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Best ever beef goulash: 352 calories per serving 

Best ever beef goulash is only 352 calories per serving

Best ever beef goulash is only 352 calories per serving

This is the perfect dish to make ahead and freeze.

Frozen in zip-seal bags, it should be reheated thoroughly after defrosting and can be ready to serve in less than 20 minutes.

Add extra vegetables or a small portion of rice and a spoonful of soured cream.

Serves 6

● 2lb   chuck steak

● 1 tbsp sunflower oil

● 2 medium onions, each cut into 12 wedges

● 2 tsp hot, smoked paprika

● 1 tbsp paprika

● 1 beef stock cube

● 2 tbsp tomato purée

● 2 cans diced  tomatoes

● 1 large red and 1 large yellow pepper, seeded and cut into roughly 1in chunks

● Flaked sea salt

● Ground black pepper

● Roughly chopped flat-leaf parsley, to garnish (optional)

Preheat the oven to 350 degrees. Trim any hard fat from the beef and cut the meat into roughly 1 inch chunks. Season well with salt and black pepper.

Heat the oil in a large flameproof casserole. Add the steak and fry over a high heat until lightly browned, turning every now and then. Tip the onions into the pan and cook with the beef for a few seconds.

Sprinkle both paprikas over the meat and crumble the beef stock cube on top. Add the tomatoes and tomato purée. Season with salt and pepper, stir well and bring to a simmer.

Cover with a tight-fitting lid and transfer to the oven. Cook for 1 hour. Carefully remove the casserole from the oven. Stir in the peppers, replace the lid and cook for a further hour or until the beef is tender. Garnish with the parsley before serving, if you choose.

You can freeze the cooled goulash in labelled zip-seal bags or freezer-proof containers for up to three months. Defrost in the fridge overnight and reheat thoroughly in a large, wide-based saucepan, stirring gently until piping hot.

Alternatively, reheat from frozen with an extra 1 cup of water over a low heat until thoroughly thawed. Bring to a simmer, stirring gently until piping hot.

Callie’s Classic Buttermilk Biscuits
Yields approximately 10 (2-inch) biscuits

2 cups self-rising flour (White Lily preferred), plus more for dusting
5 tablespoons butter: 4 tablespoons cut in small cubes, at room temperature, and 1 tablespoon melted
1⁄4 cup cream cheese, at room temperature
3⁄4 cup whole buttermilk (may substitute low-fat buttermilk)

Preheat the oven to 500°F. Make sure the oven rack is in the middle position.

Measure the flour into a large bowl. Incorporate the cubed butter, then the cream cheese into the flour, using your fingers to “cut in” the butter and cheese until the mixture resembles cottage cheese. It will be chunky with some loose flour.

Make a well in the center. Pour in the buttermilk and, using your hands or a small rubber spatula, mix the flour into the buttermilk. The dough will be wet and messy.

Sprinkle flour on top of the dough. Run a rubber spatula around the inside of the bowl, creating a separation between the dough and the bowl. Sprinkle a bit more flour in this crease.

Flour a work surface or flexible baking mat very well. With force, dump the dough from the bowl onto the surface. Flour the topof the dough and the rolling pin. Roll out the dough to 1⁄2-inch thickness into an oval shape. (No kneading is necessary—the less you mess with the dough, the better.)

Flour a 2-inch round metal biscuit cutter or biscuit glass. Start from the edge of the rolled-out dough and cut straight through the dough with the cutter, trying to maximize the number of biscuits cut from this first roll out. Roll out the excess dough after the biscuits are cut and cut more biscuits. As long as the dough stays wet inside, you can use as much flour on the outside as you need to handle the dough. Place the biscuits on a baking sheet with the sides lined with parchment paper, or in a cast-iron skillet, or a baking pan with the biscuit sides touching. (It does not matter what size pan or skillet you use as long as the pan has a lip or sides and the biscuits are touching. If you are using a cast-iron skillet, no parchment paper is necessary.) Brush the tops with the melted butter.

Place the pan in the oven and immediately reduce the temperature to 450°F. Bake 16 to 18 minutes, until light brown on top (or as dark as you prefer), rotating the pan once while baking.

Marian’s Meatballs

Marian’s Meatball Recipe By Marian Bonavita Makes 18-25 2” meatballs

Note: You can fry the meatballs or bake them. To test these, we baked them, but to fry, heat 1/2 an inch of vegetable oil in a cast-iron pan over medium-high heat, and cook until light-brown on each side.

