[Music] okay i just browned a whole bunch of beef i salted and peppered it sprinkled it with flour before i fried i'll start with a bed of big chunks of onions i've also got big chunks of carrots some mushrooms these are just brown mushrooms you can use white i've got some fresh herbs rosemary and parsley and i'm just going to throw them in whole i have some red potatoes and i scrubbed them really well cut them into chunks this is where the beef goes in for the meat i used rump roast but i am not content just to use beef in my beef stew i'm going to cut some fried bacon into chunks it can't hurt can it sprinkle that on now every stew needs a really good cooking liquid and what better way to whip up one than to pour in some beer i've just got a bottle of beer i'll pour about half of it in i know just what to do with the rest that will come later and then i always add a little bit of tomato paste to any stew recipe i use i'm going to add most of the can some garlic ooh garlic and beer how good does that look and a dash of worcestershire sauce and then i'll whisk this together that looks great so this gets poured all over the top now because of the tomato paste that's pretty thick so i have some beef broth and i'll pour in just enough until it starts to come up the side any kind of roast that is stuck in your freezer for a long time needs many many hours to cook for it to be tender if you have cooking liquid in there it'll happen even faster one last thing to add i just can't help myself a whole jalapeno i just sliced it in half didn't even seed it that is gonna be one yummy stew i'll put the lid on set it on low for six hours and that is gonna be dinner for the drummond house i'll melt butter with olive oil and throw in garlic parsley and lemon zest mix it together then add the fettuccine and toss it around then the juice of a lemon a sprinkling of salt and pepper a quick toss and it's ready then the stew a little parsley and that's the whole scrumptious package i'm adding three pounds of ground beef and two pounds of just regular pork breakfast sausage to a big pot and then i'll add about five cloves of minced garlic now i'm just gonna cook the meat mixture until it's totally browned i'm gonna add two 28 ounce cans of diced tomatoes and then i'll add two cans of tomato paste and i'm going to add some salt and pepper it's a lot of meat so it needs some seasoning i'll add some fresh herbs later it just needs to simmer uncovered for about 45 minutes okay now i'm going to add half of the herbs to the sauce and then i'm going to save the rest of the herbs for the cheese mixture okay the sauce is pretty much ready so i'll go ahead and make the cheese mixture for the lasagna i've got two big containers of cottage cheese all right now to the cottage cheese i'll add four beaten eggs and that helps bind the lasagna all together and then a cup of grated parmesan then i'll add a little bit of salt and pepper and mix it all together the cottage cheese mixture is a little more mild than the ricotta flavor so you really really taste the meat and the sauce all right that's all stirred together now i'll just throw in the rest of the herbs the parsley and the basil all the elements are ready and i'm gonna start assembling it i'll lay four lasagna noodles in the bottom of these disposable foil pans all right on top of the layer of noodles i'm going to spoon a fourth of the cheese mixture right over the top so i'll just spread that all over the noodles now on top of the cheese mixture i'm gonna lay slices of mozzarella it's just a big old spoonful pretty much on top of each slice of cheese all right and spread that out now i'm going to repeat the layer exactly like the first one it needs to bake at 350 for about 45 minutes to an hour until it's hot and bubbly i'll leave the foil on so the top won't get too burned i start by boiling five pounds of potatoes then mash them over low heat to keep them from getting watery and that's when i get serious and getting serious means adding a stick and a half of butter eight ounces of cream cheese and a cup of heavy cream then you mash it all in add some seasoned salt some regular salt and some black pepper then i spread the potatoes in a butter dish and as if that's not decadent enough i dot the top of the potatoes with butter okay i'm just dicing up the carrots and celery i diced them pretty fine because my kids prefer smaller pieces of veggies but you can make them big if you like it you can also use root vegetables add different vegetables that you have in your fridge all right dice the celery okay got all the veggies chopped so i've got half an onion and i'll add that to the pot and then the carrots and celery go in all right and then the chicken that i pulled off the bones all goes in okay about a teaspoon of salt and then some black pepper okay and then i'll add a half a teaspoon of ground thyme great flavor just about a quarter teaspoon of turmeric also known as turmeric i never know how to pronounce it all right now this is going to cook for another 10 minutes and then i'll add the noodles finish it off and it'll be lunch time now part of what makes this dish so easy is i use frozen home style noodles they're actually the noodles my grandmother used to use they are so delicious you wouldn't even know you didn't make them yourself all right i'm going to let the noodles start cooking and i'm going to mix up a little bit of a flour paste i'll add about a tablespoon and a half of flour to a little bit of water about a half a cup now i'll just whisk this until it's really really smooth and then i'll just pour it right into the pot and this is going to help the sauce thicken a little bit and that is the important difference between chicken noodle soup and chicken and noodles i'm just going to splash in a little bit of half and half a teaspoon or so of parsley stir that in all right now i'm going to let this cook for another 15 minutes until it's nice and thick now i've been grating up a bunch of cheeses and i'll make the filling for the pasta shells it starts with a whole bunch of ricotta cheese i'm actually making two pans of shells one to pop in the freezer and one to take home for dinner tonight this is a lot of ricotta cheese now for some sharper cheese i've got some grated parmesan and grated romano i also have two eggs and those go right in i'm just gonna get some basil and parsley together this is a really great meatless meal i love it because you can serve the shells with a salad and that's a great meal in itself and then some salt and pepper this is a lot of cheese mixture so it really needs some seasoning and then i'll just use my mussels to get this all combined now part of what makes this so easy is that you can use jarred marinara sauce and i'll just put a little bit in the bottom of the pan just to have a little foundation of sauce and now i boiled a whole bunch of jumbo pasta shells i'll hold it open with my hand and get some of the delicious cheesy filling and then it goes cheese side down in the sauce i'm going to fill up this pan then i'll do the other one i'll top the whole thing with more marinara sauce just pour it right out of the jar and that is why jarred marinara sauce is so wonderful you just crack open the jar and go for it now cheese again i have a whole bunch of grated mozzarella and it melts so beautifully over the top of these shells now i have some left over romano and parms and it goes on now i'll just cover these with foil and dream about digging into this tonight so just 25 minutes in a 350 degree oven and it'll be nice and hot everyone gets a big helping of shells i just love the way the sauce coats the pasta and a little of the cheesy filling peeps out yum this is a really quick and easy corn and cheese chowder i've had some onions cooking and some butter and i threw in some pieces of bacon now i'll just stir this around and let it cook and i've also got some diced bell pepper i've got red orange and yellow because they're so pretty together but you can use whatever you have on hand okay i'm gonna let the peppers cook and then i've shaved the kernels off of five cobs of corn and i'm just gonna dump the corn in this is a piece of cake this soup recipe but you wouldn't know it when you taste it it is extremely impressive and yummy now stir the corn around okay now i'm going to add a quarter cup of flour just sprinkle it over the ingredients and give it a stir and now i'll just pour in some chicken broth as i dribble it across the counter so i'm gonna grab half and half you can use milk instead of half and half but why would you want to do that so i'm just going to add a little salt [Music] good amount of pepper and just give it a stir and that is it all you need to do is put the lid on let it simmer for about 15 minutes or so oh my oh it looks so good it's really thickening up the kitchen smells divine now i'm just going to finish off the soup by adding some cheese i've got a cup of monterey jack which i think is great in soups because it's so creamy and it melts so nicely and then i'm also going to add a cup of pepper jack cheese that's gonna add a nice kick i'll stir it in oh the cheese really really sends this soup over the top so good and then last thing i've got some sliced green onions about a third a cup or so and that is one yummy soup but i think i should make sure it's one yummy soup i'm gonna give it a taste [Music] now i'm just going to get the macaroni on to boil i've got a pound box now while the macaroni cooks i'll get started on the cheese sauce just turn the heat on medium and then into the pot i'll pour a cup of heavy cream this is definitely a treat very very rich and decadent and then to the cream i'll add just a couple of tablespoons of butter and then while that starts to melt i'm going to throw a garlic clove in here and then as it melts the garlic will infuse the butter and cream and just add to the deliciousness of the mac and cheese okay while the cream keeps heating up i'll get started on the cheese now one of the cheeses i love to put in this italian mac and cheese is goat cheese and i'm just using a fork to crumble it into chunks and now for the grating cheeses i'm going to start with fontina i love using fontina for mac and cheese it's really really creamy really smooth i'm going to grate about a half a cup of this and then i've still got parmesan and romano to go got the romano grated so all the cheese is ready and now i can pull this lusciousness together first thing i want to do is get the garlic clove out of the pot and then all the cheese goes in the fontina and parmesan the wonderful sharp romano the incredibly heavenly goat cheese okay now before i even stir it i'm gonna drain the macaroni [Music] and i'll just put it right into the pot and it'll help melt the cheese even quicker there's a little bit of water on the macaroni so that'll help the sauce with the consistency i love this sauce a lot of times when i make mac and cheese i start with a white sauce and then add the cheese this is so much easier it's basically just cream and cheese macaroni stir it all together okay give it a little stir now it doesn't need too much salt because there is so much sharp cheese in here so i'll just add a little bit but plenty of black pepper now i'll just stir it around and let the hot macaroni do the job okay it is absolutely perfect now just to give it a little brightness i'll mince up some parsley i can act like it's a vegetable then i won't feel so guilty about all that cheese okay now i'll just stir the parsley in i mean this is a work of art it should go in a museum i've got two and a half pounds of ground beef that's all brown now normally i would drain off all the fat after this but there's hardly any fat to drain so that's convenient for me now into the beef i'll add two cans of just regular tomato sauce [Music] then i'll add a little salt and pepper and then just to give it a little kick i'll add some crushed red pepper not too much okay now i'm gonna let the sauce simmer now i have a pound of just regular old egg noodles they should be ready so i'll just drain them into a bowl it's a really great layered dish really simple but still lots of things going on okay now i'll just add some creamy stuff to the noodles first about two and a half cups of just regular cottage cheese and if you think you don't like cottage cheese don't worry you won't even know it's in there i promise and then i'll add a good cup of sour cream some salt and pepper and then part of what makes this so delicious i add a good amount of green onions the green onions just add a really nice tang a really deep flavor and because the noodles are hot it sort of melts the creamy mixture all right the creamy mixture is totally coating the noodles so now it's just about assembling it i'll start with a quarter of the noodles i'm doubling the regular recipe so i have to keep track of the amounts i have just throw about a quarter in there that looks good and i'll smooth them out and then i'll just ladle a quarter of the sauce over the noodles the original sour cream noodle bake recipe calls for just combining all the sauce and all the noodles together but i really like layering it because it keeps the elements separate and then every bite you get you get a little bit of cheese a little bit of creaminess it's really nice and then i'll top this layer with some grated sharp cheddar cheese and i grated this myself i like the consistency of cheese you grate yourself rather than the pre-grated stuff okay now on to the next layer now i'll top the final layer with more cheese okay now these are all assembled i'm just going to let them cool and pop them in the freezer and then they'll be ready to throw in the oven whenever we want them i started by sauteing some veggies all that's in here are some onions and poblano peppers i seeded the peppers and diced them and i've been sauteing them in a little bit of vegetable oil the veggies are nice and soft i've got a whole pile of garlic part of what makes this filling so scrumptious i'll give it a stir and for a little spice some crushed red pepper flakes i'm just going to give the garlic a few seconds to release that beautiful flavor okay the veggies are ready to come out of the pan i'm just going to get them onto a plate and let them sit smells so good and you can use all sorts of peppers you can do jalapenos and get the ground beef and plop it into the skillet and i'm going to season it with some salt and pepper and cumin delicious and a little bit of chili powder and then i'll break it up and let the meat totally brown the meatball brown i'm gonna add some tomato paste and some water and then we'll turn into a luscious sauce okay that's all mixed and the last thing is put in are the veggies all right the fillings done now i just got to give it time to cool down while that happens i'll chop some parsley and grate some pepper jack cheese they go into the cool beef mixture and i'll stir them together now it's on to the dinner rolls i'll transform one into a pie crust before your very eyes it just needs to be rolled into a four inch circle then the meat mixture goes in the center i'll fold the dough to form a half moon shape press the edges together crimp them with a fork then it's onto the baking sheet and i'll brush them with egg wash and get them into the oven at 400 degrees for 10 to 12 minutes these ought to be ready to come out of the oven they sure smell good oh my oh my look at those beautiful babies now i need to let these cool before i pack them up and then i'll pop them in the freezer and when i need to heat them up i'll just put them back in the oven on warm look at that ah now i'm cooking some bite-sized chicken pieces these are boneless skinless breasts and i cut them into pretty small pieces because that'll make them cook a little bit quicker sprinkle in some salt and pepper okay now i'll let the chicken start to cook and i'll get some of the other ingredients ready i'm gonna dice up an onion okay now i'll grab a couple of cloves of garlic garlic always makes anything a little bit more delicious okay i got the onions and garlic all ready now the chicken it looks like is ready to come out now i'll turn the heat down just a little bit and i'll put the onions right into the pan with all that wonderful chicken flavor i love making sauces like this where the meat goes into the pan first and then it just flavors everything you put in there after that okay now i'll just stir around the onions and garlic okay now it's time to put the pasta into the water and get it cooking it's boiling and ready to go i'm doing penne pasta but of course you can do rigatoni pretty much any kind of pasta you have in your pantry i'll move on with the sauce the onions and garlic are already starting to turn brown now part of what makes this dish so easy and so quick i use really good quality marinara sauce right out of the jar i use it all the time it's a really delicious shortcut ingredient now i do want it to have a little bit more of a liquidy texture so i've got just the thing i'll reach into my pasta pot borrow a little of the hot water and just put it right into the skillet the pasta will never know it's gone now to give it a little bit of a kick i add some crushed red pepper flakes now i'll just stir that in the last thing to do is just add the chicken back into the sauce and it's gonna simmer finish cooking make the sauce even more delicious it already looks good okay now to give it a little green i'll mince up some parsley okay i'll just mince up the parsley sprinkle it right in all right now the sauce just has to simmer for about seven to eight minutes now i've got one thing to add to the sauce and it really elevates this dish from just a basic chicken marinara pasta fresh mozzarella now i'm cutting it into cubes not very big pieces i'll just cut it into sticks they're about half an inch square i'll just sprinkle it right in this mozzarella is a pretty soft cheese so it's going to soften really quickly but i don't want it to totally melt i still want to stay in pretty nice chunks it's just going to take two to three minutes for the cheese to be perfect all right the pasta is done i love these pasta pots with the built-in colander now put it into a great big bowl i love these huge pasta bowls and then i'll drizzle the pasta with a little bit of olive oil now i like to put a nice layer of parmesan shavings on the pasta before i put the sauce on it just adds a nice layer of deliciousness i'm just using a vegetable peeler [Music] okay i think that's a good amount of parmesan now give the sauce a stir oh the mozzarella is melting it looks perfect and i'm just going to pour this right over the pasta a lot faster than spooning it wow and the cheese is going to continue to soften okay now i want to add some green to the top and some flavor so i've got some beautiful basil and i'll just roll them up and just slice them pretty thin and with that dinner is done [Music] you

