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. ?
If you haven’t figured it out by now, Simply Delicious uses mushrooms pretty heavily throughout their recipes–about 20% of the recipes I’ve covered so far have involved them. I wasn’t a big mushroom eater when I was a kid, but I’ve (slowly) begun warming up to them. 7-7: Mushroom-Stuffed Pork Rolls aren’t especially fancy, but they’re not a bad option for lunch, dinner, or even making in a large batch for a party.
This is the first recipe (of 160+ at this point) that uses sage, described as being “savory & slightly peppery.” I like using sage with mushrooms (along with parsley, rosemary, & thyme–the “essential herbs,” according to Simon & Garfunkel), as the earthy flavors of both complement each other well.?
I do enjoy getting falafel when I go out to a Middle-Eastern restaurant. It’s much easier to cook them when you have a deep fryer. In the past, I have pan-fried some falafel, but it tastes the best when it is crispy and fried. Since we happened to be borrowing a deep-fryer, I made 13-7: Falafel.
I didn’t have any pita on hand, so I served the balls with a spicy dipping sauce instead of in the traditional pita pocket.
9-2: Mexican Fiesta sounds exciting, but it’s really just poorly layered nachos. I know that they were trying to make it seem like a casserole, but all the good stuff that goes in tacos/nachos is basically layered in a pan and covered with a layer of chips on top. I think you’re supposed to eat it like a dip? ?
I like the touch of the Corona with a lime in the background of their picture, like all of a sudden that makes it a party. I can’t think of too many decent Mexican places that would serve something like this, but if you want something festive yet inoffensive for a party or a lengthy Netflix session, I suppose this recipe could get the job done. ?
Editor’s note: AHOY-HOY to everyone visiting from HungryBrowser.com! If you’d like to know more about this site, please visit THE COOKBOOK PROJECT–it’ll tell you what this is all about. I’m not the only author on this site–my husband Adam wrote the post below (it’s kind of a teamwork thing–there’s a LOT of recipes in this book). Thanks for stopping by, and feel free to check out some of the other recipes we’ve done! — 11/01/17
Beef Stew – Another classic recipe that Simply Delicious cannot get quite right. This dish tastes delicious, but isn’t quite what I would consider a beef stew. It’s almost like a simple Boeuf Bourguignon.
I used a slow cooker instead of the oven for cooking this dish. I apologize that some of the photos are blurry from trying to shoot down into that very slow cooker. Without any other photos in focus, I chose to display some of them in this post just for posterity.
We’ve covered the fact that burger patties are a common recipe for using ground meat–9-25: Juicy Grilled Meat Patties, 9-44: Wok-Fried Beef Patties, and 9-31: Savory Turkey Patties are just a few of the methods outlined by Simply Delicious. 9-24: Tangy Double Meat Patties are another variation, this time with a flavorful filling of your choice.
Snappy is such a great adjective for describing food. I don’t think anything past about 1988 has been described as such, but if you dig into the 1950s-60s era of cookbooks (of which I have a ton), it’s all over the place.
Here’s one I’ve made a couple of times before. 17-38: Olive Bread is a nice, easy bread to make, especially if you don’t have a ton of experience with the process. I think sometimes yeast doughs can be intimidating to beginners, but this one hasn’t failed me yet–even when I was still just beginning to make bread. If you’re looking for a more “plain” type easy bread, check out 17-6: Best Ever White Bread. However, if you like those olive batard breads from the bakery section of the market, you’ll love this one.
I’ve made this twice before, once in its intended form (but with more olives because I LOVE olives) and again soon after, but in a smaller bun-size with chipotle peppers & garlic instead of olives. I used them for slider buns for burgers intended for a New Years’ party, judging from the date on the card. What will I change about this recipe this time?
I’m not quite sure what makes 2-36: California Egg Salad “Californian”. I think in the 1980s if you served something on lettuce leaves instead of on bread and used light mayonnaise instead of regular, it was now “healthy” and therefore “Californian“. ?☀️??♀️
I like how their idea of “livening up” egg salad is adding Tabasco and mustard. Really living on the edge there, Simply Delicious.
Side note: The bottle in the back of the shot looks the tarragon vinegar they have you make in 19-7: Fresh and Dried Herbs.
Today (Jan. 16) is my wedding anniversary, so I thought I’d post a recipe that has some relevance to my husband and I. I made this for a 4th of July party that we attended together back in 2009, when we had only just started dating.
We actually had a terrible time at the party, and I remember the salad being a bit strange with my modifications, but everything seems to have worked out in the end. My second attempt at the salad turned out much better, as most things do in life after a bit of thought. 🙂
5-12: Deviled Eggs is somewhat different take on a pretty traditional dish. Deviled eggs are very commonplace in American cuisine, and there are varying reasons for the name.
Deviled eggs (to me) usually have mustard and mayo mixed with the yolks, and some paprika sprinkled on top. These eggs have NONE of those things (except the egg parts).