An Italian-American Grandma's Rustic Meatball Recipe

18 slices of store-bought white bread 2 cups milk 1 lb ground pork 1 lb ground beef 1 lb ground lamb 4-5 large cloves garlic, minced 2 eggs 1-2 tablespoons Kosher salt, to taste Freshly ground pepper ¼ cup Pecorino Romano or Parmigiano-Reggiano cheese 3-4 tablespoons fresh chopped flat-leaf (Italian) parsley Tomato Sauce (see below)

Preheat oven to 350 degrees. Soak bread in milk for 5 minutes. Remove from milk, and squeeze out excess.

In a large bowl, combine meat, garlic, eggs, salt, pepper, bread, and cheese. Mix with hands; do not over-mix. Make loose meatballs a little bit bigger than a plum.

Place on baking sheet lined with parchment paper for about 40 minutes, until lightly browned. Allow to cool.

Allow to cool, and add to sauce to simmer for 20-30 minutes. Serve over pasta or in a sandwich.

Tomato Sauce

1 28-oz can of Italian plum tomatoes with basil leaf 1 large onion, diced 1 tablespoon olive oil 4 garlic cloves, minced Fresh basil Kosher salt Freshly ground pepper

Pour whole tomatoes into large bowl and crush by hand or using a potato masher. Set aside.

Place heavy-bottomed pot over medium heat. Add olive oil. When oil is hot, add onion and garlic and cook, stirring frequently, until onions are translucent, about 3-4 minutes.

Add tomatoes, salt and pepper, to taste. Cook over medium heat until tomatoes are very soft. Allow to cool slightly, and use an immersion blender to blend until sauce is smooth. Season to taste.

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Cornbread Bacon Stuffing

Cornbread Bacon Stuffing

1 stick of butter

6 slices thick cut bacon (about 8 ounces) chopped

4 onions sliced thinly

4 stalks celery chopped

1 Tablespoon fresh thyme, or 1 teaspoon dried

Salt and pepper to taste

3 1/2c. Beef broth

1/4 chopped parsley or 2 tablespoons dried

2large eggs

8 cups 1 inch stale cornbread cubes

8 c dried bread cubes

preheat oven to 375 degrees and butter a 9×13 pan.  Melt 6 Tablespoons butter in skillet, add bacon until crispy. Add the onions and cook to caramelize, add celery, thyme, salt and pepper to taste and cook until celery is cooked. Add the chicken broth and simmer for a few minutes. Whisk .the eggs, parsley in a large bowl, add the bread and veggie/broth mixtures together. Stir to combine, transfer to greased baking dish. Cut the remaining 2Tbls of butter into small cubes and dot over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, about 20 minutes more.

Orange slice cake

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I don’t like fruit cakes…I really don’t like them, but this recipe is REALLY good. A friend shared this with me, saying that it was her mothers recipe. As she described it to me I kind of felt less enthusiastic about the wondrous smell coming from the plate she handed to me.  The cake was still warm from the oven and it smelled HEAVENLY, but then I tried it and was totally won over.  This is glorious!!!!

Orange Slice Cake

Cream together 1 cup butter (softened), 2 cups sugar,

add 4 eggs, one at a time Dissolve 1 tsp. baking soda in 1/2 cup buttermilk

and add to creamed mixture.  Also add 1 tsp salt, 1 tsp almond flavoring,

and 1 tsp vanilla flavoring Set this mixture aside.

In a large bowl, 4 cups flour, 1 pound orange slice candy (chopped),

4 oz. candied cherries (chopped), 1 pound chopped dates,

(optional…2 cups chopped nuts)

COMBINE the flour mixture with the creamed mixture. Grease pan (9×13, 2 loaf pans, or Bundt) and Bake at 300 degrees for 1 hour and 45 minutes.

Peanut Butter Cookies

Peanut Butter Cookies from One of the Best Bakers in America

Peanut Butter Cookies
Yield: Five dozen small cookies

I like to keep these around as small bites, good for eating on their own or for sandwiching with very dark chocolate ganache or tart concentrated berry or apricot jam. 

155 g/1 cup peanuts
155 g/1 1⁄3 cups oat flour
½ t baking powder
1 t salt
57 g/1/4 cup unsalted butter, at room temperature
100 g/1/2 cup sugar
128 g/1/2 cup good-quality smooth natural peanut butter
1 t vanilla extract

Preheat the oven to 350°F/180°C. Spread the peanuts in a single layer on a baking sheet and toast until golden brown, 5 to 7 minutes. Remove from the oven and let cool completely.

