Honored Contributor
Posts: 9,037
Registered: ‎03-26-2010

Hungarian Goulash


1/3 cup butter

1 1/2 lbs. sirloin, sliced

1 medium onioni, diced

2 cloves garlic, minced

1 cup ketchup

4 tablespoons burgundy wine

2 tablespoons light brown sugar

2 teaspoons salt

2 teaspoons paprika

1 teaspoon dry mustard

2 cups water

6 tablespoons flour(or more)

5 cups NOODLES, cooked


Melt butter in large skillet; sauté beef, onions and garlic.  When meat is brown and onions tender, stir in ketchup, wine, brown sugar, salt, paprika, mustard and water.  Blend well.


Whisk in flour, simmer for 10 minutes over medium-low heat, stirring occasionally.


Serve over cooked NOODLES.


Note.....Mix 1 cup of water with flour and then add along with other water, etc.  Blends better.  Needs to simmer longer than 10 minutes.....30-45 minutes on simmer.




Honored Contributor
Posts: 9,037
Registered: ‎03-26-2010

OOPS....sorry Zhills....guess we are both trying to move game along.....thanks for good recipe.



Esteemed Contributor
Posts: 6,319
Registered: ‎11-15-2011

No problem.  You always post a great recipe for us!


Next ingredient:  lamb

Respected Contributor
Posts: 3,012
Registered: ‎09-30-2010


[ Edited ]

Lamb Loaf

The Nero Wolfe Cookbook

Rex Stout & the Editors of Viking Press 1973 edition Pages 104 to 105


1  1/2 lbs. ground lamb

1/2 lb. lean ground pork

2 eggs

2/3 cup bread crumbs

1/4 cup parsley

1/4 cup chopped shallots

1 tsp. fresh basil (or 1/4 tsp. dried)

1 1/2 tsps. salt (I use MUCH less, more like a pinch.)

1/2  tsp. freshly ground black pepper

1/2 cup grated Parmesan cheese

2 Tbsps. diced green pepper

1/2 cup dry white wine

1/2 cup clarified butter

3 tbsps. Worcestershire sauce


Preheat the oven to 350 degrees. In a large mixing bowl combine the lamb, pork, the eggs, the crumbs, parsley, basil, salt, pepper, cheese, green pepper, and wine.  


Shape into an oval loaf and place on a rack in a shallow baking pan.  Mix the butter and Worcestershire in a small bowl and beat briskly.  Brush the loaf with it and bake for 90 minutes.


When the loaf is removed from the oven place on a platter and allow it to cool for 10 minutes before serving.


Note:  This is excellent served with curry sauce made with 2 Tbsps. of butter, 2 Tbsps. of flour, 1  1/2 cups of veal stock (I use beef instead) and 1 Tbsp. curry powder.  Simmer on the stovetop in a saucepan until the desired consistency is achieved.


Nice sides for this are rice pilaf or mashed potatoes and garlicky steamed spinach with a drizzle of extra virgin olive oil or stewed tomatoes.


NEXT INGREDIENT:  GROUND BEEF (which Qwalker wanted and who doesn't need another ground beef recipe to expand their repetoire?)


Esteemed Contributor
Posts: 6,319
Registered: ‎11-15-2011

Here is one I'll bet you haven't tried!  It is a specialty of Alessi Bakery in Tampa and a favorite for any get together!  Delicious ++++++



SCACIATTA  or "Scachatta"  Italian Pizza Bread 
 Source:  From the Ferlita family recipe Tampa, Fl


[meat topping] 

3 lbs ground beef 
2 onions, chopped 
4 cloves of garlic, minced 
1 green pepper, chopped 
2 Chorizo sausage 
1/2 cup ketchup 
4 Tbsp Worcestershire sauce 
2 tsp oregano 
1 - 28 oz (large can) plum tomatoes, chopped 
1 Tbsp olive oil, extra virgin 
s & p to taste                                                                                                                                                                                    

3 loaves frozen bread dough
Italian Romano cheese, grated

While the bread dough is rising, prepare the meat topping.  Sauté the onion, garlic and green peppers in olive oil.  Add the ground beef and Chorizo.  Cook until no pink color remains in meat.  Add ketchup, Worcestershire sauce and oregano.  Add tomatoes and simmer for thirty minutes or more. 


Cool completely before adding to the bread dough.


When dough rises, punch down and press into greased jelly roll pan (10”x15”).  With a slotted spoon, put meat mixture on top of the dough. 

Sprinkle with oregano and cheese.

Let rise again until puffy. 

Bake at 350 degrees on the lower rack.  Check in 15 to 20 minutes for brownness.  Loosen edges and sides off of pan immediately.  Cool on baking racks.  Makes three pans.  



