An Unlikely winner

Post by Carol
Ever had one of those recipes that sounds like it wouldn't work but
actually does?
Here's one of Don's. Sorry, was so hungry I forgot to snap a picture.
Now I may not have the exact recipe but I'm not too far off.
Don's crazy stuffed bell peppers
8oz mild or medium pork Italian blend loose sausage meat
1 egg (might be a second?)
1 can chicken and rice soup *(not diluted)*
Touch of soy sauce (about equal to 2tsp)
Mix soup, egg and Italian sausage.
Optioal, if too wet or need more filler, add some cooked leftover rice
to make up the balance.
Don actually mixed 1lb sausage in and had added about 1/3 cup cooked
leftover rice. I have half left over. 1 bell pepper per person to
adjust recipe as needed. The total will feed 4.
Add 1/4 inch deep water to pan. Bake tented with foil at 350F for 35-45
minutes (35 for 2, 45 for 4). I used a glass pan.
These steam for the first 10-12 minutes then bake. This is why the
tops aren't all dried out.
Looking up recipes, many use canned soups but the common ones are beef
and tomato soups. The Recipe is a Depression era one and I believe
cheaper pork would have been more common but get ready, stuffed peppers
go back to the 1880's and may preceed that.
Looking about, I came up with an idea for the leftovers, More of a
cassarole type dish with corn, diced tomatoes, cheese, mushrooms and
not sure what else I might add besides diced bell peppers. Maybe some
onion or leek?

The only thing I can see that's wrong is that you have not cleared this
with her Majesty. She may fry your ass for this post.

2024-09-04 23:42:51 UTC

Post by Hank Rogers

The only thing I can see that's wrong is that you have not cleared this
with her Majesty. She may fry your ass for this post.

Well. at least this was not an ersatz recipe for "gulyas"...

Widder Jill is of course connected with old Hungarian Royal Family...

--
GM

Carol

2024-09-05 21:48:14 UTC

Post by Carol
Ever had one of those recipes that sounds like it wouldn't work but
actually does?
Here's one of Don's. Sorry, was so hungry I forgot to snap a
picture. Now I may not have the exact recipe but I'm not too far
off.
Don's crazy stuffed bell peppers
8oz mild or medium pork Italian blend loose sausage meat
1 egg (might be a second?)
1 can chicken and rice soup *(not diluted)*
Touch of soy sauce (about equal to 2tsp)
Mix soup, egg and Italian sausage.
Optioal, if too wet or need more filler, add some cooked leftover
rice to make up the balance.
Don actually mixed 1lb sausage in and had added about 1/3 cup cooked
leftover rice. I have half left over. 1 bell pepper per person to
adjust recipe as needed. The total will feed 4.
Add 1/4 inch deep water to pan. Bake tented with foil at 350F for
35-45 minutes (35 for 2, 45 for 4). I used a glass pan.
These steam for the first 10-12 minutes then bake. This is why the
tops aren't all dried out.
Looking up recipes, many use canned soups but the common ones are
beef and tomato soups. The Recipe is a Depression era one and I
believe cheaper pork would have been more common but get ready,
stuffed peppers go back to the 1880's and may preceed that.
Looking about, I came up with an idea for the leftovers, More of a
cassarole type dish with corn, diced tomatoes, cheese, mushrooms and
not sure what else I might add besides diced bell peppers. Maybe
some onion or leek?

Sounds good with the Italian sausage instead of ground beef. I'd use
red peppers. The green repeat on me.

Today was a small shopping trip. Got flour (running low), a leek, 2
cans of corn, 2 cans of peas, 2 red bell peppers, 2 green bell peppers,
1 small stalk Bok Choy, and some oyster mushrooms plus a block of gouda
cheese. 2 18packs of eggs rounded us out. Came up to about 50$.

I'm waiting for my glasses to come in to go to Asian American.
Something like the 12th but they are nomally faster.

Delbert's Caselock

2024-09-06 15:59:48 UTC

Post by Carol
Today was a small shopping trip. Got flour (running low), a leek, 2
cans of corn, 2 cans of peas, 2 red bell peppers, 2 green bell peppers,
1 small stalk Bok Choy, and some oyster mushrooms plus a block of gouda
cheese. 2 18packs of eggs rounded us out. Came up to about 50$.

You may find the weekly shopping cart of a young Russian woman of interest:

Today im dedicating the whole video to grocery shopping here in my
siberian town Novosibirsk, in the heart of Russia 🇷🇺 I decided to shop
for the products for a whole week and show you the whole process. I went
to my usual favorite places. Big supermarket, butcher’s shop, farmers
market, fruit market. I’m also making a grocery haul after and telling
the cost of my purchase. Let me know if you liked this idea ❤️

All that for $87.00 US!