In the bowl of a food processor, pulse the peanuts and flour together until very finely ground. Transfer to a bowl and whisk in the baking powder and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium high speed until well combined and beginning to gain volume, about 2 minutes.

Add the peanut butter and beat to combine on medium speed, scraping down the sides of the bowl as needed. Reduce the mixer speed to low and add the vanilla.

With the mixer speed on low, add the flour-nut mixture and mix until just combined.

Roll the dough into walnut-size balls, and transfer them to two parchment-lined baking sheets, spacing them 1 in/2.5 cm apart. Bake for 15 to 18 minutes, rotating the baking sheets midway through baking, until the edges of the cookies are golden.

Remove the baking sheets from the oven and let the cookies cool completely. Repeat with the remaining dough. The cookies will keep for up to 3 days in an airtight container.

Sesame variation: Replace the peanuts with 147 g/2⁄3 cup sesame seeds, the oat flour with 147 g/1 cup wholegrain Kamut flour, the peanut butter with 128 g/1/2cup tahini. Reduce the salt by half and proceed as directed.

997067_388568181307337_6368298291325192549_n       I saw this on Facebook and tracked it down to The Biker Chick’s Kitchen…a page on Facebook.  My husband LOVES cheese and bacon and I’m kind of getting him into a bit of zip with seeded or tamed jalapeno’s.  This will be a great recipe to make for the office sometime.

Bacon-Jalapeño Cheese Ball

6 slices bacon            ¼ cup chopped pecans           8 oz cream cheese, room temp ½ cup shredded cheddar cheese         2 tbsp fresh parsley,        chopped 1 clove garlic,minced ¼ tsp ground cumin           ¼ tsp cayenne pepper               1 tsp lime juice          2 tbsp cilantro ½ tsp Worcestershire sauce               2 jalapeños (ribs and seeds removed), finely chopped

Crackers (for serving)

Preheat oven to 350 F. Spread the pecans on a baking sheet and toast for 5-7 minutes, or until fragrant. Cook the bacon in a large skillet set over medium heat until crispy. Transfer to a paper towel-lined plate. Allow to cool slightly, then crumble and divide in half. In a medium bowl, stir together the cream cheese, cheddar cheese, parsley, garlic, cumin, cayenne, lime juice, Worcestershire sauce, half of the minced jalapeños, and half of the crumbled bacon until well combined. Season the mixture to taste with salt. On a large plate, stir the toasted pecans, remaining minced jalapeños, cilantro and bacon together. Moisten your hands slightly and shape the cream cheese mixture into a ball Roll. Then the ball in the pecan mixture until well coated. Cover the ball with plastic wrap and refrigerate for at least an hour before serving.

The Famous Husk Cheeseburger

The Famous Husk Cheeseburger Recipe

Photograph by Peter Frank Edwards

From Yahoo Food’s Cookbook of the Week: Heritage

Husk Cheeseburger
Makes 10 cheeseburgers

When I opened Husk, I knew we had to have a cheeseburger on the menu. Everyone has their own idea of the perfect burger; mine was inspired by the drive-in that my family used to take me to when I was young. Robo’s was the only real “restaurant” in my hometown, and my family just loved it. We would go there after my Little League baseball games. As a game wound down, I would be daydreaming about that burger, shake, and crinkle-cut fries. It’s probably the reason for some missed fly balls. 

What I remember most about the cheeseburger was the squishy bun and how wonderful it was to eat the double patty covered in gooey American cheese. This recipe is a tip of the hat to that burger. I’ve changed it a little to make it my own—I wouldn’t dare try and replicate the burger from Robo’s. This recipe feeds a crowd, but you can halve it for a smaller group. 

If you don’t have a meat grinder, ask the butcher to grind the meats for you.