For 1 pan:  (It is so good that this is almost a waste of time!)

1 lb ground beef
1 small onion
1 ½ clove garlic
1/3 lg green pepper
1 sm Chorizo sausage            
5 Tbsp + 1 tsp ketchup
1 Tbsp + 1 tsp Worcestershire
2/3 tsp oregano
1/3 of 28 oz can
1 tsp
S & p to taste


Next ingredient:  Tomato paste

QVC Customer Care
Posts: 146
Registered: ‎07-21-2018

This post has been removed by QVC because of solicitation.

QVC Customer Care
Posts: 146
Registered: ‎07-21-2018

This post has been removed by QVC because it is challenging moderation

Honored Contributor
Posts: 9,037
Registered: ‎03-26-2010


[ Edited ]

Italian Spaghetti


1 lb. ground beef

2 large (28 oz) cans chopped tomatoes (with basil, oregano or add your own seasonings)

1 small can TOMATO PASTE

1 can mushrooms, drained

1/4 teaspoon crushed red pepper flakes (optional or less)

1 clove garlic, crushed 

olive oil

salt and pepper


Saute' beef in a generous amount of olive oil.  Add mushrooms at same time, also crushed red pepper.  Cook 5-10 minutes until meat has browned.


Add chopped tomatoes and garlic to meat.  Cover pan and simmer an hour until thick.  Add TOMATO PASTE and continue to simmer another 10 minutes.


Serve over cooked spaghetti.



Honored Contributor
Posts: 9,259
Registered: ‎03-09-2010
Strawberry-Shortcake-Cupcakes-2-1024x683.jpgFor the cupcakes
  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 4 eggs, room temperature
  • 1 teaspoon vanilla
  • 2 and 3/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 cup milk, room temperature
For the Buttercream
  • 1 cup (2 sticks) butter, softened
  • 3 and 1/2 cups powdered sugar
  • 2-4 tablespoons heavy cream or milk
  • 1 teaspoon vanilla
  • pinch of salt

ETA: I will be making these with fresh whipped cream instead of the buttercream. (add 2 tbs. dry vanilla instant pudding to your whipped cream recipe to stabilize it)

For the Strawberry filling
  • 3-4 cups finely diced strawberries
  • 1 tablespoon granulated sugar

Preheat the oven to 350 F. Line 2 cupcakes pans with 24 cupcake papers. In a stand mixer, cream the butter and sugar on high for 2-3 minutes or until light colored and fluffy. Beat in the eggs one at a time. Beat in the vanilla.

In a separate bowl, whisk together the flour and baking powder. Alternately add the dry ingredients to the wet ingredients with the milk in three parts, stirring just until combined and scraping down the sides as necessary.

Spoon the batter into the lined cupcakes pan, dividing between all 24. Bake for 15-20 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes in the pan and then remove to a wire rack to cool completely.

To make the buttercream, beat the softened butter in a stand mixer for 2-3 minutes until light in color and fluffy. Beat in the powdered sugar, vanilla and enough of the heavy cream or milk to make a spreadable consistency. Beat the frosting on high for 3-4 minutes or until very fluffy.

Make the strawberry filling by sprinkling the granulated sugar over the finely diced strawberries. Let sit for 15 minutes until the strawberries release their juices.

To assemble the cupcakes, spread a small amount of frosting on the top of each cooled cupcake, like a mini crumb coat. This will keep the strawberry juices from soaking into the cupcake. Then pipe a circle of buttercream around the outside of each cupcake. Fill the center with a tablespoon or two of the strawberry filling. It is best if the cupcakes are filled with strawberries just a few hours or right before eating them.


Next ingredient:  flour or corn tortillas

~ house cat ~
Respected Contributor
Posts: 4,939
Registered: ‎05-27-2015


[ Edited ]

Easy Enchiladas


I like to use a taller casserole, like the corning baker with glass lid. But the 11 x 13 works as well.

1 pound lean ground beef or diced chicken
16 or more 6 inch soft corn tortillas (quartered)
1 package taco seasoning mix
1 ¼ cups water
1 (12 oz.) jar chunky salsa
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
4 cups shredded Mexican cheese blend

Brown beef or chicken in skillet. Add taco seasoning and water and simmer for 15 min. over low heat. In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserve ¾ cup for later. Place a layer of tortillas covering the bottom of a sprayed or buttered 9” x 13” oven-proof casserole. Scoop a layer of the meat over that and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas. Top with remaining cheese. Cover and bake at 375 degrees for 40 minutes. Remove tin foil and bake for an additional 10 to 15 minutes to brown the top.


Next ingredient: Green Beans (No, not THAT!)