Lillie’s Kitchen

Does reptile meat blended with fortified red wine.
audio appetizing to you? Otherwise, after that you'' ll definitely recognize why these traditional.
home cooking aren'' t incredibly popular any longer. The 1950s were a time of some really strange.
food creations. A few of them never quite made it out of the years, while others have.
handled to hang about in some ability. Tuna noodle covered dish wasn'' t designed in the. 50s, as the dish initially appeared in 1930, in a magazine published in the Pacific.
Northwest. It was popular in the area well right into Globe Battle II, where it gained.
popularity as a low-cost, fast recipe. By the 50s, it had actually infected the Midwest, where it became.
an essential on lots of table for years ahead. That is, till the late 90s and.
early 2000s spelled its downward fad. It was the primary ingredient that.
meant this casserole'' s end. After years of continuous development, sales of canned.
tuna started to see a decrease in the 90s, due to expanding concerns regarding its.
much everywhere prominent throughout much of the USA. In the pre-Internet era, it wasn'' t uncommon for convenience foods of decades.
past to never ever spread outside a particular region. That held true for hen a la.
king. At the turn of the 20th century, it was both a convenience food and an upscale.
dish preferred at restaurants. It includes diced poultry with mushrooms and peppers,.
served in a cream sauce and put over toast.While the name might

