Never before did I think, “Boy, I should stuff some onions and eat them.” 9-18: Stuffed Onions were not the easiest dish to prepare and I don’t think I would ever choose to prepare it again.
This dish did taste exactly like meat loaf. It is a lot easier to make a meat loaf than to stuff onions, so next time, I’ll get the loaf pan out and chop the onions up.
I had mentioned in 9-26: Crispy Beef Turnovers and 13-13: Spinach Turnovers that there was a third turnover recipe that I had intended to make (for a trio of turnovers), but that the third recipe required a different cooking method (deep-frying versus baking), so I chose to shelve it until I could do it right.
Well, I happened to have a (borrowed, since returned) mini deep-fryer in my possession recently, so 1-7: Trader Vic’s Crab Turnovers (the fabled third turnover recipe) was finally about to become a reality.
I realize it’s now June, but here’s a recipe I made for Mother’s Day this year, at the request of my very own mother. What can I say…it takes a while to actually sit down and write these things sometimes. We were doing brunch at their house this year, and she wanted us to bring cinnamon rolls, so I solved two problems at once by making 17-4: Cinnamon Rolls.
This particular recipe doesn’t include an icing/glaze with it, but if you want one (as I knew my mom would), I used this recipe from food.com and it works just fine. Let’s be honest–the ones in their picture are probably NOT what you pictured when you thought of cinnamon rolls. Whether you’re thinking of their picture or mine, this recipe (with a few tweaks) will probably suit your needs.
Merry Christmas! ? Or if it’s not Christmas when you’re reading this, hope you’re having a nice day. ? The final component of my holiday assortment this year was 17-67: Coconut Crescents, and since they turned out somewhat nicely (unlike some of the other components), I thought it best to end this holiday baking burst on a high note.
I included these in my assortment to vary some texture (not all cookies) and to make at least one that used a yeast dough. These can be really versatile–just swap coconut for something else like a strawberry filling or sprinkle something like brown sugar on top.
As I said in 13-13: Spinach Turnovers, the holiday season is upon us and therefore, you’ll need some recipes for dishes to take with you to a party, or at least to snack on while you binge-watch Netflix. 9-26: Crispy Beef Turnovers are the heartier, meatier companion to their spinach and crab brothers.
These are remarkably similar in execution to 13-13: Spinach Turnovers, so I suggest cooking the two at the same time if you want to add some variety to your dish. However, these are mighty tasty, and stand just fine on their own as well. If you have access to a deep-fryer, consider 1-7: Trader Vic’s Crab Turnovers for a crispy, Polynesian-inspired third option.
It’s the holiday season, so you’ll probably find yourself entertaining (or in the mood for party food, at least). 13-13: Spinach Turnovers are a nice vegetarian option that you can bring to a party or just make for yourself.
I made these along with 9-26: Crispy Beef Turnovers for a get-together I went to recently. The ingredients & method for both are somewhat similar, so I prepared both at the same time, which worked out pretty well. If you find yourself with extra puff pastry (and maybe a deep fryer), consider a third turnover option, 1-7: Trader Vic’s Crab Turnovers.
5-23: Cheese Pie with Tomatoes comes with a bit of a story. About 10 years ago, I spent a week in Chattanooga, Tennessee with my college friend/roommate and his family. His aunt (who was hosting us) attempted to teach me some of her Southern-style recipes while we were there, and one of them was something called “tomato pie”.
Her tomato pie involved a pie crust, tomatoes, a JAR of Hellmann’s (it was the South), and a whole bag of shredded cheese. This one is slightly less heart-attack-inducing.
It’s feeling a bit unbalanced around here–we need more from the back of the book. Here’s one from a brand new group: Pies & Cakes. Just in time for the cooler weather, we have 16-47: Orange-Almond Pie.
This came out really well: it tasted great, and you can make it in a toaster oven!
In 3-13: Velvety Carrot Soup, I talked about how I love old cookbooks for their colorful attempts at trying to make boring recipes sound exciting. Another cookbook “trope” is putting words like easy, simple or quick in the title of a recipe that would otherwise sound…well, not those things.
Sometimes they live up to their titles, and sometimes not. A prime example of the former would be 6-4: Easy Stuffed Chicken Breasts. To be honest, stuffing chicken breasts doesn’t even sound that hard to begin with, so I suppose it didn’t even need that qualifier.
Unless it sounded hard to you–if that’s the case, ignore that last sentence. 🙂 It’s really not that hard, is what I’m saying.
The long-awaited 5-24: Meat-Filled Crêpes. I finally solved my ingredient issues and it was crêpe-time. The only thing is…I’ve never done this before.
Confession time: In all of my time cooking (which is most of my life), I have NEVER made crêpes. I have made many pancakes (as you could imagine), but never a crêpe. This was a first for me and as you will see, I learned many lessons from this attempt.