Any Home Bakers Here?

[Sally PB]

I would add garlic to the goulash.

When I "taste this in my head," it seems like it needs something zippy. I know goulash isn't Mexican, but maybe a bit of hot pepper?

You don't list any seasonings in the ingredients, so think about adding some of those. They can really add a different "ooomph!" to things.

 

[jnicholes]

I would add garlic to the goulash.

When I "taste this in my head," it seems like it needs something zippy. I know goulash isn't Mexican, but maybe a bit of hot pepper?

You don't list any seasonings in the ingredients, so think about adding some of those. They can really add a different "ooomph!" to things.

I think herbs were not included in the original recipe because I think this recipe came from the depression era.

I actually wrote down this recipe while my grandmother, who had the recipe, was buying ingredients at the store. I was there to help her walk around. She was actually fine with me doing that, because she says that she enjoys the fact that people are using the recipe.

I’ll have to figure out what herbs might taste good in it. Maybe a bay leaf will taste good in there.

I will definitely try adding a clove or two of garlic.

 

[drstratton]

Thank you.

There is actually one thing that you guys can do to help me out in my attempt to distract.

Could someone please help me improve two of my recipes? I have a feeling that both of these recipes are missing something, but I can’t figure out what.

One of the recipes is the mocktail recipe I posted earlier. The other one is in the index, but I can’t find it, so I’m reposting it.

Grandmas VVs goulash recipe.

One diced onion

1 pound of lean ground beef.

1 pound elbow macaroni.

Two 6 ounce cans tomato paste

Two 10 and three-quarter ounce cans tomato soup

Two 10 1/2 ounce cans cream of mushroom soup

Two 10 1/2 ounce cans cream of celery soup

Two 14 1/2 ounce cans cream corn

Two 14 1/2 ounce cans diced tomatoes

One 4 ounce can sliced mushrooms, drained of juice.



Cook onions and meat in a pan until cooked.

Cook macaroni until cooked.

Combine tomato paste, tomato soup, cream of mushroom, cream of celery, cream corn, diced tomatoes, sliced mushrooms, and beef and onion mixture into a large pot with the macaroni and stir.

Let the ingredients simmer for a while. The longer it simmers, the tastier.

If someone could help me improve these two recipes, I would appreciate it. It would also help me distract.

I add ketchup to my goulash, but my recipe doesn't have soup in it. It's more like tomato salsa with hamburger in it. I cook the pasta Al dente, then ladle the sauce onto it and top with some cheese.
Maybe replace the paste with ketchup? We jokingly call it my secret ingredient...lol

 

[R2elk]

I think herbs were not included in the original recipe because I think this recipe came from the depression era.

I actually wrote down this recipe while my grandmother, who had the recipe, was buying ingredients at the store. I was there to help her walk around. She was actually fine with me doing that, because she says that she enjoys the fact that people are using the recipe.

I’ll have to figure out what herbs might taste good in it. Maybe a bay leaf will taste good in there.

I will definitely try adding a clove or two of garlic.

Add a little salt. Salt can bring out the flavors in other things. You have to add a little at a time until you notice the difference in flavors. If it tastes salty, you have added too much salt.

 

[Rambling Iris]

Thank you.

There is actually one thing that you guys can do to help me out in my attempt to distract.

Could someone please help me improve two of my recipes? I have a feeling that both of these recipes are missing something, but I can’t figure out what.

One of the recipes is the mocktail recipe I posted earlier. The other one is in the index, but I can’t find it, so I’m reposting it.

Grandmas VVs goulash recipe.

One diced onion

1 pound of lean ground beef.

1 pound elbow macaroni.

Two 6 ounce cans tomato paste

Two 10 and three-quarter ounce cans tomato soup

Two 10 1/2 ounce cans cream of mushroom soup

Two 10 1/2 ounce cans cream of celery soup

Two 14 1/2 ounce cans cream corn

Two 14 1/2 ounce cans diced tomatoes

One 4 ounce can sliced mushrooms, drained of juice.



Cook onions and meat in a pan until cooked.

Cook macaroni until cooked.

Combine tomato paste, tomato soup, cream of mushroom, cream of celery, cream corn, diced tomatoes, sliced mushrooms, and beef and onion mixture into a large pot with the macaroni and stir.

Let the ingredients simmer for a while. The longer it simmers, the tastier.

If someone could help me improve these two recipes, I would appreciate it. It would also help me distract.

This sounds like a good recipe, but I would add garlic, basil, salt, pepper and substitute 1 of the cans of tomatoes with mild or hot Rotelle tomatoes to add some heat or maybe salsa.

 

[pennyJo1960]

Morning Home Bakers, Not baking this morning.
Cool morning here.

 

[BoundlessLove]

Well, dang! That looks delicious! I bet I could do that recipe with GF flour and it would be fine. It would still be delicious if it were a little dense and heavy, the way GF stuff can be.

Life isn't all sweetness and light, ya know! Sometimes it's sweetness and heaviness.

Yes, so true.
The Bishop Asbury Pound Cake
(ten egg recipe)

 

[BoundlessLove]

I’m on a diet right now and am not baking.
But I’ll add the recipe:

Bishop-Asbury Pound Cake

Ingredients:
4 sticks butter (room temp)
4 cups sugar
10 large eggs (room temp)
2 Tablespoons fresh lemon juice
2 teaspoons vanilla extract
4 cups cake flour (sifted)

Baking Instructions:
Preheat oven to 325 degrees.
Cream butter with sugar.
One at a time, mixing between each time - add whole eggs.
Mix in lemon juice.
Add a little at a time and mix in sifted flour. (A Little At A Time)
Grease and lightly flour inside a large Bundt pan.
Add cake batter to Bundt pan.
Bake in oven for 1 1/2 - 2 hours.

This is definitely a true Pound cake.

 

[Sally PB]

some cheese.

Cheese grated on the top of the goulash...

substitute 1 of the cans of tomatoes with mild or hot Rotelle tomatoes

Oh yeah!

And ghoulash is a perfect meal for Halloween!