appear a little French,.
it was likely birthed and reproduced in the Big Apple. “” New Yoooork!” “Between 1910 and the 1960s, hen a la.
king appeared on greater than 300 menus in restaurants around the city. Yet by the.
late 70s, it had actually already started to discolor. Long prior to a dish of cereal came to be a morning meal.
table staple, another simple dish held a comparable place. Milk toast traces its beginnings at least.
as far back as the 1800s. It begins with a slice of toast, spread out with butter, torn into.
pieces, and sprinkled with cinnamon and sugar. It'' s topped with milk that ' s been.
heated on the oven and seasoned with salt. It'' s difficult to state exactly where this simple.
dish got its begin, however it is understood that as late as the 1930s, recipes for milk salute were.
consisted of in recipe books. While you may not listen to about it a lot nowadays, a similar dish is.
a prominent childhood lunch product in Hong Kong. It'' s called condensed milk salute, and it is composed.
of toast spread with compressed milk and butter.In the 1990s, careless joes were a staple of. lunchroom cafeterias and potluck dinners. This untidy creation was actually designed decades. previously. Some believe it was developed in 1930, when a cook named Joe from Sioux City,. Iowa combined” loosened meat “with tomato sauce and served it on “bread. Others claim that it. stemmed at Sloppy Joe ' s Bar in Key West,
Florida. And still others think that it was. initially a take on a timeless Cuban recipe, either picadillo or ropa vieja, which it. was being offered in Havana as very early as 1917. In any type of situation, careless joes saw an increase in their. appeal at the end of the 20th century, however after that they almost went away.
somewhere else by the end of the 90s. While the offender behind its.
death isn ' t specifically clear, it likely made its method out of snack bars due. to campaigns to reform school lunch programs.” I made ' em extra sloppy for yas!” [giggling] Fondue first appeared in recipe books. in the 18th century in France and Belgium. The term has its beginnings in. Switzerland from around the same time, when it was utilized to describe a dish.
made from bread that was often stale, dipped in cheese to make it soft and.
help stretch rations throughout the winter.Fondue took off in appeal in the United.
States in 1964 after it was featured in the Alpine-themed restaurant in the Swiss.
Pavilion at the Globe ' s Fair. Switzerland ' s cheesemakers banded together.
the 70s that featured stars dressed in skiing outfits dipping bread, meats, and. extra into velvety pots of melted cheese. Home fondue pots after that expanded in appeal, and.
Like a lot of patterns, it faded away
by. You can still dip all.
manner of appetizers in luscious cheese at numerous fondue dining establishments, but DIY kits have as soon as.
again went away from a lot of store racks. “Do you … fondue?” White sauce was currently a prominent,
inexpensive. When chipped beef made its means into, military supply by the time of Globe Battle I. the recipe. These thin slices of smoked, salted beef were offered on a piece. of toast and then surrounded in sauce, to make a hot, straightforward dish. to fill up soldiers ' bellies. While it was obtaining new and different.
ingredients, like parsley for taste or tomato sauce to thicken the dish,
damaged beef. Made its means right into the mainstream.Variations were an affordable dish for family members during the Great. Depression, and later as a prominent breakfast meal at diners in Pennsylvania.
Some nationwide chains. While cracked beef lives on primarily as a military.
Icy dinners as a concept were really developed prior to houses had a.
microwave to warm them in. In the mid-1920s, Clarence Birdseye created an equipment that could.
freeze packaged fish to aid it stay safe much longer. A number of decades later, icy dinners. strike the scene, but only as meals offered on airlines. It would certainly take until 1953 for. 260 loads of icy leftover Thanksgiving turkey to influence a Swanson sales person to. create segmented aluminum trays loaded with turkey and sides to market and freeze to. the public.And thus, frozen dinner were born. The frozen dish market saw fast growth from.
“What did you state? This pleasant comfort beverage is assumed by.
But many chroniclers seem to agree that a Jewish sweet store proprietor named.” Louis Auster in fact created the drink.
He ' s additionally rumored to have actually on a regular basis offered some. 3,000 of his developments in a single day. The creator of the initial egg cream. took the dish for his syrup to the grave.But most Brooklyn citizens vow.
that the only way to make one today is Fox ' s U-Bet Delicious chocolate Syrup.
While you can. still locate egg lotions served in Brooklyn, they started to discolor in appeal by the 60s.
and are mostly unheard of beyond New york city. Long prior to Army soldiers dug into.
This canned food. By 1980, beans ' n '.
American diet regimen that it also had actually a holiday committed in its honor, as National Beans ' N ' Franks Day. Not so lengthy earlier, turtle soup was taken into consideration a special for. It was so prominent, in reality, that it almost wiped out an entire types
.
Turtle soup ultimately made a bit of a. Nowadays, it ' s seen as a.
“Am I not turtle-y enough for the turtle club? ” Is it steak, is it hamburger, or is it a little. of both? Salisbury steak continues to be among the long lasting enigmas of 20th century convenience food. fads, though it stemmed long prior to that. As reported by Smithsonian Magazine, Dr. James. Salisbury thought that his chopped steak might treat persistent diarrhea in Civil Battle soldiers. By the time refined foods were ending up being a staple of “the American diet plan, Salisbury. steak had actually found its way right into frozen dinner. But when TV dinners started waning.
“Buh-bye. Onions, peppers, tuna,. With all these innovative mixes.
flowing around domestic dining-room, it ' s not as well tough to see
“what. could have knocked Jell-O salad off the home cooking buffet.
As it turns out, fish,.
Washington, D.C. hotel it ' s called for, Watergate salad was a barbecue and meal.
staple in the not-so-distant past. This combination'of pistachio pudding.
The name.
The Watergate detraction made a mess of the American. Likewise, the winding down appeal of Jell-O pudding.

Pavilion at the Globe ' s Fair. Switzerland ' s cheesemakers banded together. By 1980, beans ' n '.
American diet that it also had a vacation devoted in its honor, as National Beans ' N ' Franks Day. Nowadays, it ' s seen as a.

Lillie’s Kitchen

Does reptile meat combined with strengthened a glass of wine.
sound tasty to you? Otherwise, then you'' ll definitely understand why these traditional.
comfort foods aren'' t incredibly popular any longer. The 1950s were a time of some absolutely odd.
food productions. Several of them never ever quite made it out of the decade, while others have.
managed to spend time in some ability. Tuna noodle casserole wasn'' t developed in the. 50s, as the dish initially appeared in 1930, in a publication released in the Pacific.
Northwest.It was preferred

in the area well right into Globe Battle II, where it gained.
popularity as an inexpensive, fast dish. By the 50s, it had actually spread out to the Midwest, where it became.
a pillar on several table for years ahead. That is, till the late 90s and.
early 2000s spelled its down pattern. It was the primary component that.
spelled this casserole'' s end. After decades of constant growth, sales of tinned.
tuna began to see a decrease in the 90s, because of growing issues regarding its.
healthfulness and sustainability. “” A tuna covered dish.” “”” Yes.””
“.” May I serve?” “”” Please.” “Lots of comfort foods today are quite. a lot ubiquitously popular across much of the United States. Yet in the pre-Internet era, it wasn'' t unusual for comfort foods of years.
past to never spread outside a particular area. That was the case for poultry a la.
king. At the turn of the 20th century, it was both a comfort food and an upscale.
meal prominent at restaurants.It functions diced chicken with mushrooms and peppers,. offered in a lotion sauce and poured over toast. While the name might seem a little French,. it was most likely born and reproduced in the Big Apple.” New Yoooork!” Between 1910 and the 1960s, chicken a la. king appeared” on more than 300 food selections in dining establishments around the city. Yet by the. late 70s, it had already begun to fade. Long before a bowl of grain became a breakfast. table staple, an additional easy recipe held a similar location. Milk toast traces its beginnings at the very least. as far back as the 1800s. It begins with a slice of salute, spread out with butter, torn into.
consisted of in cookbooks. While you may not find out about it a lot these days, a similar dish is.
a prominent childhood lunch product in Hong Kong. It ' s called compressed milk salute, and it consists.
of toast spread with condensed milk and butter. In'the 1990s, sloppy joes were a staple of.
lunchroom cafeterias and potluck dinners.But this unpleasant creation was in fact designed decades. earlier.
Some believe it was created in 1930,

