Personal recipes or recipe enhancements

Tony Page

Tony Page

Well-known member
Not sure if this is the proper place for this Thread.

I thought it would be interesting to show recipes that you developed or traditional family recipes handed down through the generations. Could be recipes where you added your Personal Touch and made them the way you enjoy them, basically a modified recipe.


I got the idea for this recipe from watching the David Wade TV show. I used to make it back in the seventies. I haven't made it since then. I lost the original hand-written recipe, so I'm going to recreate it from memory.

Stew Meat or Steak Tips I usedl
Can of beef gravy approx 15oz
Can of Tomato Sauce 15oz
Rice (ready-made can be used)
Bacon 1 pack
Shredded Cheese Cheddar (or whatever cheese you prefer)
Salt
Pepper
Garlic or Onions to tastel
Olive Oil

*In a deep sauce pan, heat the OO, then brown the meat.

*If you wish saute the Onions and / or Garlic first.

in a separate bowl, mix the beef gravy and tomato sauce together, then add to the sauce pan, cover, and bring to a boil. Remove from heat once boiling.

In a pot parboil the rice drain set aside

In a deep casserole dish line the walls of the casserole with the Bacon.

Add the well drained rice to the casserole dish, spread it out, then add the meat and gravy mix. Cover and bake at 375° for about an hour. Check the meat temp s/b 135 for Med rare, use the temp and doneness you like.

Remove the cover and add a layer of the shredded cheese, bake until it melts. Remove from oven and serve.

My wife won't make it takes too long to make, has to many steps. So back then I used to make it with her help.
 
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I used to have a recipe for a ground beef goulash with macaroni noodles, and I lost it. So I got a genuine Goulash recipe and tweaked it until it is pretty good. I comes just moist, not with a lot of sauce.

Beef Goulash​
Meat Ingredients
1# burger
1 TB olive oil
1 yellow onion, chopped
1 red bell pepper, chopped

1 clove garlic, minced

Sauce Ingredients
1 1/2 cups beef broth (14.5 oz. can)
1 beef bullion cube (optional. Depends on how robust the broth is.)
1/2 cup tomato sauce (8 oz. can)
2 bay leaf
1 tsp smoked paprika
2 tsp regular paprika
1TB Hungarian paprika
Pinch marjoram
1 tsp steak seasoning (McCormick's Grill Mates dry seasoning)
2 tsp red wine vinegar
2 tsp lemon juice
Salt

1 cup elbow macaroni
1 1/2 tsp Caraway seeds, toasted in a pan or toaster oven

Directions
Brown burger in oil with onions and bell pepper until beef is nearly cooked through.
Add garlic and cook for 1 minute.

Drain off fat and add the sauce ingredients to the burger.
Simmer covered 20 minutes.

Add macaroni and caraway seed.
Simmer covered 25 minutes.
Remove the bay leaves.

Notes
If I'm making this to freeze and reheat for future meals, I only cook it for 15 minutes after adding the macaroni so the macaroni doesn't break down.

I tried adding the caraway seeds sooner to simmer with the sauce (thinking it would add more flavor) and it made the dish taste funny.
 
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I love pasta, always looking for ways to use it.

I like to modify Lipton Noodle Soup by adding Acini Di Pepe pasta to it.

I usually make enough for the whole family.

Ingredients:
3 packet of Lipton Noodle Soup
1 lb box of Acini Di Pepe pasta.

Each packet requires 3 cups of water. DO NOT ADD SALT TO WATER!!! LIPON HAS ENOUGH SALT ALREADY

I start by adding 9 cups of water to a large pot.

Bring to a rolling boil

then add Acini Di Pepe pasta cook 5 minutes occasionally stirring

then add the Lipton Soup mix and noodles cook for 4 - 5 more minutes occasionally stirring

Serve Hot

Note:
The Acini Di Pepe pasta will absorb the soup liquid and make it thicker.

You can also put a can of white meat chicken or leftover chicken to the soup when adding the Lipton ingredients. This will make it hardier.
 
Tony Page said:
I love pasta, always looking for ways to use it.

I like to modify Lipton Noodle Soup by adding Acini Di Pepe pasta to it.

I usually make enough for the whole family.

Ingredients:
3 packet of Lipton Noodle Soup
1 lb box of Acini Di Pepe pasta.

