How To make Hoosier Goulash
1 1/2 lb Ground beef
1 md Onion, chopped
1 cn Tomatoes, cut up (16 oz.)
1 cn Tomato paste (6 oz.)
1 cn Tomato sauce (8 oz.)
1 t Sugar
1/2 t Basil
1 t Salt
1/4 t Pepper
1 Garlic clove, crushed
1 c Dry elbow macaroni
Place a plastic colander over a bowl or baking dish. Crumble meat in colander. Add onion and microwave at full power for 6 minutes, stirring once during cooking. Remove from microwave and crumble. Place hamburger and onions in a large casserole that has been sprayed with Pam. Add remaining ingredients including dry macaroni. Cover and cook on full power for 10 minutes, stirring twice during cooking. Recipe courtesy of: Randy Rigg
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Canning Alfredo Sauce
Welcome to Fyreflye’s Follies!
If you enjoy today’s video, please don’t forget to give me a thumbs-up! If you enjoy videos featuring canning, dehydrating and (mostly) southern cooking, I hope you will subscribe!
In Today’s video, I will show you how I can Alfredo Sauce for shelf-stable storage. In my video I made half a recipe. The full recipe is included below.
Not everything I do is USDA/FDA approved. I believe in “MY KITCHEN, MY RULES” and I do not think untested necessarily means unsafe. If you are someone who only does things by the book, then this video may not be for you. It works for me.
I am not telling anyone that this is the way it should be done. I am only sharing with you how I do it in my kitchen. I have done my research and I am comfortable with doing it this way. I strongly encourage you to do the research and do what works for you. The National Center for Home Food Preservation is a great resource, as well as the Ball website. I have left a link below. There are also several groups on Facebook and lots of videos on YouTube to help you get started and find information.
Feel free to leave a comment below. If you have a question, I will try to answer it or help you find a resource to get an answer from.
Alfredo Sauce for canning (makes 8 pints)
2 sticks butter, unsalted
2 quarts heavy whipping cream
8 ounces grated parmesan cheese
8 ounces sour cream
16 ounces cream cheese
5 teaspoons garlic powder
Salt and pepper to taste
In a large pot, combine the cream, sour cream, and butter together over medium heat. When the butter is melted add in the cheese. Stir until it is melted. Add in the seasonings and taste to make sure it is to your liking.
Fill hot jars with sauce. Leave 1 inch headspace. Load into a hot pressure canner and bring to steam. Vent 10 minutes, then process 10 minutes at the correct pressure for your altitude.
You can find the NCHFP/USDA guidelines here
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Disclaimer:
This video is for entertainment purposes only. This is not intended to be an instructional video. Not everything I do is USDA/FDA approved. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes as I prepare them for myself, and take NO responsibility for them should you choose to use or adapt them. All video footage, new designs and craft projects are my own & may only be used with my permission. When applicable, I will always give credit for inspiration sources, whether online or from other crafters. None of my videos are sponsored unless otherwise stated. All opinions are my own. This video is not made for or intended for children, but is family-friendly.
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Instant Pot Smoked Sausage & Potatoes with Green Beans
An easy and economical dish that everyone will love! A few simple ingredients and you'll have dinner on the table in 30 minutes! This Instant Pot Smoked Sausage & Potatoes with Green Beans dish is pure comfort food and everyone will love this delicious one-pot meal.
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Goulash (Part 2 of 2)
See the full recipe on at
Goulash is an all-time favorite comfort food of mine! It is simple, both to make and in terms of what it consists of - hearty, and versatile since you can put just about anything into a goulash and spice it any number of ways.