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, but 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 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.


Read more

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.


Read more

8-54: Beef Beignets

8-54: Beef Beignets

When I think of beignets, I think of New Orleans. đŸŽ· I’ve never been to the real CafĂ© Du Monde in New Orleans, but I have been to the Mint Julep Bar in New Orleans Square at Disneyland which serves beignets (very delicious ones).

8-54: Beef Beignets are NOT like the ones at Disneyland or CafĂ© Du Monde–they’re more like Mongolian Beef before you toss it in sauce.

I looked around for similar types of recipes to confirm that this wasn’t just a Simply Delicious invention–and I really couldn’t find too many. There’s nothing wrong with battering beef and frying it–just don’t call it a beignet.


Read more

17-34: Honey White Bread

17-34: Honey White Bread

Here’s yet another white bread recipe for you–Simply Delicious has already covered this territory pretty well with 17-6: Best Ever White Bread and 17-10: Poppy Seed Bread. 17-6: Honey White Bread is probably more comparable to traditional white store-bought bread (think Wonder Bread) than the other entries thanks to the sweetness added by the honey.🍯

17-34 Honey White Bread
I’d consider this more of a “breakfast” bread than a sandwich bread, but YMMV.

Read more

18-1: Basic Yeast Dough I

18-1: Basic Yeast Dough I

I’ve made a lot of bread during the 3.5 years I’ve been working on this project (both for the project and outside of it), and I hear a lot of the same remarks whenever I talk about making bread: “Oh, that seems hard”, or “It’s too much work to make bread”. I used to feel the same way, and shied away from yeast recipes for a long time out of a fear of failure. In cooking (like most things in life), you have to be ready to embrace failure and learn from it–otherwise, you’ll never get past heating up Hot Pockets in the microwave.

18-1 Basic Yeast Dough I

Simply Delicious even notes in their recipe blurb that bread making is perceived as hard. It’s maybe not the easiest thing in the world, but you’ll make a lot of friends fast if you can make them fresh bread. 18-1: Basic Yeast Dough I is the first in a three-part series on bread making, where you’ll learn some tips and tricks for improving your bread baking, as well as a few basic recipes that you can use.


Read more

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 sautĂ©ed squash or carrots for a vegetarian alternative to the chicken.


Read more

18-10: Pasta II

18-10: Pasta II

Back with another Cooking School follow-up to 18-19: Pasta I from a few weeks ago.  18-10: Pasta II discusses proper pasta making techniques & cooking methods on its front face, as well as offering some tips on using fresh and dried varieties. On the back side, the deep dive into the myriad of pasta shapes that started with 18-9: Pasta I continues–this card covers smaller forms like penne, farfalle, and tortellini.

18-10 Pasta II
Most of this advice is pretty generic–here’s a basic pasta dough recipe, and pasta cooking methods are outlined pretty well here. I’ve made both plain dough as well as some with spinach and sun-dried tomato–it’s a lot of work, but the taste difference is pretty noticeable. I don’t currently have a pasta machine, but I’d love to add one to my already-too-large collection of kitchen appliances and tools.

After the jump, read about some more pasta shapes–there’s some links to a few additional pasta dishes we’ve already covered here as well.

Read more

5-33: Omelette Stacks with Rice

5-33: Omelette Stacks with Rice

Hey there. October’s been a crazy busy month IRL so far, but I’ve got some entries banked that I’ll start posting, so expect some more entries coming soon. This one, 5-33: Omelette Stacks with Rice, was a Saturday morning breakfast a few weeks ago that was born out of an abundance of eggs and leftover cooked rice. đŸš

5-33 Omelette Stacks with Rice

Simply Delicious suggests serving it as a main course (presumably for lunch or dinner as opposed to breakfast, to which they seem to be drawing a contrast), but you eat it whenever you like. đŸŒ‡


Read more

9-20: Meat Roly-Poly

9-20: Meat Roly-Poly

Here’s one I’ve made before. In one of my previous entries (6-22: Crispy Chicken Drumsticks), I mentioned doing all the cooking for a family dinner party when I was 12-13 years old with a similarly-aged family friend of mine. 9-20: Meat Roly-Poly is another one of the recipes I remember making for that party.

9-20 Meat Roly-Poly

Another memory from this dinner party: I had just gotten a new CD (Version 2.0 by Garbage) and we were listening to it on my parents’ GIANT stereo system over and over as we spent the day cooking. Gives you an idea of how old I am, and how long I’ve been cooking from this book.


Read more

11-26: Fish Gumbo

11-26: Fish Gumbo

I’ve often talked during this project about my mother and her predilection towards recipe experimentation. One of these instances was where she attempted to make gumbo–I’m not sure where she got the recipe from, but I remember the family failing to choke down poorly cooked okra and my father making a quick run to KFC while she surreptitiously got rid of the rest.

The mere mention of gumbo usually brings this unsavory memory back, and so I attempted 11-26: Fish Gumbo with a fair amount of trepidation.

11-26 Fish Gumbo

Roux is something I’ve covered several times throughout this project, and it’s an essential flavor and texture component of gumbo. Letting a roux brown deepens its flavor, and there’s a fine line between too light and over cooked.


Read more