Each packet requires 3 cups of water. DO NOT ADD SALT TO WATER!!! LIPON HAS ENOUGH SALT ALREADY

I start by adding 9 cups of water to a large pot.

Bring to a rolling boil

then add Acini Di Pepe pasta cook 5 minutes occasionally stirring

then add the Lipton Soup mix and noodles cook for 4 - 5 more minutes occasionally stirring

Serve Hot

Note:
The Acini Di Pepe pasta will absorb the soup liquid and make it thicker.

You can also put a can of white meat chicken or leftover chicken to the soup when adding the Lipton ingredients. This will make it hardier.
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I like pasta in soups. I've got a great (somewhat complex) Minestrone recipe that takes ditalini pasta. It's the only time I use it.
 
When I make stuff I usually add salt and Sugar so it tastes as good as I remember it in the 80s and earlier...


They have in my opinion ruined our food and made it unhealthy and doesnt taste good!!

I think we need an adequate amount of salt and sugar everyday..

I usally make mac and cheese or tomato bisque soup so I want them to taste delicious...
 
From what I read on-line their's a version of this food made in just about every culture. I'm talking about Fried Dough, ranging from sweet, sugar-dusted treats to savory breads. It dates back to 2000-1000 BC.

I've purchased it at powwows I've attended.

Per the internet :
Fry bread is a significant, symbolic, and popular food in Native American culture, created in the mid-19th century as a survival food from government-issued rations (flour, sugar, salt, and lard). While it originated during the forced relocation of the Navajo in 1864, it is now a staple at powwows and a symbol of resilience.

The Italian version is called Zeppole. Basically a Fried Dough with Powerd Sugar sprinkled on it.

My mom had a quick and easy way to make this tasty and addictive treat.

She used Pillsbury Biscuits.
Heat corn oil.
Take a biscuit dough from the tube, pull it apart, approximately half. Fry till golden brown.

When cooked drain on a paper towel then put in a serving bowl and coat with Powerd Sugar.

She had a bowl of these for ready for when the grandkids visited, they looked forward to them. I must say I ate my fair share also.
 
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Tony Page said:
From what I read on-line their's a version of this food made in just about every culture. I'm talking about Fried Dough, ranging from sweet, sugar-dusted treats to savory breads. It dates back to 2000-1000 BC.

I've purchased it at powwows I've attended.

Per the internet :
Fry bread is a significant, symbolic, and popular food in Native American culture, created in the mid-19th century as a survival food from government-issued rations (flour, sugar, salt, and lard). While it originated during the forced relocation of the Navajo in 1864, it is now a staple at powwows and a symbol of resilience.

The Italian version is called Zeppole. Basically a Fried Dough with Powerd Sugar sprinkled on it.

My mom had a quick and easy way to make this tasty and addictive treat.

She used Pillsbury Biscuits.
Heat corn oil.
Take a biscuit dough from the tube, pull it apart, approximately half. Fry till golden brown.

When cooked drain on a paper towel then put in a serving bowl and coat with Powerd Sugar.

She had a bowl of these for ready for when the grandkids visited, they looked forward to them. I must say I eat my fair share also.
Click to expand...

Don't forget the French cajun version, beignets. They made Cafe' du Monde a mainstay in New Orleans.
 
Beth Gallagher said:
Don't forget the French cajun version, beignets. They made Cafe' du Monde a mainstay in New Orleans.
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List of some other examples of fried bread.
  • North America: Elephant ears, doughboys, fry bread, beaver tails, flying saucers, pizza fritte.
  • France: Beignets (often served with powdered sugar).
  • Spain/Latin America: Churros (cinnamon-sugar), sopapillas, buñuelos.
  • Italy: Zeppole, strufoli (honey-drizzled balls).
  • Africa: Puff puff, vetkoek (savory).
 
Krystal Shay said:
I have made my fair share of doughnuts over the years. I would fry them in peanut oil and then either glaze or sugar them.
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My sister knew the owner of Krispy Kreme back in the day (Winston Salem, NC). Her son was in Scouts with his son, and the guy would give them all the donuts they could sell for their annual fundraiser. Those are the best, but they gotta be hot.

I may try my hand at making a batch. I've not had a doughnut in many years.
 
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