake in the oven at a lower temperature for 2-3 hours.

Eustace us that crock pot called a Baeckoffe or is that just in France? They are great for baking.

I saw what is Baeckeoffe in the net. Yes, the same type. In Bulgaria, different forms of crock pots have been used for cooking for centuries. In the past are buried in the coals of the hearth.
Here is a recipe for beans from the past:
Hajduk beans
https://en.wikipedia.org/wiki/Hajduk
Since the hajduks did not have electric stoves, they lit the fires and put the beans to boil in a pot. They threw the first water and put the second one. After boiling, they threw the second one and put a third water. And as a boil, there were already enough coals so they threw the pot with the beans and put the lamb to bake.

[doglegg]

Gyuvetch
Easy and very tasty dish with many variants in ingredients.

1. Meat - in this case pork but can beef, chicken ...
2. Potatoes
3. Eggplant
4. Summer squash
5. Mushrooms
6. Celery
7. Carrot
8. Parsnip
9. Parsley
10. Onions
11. Garlic
12. Tomatoes (canned)
13. Peas (canned)
14. Peppers
15. chilly
16. Black pepper, paprika, salt, oregano
17. Sunflower oil
18. Maybe I have forgotten something that I cut inside. You can add green beans and okra.
Everything is cut and put in a clay pot with lid. Bake in the oven at a lower temperature for 2-3 hours.

Eustace us that crock pot called a Baeckoffe or is that just in France? They are great for baking.

I saw what is Baeckeoffe in the net. Yes, the same type. In Bulgaria, different forms of crock pots have been used for cooking for centuries. In the past are buried in the coals of the hearth.
Here is a recipe for beans from the past:
Hajduk beans
https://en.wikipedia.org/wiki/Hajduk
Since the hajduks did not have electric stoves, they lit the fires and put the beans to boil in a pot. They threw the first water and put the second one. After boiling, they threw the second one and put a third water. And as a boil, there were already enough coals so they threw the pot with the beans and put the lamb to bake.

Thanks, my daughter in law and grace is from Germany and uses baeckoffe in lots of her cooking. My mom used to throw out the first water when preparing beans, she always said that it made the beans less gassy.

[Eustace]

I am surprised at the extremely low activity in the topic. In Bulgaria, such a topic is always popular, no matter what the focus of the forum is. It seems true that we know about Americans - that eat a Convenience food in microwave

[treefarmer]

Now Eustace that isn't true of all of us in America. For example, we just got home from church and we will be fixing a home cooked meal of boiled cabbage, grits and fried venison heart. Can't get any of that to cook very well in the microwave. I do enjoy your contributions to this part of the forum.
Treefarmer

[Eustace]

Now Eustace that isn't true of all of us in America. For example, we just got home from church and we will be fixing a home cooked meal of boiled cabbage, grits and fried venison heart. Can't get any of that to cook very well in the microwave. I do enjoy your contributions to this part of the forum.
Treefarmer

Do not forget to share the recipe and pictures in the topic
I really enjoy what you say. Here in Bulgaria really paying attention to food and cooking at home. Especially I am totally opposed to the concept of fast food.

[treefarmer]

Eustace,
I believe there are already some posts concerning the venison heart here on the forum, not necessarily in the cookbook section. Seems like there may be one when Scott and Jerryd passed around an Estwing knife for review, I'll try and look it up. If I'm blessed with another deer we'll do a tutorial on preparing and cooking the heart, hopefully it wont be shot through the heart like my grandson did at Thanksgiving.
Treefarmer
Found it. Here's the posts about the Estwing knife and in it there is a picture of it slicing a deer heart. (page 5 shows the heart)
viewtopic.php?f=39&t=49756&hilit=estwing

[Eustace]

Thank you Treefarmer!

Pork cutlets baked in oven with onion, soy sauce and wine. Salt, pepper and a glass of hot water, that's it.

[Eustace]

7 Bulgarian food classics you cannot afford to miss
https://www.kashkaval-tourist.com/7-bul ... -classics/

[Doc B]

Eustace...those look good!!!! I'll have to look some up, and try them out. I'm sure it won't be as good as home-grown, in Bulgaria!

[Eustace]

Eustace...those look good!!!! I'll have to look some up, and try them out. I'm sure it won't be as good as home-grown, in Bulgaria!

Recipe for musaka and tarator are on the 6th page. I would also show the recipe for shkembe chorba, but I risk you to be disgusted by the Bulgarians forever ...

[Eustace]

Pancakes with summer squash and cheese and garlic sauce