11-32: Shrimp and Cashew Stir-Fry

11-32: Shrimp and Cashew Stir-Fry

As another clue to the era from which it emanates, Simply Delicious offers a lot of stir-fry recipes, along with quite a few other “pan-Asian” options. 11-32: Shrimp and Cashew Stir-Fry isn’t much different from a lot of these other types of dishes, but if you like shrimp and cashews, this is your dish.

Simply Delicious suggests serving this with some steamed brown rice. I remember my mom pushing the brown rice on us in the 80s and 90s…it wasn’t great. I know it’s healthier for you, and there are some dishes where it works, but I’m just generally NOT a fan.


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7-39: Pork Chops with Broccoli and Leek

7-39: Pork Chops with Broccoli and Leek

Looking for a way to use up some winter vegetables? Maybe your veggie box is heavy with leeks and broccoli these days–if so, maybe give 7-39: Pork Chops with Broccoli and Leek a try. It’s got big “we have Chinese food at home” energy.

If malls were still a thing, you could probably find something similar at a generic Chinese/pan-Asian restaurant in the half-empty food court.

If you want to round out your combo plate for the full experience, you could make some 8-25: Stir-Fried Beef or 11-6: Sweet and Sour Shrimp to go with it. Maybe throw in some 6-39: Chicken Pot Stickers or 1-15: Chinese Spring Rolls on the side?


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8-13: Japanese Beef Casserole

8-13: Japanese Beef Casserole

Usually, I give Simply Delicious a hard time for their attempts at “cultural cuisine”–I had gone into 8-13: Japanese Beef Casserole with the same expectations. I even cooked the recipe with that thought in mind–that this was just another lame attempt at something “exotic” for the 1980s housewife crowd to try to excite their disaffected family about. I mean, read that description below and try to imagine how that would go in real life.

However, while researching for the write-up (the last part of this multi-step process), I found some interesting “similar” recipes. I’m still not sure if I’m right or wrong about this one.

Here’s my thoughts on the two things this recipe could be (given my new findings):

  • They might be trying to attempt nikujaga (Japanese “beef stew”), but it’s missing potatoes which are a crucial (and easy to obtain) part of that dish.
  • They’re attempting some sort of pan-Asian sautéed beef/Asian veggies dish that you’d be more likely to find in a dead mall’s food court and just calling it Japanese casserole.

I’m guessing it’s the latter, but if you’d like to decide for yourself, keep reading.

Oh, and that dead mall link above? That’s another one of our projects…


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7-37: Easy Sweet-and-Sour Pork

7-37: Easy Sweet-and-Sour Pork

Sweet-and-sour is not new for Simply Delicious–there’s already 6-27: Sweet-and-Sour Chicken and 11-6: Sweet and Sour Shrimp if you’re in the mood for a different protein besides pork. However, 7-37: Easy Sweet-and-Sour Pork is the only one to advertise itself as “easy”.

Pork is probably the most common version of sweet-and-sour that you see in Chinese restaurants–there’s even a vegan version of it you can buy in most stores. In case you’re looking for something more refined (but maybe not as easy or meatless), here’s Serious Eats’ take on it.


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8-25: Stir-Fried Beef

8-25: Stir-Fried Beef

Stir-fry is not a new concept for Simply Delicious, so you may feel a sense of déjà vu while reading this recipe if you’ve spent any considerable time on this site. 8-25: Stir-Fried Beef isn’t much more than you’re expecting, so if a quick and easy stir-fry is what you’re looking for, read on.

With rice, 10/10.

In this case, 12-28: Tri-Color Risotto. So more like 6/10.


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9-23: Fruity Sausage Kebabs

9-23: Fruity Sausage Kebabs

It’s fruit, and it’s sausage–on a kebab. Not much more to 9-23: Fruity Sausage Kebabs than that. We gave up our BBQ grill a few years ago after our apartment changed owners and haven’t purchased a new one yet since we bought our house. However, that’s okay: you can do these kebabs with just a toaster oven or broiler.

9-23: Fruity Sausage Kebabs is the last recipe I have (as of now) for Group 9: Ground Meat & Sausage. I assume there are other ones out there (since my numbers jump around a bit, especially at the end), but this is it for this group for me. Every so often, I’ll get email requests for particular recipes, and it’s always for ones I don’t have–apologies for that, this project was never intended to be a complete listing of all of the available recipes.


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1-15: Chinese Spring Rolls

1-15: Chinese Spring Rolls

Simply Delicious has made numerous attempts at Chinese-American cuisine, and we can add 1-15: Chinese Spring Rolls to that list as well. There’s some interesting history behind the terms spring roll and egg roll–it goes much deeper than just what the wrapper is made of.

The terms are used interchangeably here, and seemingly in most other places as well. The biggest takeaway from the spring vs. egg roll debate is that spring rolls are originally from China, but have been Americanized along the way (while egg rolls were always American).

They tend to have a thinner wrapper than egg rolls, and are often also associated with the transparent rice paper rolls you tend to see in Vietnamese and Thai restaurants.


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8-43: Chinese Beef and Rice

8-43: Chinese Beef and Rice

8-43: Chinese Beef and Rice is essentially beef stir-fry served with some rice, but it’s done in less than 30 minutes, which is a big plus. This one goes along with several other Chinese restaurant-style dishes that Simply Delicious has featured, including 6-11: Chinese Duck and 11-36: Hong Kong Shrimp.

Chinese cuisine is a lot more prevalent today in the United States than it was 30-40 years ago when Simply Delicious was being written & printed. I suppose we have cookbooks like this to thank in some small part for introducing many 1980s American families to a more global palate.

Speaking of a global palate–I made this dish vegan. Yes, that picture above is vegan–keep reading to find out how. #clickbait


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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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11-36: Hong Kong Shrimp

11-36: Hong Kong Shrimp

Sometimes when you use recipes from old cookbooks, they can seem a bit “tone-deaf” when it comes to modern-day sensibilities about race and culture. Despite a questionable name, 11-36: Hong Kong Shrimp contains many ingredients commonly found in Chinese food.

I love the porcelain bowls they served the example dish in. The wooden chopsticks are also a great touch. What a great photo!


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