Carol

2024-09-06 20:04:53 UTC

Post by Carol
Today was a small shopping trip. Got flour (running low), a leek, 2
cans of corn, 2 cans of peas, 2 red bell peppers, 2 green bell
peppers, 1 small stalk Bok Choy, and some oyster mushrooms plus a
block of gouda cheese. 2 18packs of eggs rounded us out. Came up
to about 50$.

http://youtu.be/iyejTMkqLVc
Today im dedicating the whole video to grocery shopping here in my
siberian town Novosibirsk, in the heart of Russia 🇷🇺 I decided to
shop for the products for a whole week and show you the whole
process. I went to my usual favorite places. Big supermarket,
butcher’s shop, farmers market, fruit market. I’m also making a
grocery haul after and telling the cost of my purchase. Let me know
if you liked this idea ❤️
All that for $87.00 US!

Really liked that one!

Delbert's Caselock

2024-09-06 22:11:43 UTC

Post by Carol
Today was a small shopping trip. Got flour (running low), a leek, 2
cans of corn, 2 cans of peas, 2 red bell peppers, 2 green bell
peppers, 1 small stalk Bok Choy, and some oyster mushrooms plus a
block of gouda cheese. 2 18packs of eggs rounded us out. Came up
to about 50$.

Really liked that one!

I was astounded at how clean and well stocked the stores were.

We tend to get this idea that Siberia is some gulag - even the
apartments were not awful for Russian constrution.

Carol

2024-09-07 17:08:39 UTC

Post by Carol
Today was a small shopping trip. Got flour (running low), a
leek, 2 cans of corn, 2 cans of peas, 2 red bell peppers, 2
green bell peppers, 1 small stalk Bok Choy, and some oyster
mushrooms plus a block of gouda cheese. 2 18packs of eggs
rounded us out. Came up to about 50$.

http://youtu.be/iyejTMkqLVc
Today im dedicating the whole video to grocery shopping here in my
siberian town Novosibirsk, in the heart of Russia 🇷🇺 I decided
to shop for the products for a whole week and show you the whole
process. I went to my usual favorite places. Big supermarket,
butcher’s shop, farmers market, fruit market. I’m also making a
grocery haul after and telling the cost of my purchase. Let me
know if you liked this idea ❤️
All that for $87.00 US!

Really liked that one!

I was astounded at how clean and well stocked the stores were.
We tend to get this idea that Siberia is some gulag - even the
apartments were not awful for Russian constrution.

I was a bit dimayed at the lack of green vegetables but maybe she just
doesn't use them much or it's seasonal?
Interesting meat selections though!

Delbert's Caselock

2024-09-06 16:59:10 UTC

Red or green bell peppers?

And have you ever tried it in Poblano peppers?

https://butteryourbiscuit.com/chicken-and-cheese-stuffed-poblano-peppers/

https://www.dinneratthezoo.com/stuffed-poblano-peppers/

Ingredients
▢6 large poblano peppers cut a slice off lengthwise, then remove seeds
and ribs
▢1 teaspoon vegetable oil
▢1 pound ground beef I use 90% lean
▢1 teaspoon minced garlic
▢1 packet taco seasoning
▢1 cup cooked white rice
▢1 cup black beans rinsed and drained
▢1/2 cup corn kernels thawed from frozen
▢15 ounce can petite diced tomatoes
▢1 1/2 cups shredded Monterey Jack cheese divided use
▢2 tablespoons chopped cilantro
▢cooking spray
Instructions
Preheat the oven to 350 degrees F. Coat a baking sheet with cooking
spray. Lay the poblano peppers on the pan in a single layer.
Bake the peppers for 10-15 minutes or until softened.
Heat the oil in a large pan over medium high heat. Add the ground beef
and cook for 5-6 minutes, breaking up the meat with a spatula, until the
meat is cooked through.
Add the garlic and cook for 30 seconds.
Add the packet of taco seasoning along with 2 tablespoons of water. Stir
to coat the meat in seasoning.
Add the rice, beans, corn, tomatoes and 3/4 cheese to the pan. Remove
the pan from the heat and stir to combine.
Divide the meat mixture evenly between the peppers. Top with remaining
cheese.
Return the peppers to the oven. Bake for 10-15 minutes or until cheese
is melted. Sprinkle with cilantro, then serve.
Notes
Look for large, firm peppers without any wrinkled spots that have fresh
looking stems.
You just want to slice the very top off the pepper right where the base
of the stem begins, do not cut the peppers in half.

