All About Pocket Knives

Phil, your oyster casserole has all the ingredients of our oyster stew, just in different ratios.

Sounds great.

Charlie Noyes

Charlie Miss Vicki made the Sour Cream Potato Soup today and it was my supper this evening. I have to say it was EXCELLENT and anyone who hasn't had it has missed out on something wonderful. Oh, by the way, I liked it.

Over in another thread, I mentioned the making of a bread pudding with bourbon sauce that we were making for a Master Gardener function. I was asked for the Bourbon Sauce recipe by one of our own who really likes bourbon sauces.

I decided to make the recipe available for everyone.

Momma Z’s Bourbon Sauce Recipe

1- 12 oz can of evaporated milk
1- Cup whole milk
3 - T corn starch
1 – Cup of Sugar
¼ - Cup of Bourbon
2 - T Butter

Mix milks and sugar. Heat until scalding (180ºF) Mix corn starch with enough water to make a thin paste. Add to milk/sugar mixture. Cook on a low heat until sauce thickens. Remove from heat and stir in bourbon and butter.

Serve over bread or rice pudding, either hot or cold.

While this sauce is good right off the stove, it seems to get better if refrigerated overnight.

Тraditional Bulgarian dish "Musaka"
Products:
Potatoes
Zucchini
Minced meat mixture of pork and veal
Carrots
Onion
Tomatoes / tomato paste
pepper, paprika, oregano, parsley/dill, salt, cooking oil (olive, sunflower...)
Topping:
yoghurt, eggs, flour

Continue

Today in Bulgaria is celebrated the day of Saint Trifon - a feast of the winemakers and winegrowers. This is a very ancient holiday, pre-Christian, connected with the Thracian gods Sabazius, Zagrey and Dionysius. Friends, drink on this day a glass of red wine for health!

Classics in Bulgaria. Hot sandwich "Princess". Very fast recipe for breakfast, lunch or dinner - it takes literally 20 minutes.
Products:
250 grams of mince
150 ml of milk
about 100 grams of yellow cheese - shredded
Spices - black pepper, cumin, savory, chilly, oregano ... whatever you choose.
Mix all this in a bowl, smear slices bread and bake in the oven.
Enjoy!

Bonito
tomatoes, lemon, garlic, dill, olive oil, salt, pepper

Кюфтета/kiufte/meatballs

Wow! What a resource! Here is how I do my GUMBO and I dassn't get ANY complaints.
3/4 cup oil
1 cup flour
In largest iron pot
45 minutes or less to chocolate brown (a two or three beer roux, if ya know what I mean)

1 1/2 cup onions
1 cup each bell pepper and celery
Until slightly softened

2 pounds meat, especially chicken and kielbasa, maybe venison
2 quarts liquid, especially my home-made chicken or shrimp shell broths
Cajun seasoning (my home-made, without salt), salt, bay leaves
Short cooking time

2 pounds shelled raw Shrimp, and maybe okra
Very brief cooking time

At table:
Scallions
Parsley
File powder
basmati rice

Those Bulgarian dishes look so good!

Cal, that Gumbo looks like a great recipe but your going to have to help me with the "file Powder", and ........
I can't drink three beers in 45 minutes ..... anymore.

tongueriver wrote:Wow! What a resource! Here is how I do my GUMBO and I dassn't get ANY complaints.
3/4 cup oil
1 cup flour
In largest iron pot
45 minutes or less to chocolate brown (a two or three beer roux, if ya know what I mean)

1 1/2 cup onions
1 cup each bell pepper and celery
Until slightly softened

2 pounds meat, especially chicken and kielbasa, maybe venison
2 quarts liquid, especially my home-made chicken or shrimp shell broths
Cajun seasoning (my home-made, without salt), salt, bay leaves
Short cooking time

2 pounds shelled raw Shrimp, and maybe okra
Very brief cooking time

At table:
Scallions
Parsley
File powder
basmati rice

Very interesting recipe, I think to try, although I can not find some ingredients (file powder? )
Just one question - do I understand correctly that you're frying the flour 45 minutes?

The dinner tonight was on an Italian theme. Pasta Margarita.

Eustace wrote:

tongueriver wrote:Wow! What a resource! Here is how I do my GUMBO and I dassn't get ANY complaints.
3/4 cup oil
1 cup flour
In largest iron pot
45 minutes or less to chocolate brown (a two or three beer roux, if ya know what I mean)

1 1/2 cup onions
1 cup each bell pepper and celery
Until slightly softened

2 pounds meat, especially chicken and kielbasa, maybe venison
2 quarts liquid, especially my home-made chicken or shrimp shell broths
Cajun seasoning (my home-made, without salt), salt, bay leaves
Short cooking time

2 pounds shelled raw Shrimp, and maybe okra
Very brief cooking time

At table:
Scallions
Parsley
File powder
basmati rice

Very interesting recipe, I think to try, although I can not find some ingredients (file powder? )
Just one question - do I understand correctly that you're frying the flour 45 minutes?

Filé powder, also called gumbo filé, is a spicy herb made from the dried and ground leaves of the North American sassafras tree (Sassafras albidum). There is no substitute for filé.

A summer proposal. A recipe that I illustrated a long time ago for a Russian forum. Fresh and very popular in Bulgaria cold soup "tarator." Traditionally, this soup is consumed with fried potatoes, but it is a very good addition for vodka and the Bulgarian beverage Mastika.
Products:
Bulgarian Yoghurt / Water - 1/1
Cucumber, garlic, walnuts, dill, sunflower oil or olive oil, salt.
That is all. It is consumed icy cold.

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. Treefarmer

Looks awesome Philip!!!

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

I like cooking ephemera and this card fit the bill.

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

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

tongueriver wrote: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!

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

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!