This fried rice was a hit with my family and is super easy to make. The secret to this rice is that when you go to fry the rice, you do so in the bacon grease. Definitely not for the vegetarian.
White rice, cooked (amount depends on how many people you are feeding)
4-5 slices bacon, cooked and cut up into small pieces, reserve bacon grease
Bunch of green onion, chopped
Soy sauce to taste
Pepper to taste
Make white rice, fry bacon and reserve grease, chop onion, scramble eggs and set aside. Place white rice in bacon grease to fry, add bacon and onion, make some space in the pan and add eggs, scramble those eggs and combine. Begin adding soy sauce and pepper to taste. Do not use salt due to soy sauce having a lot of salt in it. Be sure not to burn rice while frying because it will dry out.
Another recipe from my best friend’s mom. I had never made homemade sweet and sour sauce before and was surprised by the amount of vinegar, but it worked and it is delicious. Georgette advised me to double the ingredients so that is what I have listed below to assure you have plenty of sauce.
3/4 cup ketchup
3/4 cup white sugar
1/2 cup white vinegar
4 TBS soy sauce
4 TBS Worcestershire sauce
1 can pineapple chunks in heavy syrup
Ground ginger to taste
Salt and pepper to taste
1-2 red, yellow or green peppers, sliced
1 onion, cut up in big chunks
5-6 stalks of celery, sliced
A slab of ribs, type is your choice
Cut ribs into individual pieces. Sprinkle with salt, pepper, and ground ginger. Heat oil in a pan and brown ribs. Set aside. In same pan saute vegetables until softened. Mix ketchup, sugar, vinegar, soy sauce, Worcestershire sauce and combine with vegetable, return ribs to the pan. Add juice only of pineapple, save pineapple to add later. Cover and simmer until ribs are tender. Add pineapple chunks at the end.
Georgette and I grew up together. She is one of my closest and bestest friends. I met her in Junior High School back before they called it Middle School. We had some crazy times together. Memories of her mom’s delicious food are nostalgic and wonderful. This is one of Georgette’s mom, Hazel, recipes. Hazel was from the South so do not be surprised by the high calorie ingredients.
1 package yellow cake mix
1 small package vanilla instant pudding mix
3/4 cup oil
3/4 cup cold water
1 tsp vanilla
1 tsp butter extract flavor (see pic below, this is an ingredient I did not even know existed)
1/2 cup brown sugar
4 tsp cinnamon
1/2 cup chopped walnuts
1 cup powdered sugar
1 tsp butter extract flavor
Milk to thin
Butter a bundt cake or angel food pan. Preheat oven to 325 degrees.
Place all ingredients other than filling into a mixer and mix for 8 minutes.
Mix filling ingredients in a separate bowl, save some nuts for cake topping.
Starting with wet cake ingredients begin layering cake mix, then filling, alternate until finished.
Bake for 55 minutes.
Remove from pan onto a plate and pour frosting over cake, sprinkle with remaining nuts.
My mom use to make this meal throughout my childhood. When she made it my dad would talk about how he grew up eating this dish and how his family had a Hungarian lineage. In fact, he would speak of memories of his mom making Hungarian Goulash for him when he was young. Unfortunately, his mom died when he was nine-years-old so I never had the chance to meet her. I have fond childhood memories of this dish and will continue to improve the recipe. My mom didn’t really have a go-to recipe so I found one on an authentic Budapest website called budapestbylocals.com. The picture above from the left, my dad, his mom, and his brother in 1936.
Tender cut of beef, cubed
2 TBS oil
2 medium onions, chopped
2 cloves of garlic, crushed or chopped
1-2 carrots, diced
1 parsnip, diced
1-2 celery leaves
2 medium tomatoes, peeled and chopped, or 1 TBS tomato paste
2 fresh green peppers, diced
2-3 medium potatoes, sliced
1 TBS Hungarian paprika powder (sweet)
1 tsp caraway seed
1 bay leaf
salt and pepper to taste
Heat oil in a pot and braise the onion until soft and golden, set aside. Add the beef cubes and saute them until browned. Return onions to pot and sprinkle beef and onions with paprika. Stir well as to not burn the spice. Add the garlic, caraway seeds, salt, pepper, and bay leaf. Pour in broth to cover contents and let simmer on low heat for 1 1/1 hours, add water if necessary.
Add carrots, parsnip, potato, celery leaf, tomato and salt and paprika to taste. Continue to simmer until all vegetables are tender.
Add green peppers at the end for crunch.
You can serve this with bread of choice, eat solo or make the authentic Hungarian noodles called Csipetke. I will make those next time and add them to the site if they are successful.
This is the second Hello Fresh meal kit I received. I wanted one to be vegetarian and I was not disappointed. I am a sweet potato fan and mixing them with the spices cut through the sweetness perfectly. With the meal kit came the ingredients and directions to include pickled jalapeño, fresh salsa and lime sour cream. Everything was super yummy but needed more heat so add some jalapeños to everything if you like the heat. I forgot to take a picture of the finished meal because everyone was so hungry. Above is a picture of the direction card from Hello Fresh.
Sweet potatoes (the amount depends on how many people you are cooking for)
2 jalapenos (1 to pickle and 1 for the salsa)
2 red onions (1 for fajitas and 1 for the salsa)
2 long green peppers, core and thinly sliced
Pepper jack cheese (or any cheese you prefer)
Tortillas (flour or corn, whichever you prefer)
2 tsp chili powder
1 tsp salt
1 tsp paprika
1 tsp white sugar + 1/2 tsp for pickled jalapeno
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp cayenne pepper
Make the fajitas first: Adjust your oven rack to top position and heat to 425 degrees. Cut sweet potato into 1/2 inch thick wedges, place in a bowl and drizzle with oil and all spices listed. Roast until tender and lightly crisped 30-40 minutes.
Make the pickled jalapeños: Thinly slice the jalapeños into rounds, place in small bowl and add juice of 1 lime and 1/2 tsp sugar with a pinch of salt, set aside.
Make the veggies: Heat some oil in a pan and add 1 onion and green pepper, both thinly sliced. Cook until softened and lightly charred. Season with salt and pepper
Make the salsa: chop the tomatoes, cilantro, 1 diced onion, juice of 1 lime, salt and pepper and chopped jalapeño for heat.
Add the zest of a lime and squeeze some lime juice into sour cream