when a cook called Joe from Sioux City,.
Iowa blended “loosened meat “with tomato sauce and offered it on bread. Others claim that it.
stemmed “at” Sloppy Joe ' s Prevent in Trick West, Florida. And still others believe that it was. initially a take on a traditional Cuban dish, either picadillo or ropa vieja, which it. was being served in Havana as early as 1917. In any type of situation, sloppy joes saw a surge in their.
Switzerland from around the very same time, when it was utilized to refer to a dish.
aid stretch supplies during the winter. Fondue took off in appeal in the United.
States in 1964 after it was included in the Alpine-themed dining establishment in the Swiss.
Structure at the Globe ' s Fair. Switzerland ' s cheesemakers banded together. to prevent and create a union competition. They launched an advertising and marketing campaign in.
the 70s that included stars dressed in winter sports attire dipping bread, meats, and.
a lot more into creamy pots of melted cheese. Home fondue pots then expanded in appeal, and. quickly fondue houseparty were additionally an expanding fad. But like the majority of patterns, it diminished by. completion of the decade, though it stood out back up in the early 2000s. You can still dip all. White gravy was currently a prominent, inexpensive.
the recipe. These slim pieces of smoked, salted beef were served on a piece. of toast and afterwards smothered in sauce, to make a hot, simple dish. to load soldiers ' bellies. While it was acquiring new and alternate. components, like parsley for taste or tomato sauce to thicken the dish, damaged beef. also made its way right into the mainstream.
Variations were a low-cost meal for family members throughout the Great.
Clinical depression, and later as a popular morning meal meal at restaurants in Pennsylvania.
Some nationwide chains. While cracked beef lives on primarily as an army.
for extremely lean ground beef or ground turkey. Lengthy prior to DoorDashers were competing with. the street, television dinners'were an essential for American family members short on time and searching for. easy services. Frozen suppers as an idea were really produced before families had a.
A pair of decades later, icy suppers.
produce partitioned light weight aluminum trays full of turkey and sides to freeze and offer to. the public.And thus, television suppers were born. The icy meal market saw quick development from. the mid-50s up until the turn of the 21st century. 2008 noted the start of the end of this. Instead, it has just 3 ingredients: whole. “What did you say? This pleasant comfort beverage is assumed by.
Yet many chroniclers appear to agree that a Jewish candy store proprietor named.” Louis Auster in fact invented the drink.He ' s also rumored to have regularly sold some. 3,000 of his creations in a solitary day.
The maker of the initial egg cream. While you can.
and are mainly unheard of outside of New York. Long before Army soldiers went into.
stacks of creamed beef on toast, they were eating baked beans. This canned food.
staple first arised around the Civil War. at some time around the 1890s, somebody had the concept.
This combination was at one time such a staple of the. American diet that it even had a vacation devoted in its honor, as National Beans ' N ' Franks Day.
years. For example, in 2021, scientists at the College of Michigan estimated that a solitary.
hot pet can cut 36 mins off your life. You most likely wouldn ' t take into consideration consuming turtles in.
and tortoise varieties remain threatened. Turtle soup eventually made a bit of a. healing, as it was found on food selections as recently as the mid-20th century. It ' s. not precisely the most convenient dish to prepare, owing partially to the difficulty of

getting rid of the.
covering and separating usable parts from the less preferable components. Nowadays, it ' s viewed as a. odd delicacy in much of the western globe instead than anything looking like a convenience food. “Am I not turtle-y sufficient for the turtle club?” Is it steak, is it hamburger, or is it a little. of both? Salisbury steak remains one of the lasting enigmas of 20th century convenience food. patterns, though it came from long prior to
that. As reported by Smithsonian Magazine, Dr.James. Salisbury believed that his cut steak might'heal persistent looseness of the bowels in Civil Battle soldiers. By the time refined foods were ending up being a staple of the “American diet plan, Salisbury. steak had actually discovered its means right into frozen dinner. When Television suppers began waning.
in appeal in the mid-1980s, so as well did the Salisbury steak. Ever since, it ' s.
never ever regained its area worldwide of comfort food. With better price available,.

a pulverized meat substance created right into a patty doesn ' t precisely howl “comfort.”. Right here ' s wishing it never ever picks up. “Buh-bye.”. “Buh-bye. Buh-bye.” Jell-O salad, a weird combination of name. brand jelly and practically anything you can find in the refrigerator, was a. When Jell-O ruled the processed food globe, comfort food criterion. There were.
Virtually as questionable as the infamous.
Washington, D.C. hotel it ' s named for, Watergate salad was a picnic and dinner.
Currently, it ' s vanished just as much as a specific portion. of previous President Nixon ' s White Home tapes. “Well, I ' m not a crook.” If you consider Watergate salad as ambrosia. salad ' s hipper, more youthful sibling, then you can get a feeling of why it had its moment.The name. itself may be partially to condemn for its failure. The Watergate rumor bungled the American. presidency that still reverberates to today. Likewise, the subsiding
popularity of Jell-O puddingDessert mix and Jell-O salads is what really did this cosy convenience food in. As a culinary antique that ' s. best left in the past, Watergate salad is currently a kitschy reference to the days when government. “conspiracy theories were simply booked for the tabloids.

Pavilion at the World ' s Fair. American diet plan that it also had a vacation dedicated in its honor, as National Beans ' N ' Franks Day. Nowadays, it ' s seen as a. Right here ' s wishing it never makes a resurgence. Washington, D.C. resort it ' s named for, Watergate salad was a picnic and potluck.

Lillie’s Kitchen

Does reptile meat blended with fortified wine.
audio appealing to you? Otherwise, then you'' ll definitely understand why these old-school.
home cooking aren'' t popular any longer. The 1950s were a time of some truly unusual.
food developments. A few of them never fairly made it out of the decade, while others have.
managed to spend time in some capacity. Tuna noodle casserole wasn'' t created in the. 50s, as the dish first showed up in 1930, in a magazine published in the Pacific.
Northwest. It was popular in the area well into The second world war, where it acquired.
popularity as an inexpensive, quick dish. By the 50s, it had infected the Midwest, where it came to be.
It was the key ingredient that.
a lot everywhere prominent throughout much of the United States. In the pre-Internet era, it wasn'' t unusual for convenience foods of years.
At the turn of the 20th century, it was both a convenience food and an upscale.
While the name might seem a little French,. it was likely birthed and bred in the Large Apple.
” New Yoooork!” Between 1910 and the 1960s, chicken a la. king appeared” on even more than 300 food selections in dining establishments around the city. By the. late 70s, it had actually already begun to fade.Long before a bowl of grain came to be a breakfast. table staple, one more basic meal held a comparable place. Milk salute traces its origins at least. as far back as the 1800s. It starts with a slice of toast, spread out with butter, torn right into.
items, and sprayed with cinnamon and sugar. Then it ' s covered with milk that ' s been. heated on the oven and seasoned with salt. It ' s hard to state specifically where this simple. recipe obtained its begin, but it is recognized that as late as the 1930s, recipes for milk salute were. included in recipe books. While you might not read about it a lot these days, a comparable dish is. a preferred childhood lunch thing in Hong Kong. It ' s called compressed milk salute, and it consists. of'salute spread with condensed milk and butter.In the 1990s, careless joes were a staple of. lunchroom cafeterias and meal suppers. But this untidy production was actually developed decades. previously. Some assume it was produced in 1930, when a chef called Joe from Sioux City,.
Iowa mixed “loose meat “with tomato sauce and served it on bread. Others assert that it.
come from “at” Careless Joe ' s Prevent in Key West, Florida.And still others believe that it was. initially a take on a classic Cuban dish, either picadillo or ropa vieja, and that it.
was being offered in Havana as very early as 1917. In any case, sloppy joes saw a surge in their.
appeal at the end of the 20th century, but then they all yet vanished. elsewhere by the end of the 90s. While the culprit behind its. death isn ' t exactly clear,
it likely made its means out of lunchrooms due. to campaigns to reform college
lunch programs.” I made ' em extra careless for yas! “[ laughter] Fondue initially appeared in cookbooks. “in the 18th century in France and Belgium. The term has its beginnings in. Switzerland from around the same time, when it was used to refer to a meal. made from bread that was typically stale,
dipped in cheese to make it soft and. aid stretch rations throughout the winter.Fondue blew up in appeal in the United. States in 1964 after it was featured in the Alpine-themed dining establishment in the Swiss. Pavilion at the World ' s

