12-33: Individual Beef Lasagna

12-33: Individual Beef Lasagna

Have you ever thought to make individual servings of lasagna? I’ve never thought to make lasagna in single servings and after attempting 12-33: Individual Beef Lasagna, I would not try it again. Join me, won’t you? Watch as I do my best to follow this recipe from deep within the minds of the wacky editors of Simply Delicious.

The example photo looks so elegant. The blue rimmed wine glass is excellent, I wish I had a set of those. The description is not hyperbolic when it says this is a completely new version of lasagna. It’s barely lasagna.

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17-34: Honey White Bread

17-34: Honey White Bread

Here’s yet another white bread recipe for you–Simply Delicious has already covered this territory pretty well with 17-6: Best Ever White Bread and 17-10: Poppy Seed Bread17-6: Honey White Bread is probably more comparable to traditional white store-bought bread (think Wonder Bread) than the other entries thanks to the sweetness added by the honey.🍯

17-34 Honey White Bread
I’d consider this more of a “breakfast” bread than a sandwich bread, but YMMV.

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7-19: Cajun-Style Pork Ribs

7-19: Cajun-Style Pork Ribs

Chili’s, Applebee’s, Red Robin…I’ve enjoyed racks of ribs at almost every restaurant that offers ribs as a major offering on the menu. Freshly smoked ribs are a delicious delicacy. These oven baked ribs lack the smokiness of ribs cooked in a smoker. The flavor profile for 7-19: Cajun-Style Pork Ribs is influenced by the alcohol-infused marinade and the Cajun spice rub mixture.


Simply Delicious thinks these spices are fiery, however, I’ll have to disagree. Maybe I’m too desensitized to spice now, but I could have used about 30% more spiciness. I wasn’t always a fan of spicy food, but now some of my favorite hot sauces are sriracha, Tapatio, and Tabasco.

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9-16: Individual Salami Pizzas

9-16: Individual Salami Pizzas

Simply Delicious has several takes on pizza–we’ve covered quite a few already including 13-11: Vegetarian Pizza, 1-9: Four Seasons Pizza, and 5-31: Oven Pizza Pancake. There’s even 11-4: Calzone with Seafood if you like your pizza folded in half with toppings on the inside. 9-16: Individual Salami Pizzas is probably one of the more “traditional” pizza recipes so far.

9-16 Individual Salami Pizzas
It’s recommended to make this for something like a kid’s party, since it’s pretty tough to find a kid who will say no to pizza. I was a teacher for several years, ran a meal program for a school for a year or two, and I’m here to tell you that pizza (in whatever shape/form/capacity) was always a crowd pleaser for young and old.

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8-29: Marinated Flank Steaks

8-29: Marinated Flank Steaks

Over the years I’ve made plenty of steaks, but I don’t have a lot of experience cooking flank steaks. Jamie grew up eating carne asada–but on the East Coast, we were eating Steak-Ums sandwiches. Not quite the same, but it got the job done. 8-29: Marinated Flank Steaks was a fun opportunity to cook this recipe and get familiar with cooking a different cut of beef that I’m used to.

I have some experience with marinades so this dish wasn’t too difficult for me to attempt. It is ranked Fairly Easy after all.

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6-27: Sweet-and-Sour Chicken

6-27: Sweet-and-Sour Chicken

The quote from front of the recipe card for 6-27: Sweet-and-Sour Chicken is as true as anything I could write about this recipe: “Cook chicken legs and thighs the Chinese way, in a sweet-and-sour sauce. This is such a simple way of preparing bargain chicken and the result is just terrific.”

Sweet-and-sour sauce tastes great when you make it fresh, but it’s just as easy to buy the thick, red sauce in a jar and call it good.

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7-29: Polynesian Spareribs

7-29: Polynesian Spareribs

Polynesian-style spareribs are my second or third favorite preparation of spareribs. As I described when I wrote 7-16: Orange-Glazed Spareribs, my grandmother’s recipe for Barbecue Spareribs still can’t be beat. However, these ginger and pineapple glazed ribs are more than acceptable. My dish came out of the oven tender and delicious, and maybe a little burnt from cooking too close to the broiler.

This meal is indeed, delectable, as described by the editors of Simply Delicious. I served this dish at a time of the year when corn-on-the-cob was not in season so my final plate looks a little different. The bright yellow corn would provide a nice contrast to the dark ribs on the plate.

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18-1: Basic Yeast Dough I

18-1: Basic Yeast Dough I

I’ve made a lot of bread during the 3.5 years I’ve been working on this project (both for the project and outside of it), and I hear a lot of the same remarks whenever I talk about making bread: “Oh, that seems hard”, or “It’s too much work to make bread”. I used to feel the same way, and shied away from yeast recipes for a long time out of a fear of failure. In cooking (like most things in life), you have to be ready to embrace failure and learn from it–otherwise, you’ll never get past heating up Hot Pockets in the microwave.

18-1 Basic Yeast Dough I
Simply Delicious even notes in their recipe blurb that bread making is perceived as hard. It’s maybe not the easiest thing in the world, but you’ll make a lot of friends fast if you can make them fresh bread. 18-1: Basic Yeast Dough I is the first in a three-part series on bread making, where you’ll learn some tips and tricks for improving your bread baking, as well as a few basic recipes that you can use.

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6-39: Chicken Pot Stickers

6-39: Chicken Pot Stickers

6-39: Chicken Pot Stickers are another case of a food that I “can” make, but would choose not to after seeing all of the mess and work involved.

“Steamed, stuffed dumplings” sound delicious. Mine came out a little more fried than steamed, still delicious.

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9-1: Spicy Beef Patties

9-1: Spicy Beef Patties

Any excuse to pull out the electric griddle is alright with me! After all of the meatball-style recipes in the Ground Meat and Sausage section, I was ready for a patty-style recipe again and 9-1: Spicy Beef Patties did not disappoint. I’ve never thought to put pickled beets into a burger before, but after trying this recipe, I would consider it again.

I love the little skinned potatoes they served alongside the patties in the example photo. I haven’t quite learned the technique to cook those yet. Their side salad is very photogenic, but not very filling. 3 tomato slices and 1 leaf of lettuce.

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