Amoreena

My mother taught me everything about the kitchen and how use it all. She taught me all the fundmentals. My favorite was how to make flour gravy out of any meat that was fried in the skilllet; without lumps. Mom was raised in the depression and knew how to make anything go further. A southern cook she taught me how to make all those greasy good things like fired chicken, fried salmon patties, fried potato cakes, fried anything. One good thing she taugh was a balanced meal; meat, two vegetables (only 1 starch). She was an excellent cook and always made the dressing at Thanksgiving. She taugh me how one year and now that she is gone I make it like she did. When I was old enough and had learned to carry my own in the kitchen my mother would let me cook supper everynight. I charish that time period to this day. It was when I learned to experiment with new recipes and still love to. I won't waste your time listing all the things she taught me to cook, but she taught me everything I know. It wasn't until my mother was gone that I found recipes and recipe books hidden in different drawers in her house. All my 48 years,then, I never knew that my mother was a recipe hound like me. I think of her everday I cook, in some small way or another.

I don't know about anyone else but I'm not finding a recipe on the webpage. (?) Marmish could you repost the link? Amoreena

I went to the site and I think this looks delicious. I will defineately make it when my okra is ready in the garden later this summer. Though on second thought I might not wait and use some frozen from the store. Thanks for sharing. I love Creole dishes. Amoreena

I am single and live alone so I spoil myself with a new recipe or two each week. I eat the leftovers till they're gone alternating between each dish. Needless to say sometimes I have to come up with another alternative recipe if I don't like one of the dishes I've made. I am a avid recipe hound. I am currently making alot of my dishes from recipes I copied out of my Cooking Light magazines. I just flip thru them and make the grocery list and on Friday I shop. I try to make the dish that takes longest to cook on Sunday since I have more time that day. I love to cook new dishes; I just wish I had someone to tell me, besides me, how good they are. Ah, the sadness of cooking for one. *smile Amoreena

Thanks Austini for the link to the REALLY EASY-TO-MAKE BREAD recipe. I've just discovered this Thread today and haven't made the No Knead Bread yet, but I will definately be trying both recipes. I think that the larger amount of yeast in the Really Easy To Make Bread as compared to the No Knead Bread is why the rise time is so much less. What do you think? Amoreena

Chufi, I have throughly enjoyed this Thread. I've just finished going through the entire thing. I've saved a few recipes, but I was wondering why so many desserts and so few main course dishes. Would like to see a few more of these. Blessings to you for all this hard work you've put into this Thread. Amoreena

Thanks Ron for the link to the article in the Tribune I found it intersting and informative. Will have to remember Mr. Erdosh's statement, "Paprika develops its full flavor over heat: The paprika browns and its sugar caramelizes for a noticeably intensified flavor." I didn't know this. I plan on trying it next time make goulash. The dumplings he mentions in the article sound like Spaetzle to me. Amoreena

Hello Everyone! I've read this entire thread and have enjoyed it ALOT. I wanted to share my favorite paprika dish with you all, so here it is. The recipe is from a Riceland Rice recipe booklet I've had since the 70's. I love it because I like the taste of the paprika and the bacon blended together. You can bet I'll be trying the Creamy Chicken recipe soon; though I think I'll try the 'oven' recipe. (Should warm up the cold kitchen nicely so I can make some bread; since the cooking time is so long.) Hungarian Gulyas 2 strips bacon, coarsely chopped 1 1/2 pounds lean ground beef 2 1/2 cups coarsely chopped onion 2 teaspoons salt 3 tablespoons paprika 2 cans (1 pound each) diced tomatoes 2 1/2 cups cooked rice 1/2 cup water Cook bacon in a large skillet. Sit bacon aside and pour drippings into a small bowl. In same skillet add ground beef and onions; cook until meat is brown and onions are beginning to brown. Add bacon fat if mixture begins to stick. Sprinkle with salt and paprika. Add tomatoes and bacon. Mix well. Cover and simmer about 45 minutes. Add small amounts of water if mixture cooks dry. Stir in rice and water. Heat until rice is hot. Add extra water if thinner mixture is desired. Makes 6 to 8 servings. Note: I know it is unhealthy these days, but I always add some of the bacon grease wither I need it or not. It makes the dish taste even better than it already is. I've always used hickory smoked bacon in the recipe. Enjoy the flavor, Amoreena