Fair. Switzerland ' s cheesemakers banded together. to avoid and produce a union competitors. They released a marketing campaign in.
the 70s that featured actors dressed in skiing attire dipping bread, meats, and.
more right into velvety pots of melted cheese. Home fondue pots after that expanded in appeal, and. soon fondue houseparty were also an expanding trend.But like many trends, it diminished by. the end of the years, though it stood out back up in the very early 2000s. You can still dip all. fashion of appetizers in velvety cheese

at several fondue restaurants, yet DIY kits have when. once more disappeared from a lot of shop shelves. “Do you … fondue?” White gravy was already a prominent, inexpensive. military distribution by the time of World War I when chipped beef made its method right into.
the dish. These slim slices of smoked, salty beef were served on a piece. of salute and after that surrounded in gravy, to make a warm, straightforward dish. to fill soldiers ' tummies. While it was obtaining different and brand-new. active ingredients, like parsley for flavor or tomato sauce to thicken the dish, chipped beef. made its way into the mainstream.Variations were an inexpensive dish for households throughout the Great. Anxiety, and later as a prominent morning meal dish at restaurants in Pennsylvania. Some national chains. have actually also used it on their menus.
Lengthy prior to DoorDashers were racing through. Frozen suppers as an idea were actually produced before households had a. In the mid-1920s, Clarence Birdseye created a device that could.
hit the scene, but just as dishes served on airlines. It would take until 1953 for.
“What did you state? This pleasant comfort beverage is believed by.
The majority of chroniclers appear to concur that a Jewish sweet store owner called.” Louis Auster really developed the drink.
He ' s also reported to have actually consistently offered some. 3,000 of his developments in a solitary day. The developer of the initial egg lotion. took the recipe for his syrup to the grave. Many Brooklyn citizens promise. that the only means to make one today is Fox ' s U-Bet Delicious chocolate Syrup.While you can. still discover egg creams served in Brooklyn, they began to fade in appeal by the 60s.
and are greatly unusual beyond New York. Long before Army soldiers explored.
stacks of creamed beef on salute, they were consuming baked beans. This canned food.
staple initially emerged around the Civil Battle. After that sometime around the 1890s, a person had the

concept.
to add sliced sausages to the mix, and thus a new home cooking was born.
By 1980, beans ' n '. franks were commonly available pre-made in containers. This combination went to one time such a staple of the. American diet that it also had a vacation devoted in its honor, as National Beans ' N ' Franks Day. comes around every July 13. Yet both of the primary components have actually taken a hit in recent years. The. healthfulness of hotdogs has particularly been called into 'question sometimes in the previous number of. decades.For example, in 2021, scientists at the College of Michigan approximated that a solitary. hot pet can shave 36 mins off your life. You probably wouldn ' t take into consideration consuming turtles in. any type of kind to be comfort food. Not so lengthy back, turtle soup was taken into consideration a special for. the upper crust. It was so preferred, as a matter of fact, that it virtually erased a whole types
.

The diamondback terrapin was the turtle of choice for hardscrabble diners, up until it moved. from a subsistence food to an upper-class menu item in the mid-19th century.Sherry was. an essential active ingredient, and when Restriction hit, turtle soup went the way of the dodo. The terrapins ultimately recouped, though even more than fifty percent of all turtle. and tortoise species continue to be threatened. Turtle soup ultimately made a little bit of a. recovery, as it was found on food selections as lately as the mid-20th century. Yet it ' s. not precisely the easiest meal to prepare, owing in part to the trouble of

removing the.
Nowadays, it ' s seen as a. When Television dinners started waning.
in appeal in the mid-1980s, so as well did the Salisbury steak. Ever since, it ' s.
never reclaimed its place on the planet of home cooking. With a lot better fare offered,. a pulverized meat material developed into a patty doesn ' t precisely shout “comfort.”. Right here ' s hoping it never rebounds. “Buh-bye.”. “Buh-bye. Buh-bye.” Jell-O salad, an odd mix of name. brand jelly and nearly anything you can discover in the fridge, was a. When Jell-O ruled the processed food world.There were, comfort food standard. variants for simply
regarding every taste, or absence thereof. Onions, peppers, tuna,. green olives, shrimp, carrots, spinach, and other numerous veggies all in some way taken care of. to obtain blended along with this timeless gelatin
. With all these imaginative combinations. “flowing around”domestic eating areas, it ' s not also difficult to see what.
might have knocked Jell-O salad off the home cooking buffet. As it ends up, fish,.
Washington, D.C. hotel it ' s named for, Watergate salad was an outing and meal. staple in the not-so-distant past. This combination of pistachio dessert.
mix, marshmallows, whipped lotion, and pineapple covered with cut nuts and. cherries charmed visitors to the Watergate Resort before making its means to delicatessens counters. in supermarket throughout America.
Today, it ' s went away equally as much as a specific portion. of previous Head of state Nixon ' s White House tapes. “Well, I ' m not a crook.

” , if you believe of Watergate salad as ambrosia.
.
salad ' s hipper, more youthful brother or sister, after that you can obtain a sense of why it had its moment.
The name. itself might be partially to blame for its downfall. The Watergate detraction made a mess of the American. presidency that still resounds to this day. Additionally, the subsiding
popularity of Jell-O puddingDessert mix and Jell-O salads is what really did this cosy home cooking in. As a culinary antique that ' s. best left in the past, Watergate salad is now a garish recommendation to the days when federal government. “conspiracy theories were simply scheduled for the tabloids.

By 1980, beans ' n '. Nowadays, it ' s seen as a. Right here ' s wishing it never makes a resurgence. Washington, D.C. resort it ' s named for, Watergate salad was a picnic and meal. As a cooking relic that ' s.

Lillie’s Kitchen

Does reptile meat mixed with fortified wine 
sound appetizing to you? If not, then you'll   absolutely understand why these old-school 
comfort foods aren't very popular anymore. The 1950s were a time of some truly weird 
food creations. Some of them never quite   made it out of the decade, while others have 
managed to hang around in some capacity. Tuna   noodle casserole wasn't invented in the 
50s, as the recipe first appeared in 1930,   in a magazine published in the Pacific 
Northwest. It was popular in the region   well into World War II, where it gained 
popularity as a cheap, quick dish. By the 50s,   it had spread to the Midwest, where it became 
a mainstay on many dinner tables for decades   to come. That is, until the late 90s and 
early 2000s spelled its downward trend. It was the primary ingredient that 
spelled this casserole's end. After   decades of continuous growth, sales of canned 
tuna began to see a decline in the 90s,   due to growing concerns about its 
healthfulness and sustainability. "A tuna casserole." "Yes."
"May I serve?" "Please." Many comfort foods today are pretty 
much ubiquitously popular across much   of the United States.

But in the pre-Internet era,   it wasn't uncommon for comfort foods of decades 
past to never spread outside a particular region. That was the case for chicken a la 
king. At the turn of the 20th century,   it was both a comfort food and an upscale 
dish popular at restaurants. It features   diced chicken with mushrooms and peppers, 
served in a cream sauce and poured over   toast. While the name may sound a little French, 
it was likely born and bred in the Big Apple. "New Yoooork!" Between 1910 and the 1960s, chicken a la 
king appeared on more than 300 menus in   restaurants around the city. But by the 
late 70s, it had already begun to fade.

