Here’s a very basic dessert recipe: 14-21: Pear Pandowdy. Pandowdies are typically made with apples, but Simply Delicious offers a pear variation which is also popular. Both are in season right now, so either one would work for this recipe if you’re looking for something to do with all of that fall produce.
An old-fashioned favorite, the pandowdy is, by definition, a cooked fruit dessert sweetened with maple syrup or molasses and topped with a pie pastry. The name refers to the act of “dowdying” the crust — that is, breaking it up with a knife and pressing it into the bubbling juices — midway through baking. While it’s not the prettiest of pastries, what it lacks in streamlined good looks it more than makes up for in rich flavor.
Yankee Magazine, August 2020
Let’s see how close Simply Delicious gets to their definition. They sell this thing much better than I do.
Meal-prepping is trendy now, but it’s always been a good idea if you want to save money and calories. 12-24: Cannelloni with Chicken works well if you want to make it on a Sunday, split it up into a few containers, and reheat it throughout the week. At least, that’s how we ate it.
Even Simply Delicious advises you can make this meal ahead of time, although their suggestion is for entertaining guests. This recipe/concept is pretty versatile–it’s good fresh or as leftovers.
We’re getting to the some of the last recipes I have for some of these chapters, and 7-33: Country Dinner is one of the few remaining entries from the Pork chapter of Simply Delicious. Honestly, this recipe as it exists is not much more than mashed potatoes with bacon and onions. That doesn’t sound bad per se, but I don’t know if it constitutes “dinner”.
Google only gave me a few results for similarrecipes, but I’m pretty sure this isn’t too far off from the mashed potato bowls you can get at like KFC. If anything, the KFC ones come with more stuff in them.
19-7: Fresh and Dried Herbs has been a recipe-in-the-making for a few months. I mention frequently that I often write these entries months after I complete the actual recipe, but this one actually took me that long TO complete.
Usually, these Cooking School cards don’t have too much in the way of actual recipes–often times it’s more like the card above, more recommendation than actual recipe. I’m not going to restate what they’ve written here–it’s all good advice. Jump behind the cut for some herb blend recipes as well as a DIY vinegar challenge and BONUS limoncello recipe.
4-10: Spinach-Mushroom Ring claims to be perfect for a ladies’ luncheon…this light and fluffy egg and mushroom stew dish is yet another dish that I wouldn’t generally make for myself. I ate one of these rings and threw the rest out, and if you know anything about me, that’s something I rarely do.
This dish is described as luscious and from the most accepted and common definition, it can described as richly luxurious or appealing to the senses. The combined flavors of the mushroom sauce and spinach omelette could be described as rich and creamy, but that still doesn’t mean it was a tasty dish.
I don’t often have ground pork on hand, but I happened to pick some up at a supermarket sale a few months ago and had been holding it in the freezer for a Simply Delicious recipe–I knew there were a few that called for it. 9-9: Pork Meat Loaf with Horseradish would have been a silly recipe to sub in ground beef for (my usual move), so this one will get the honor of being used with actual pork. 🐖
You guys, this picture does not look promising. Meatloaf is already difficult to get excited about, and I’m not sure if a creamy horseradish sauce is going to be enough to save it. Despite the copy reeking of desperation at the bottom of the recipe card (does this look “extravagant” to you?), I’m still willing to give it a shot. 🙈
4-3: French Potato Gratin is a great side dish for a dinner. It was easy to make and it only takes one pan to cook this recipe.
Jamie made notes on this recipe that I completely ignored. I used the mandoline to cut the potatoes and I used 9 medium/small potatoes.
Editor’s note: I did indeed make notes on this, from when I made this for a fancy dinner for my family during Spring Break of 2009. I stand by my recommendation of using the food processor, but you do you, boo.
I’ve been meaning to make this one for a while–spinach fettuccine was my favorite as a kid (and is SUPER hard to find these days). I usually had it with Alfredo sauce, and the cheesy sauce in 12-10: Cheesy Tagliatelle is like a thinner, red pepper-ier version of that. 🍽
I’m not quite sure what the major difference between tagliatelle and fettuccini is–the TL;DR of a quick search indicates it has to do with fettuccini noodles being the same width as tagliatelle, but a bit thicker. The two come from different parts of Italy, but both roughly refer to the same concept.
8-32: Indian Beef Casserole is an affront to Indian cooking worldwide. It is a dish that barely any Indian people would actually eat because it contains beef! 🐮
During my brief trip to India, I actually ate some beef served by the hotel which was spiced similar to this dish. This hotel served beef because it hosted a lot of travelers from USA and Europe who usually eat beef. Indian culture perceives the cow as sacred and a significant portion of the population observes a vegetarian diet. 🇮🇳
Green sauce can mean a lot of different things (pesto, chimichurri, etc.), but for 12-41: Spaghetti with Green Sauce, it features leek tops. Because this recipe is so light, I made this dish for a quick lunch during the week.
The sauce in the photo doesn’t look as green as a pesto, but it definitely is green.