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
How To make Hoosier Goulash's Videos
Backpackers Chicken and Mushroom Risotto Recipe
In this episode, Pete shows you his freezer bag cooking recipe for Chicken and Mushroom Risotto. Let us know what you think about this recipe or if you have any freezer bag cooking favorites of your own. Explore the Outdoors!
Watch our Freezer Bag Cooking tip video here:
Chicken and Mushroom Risotto Recipe (Serves 4):
(Put these In the freezer bag ahead of the trip)
2 ½ cups instant rice
½ cups parmesan cheese
½ oz dried porcini mushrooms (ground in food processor)
4 tbs dried vegetables
4 tbs dried heavy cream
2 tsp chicken bouillon powder
1 tsp dried oregano or parsley
1 tsp onion powder
1 tsp garlic powder
(Bring these with you and add during cooking. Write them on the bag so you don't forget.)
2 pouches (7 oz each) cooked chicken with liquid
4 tbs oil
2 ¾ cups boiling water
Music:
Finding Me by Eveningland
At yet another kitchen! Help name this dish, it's not goulash!
The Hoosier Mammaw is at a different kitchen - and this time we need help naming the main dish! Leave a comment and help us name the dish!
John's Famous Stew - SITC
Sean visited one of the greatest hole in the wall places in Indy. A place who's stew is famous for good reason, not a Kardashian famous...
Thanksgiving in a Jar
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 Turkey and Dressing for shelf-stable storage.
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.
You can find the NCHFP/USDA guidelines here
Ball website, getting started
Find your elevation here, type in your physical address.
1 to 2 cups cooked chopped chicken or turkey
1 (9x9 inch) pan cornbread, cooled and crumbled
4 slices day-old bread, torn into small pieces
2 eggs, beaten
1 onion, chopped
1 cup chopped celery
½ to 1 teaspoon garlic powder
1/8 teaspoons poultry season
2 (14.5 ounce) cans chicken broth
2 (10.75 ounce) cans condensed cream of chicken soup
Combine all ingredients thoroughly. I leave 1-1/2 inches headspace to allow for expanding. I chose to can a small layer of raw turkey, a few dried cranberries, then the remainder of the jar with dressing. I processed in the pressure canner for meat times.
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.
Some of the links are affiliate links that I earn a small commission from. They don't raise your price paid. Thank you for supporting my small channel!
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3-arm towel rack (holding my rings)
JarKey
COMPLETE GUIDE TO HOME CANNING
The All New Ball Book Of Canning And Preserving
Prepworks by Progressive Canning Scoop
Vidalia Chop Wizard Pro Max
Presto 23 quart Pressure Canner
11” Pressure Cooker Canner Rack
Presto Canner Pressure Regulator
Presto 7 Function Canning Kit
Multi Blade Adjustable Mandoline
Apple Peeler and Corer
Ronco Veg-O-Matic Deluxe
POMONAS PECTIN 3-pack
Hoosier Hill Farm Clear Jel ASIN :
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What I use to film
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Canon EOS Rebel SL2 DSLR Camera:
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Tripod:
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#RebelCanning #Delicious #LongTermFoodStorage #ThanksgivingInAJar
EVERY Family Dinner in The Loud House ????️ | Nickelodeon Cartoon Universe
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Sugar Cream Pie
If you're from Indiana, then you might be familiar with a version of a sugar cream pie, and you already know how good it is!
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About The Mr. Food Test Kitchen
The Mr. Food Test Kitchen is an established brand that keeps reinventing itself as it continues to grow. Today, the Mr. Food Test Kitchen TV segment is nationally syndicated through CBS worldwide distribution on 120+ TV stations, with a daily audience of over 2 million viewers.
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