Long before a bowl of cereal became a breakfast 
table staple, another simple dish held a similar   place. Milk toast traces its origins at least 
as far back as the 1800s. It starts with a slice   of toast, spread with butter, torn into 
pieces, and sprinkled with cinnamon and   sugar. Then it's topped with milk that's been 
heated on the stove and seasoned with salt. It's tough to say exactly where this simple 
dish got its start, but it is known that as   late as the 1930s, recipes for milk toast were 
included in cookbooks. While you may not hear   about it much these days, a similar recipe is 
a popular childhood lunch item in Hong Kong.   It's called condensed milk toast, and it consists 
of toast spread with condensed milk and butter. In the 1990s, sloppy joes were a staple of 
lunchroom cafeterias and potluck dinners.

But   this messy creation was actually invented decades 
earlier. Some think it was created in 1930,   when a cook named Joe from Sioux City, 
Iowa mixed "loose meat" with tomato sauce   and served it on bread. Others claim that it 
originated at Sloppy Joe's Bar in Key West,   Florida. And still others believe that it was 
originally a take on a classic Cuban dish,   either picadillo or ropa vieja, and that it 
was being served in Havana as early as 1917. In any case, sloppy joes saw a rise in their 
popularity at the end of the 20th century,   but then they all but disappeared 
elsewhere by the end of the 90s.   While the culprit behind its 
demise isn't exactly clear,   it likely made its way out of cafeterias due 
to campaigns to reform school lunch programs.

"I made 'em extra sloppy for yas!” [laughter] Fondue first appeared in cookbooks 
in the 18th century in France and   Belgium. But the term has its origins in 
Switzerland from around the same time,   when it was used to refer to a meal 
made from bread that was often stale,   dipped in cheese to make it soft and 
help stretch rations during the winter. Fondue exploded in popularity in the United 
States in 1964 after it was featured in the   Alpine-themed restaurant in the Swiss 
Pavilion at the World's Fair. Then   Switzerland's cheesemakers banded together 
to create a union and prevent competition.   They launched a marketing campaign in 
the 70s that featured actors dressed in   skiing outfits dipping bread, meats, and 
more into creamy pots of melted cheese. Home fondue pots then grew in popularity, and 
soon fondue house parties were also a growing   trend. But like most trends, it faded away by 
the end of the decade, though it popped back   up in the early 2000s. You can still dip all 
manner of appetizers in creamy cheese at many   fondue restaurants, but DIY kits have once 
again disappeared from most store shelves.

"Do you … fondue?" White gravy was already a popular, cheap 
military ration by the time of World War   I when chipped beef made its way into 
the recipe. These thin slices of smoked,   salted beef were served on a slice 
of toast and then smothered in gravy,   to make a hot, simple dish 
to fill soldiers' stomachs. While it was gaining new and alternative 
ingredients, like parsley for flavor or   tomato sauce to thicken the dish, chipped beef 
also made its way into the mainstream.

Variations   were a cheap meal for families during the Great 
Depression, and later as a popular breakfast dish   at diners in Pennsylvania. Some national chains 
have even offered it on their menus. But while   chipped beef lives on primarily as a military 
dish, even they've altered the recipe to make   it healthier, usually trading the chipped beef 
for very lean ground beef or ground turkey. Long before DoorDashers were racing through 
the street, TV dinners were a mainstay for   American families short on time and looking for 
simple solutions. Frozen dinners as a concept   were actually created before households had a 
microwave to heat them in. In the mid-1920s,   Clarence Birdseye developed a machine that could 
freeze packaged fish to help it stay safe longer. A couple of decades later, frozen dinners 
hit the scene, but only as meals served   on airlines.

It would take until 1953 for 
260 tons of frozen leftover Thanksgiving   turkey to inspire a Swanson salesman to 
create partitioned aluminum trays filled   with turkey and sides to freeze and sell to 
the public. And thus, TV dinners were born. The frozen meal industry saw rapid growth from 
the mid-50s until the turn of the 21st century.   But 2008 marked the beginning of the end of this 
comfort food's reign, as frozen dinners saw their   first decline in almost 60 years, a trend that's 
continued with only brief pauses since then. While the name might say "egg," you won't find any yokes or whites in an egg cream. Or 
any cream, for that matter. Instead,   it has just three ingredients: whole 
milk, soda water, and chocolate syrup. "What did you say? An egg cream?" This sweet comfort drink is thought by 
some to have been invented in the 1880s,   when a Yiddish theater star by the name 
of Boris Thomashefsky decided to recreate   a "chocolat et creme" drink that he'd 
had in Paris. But most historians seem   to agree that a Jewish candy store owner named 
Louis Auster actually invented the drink.

He's   also rumored to have regularly sold some 
3,000 of his creations in a single day. The creator of the original egg cream 
took the recipe for his syrup to the   grave. But most Brooklyn natives swear 
that the only way to make one today is   Fox's U-Bet Chocolate Syrup. While you can 
still find egg creams served in Brooklyn,   they began to fade in popularity by the 60s 
and are largely unheard of outside of New York. Long before Army soldiers dug into 
piles of creamed beef on toast,   they were eating baked beans. This canned food 
staple first emerged around the Civil War. Then   sometime around the 1890s, someone had the idea 
to add chopped sausages to the mix, and thus a   new comfort food was born. By 1980, beans 'n' 
franks were widely available pre-made in cans. This combo was at one time such a staple of the 
American diet that it even had a holiday dedicated   in its honor, as National Beans 'N' Franks Day 
comes around every July 13.

But both of the main   ingredients have taken a hit in recent years. The 
healthiness of hot dogs has especially been called   into question many times in the past couple of 
decades. For example, in 2021, researchers at the   University of Michigan estimated that a single 
hot dog can shave 36 minutes off your life. You probably wouldn't consider eating turtles in 
any form to be comfort food. But not so long ago,   turtle soup was considered a delicacy for 
the upper crust. It was so popular, in fact,   that it practically wiped out an entire species. 
The diamondback terrapin was the turtle of choice   for hardscrabble diners, until it shifted 
from a subsistence food to an upper-class   menu item in the mid-19th century. Sherry was 
a key ingredient, and when Prohibition hit,   turtle soup went the way of the dodo. 
The terrapins eventually recovered,   though more than half of all turtle 
and tortoise species remain endangered. Turtle soup eventually made a bit of a 
recovery, as it was found on menus as   recently as the mid-20th century.

But it's 
not exactly the easiest dish to prepare,   owing in part to the difficulty of removing the 
shell and separating usable parts from the less   desirable elements. Nowadays, it's seen as a 
strange delicacy in much of the western world   rather than anything resembling a comfort food. "Am I not turtle-y enough for the turtle club?" Is it steak, is it hamburger, or is it a little 
of both? Salisbury steak remains one of the   lasting mysteries of 20th century comfort food 
trends, though it originated long before that.   As reported by Smithsonian Magazine, Dr.

James 
Salisbury believed that his chopped steak could   cure chronic diarrhea in Civil War soldiers. 
By the time processed foods were becoming   a staple of the American diet, Salisbury 
steak had found its way into TV dinners. But when TV dinners began waning 
in popularity in the mid-1980s,   so too did the Salisbury steak. Since then, it's 
never regained its place in the world of comfort   food. With much better fare available, 
a pulverized meat substance formed into   a patty doesn't exactly scream "comfort." 
Here's hoping it never makes a comeback. "Buh-bye."

"Buh-bye. Buh-bye." Jell-O salad, an odd combination of name 
brand gelatin and just about anything   you can find in the refrigerator, was a 
comfort food standard when Jell-O ruled   the processed food world.

There were 
variations for just about every taste,   or lack thereof. Onions, peppers, tuna, 
green olives, shrimp, carrots, spinach,   and other various vegetables all somehow managed 
to get mixed together with this classic gelatin. With all these creative combinations 
circulating around domestic dining rooms,   it's not too difficult to see what 
might have knocked Jell-O salad off   the comfort food buffet. As it turns out, fish, 
vegetables, and meat suspended in reconstituted   connective tissue ultimately aren't all that 
appetizing. Once cooler heads prevailed,   Jell-O jiggled back to its previous 
self-proclaimed status as "America's   Most Famous Dessert," and Jell-O salad 
became nothing more than a distant memory. Almost as controversial as the infamous 
Washington, D.C. hotel it's named for,   Watergate salad was a picnic and potluck 
staple in the not-so-distant past.

