Due to some infestation-related activity long ago, the Lamb and Veal category suffered some minor liquid damage. Some of the cards are virtually unusable, but this card, 10-10: Roast Leg of Lamb is just slightly mangled.
Despite the condition of the card, this preparation of leg of lamb is one of the best I’ve ever had. 🐏
If you had told me as a kid that I would eat meat and bananas together in a dish, I would have called you, “crazy”! Some cuckoo chef over at Simply Delicious is playing a weird joke on people with 9-27: West Indian Meat Casserole, but this dish is rated mostly edible. Jamie wouldn’t touch it with a ten foot pole. 🍌
I don’t really see how this dish is festive. It also isn’t very attractive, at least, not in the way I prepared it.
Pan frying pork chops is not the easiest method for cooking pork chops. It is really easy to over cook pork chops that way, but 7-23: Pork Chops with Tarragon came out “just right”.
These pork chops are pan fried and the sauce is added to the pan, drippings and all at the end. Cooking the sauce and meat together creates a flavorful sauce.
I wasn’t quite sure how “authentic” 12-29: New Orleans Beans and Pasta would be when first looking this recipe over–Simply Delicious doesn’t exactly nail it on cultural faithfulness a lot of the time. A lot of that has to do with the time at which the books were written–many ingredients, methods, & tools that are easily accessible now were not 30 years ago.
However, this is essentially an American recipe, so I would assume it shouldn’t be that far off–if this is in fact a real New Orleans dish. 🎷
I wonder how many different linens/vases/glasses/odd statues they had to accumulate to photograph all of these different recipes. Just a thought I had while looking at this picture. Another thought: who decided on some of these things? What makes this picture decidedly New Orleans? ⚜🎉
After staring at the screen for much too long (not the whole two weeks since the last time I posted, but at least some portion of it), I’ve determined that I just can’t think of anything all that notable to say about 17-19: Parmesan Bread. I’ve even made it once before, despite the lack of notations or photographic evidence. It’s just not what I hoped it could be.
The first time I made this bread, it turned out (somewhat) like the one shown in the Simply Delicious picture. This time, it turned out more like savory, vaguely cheesy monkey bread.
Here’s something a bit different…and I’m not talking about the recipe. In fact, 12-27: Chicken Broccoli Lasagna itself is pretty boring. But here’s what’s interesting: I made this recipe at work, for work. This one will be a bit of a glance into what I do all day–my other kitchen, if you will.
I usually use ground turkey for ground meat recipes (there’s a few kids with special dietary preferences) and I’ve made lasagna before for work, so this one seemed like a perfect recipe to try to scale up for the amount I need for a daily meal. “Healthy” is what parents are looking for these days when it comes to school lunches–another way this recipe is a good fit. 🍴
EDIT: Full disclosure–this was written in 2016, and I now have a career in a completely non-culinary related field. However, this still serves as a fun reminder of a previous “life”. Enjoy!
There was apparently a week in April 1992 (can’t say that without thinking of this) when my mom was on a tear through this book. 7-14: Easy-to-Make Pork Casserole is from two days earlier, and there’s a few more coming up from that same time period. 6-17: Chicken Breast with Cheesy Filling seems like something my mom would have been all about–she loves chicken breasts and blue cheese.
Stuffed chicken breasts aren’t new territory for Simply Delicious—6-4: Easy Stuffed Chicken Breasts and 6-25: Salmon-Filled Chicken Breasts are two variations on the concept that I’ve already covered.
17-35: Healthy Bread with Vegetables was yet another attempt to make bread that went somewhat awry. This recipe was quite an experiment with quite unusual results. 🍞
This bread was definitely moist and colorful. I’ve had carrot cake, but I’ve never had shredded carrot in my bread. I substituted the beet with zucchini because the only Beets I enjoy are the band from Doug.
1-9: Four Seasons Pizza is a weird little pizza. This appetizer uses ingredients from the 4 different seasons (from my interpretation): ham for spring, olives for summer, mushroom for autumn, and shrimp for winter. The marinated artichoke heart in the middle reminded me of the sun. 🌞
As I stated in the 13-11: Vegetarian Pizza post, I do enjoy pizza. I made these 4 small pizzas and was able to freeze 2 of them whole to eat later. 🍕
