11-6: Sweet and Sour Shrimp

11-6: Sweet and Sour Shrimp

11-6: Sweet and Sour Shrimp is another of those dishes that I’d love to order from a restaurant and would not think to make at home. Simply Delicious has quite a few Chinese restaurant-style dishes, including 6-27: Sweet and Sour Chicken, 6-11: Chinese Duck, and 11-36: Hong Kong Shrimp.

It just so happens that Sweet and Sour Sauce is my favorite version of any dish on a Chinese menu. Shrimp is a decent choice.


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5-14: Thai Chicken Omelette

5-14: Thai Chicken Omelette

Looking for a way to use up some leftover chicken for breakfast or lunch? 5-14: Thai Chicken Omelette doesn’t require a ton of ingredients, but makes for a light yet hearty meal. Omelettes are something Simply Delicious does quite a bit of (5-33: Omelette Stacks with Rice, 5-21: Omelette with Herbs, or 5-9: Swiss Cheese and Crouton Omelette are just a few examples), but this one’s definitely a decent take on it.

5-14 Thai Chicken Omelette

Simply Delicious mentions the Thai cuisine featuring lots of fruits and vegetables, but this recipe doesn’t have much in the way of produce, other than maybe the bean sprouts. Try substituting sautéed squash or carrots for a vegetarian alternative to the chicken.


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19-16: Butter, Margarine, & Oils I

19-16: Butter, Margarine, & Oils I

Fat is a big part of cooking–it’s where you get most of your flavor. As part of the Cooking School portion of Simply Delicious19-16: Butter, Margarine, & Oils I is the first part in a two-part series on common cooking fats and the role they play in the culinary process.

19-16 Butter, Margarine and Oils I
After the jump, Simply Delicious gets into discussing saturated vs. unsaturated fat and into some light comparison of butter, margarine, and oil. Keep in mind that these cards are from the 1980s, and that thoughts and theories on nutrition have changed somewhat over time.

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7-36: Pork Tenderloin with Curry Sauce

7-36: Pork Tenderloin with Curry Sauce

Costco had pork tenderloin on sale, so I’ll use that as an opportunity to work my way through some of those recipes in the book. Here’s 7-36: Pork Tenderloin with Curry Sauce, which I made for dinner a few weeks ago.

7-36 Pork Tenderloin with Curry Sauce
True to its claims, I made this one pretty quickly one weeknight for dinner. You could make this with a cheaper cut of pork as well (such as a chop) if you don’t want to pay for the more expensive tenderloin cut.

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