Carol

2024-09-06 20:07:32 UTC

Post by Carol
Ever had one of those recipes that sounds like it wouldn't work but
actually does?
Here's one of Don's. Sorry, was so hungry I forgot to snap a
picture. Now I may not have the exact recipe but I'm not too far
off.
Don's crazy stuffed bell peppers
8oz mild or medium pork Italian blend loose sausage meat
1 egg (might be a second?)
1 can chicken and rice soup *(not diluted)*
Touch of soy sauce (about equal to 2tsp)
Mix soup, egg and Italian sausage.
Optioal, if too wet or need more filler, add some cooked leftover
rice to make up the balance.
Don actually mixed 1lb sausage in and had added about 1/3 cup cooked
leftover rice. I have half left over. 1 bell pepper per person to
adjust recipe as needed. The total will feed 4.
Add 1/4 inch deep water to pan. Bake tented with foil at 350F for
35-45 minutes (35 for 2, 45 for 4). I used a glass pan.
These steam for the first 10-12 minutes then bake. This is why the
tops aren't all dried out.
Looking up recipes, many use canned soups but the common ones are
beef and tomato soups. The Recipe is a Depression era one and I
believe cheaper pork would have been more common but get ready,
stuffed peppers go back to the 1880's and may preceed that.
Looking about, I came up with an idea for the leftovers, More of a
cassarole type dish with corn, diced tomatoes, cheese, mushrooms and
not sure what else I might add besides diced bell peppers. Maybe
some onion or leek?

Red or green bell peppers?

Don used green ones, sorry for forgetting to take a picture!

Post by Delbert's Caselock
And have you ever tried it in Poblano peppers?

Bit too hot for him. I might conside cubanelles though.
https://butteryourbiscuit.com/chicken-and-cheese-stuffed-poblano-peppers/

Post by Delbert's Caselock
https://www.dinneratthezoo.com/stuffed-poblano-peppers/
Ingredients
▢6 large poblano peppers cut a slice off lengthwise, then remove
seeds and ribs ▢1 teaspoon vegetable oil
▢1 pound ground beef I use 90% lean
▢1 teaspoon minced garlic
▢1 packet taco seasoning
▢1 cup cooked white rice
▢1 cup black beans rinsed and drained
▢1/2 cup corn kernels thawed from frozen
▢15 ounce can petite diced tomatoes
▢1 1/2 cups shredded Monterey Jack cheese divided use
▢2 tablespoons chopped cilantro
▢cooking spray
Instructions
Preheat the oven to 350 degrees F. Coat a baking sheet with cooking
spray. Lay the poblano peppers on the pan in a single layer. Bake
the peppers for 10-15 minutes or until softened. Heat the oil in a
large pan over medium high heat. Add the ground beef and cook for 5-6
minutes, breaking up the meat with a spatula, until the meat is
cooked through. Add the garlic and cook for 30 seconds. Add the
packet of taco seasoning along with 2 tablespoons of water. Stir to
coat the meat in seasoning. Add the rice, beans, corn, tomatoes and
3/4 cheese to the pan. Remove the pan from the heat and stir to
combine. Divide the meat mixture evenly between the peppers. Top
with remaining cheese. Return the peppers to the oven. Bake for
10-15 minutes or until cheese is melted. Sprinkle with cilantro, then
serve. Notes Look for large, firm peppers without any wrinkled spots
that have fresh looking stems. You just want to slice the very top
off the pepper right where the base of the stem begins, do not cut
the peppers in half.

Sounds good for me!

Delbert's Caselock

2024-09-06 22:13:05 UTC

Post by Carol
Ever had one of those recipes that sounds like it wouldn't work but
actually does?
Here's one of Don's. Sorry, was so hungry I forgot to snap a
picture. Now I may not have the exact recipe but I'm not too far
off.
Don's crazy stuffed bell peppers
8oz mild or medium pork Italian blend loose sausage meat
1 egg (might be a second?)
1 can chicken and rice soup *(not diluted)*
Touch of soy sauce (about equal to 2tsp)
Mix soup, egg and Italian sausage.
Optioal, if too wet or need more filler, add some cooked leftover
rice to make up the balance.
Don actually mixed 1lb sausage in and had added about 1/3 cup cooked
leftover rice. I have half left over. 1 bell pepper per person to
adjust recipe as needed. The total will feed 4.
Add 1/4 inch deep water to pan. Bake tented with foil at 350F for
35-45 minutes (35 for 2, 45 for 4). I used a glass pan.
These steam for the first 10-12 minutes then bake. This is why the
tops aren't all dried out.
Looking up recipes, many use canned soups but the common ones are
beef and tomato soups. The Recipe is a Depression era one and I
believe cheaper pork would have been more common but get ready,
stuffed peppers go back to the 1880's and may preceed that.
Looking about, I came up with an idea for the leftovers, More of a
cassarole type dish with corn, diced tomatoes, cheese, mushrooms and
not sure what else I might add besides diced bell peppers. Maybe
some onion or leek?

Red or green bell peppers?

Don used green ones, sorry for forgetting to take a picture!

No worries, and I prefer green too.

Post by Delbert's Caselock
And have you ever tried it in Poblano peppers?

Bit too hot for him. I might conside cubanelles though.

Good choice.

Post by Carol
https://butteryourbiscuit.com/chicken-and-cheese-stuffed-poblano-peppers/

Sounds good for me!

Glad that works for you, they had me at cheese.

Carol

2024-09-07 17:22:23 UTC