Special Sauce
1¾ cups mayonnaise, preferably Duke’s
1¼ cups yellow mustard
5 tablespoons ketchup
½ cup Bread-and-Butter Pickles, drained and cut into ⅛-inch dice
¼ cup pickled jalapeños, drained and cut into ⅛-inch dice
Grated zest (use a Microplane) and juice of 1 lemon
1 tablespoon Husk Hot Sauce (or other hot sauce)
Kosher salt and freshly ground black pepper to taste
2 tablespoons pepper vinegar, preferably Texas Pete brand

Cheeseburgers
One 3-pound fresh boneless chuck roast
12 ounces fresh flank steak
3 ounces bacon, preferably Benton’s
3 tablespoons unsalted butter, at room temperature
10 hamburger buns, preferably potato rolls
1 cup shaved white onion
20 slices American cheese
50 Bread-and-Butter Pickles

For the sauce:
1. Combine all of the ingredients in a large container and stir together to blend well. Cover, and refrigerate. (Tightly covered, the sauce will keep for up to 5 days in the refrigerator.)

For the cheeseburgers:
1. Grind the chuck, flank steak, and bacon through a meat grinder fitted with the large die into a bowl. Mix gently to combine. Then run half of the mixture through the small die. Mix the two together.

2. Portion the meat mixture into twenty 3-ounce patties, about ½ inch thick (each burger gets 2 patties). If not cooking right away, arrange on a baking sheet, cover tightly with plastic wrap, and refrigerate. (The patties can be refrigerated for up to 1 day. Remove from the refrigerator about 30 minutes before you’re ready to cook; it’s important that the patties are not ice-cold when they hit the hot pan.)

3. Generously butter the tops and bottoms of the buns. Toast on a griddle until nice and golden brown. Reserve.

4. Heat two 12-inch cast-iron skillets until as hot as possible. Divide the patties between the two hot pans. When the patties are nice and charred, about 2 minutes, flip them over and cook for 2 minutes more for medium. Place the onion slices on 10 of the patties. Place a slice of the cheese on all of the patties and allow it to melt, about 30 seconds. Stack the non-onion patties on top of the onion patties. Remove from the heat.

5. Smear both sides of the buns with special sauce. Place 5 pickles on the bottom half of each bun. Add the burger patties and top with the top halves of the buns. Serve at once.

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Crispy Sweet Potato-Green Onion Cakes
Serve these savory little numbers with a dollop of sour cream and a squeeze of lime as a crunchy appetizer or a dish to accompany roasted or grilled meats or fish.

Ingredients
4 medium-size sweet potatoes (about 2 1/4 lb.)
2 eggs, lightly beaten
1/2 cup flour
2 red jalapeño peppers, chopped
1 1/2 teaspoons kosher salt
1/2 cup thinly sliced green onions, divided
1/4 cup canola oil
Lime wedges

Preparation
1. Pierce 1 sweet potato several times with a fork. Place on a microwave-safe plate; cover with damp paper towels. Microwave at HIGH 8 to 10 minutes or until tender. Let stand 5 minutes. Peel potato, and place in a medium bowl; mash with a fork. Peel remaining sweet potatoes, and grate, using the large holes of a box grater. Stir grated potatoes into mashed potato. Gently stir in eggs, next 3 ingredients, and 1/4 cup green onions just until combined.
2. Pour oil into a 12-inch cast-iron skillet, and heat over medium heat to 350°. Carefully drop mixture by tablespoonfuls, in batches, into hot oil, pressing lightly to flatten. Cook 5 to 6 minutes on each side or until golden brown. Drain on paper towels. Place drained sweet potato cakes on a wire rack over an aluminum foil-lined baking sheet. Keep warm in a 200° oven up to 30 minutes. Sprinkle with remaining 1/4 cup green onions just before serving. Serve with lime wedges.

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Ingredients
1/4 cup crumbled feta cheese
1/4 cup Greek yogurt
1 green onion, minced
2 teaspoons chopped fresh mint
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
Salt and pepper to taste
1 (8-oz.) package assorted mini sweet peppers
1 tablespoon extra virgin olive oil
2 tablespoons fresh lemon juice

Preparation
Heat a 12-inch cast-iron skillet over medium-high heat 5 minutes. Whisk together feta cheese, yogurt, minced green onion, mint, 2 Tbsp. fresh lemon juice, and 2 Tbsp. extra virgin olive oil in a small bowl. Stir in salt and pepper to taste. Let stand at room temperature until ready to use. Toss mini sweet peppers with 1 Tbsp. oil; sprinkle with desired amount of salt. Cook peppers in hot skillet over medium-high heat, turning occasionally, 8 minutes or until charred and slightly wilted. Transfer peppers to a plate; drizzle with 2 Tbsp. fresh lemon juice. Serve with feta mixture.

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