View Single Post
Old 12-28-2012, 10:48 PM   #11
Hollylane
Practically Lives Here

How Do You Identify?:
.
Preferred Pronoun?:
.
Relationship Status:
.
 

Join Date: Jun 2011
Location: .
Posts: 11,495
Thanks: 34,694
Thanked 26,362 Times in 5,875 Posts
Rep Power: 21474862
Hollylane Has the BEST ReputationHollylane Has the BEST ReputationHollylane Has the BEST ReputationHollylane Has the BEST ReputationHollylane Has the BEST ReputationHollylane Has the BEST ReputationHollylane Has the BEST ReputationHollylane Has the BEST ReputationHollylane Has the BEST ReputationHollylane Has the BEST ReputationHollylane Has the BEST Reputation
Default

Tonight I made a new variation, on a variation of my recipe for chicken paprikash. My recipes continue to evolve...Well, to be honest, I never seem to make something exactly the same as the last, because I am a whirling dervish in the kitchen...

It goes a little something like this:

A little of this, a little of that, mmmm that would be good...oh...why didn't I think of that last time?


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Warning...All measurements are a wild guess. Oh, and I don't speak the culinary language, so, I hope this all makes sense. This is relatively low in carbs, very high fat Very savory and rich. I recommend portion control, but I have no intention of leading by example tonight.


2 links of Tofurky Italian Sausage, sliced
2 tblsp Butter
3/4 cup Sour Cream
Salt to taste
Pepper to taste
2+ Tbls Paprika
1 Yellow Onion halved and sliced
Red pepper flakes
Mushrooms sliced
1 Cabbage head quartered and sliced in thick shreds
EVO
1 cup water

Slowly saute onions, and mushrooms in butter/EVO with salt, pepper, and red pepper. Add remaining ingredients, other than sour cream. Cover and simmer until cabbage cooks down to nearly your preference of tenderness. Add sour cream and simmer until thickened. If it looks runny, add more sour cream and continue simmering.
Hollylane is offline   Reply With Quote
The Following 3 Users Say Thank You to Hollylane For This Useful Post: