panko – Page 2 – Simply Delicious: The Cookbook Project

1-16: Mushrooms Escargot

Jamie Martin Group 01: Hot & Cold Appetizers, Section 1: Appetizers & Starters April 29, 2016January 28, 2020appetizers, bacon fat, black pepper, bread crumbs, broiled, butter, dairy-free, easy, escargot, fairly inexpensive, French, garlic, herbs and spices, hors d'oeuvres, melted, minced, mushrooms, panko, pared, parsley, party food, side dish, Silpat, snacks, snails, stuffed, untested, vegetables, vegetarian

Here’s another mushroom recipe for you. 1-16: Mushrooms Escargot is similar to the last recipe I did, 2-2: Mushrooms à la Grecque, in that it’s a fancy name for a pretty well-known dish. Simply Delicious does that a LOT. This one is essentially stuffed mushrooms, something most everyone’s familiar with.

This recipe in-and-of itself doesn’t contain or use actual snails, but it’s suggested you can add them if you want. I didn’t go quite that far (although I’m not opposed to the idea), but the mushrooms provide a similar experience that’s not quite as…exotic. ?

9-33: Teriyaki Meat Loaf

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses April 27, 2016July 6, 2020Asian, beef, beef bouillon, beef broth, black pepper, blender, bread crumbs, canola oil, celery, dairy-free, diced, dinner, easy, eggs, fairly inexpensive, food processor, garlic, ginger, grated, green bell peppers, ground beef, ground meat, loaf pan, lunch, meat thermometer, meatloaf, panko, party food, picnic, red bell peppers, sautéed, sesame oil, sesame seeds, sherry, soy sauce, tamari, tender-crisp, teriyaki sauce, untested, vegetables, yellow onions

It’s taken me a while to think of something original to say about 9-33: Teriyaki Meat Loaf. Neither component is revolutionary at this point–there’s not too many people left in 2016 that are unaware of either concept, and Asian fusion is nowhere near a new culinary trend. There’s a million versions out there–here’s just a few. I’ve even already covered meatloaf on here before–9-28: Stuffed Meat Loaf.

Simply Delicious’ version of teriyaki is pretty close–usually it’s composed of soy sauce, mirin, and ginger. It was probably more difficult to source mirin in the 1980s, so they used sherry instead. Anyway, after the jump you can read about yet another way to do meat loaf.

7-1: Pork Tenderloin with Mushrooms

Jamie Martin Group 07: Pork, Section 2: Main Courses April 20, 2016June 18, 2020black pepper, blanched, bread crumbs, butter, cheese, chopped, coated, creamy, dinner, dredged, egg yolks, eggs, fairly easy, fairly expensive, garlic, garlic powder, grated, herb salt, herbs and spices, lunch, mushrooms, pan-fried, panko, Parmesan, parsley, parsnips, pork, pork tenderloin, sautéed, side dish, steamed, stews, tenderized, untested, vegetables, whipping cream, white wine

Oh boy, another pork tenderloin recipe. This is the last of my Costco pack, but I’m going tomorrow, so who knows what I’ll come home with. 7-1: Pork Tenderloin with Mushrooms is the first card in Group 07: Pork, and a pretty straightforward recipe. Other pork tenderloin recipes I’ve covered so far include 7-27: Pork Tenderloin in Creamy Sauce, 7-34: Grilled Pork Slices with Garlic, and 7-36: Pork Tenderloin with Curry Sauce.

This recipe includes parsnips, a root vegetable related to carrots and parsley. Parsnips are usually winter vegetables, but I think you could probably still get away with it in mid-April.

9-30: South American Meatballs

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses April 9, 2016July 6, 2020appetizers, beef, black pepper, bread crumbs, canola oil, chili powder, coated, coconut, diced, dinner, egg-free, fairly easy, fairly inexpensive, fried, grated, green bell peppers, ground beef, ground meat, ground pork, herbs and spices, lemons, limes, lunch, meatballs, milk, pan-fried, panade, panko, paprika, parsley, party food, pork, purée, salt, Silpat, South American, tomato paste, untested, vegetables, yellow onions, zested

There are LOTS of different ways to prepare meatballs–at least 20 according to this Serious Eats piece. So far, the only meatball recipe I’ve covered on here is 9-4: Swedish Meatballs, although 9-44: Wok-Fried Beef Patties are pretty close. A quick Google search brings up albondigas for “South American meatballs”. Prior to 9-30: South American Meatballs, my only experience with either of these concepts is something similar to this recipe that you get at Mexican restaurants. And none of it involves coconut. ?

Coconut is the main thing here–it’s meatballs with coconut all up in there. It’s not a bad taste, just an an acquired one. Paprika is usually associated with Hungarian (European) cuisine, but its origins are in the Americas, brought over during all of that New World/Old World business in the 16th century.

6-49: Cheese-Glazed Chicken Rolls

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses March 6, 2016June 18, 2020black pepper, boneless, bread crumbs, breasts, butter, cheese, chicken, dinner, dried herbs, egg-free, fairly easy, fairly inexpensive, garlic, garlic salt, glazed, grated, lunch, melted, Monterey Jack, oregano, panko, Parmesan, parsley, party food, rolls, salt, stuffed, tenderized, twice-baked, untested

I had mentioned in 6-35: Chicken Diable that I had another recipe that I needed to save some of the chicken breasts for–6-49: Cheese-Glazed Chicken Rolls was it. I don’t usually keep chicken breasts around (I think they’re dry and not particularly flavorful), so when I do have them, it’s best to try to knock out as many recipes as possible.

Simply Delicious has a lot of variations of “light chicken breast dinners”–it was the 1980s. If you’re interested in some of these, check out 6-4: Easy Stuffed Chicken Breasts, the aforementioned 6-35: Chicken Diable, or 6-40: Peppercorn Chicken Breasts.

6-35: Chicken Diable

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses March 5, 2016June 18, 2020black pepper, boiled, boneless, bread crumbs, breasts, broiled, butter, cayenne pepper, cheese, chicken, chicken bouillon, coated, cornstarch, crispy, Dijon mustard, dinner, dredged, egg-free, fairly easy, fairly inexpensive, French, grated, lunch, melted, olive oil, panko, Parmesan, parsley, salt, shallots, sifted, simmered, slurry, tarragon, tarragon vinegar, tenderized, untested, vinegar, white pepper, white wine

Here’s a pretty basic “chicken with sauce” type recipe that can be fancy or not-so-fancy. “Chicken Diable” or “Chicken a la Diable”, as evidenced by the name, is essentially “the Devil’s chicken”, evoking images of spices and fire. ? ? As Serious Eats notes in their version of the dish, the French have a very different idea of spiciness than some other cultures.

Everyone’s got their version of this dish–here’s Bon Appetit’s, and Google turns up many more results. Whether it’s actually spicy is up to you–if you actually like things spicy, prepare to have to add some heat to this one.

9-22: Meat Pie

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses March 5, 2016July 6, 2020all-purpose flour, baked goods, black pepper, bread crumbs, brown sugar, butter, caramelized, chilled, cookie cutters, cut in, decorative, dinner, dough, egg wash, eggs, fairly hard, fairly inexpensive, flute, French, garlic, gift ideas, ground beef, ground meat, ground pork, ground turkey, lunch, melted, milk, mushrooms, nutmeg, panko, pared, parsley, party food, pastry, pie crust, pies, pot pie, revisited, roach motel apt, salt, sautéed, sun-dried tomatoes, vegetables, Worcestershire sauce, yellow onions

Meat pies have been around for a LONG time (like 9500 BCE old, according to Wikipedia). They cross a lot of cultures and are featured in some fashion in most cuisines (even if they look somewhat different–for example, empanadas, lahmacun, and samosas all are meat/pastry combinations from varied places). 9-22: Meat Pie is probably closest to the French Canadian tradition of meat pies, otherwise known as tourtière.

This one’s got some of my old notes on it–I’ve made this one before, about 6-7 years ago for my friend’s birthday party (the same friend from the 80s party in 1-22: Onion-Potato Diamonds). It was a “pie party” because he was (at the time) obsessed with the Keri Russell movie Waitress, which apparently has something to do with a lot of pies.

I made some adjustments to the recipe the first time (you can see those listed on the side), but this time, we’re going legit.

9-28: Stuffed Meat Loaf

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses August 25, 2015July 6, 2020apples, bacon, basil, black pepper, bread crumbs, chopped, diced, dinner, dried herbs, dry mustard, eggs, fairly easy, fairly inexpensive, garlic, ground beef, ground meat, ground pork, ground turkey, herbs and spices, lunch, mashed potatoes, meatloaf, panko, parsley, potatoes, salt, sliced, steam-baked, stuffed, stuffing, thyme, untested, white bread, yellow mustard, yellow onions

I grew up with turkey meatloaf. You probably grew up with some version of a loaf of meat. 9-28: Stuffed Meatloaf doesn’t stray too far from the traditional mold.

I don’t know about you, but I wouldn’t be too thrilled if the planned dinner for a party was a meatloaf. Don’t get me wrong, I’d appreciate the gesture. However, it’s tough to get excited about…meatloaf.

4-30: Cheese-Stuffed Potato Croquettes

Jamie Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters October 13, 2014April 14, 2022appetizers, black pepper, boiled, bread crumbs, breaded, canola oil, cheese, chicken fat, crispy, deep fryer, deep-fried, dinner, egg whites, egg yolks, eggs, fail, fairly easy, fairly inexpensive, fried, hors d'oeuvres, Italian, lunch, mashed potatoes, Mozzarella, pan-fried, panko, Parmesan, potatoes, rendered, side dish, snacks, sticks, string cheese, stuffed, tomato sauce, untested, vegetarian

This one…was challenging. And it seemed so simple! 4-30: Cheese-Stuffed Potato Croquettes are essentially mozzarella sticks with a mashed potato/panko coating. These turned from a quick snack into a multi-day attempt.

Now, before I scare you off this recipe: it was 100% my fault it went south. I tried to improvise in several places, and it proved to be my downfall each time. Sometimes you can take liberties, and sometimes you can’t.

Here’s how you learn those lessons.

6-26: Chicken Maryland

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses May 13, 2014June 18, 2020all-purpose flour, black pepper, boiled, bread crumbs, breaded, butter, canola oil, chicken, coated, creamy, crispy, deep-fried, dinner, dredged, easy, fail, fairly inexpensive, fried, fried chicken, half-and-half, lunch, Maryland, melted, milk, pan-fried, panko, paprika, red bell peppers, roux, salt, sautéed, thighs, untested, white bread

A week or two ago after we returned home from a grocery shopping trip, I found myself with a package of chicken that needed to be cooked ASAP due to having its plastic wrap punctured on the way home. Since I had some red peppers that needed to be used up as well, I chose to make 6-26: Chicken Maryland.

Recipe #26 of Subgroup 6 (Poultry & Game) in Book 1, Group 2 (Main Courses) is Chicken Maryland, which is basically a nicely-spiced fried chicken with a red bell pepper cream sauce. The chicken was delightful–the sauce turned out a bit odd, but that was probably my fault.