Monday, October 22, 2007

Hungarian Ghoul-ash Makes an Easy Halloween Supper

I can't believe it's been 10 days since my last post!

The days just slip by.

Since Halloween is almost here, I thought you'd like a Halloween recipe.

Garlic is an important part of Halloween cooking because it keeps the vampires away. They just can't stand the taste or smell.


Hungarian Ghoul-ash (with meat or vegetarian)
A tummy warming dinner for all your little goblins and your ghoul-friends.

To make this a vegetartian ghoul-ash, substitute 4 (12-16 oz.) packages portabello mushrooms sliced 1/4 inch thick for the meat.

Serves 6-8
Skill level: Easy

1/4 cup vegetable oil or butter
2 medium onions (chopped - about 1 cup)
2 cloves garlic (smashed)
2 pounds very lean ground beef
1 can diced tomatoes in juice (undrained)
2 teaspoons Hungarian paprika (or Old Bay Seasoning)
Salt and pepper to taste
1 (14-16 oz.) package wide egg noodles
1 cup regular sour cream (low fat or fat free not recommended)
1/4 cup fresh parsley (chopped - leaves only, no stems)

Heat oil in a large frying pan. Add onions and garlic. Cook over low heat until transparent - about 10 minutes. Do not brown. Add beef. Cook, stirring occassionally, until meat is no longer pink. (For vegetarian, add mushrooms and cook until they're are soft - about 5 minutes.) Add tomatoes and paprika. Add salt and pepper to taste.

Simmer on low, uncovered, until liquid is almost evaporated - about 15 minutes.

Meanwhile, cook noodles according to package directions. Drain. When ready to serve, stir sour cream into meat mixture and heat briefly to warm through. Do not boil.

Serve over cooked noodles and garnish with parsley.

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Check back tommorrow for more spooky recipes.

Happy Halloween!


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