This   combination of pistachio pudding 
mix, marshmallows, whipped cream,   and pineapple topped with chopped nuts and 
cherries charmed visitors to the Watergate   Hotel before making its way to deli counters 
in grocery stores across America. But now,   it's disappeared just as much as a certain portion 
of former President Nixon's White House tapes. "Well, I'm not a crook." If you think of Watergate salad as ambrosia 
salad's hipper, younger sibling, then you can   get a sense of why it had its moment. The name 
itself may be partly to blame for its downfall.   The Watergate scandal made a mess of the American 
presidency that still reverberates to this day.   But also, the waning popularity of Jell-O pudding 
mix and Jell-O salads is what really did this   fluffy comfort food in.

As a culinary relic that's 
best left in the past, Watergate salad is now   a kitschy reference to the days when government 
conspiracies were just reserved for the tabloids..

Lillie’s Kitchen

[Music] okay i just browned a whole bunch of beef i salted and peppered it sprinkled it with flour before i fried i'll start with a bed of big chunks of onions i've also got big chunks of carrots some mushrooms these are just brown mushrooms you can use white i've got some fresh herbs rosemary and parsley and i'm just going to throw them in whole i have some red potatoes and i scrubbed them really well cut them into chunks this is where the beef goes in for the meat i used rump roast but i am not content just to use beef in my beef stew i'm going to cut some fried bacon into chunks it can't hurt can it sprinkle that on now every stew needs a really good cooking liquid and what better way to whip up one than to pour in some beer i've just got a bottle of beer i'll pour about half of it in i know just what to do with the rest that will come later and then i always add a little bit of tomato paste to any stew recipe i use i'm going to add most of the can some garlic ooh garlic and beer how good does that look and a dash of worcestershire sauce and then i'll whisk this together that looks great so this gets poured all over the top now because of the tomato paste that's pretty thick so i have some beef broth and i'll pour in just enough until it starts to come up the side any kind of roast that is stuck in your freezer for a long time needs many many hours to cook for it to be tender if you have cooking liquid in there it'll happen even faster one last thing to add i just can't help myself a whole jalapeno i just sliced it in half didn't even seed it that is gonna be one yummy stew i'll put the lid on set it on low for six hours and that is gonna be dinner for the drummond house i'll melt butter with olive oil and throw in garlic parsley and lemon zest mix it together then add the fettuccine and toss it around then the juice of a lemon a sprinkling of salt and pepper a quick toss and it's ready then the stew a little parsley and that's the whole scrumptious package i'm adding three pounds of ground beef and two pounds of just regular pork breakfast sausage to a big pot and then i'll add about five cloves of minced garlic now i'm just gonna cook the meat mixture until it's totally browned i'm gonna add two 28 ounce cans of diced tomatoes and then i'll add two cans of tomato paste and i'm going to add some salt and pepper it's a lot of meat so it needs some seasoning i'll add some fresh herbs later it just needs to simmer uncovered for about 45 minutes okay now i'm going to add half of the herbs to the sauce and then i'm going to save the rest of the herbs for the cheese mixture okay the sauce is pretty much ready so i'll go ahead and make the cheese mixture for the lasagna i've got two big containers of cottage cheese all right now to the cottage cheese i'll add four beaten eggs and that helps bind the lasagna all together and then a cup of grated parmesan then i'll add a little bit of salt and pepper and mix it all together the cottage cheese mixture is a little more mild than the ricotta flavor so you really really taste the meat and the sauce all right that's all stirred together now i'll just throw in the rest of the herbs the parsley and the basil all the elements are ready and i'm gonna start assembling it i'll lay four lasagna noodles in the bottom of these disposable foil pans all right on top of the layer of noodles i'm going to spoon a fourth of the cheese mixture right over the top so i'll just spread that all over the noodles now on top of the cheese mixture i'm gonna lay slices of mozzarella it's just a big old spoonful pretty much on top of each slice of cheese all right and spread that out now i'm going to repeat the layer exactly like the first one it needs to bake at 350 for about 45 minutes to an hour until it's hot and bubbly i'll leave the foil on so the top won't get too burned i start by boiling five pounds of potatoes then mash them over low heat to keep them from getting watery and that's when i get serious and getting serious means adding a stick and a half of butter eight ounces of cream cheese and a cup of heavy cream then you mash it all in add some seasoned salt some regular salt and some black pepper then i spread the potatoes in a butter dish and as if that's not decadent enough i dot the top of the potatoes with butter okay i'm just dicing up the carrots and celery i diced them pretty fine because my kids prefer smaller pieces of veggies but you can make them big if you like it you can also use root vegetables add different vegetables that you have in your fridge all right dice the celery okay got all the veggies chopped so i've got half an onion and i'll add that to the pot and then the carrots and celery go in all right and then the chicken that i pulled off the bones all goes in okay about a teaspoon of salt and then some black pepper okay and then i'll add a half a teaspoon of ground thyme great flavor just about a quarter teaspoon of turmeric also known as turmeric i never know how to pronounce it all right now this is going to cook for another 10 minutes and then i'll add the noodles finish it off and it'll be lunch time now part of what makes this dish so easy is i use frozen home style noodles they're actually the noodles my grandmother used to use they are so delicious you wouldn't even know you didn't make them yourself all right i'm going to let the noodles start cooking and i'm going to mix up a little bit of a flour paste i'll add about a tablespoon and a half of flour to a little bit of water about a half a cup now i'll just whisk this until it's really really smooth and then i'll just pour it right into the pot and this is going to help the sauce thicken a little bit and that is the important difference between chicken noodle soup and chicken and noodles i'm just going to splash in a little bit of half and half a teaspoon or so of parsley stir that in all right now i'm going to let this cook for another 15 minutes until it's nice and thick now i've been grating up a bunch of cheeses and i'll make the filling for the pasta shells it starts with a whole bunch of ricotta cheese i'm actually making two pans of shells one to pop in the freezer and one to take home for dinner tonight this is a lot of ricotta cheese now for some sharper cheese i've got some grated parmesan and grated romano i also have two eggs and those go right in i'm just gonna get some basil and parsley together this is a really great meatless meal i love it because you can serve the shells with a salad and that's a great meal in itself and then some salt and pepper this is a lot of cheese mixture so it really needs some seasoning and then i'll just use my mussels to get this all combined now part of what makes this so easy is that you can use jarred marinara sauce and i'll just put a little bit in the bottom of the pan just to have a little foundation of sauce and now i boiled a whole bunch of jumbo pasta shells i'll hold it open with my hand and get some of the delicious cheesy filling and then it goes cheese side down in the sauce i'm going to fill up this pan then i'll do the other one i'll top the whole thing with more marinara sauce just pour it right out of the jar and that is why jarred marinara sauce is so wonderful you just crack open the jar and go for it now cheese again i have a whole bunch of grated mozzarella and it melts so beautifully over the top of these shells now i have some left over romano and parms and it goes on now i'll just cover these with foil and dream about digging into this tonight so just 25 minutes in a 350 degree oven and it'll be nice and hot everyone gets a big helping of shells i just love the way the sauce coats the pasta and a little of the cheesy filling peeps out yum this is a really quick and easy corn and cheese chowder i've had some onions cooking and some butter and i threw in some pieces of bacon now i'll just stir this around and let it cook and i've also got some diced bell pepper i've got red orange and yellow because they're so pretty together but you can use whatever you have on hand okay i'm gonna let the peppers cook and then i've shaved the kernels off of five cobs of corn and i'm just gonna dump the corn in this is a piece of cake this soup recipe but you wouldn't know it when you taste it it is extremely impressive and yummy now stir the corn around okay now i'm going to add a quarter cup of flour just sprinkle it over the ingredients and give it a stir and now i'll just pour in some chicken broth as i dribble it across the counter so i'm gonna grab half and half you can use milk instead of half and half but why would you want to do that so i'm just going to add a little salt [Music] good amount of pepper and just give it a stir and that is it all you need to do is put the lid on let it simmer for about 15 minutes or so oh my oh it looks so good it's really thickening up the kitchen smells divine now i'm just