sausage – Page 2 – Simply Delicious: The Cookbook Project

1-5: Pigs in a Blanket

Jamie Martin Group 01: Hot & Cold Appetizers, Section 1: Appetizers & Starters December 6, 2016December 24, 2019all-purpose flour, American, appetizers, black olives, butter, cocktail, cocktail sauce, cottage cheese, dough, egg wash, eggs, fairly easy, franks, frozen, hors d'oeuvres, hot dogs, inexpensive, milk, party food, pastry wheel, puff pastry, sausage, Silpat, TGV 2016, Thanksgiving, toothpicks, vegetarian, wieners, yellow mustard

The second of two appetizer dishes I made for Thanksgiving this year (TGV 2016), 1-5: Pigs in a Blanket aren’t a surprise to many who grew up with these being served at various parties & gatherings. I’ve been looking for an event like this to make this recipe for, and I finally found it–it doesn’t get more traditional American than Thanksgiving.

This was the sixth of seven dishes I cooked for this year’s feast, and I made these the day of Thanksgiving (Thursday 11/24) while I waited for the whole wheat kernels I needed for 17-5: Hot Seedy Rolls to finish soaking. I waited until the day of to make these because they really taste best as fresh as you can make them.

Since this is technically being posted after Thanksgiving, these work well for Christmas, parties, or really even just a Saturday night Netflix marathon. The stains and wrinkling of the card (I scanned these over two years ago at this point) tell me someone else may have whipped up some of these sometime in the past, although no other clues exist pointing to whom or when. The tagline at the bottom is right though–most everyone can get on board with these “pigs”.

12-2: Rice and Vegetable Bake

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses April 8, 2016July 27, 2020black pepper, bundt, butter, celery, cooked chicken, cooked rice, diced, dinner, easy, eggs, gluten-free, half-and-half, herbs and spices, inexpensive, lunch, melted, milk, nutmeg, nuts, pared, parsley, pecans, red bell peppers, rice, salt, sausage, side dish, untested, vegetables, vegetarian, walnuts, yellow onions

I’ve done over 100 recipes for this project so far, and I’m about a week shy of working on it for 2 years. Most of those recipes weren’t bad. Maybe not repeats, but not too many of them stick out as YUCK in my mind…until now. I did NOT like 12-2: Rice and Vegetable Bake, but maybe that’s just me–I can admit that I’m weird about certain textures and flavors.

Simply Delicious describes this dish as “colorful” and “nutritious”, which is 1980s code for “bland diet/health food that nobody really likes but can tolerate to varying degrees”. Having had too much of this kind of stuff forced upon me throughout my parents’ yo-yo dieting phases, the mere notion sends a shiver down my spine.

Onward, for science. ?

5-11: Country Omelette

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters January 17, 2016October 14, 2020bacon, black pepper, breakfast, butter, carrots, cast-iron, cheese, cooked chicken, diced, dinner, easy, eggs, French, green bell peppers, ground meat, ham, inexpensive, lunch, omelette, parsley, potatoes, red bell peppers, salt, sausage, sautéed, untested, yellow onions

This is another backlogged one from November 2015 like 14-12: Bread Pudding with Rum Sauce. You’ve probably already seen the results of 5-11: Country Omelette, but I maintain that I CAN make a good omelette–this was just not one of them.

Country omelettes are a thing, usually referred to country French omelettes. As is my problem a lot of times, I had pan difficulties which led to this one not turning out well. Maybe it’s time to do some pan shopping.

12-1: Lasagna

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses October 3, 2014July 27, 2020all-purpose flour, basil, Béchamel sauce, beef bouillon, black pepper, butter, cheese sauce, creamy, crushed tomatoes, dinner, dried herbs, fairly easy, garlic, ground beef, ground meat, ground turkey, inexpensive, Italian, lasagna, lunch, meat sauce, melted, milk, minced, Mozzarella, nutmeg, pasta/noodles, roux, salt, sausage, sautéed, simmered, tomato paste, tomato sauce, tomatoes, untested, yellow onions

You’ll be hard-pressed to find someone who hasn’t had lasagna before. It’s not very difficult to make, but often very time-consuming. The first entry in the Pasta & Rice section is the old standby: 12-1: Lasagna.

This version is different than what I’m used to making: it uses a cheese sauce (similar to a béchamel) in place of a ricotta/egg mixture. It was good, but I think I’d choose the ricotta/egg mixture in terms of what I think of when I think of “lasagna”.