going to finish off the soup by adding some cheese i've got a cup of monterey jack which i think is great in soups because it's so creamy and it melts so nicely and then i'm also going to add a cup of pepper jack cheese that's gonna add a nice kick i'll stir it in oh the cheese really really sends this soup over the top so good and then last thing i've got some sliced green onions about a third a cup or so and that is one yummy soup but i think i should make sure it's one yummy soup i'm gonna give it a taste [Music] now i'm just going to get the macaroni on to boil i've got a pound box now while the macaroni cooks i'll get started on the cheese sauce just turn the heat on medium and then into the pot i'll pour a cup of heavy cream this is definitely a treat very very rich and decadent and then to the cream i'll add just a couple of tablespoons of butter and then while that starts to melt i'm going to throw a garlic clove in here and then as it melts the garlic will infuse the butter and cream and just add to the deliciousness of the mac and cheese okay while the cream keeps heating up i'll get started on the cheese now one of the cheeses i love to put in this italian mac and cheese is goat cheese and i'm just using a fork to crumble it into chunks and now for the grating cheeses i'm going to start with fontina i love using fontina for mac and cheese it's really really creamy really smooth i'm going to grate about a half a cup of this and then i've still got parmesan and romano to go got the romano grated so all the cheese is ready and now i can pull this lusciousness together first thing i want to do is get the garlic clove out of the pot and then all the cheese goes in the fontina and parmesan the wonderful sharp romano the incredibly heavenly goat cheese okay now before i even stir it i'm gonna drain the macaroni [Music] and i'll just put it right into the pot and it'll help melt the cheese even quicker there's a little bit of water on the macaroni so that'll help the sauce with the consistency i love this sauce a lot of times when i make mac and cheese i start with a white sauce and then add the cheese this is so much easier it's basically just cream and cheese macaroni stir it all together okay give it a little stir now it doesn't need too much salt because there is so much sharp cheese in here so i'll just add a little bit but plenty of black pepper now i'll just stir it around and let the hot macaroni do the job okay it is absolutely perfect now just to give it a little brightness i'll mince up some parsley i can act like it's a vegetable then i won't feel so guilty about all that cheese okay now i'll just stir the parsley in i mean this is a work of art it should go in a museum i've got two and a half pounds of ground beef that's all brown now normally i would drain off all the fat after this but there's hardly any fat to drain so that's convenient for me now into the beef i'll add two cans of just regular tomato sauce [Music] then i'll add a little salt and pepper and then just to give it a little kick i'll add some crushed red pepper not too much okay now i'm gonna let the sauce simmer now i have a pound of just regular old egg noodles they should be ready so i'll just drain them into a bowl it's a really great layered dish really simple but still lots of things going on okay now i'll just add some creamy stuff to the noodles first about two and a half cups of just regular cottage cheese and if you think you don't like cottage cheese don't worry you won't even know it's in there i promise and then i'll add a good cup of sour cream some salt and pepper and then part of what makes this so delicious i add a good amount of green onions the green onions just add a really nice tang a really deep flavor and because the noodles are hot it sort of melts the creamy mixture all right the creamy mixture is totally coating the noodles so now it's just about assembling it i'll start with a quarter of the noodles i'm doubling the regular recipe so i have to keep track of the amounts i have just throw about a quarter in there that looks good and i'll smooth them out and then i'll just ladle a quarter of the sauce over the noodles the original sour cream noodle bake recipe calls for just combining all the sauce and all the noodles together but i really like layering it because it keeps the elements separate and then every bite you get you get a little bit of cheese a little bit of creaminess it's really nice and then i'll top this layer with some grated sharp cheddar cheese and i grated this myself i like the consistency of cheese you grate yourself rather than the pre-grated stuff okay now on to the next layer now i'll top the final layer with more cheese okay now these are all assembled i'm just going to let them cool and pop them in the freezer and then they'll be ready to throw in the oven whenever we want them i started by sauteing some veggies all that's in here are some onions and poblano peppers i seeded the peppers and diced them and i've been sauteing them in a little bit of vegetable oil the veggies are nice and soft i've got a whole pile of garlic part of what makes this filling so scrumptious i'll give it a stir and for a little spice some crushed red pepper flakes i'm just going to give the garlic a few seconds to release that beautiful flavor okay the veggies are ready to come out of the pan i'm just going to get them onto a plate and let them sit smells so good and you can use all sorts of peppers you can do jalapenos and get the ground beef and plop it into the skillet and i'm going to season it with some salt and pepper and cumin delicious and a little bit of chili powder and then i'll break it up and let the meat totally brown the meatball brown i'm gonna add some tomato paste and some water and then we'll turn into a luscious sauce okay that's all mixed and the last thing is put in are the veggies all right the fillings done now i just got to give it time to cool down while that happens i'll chop some parsley and grate some pepper jack cheese they go into the cool beef mixture and i'll stir them together now it's on to the dinner rolls i'll transform one into a pie crust before your very eyes it just needs to be rolled into a four inch circle then the meat mixture goes in the center i'll fold the dough to form a half moon shape press the edges together crimp them with a fork then it's onto the baking sheet and i'll brush them with egg wash and get them into the oven at 400 degrees for 10 to 12 minutes these ought to be ready to come out of the oven they sure smell good oh my oh my look at those beautiful babies now i need to let these cool before i pack them up and then i'll pop them in the freezer and when i need to heat them up i'll just put them back in the oven on warm look at that ah now i'm cooking some bite-sized chicken pieces these are boneless skinless breasts and i cut them into pretty small pieces because that'll make them cook a little bit quicker sprinkle in some salt and pepper okay now i'll let the chicken start to cook and i'll get some of the other ingredients ready i'm gonna dice up an onion okay now i'll grab a couple of cloves of garlic garlic always makes anything a little bit more delicious okay i got the onions and garlic all ready now the chicken it looks like is ready to come out now i'll turn the heat down just a little bit and i'll put the onions right into the pan with all that wonderful chicken flavor i love making sauces like this where the meat goes into the pan first and then it just flavors everything you put in there after that okay now i'll just stir around the onions and garlic okay now it's time to put the pasta into the water and get it cooking it's boiling and ready to go i'm doing penne pasta but of course you can do rigatoni pretty much any kind of pasta you have in your pantry i'll move on with the sauce the onions and garlic are already starting to turn brown now part of what makes this dish so easy and so quick i use really good quality marinara sauce right out of the jar i use it all the time it's a really delicious shortcut ingredient now i do want it to have a little bit more of a liquidy texture so i've got just the thing i'll reach into my pasta pot borrow a little of the hot water and just put it right into the skillet the pasta will never know it's gone now to give it a little bit of a kick i add some crushed red pepper flakes now i'll just stir that in the last thing to do is just add the chicken back into the sauce and it's gonna simmer finish cooking make the sauce even more delicious it already looks good okay now to give it a little green i'll mince up some parsley okay i'll just mince up the parsley sprinkle it right in all right now the sauce just has to simmer for about seven to eight minutes now i've got one thing to add to the sauce and it really elevates this dish from just a basic chicken marinara pasta fresh mozzarella now i'm cutting it into cubes not very big pieces i'll just cut it into sticks they're about half an inch square i'll just sprinkle it right in this mozzarella is a pretty soft cheese so it's going to soften really quickly but i don't want it to totally melt i still want to stay in pretty nice chunks it's just going to take two to three minutes for the cheese to be perfect all right the pasta is done i love these pasta pots with the built-in colander now put it into a great big bowl i love these huge pasta bowls and then i'll drizzle the pasta with a little bit of olive oil now i like to put a nice layer of parmesan shavings on the pasta before i put the sauce on it just adds a nice layer of deliciousness i'm just using a vegetable peeler [Music] okay i think that's a good amount of parmesan now give the sauce a stir oh the mozzarella is melting it looks perfect and i'm just going to pour this right over the pasta a lot faster than spooning it wow and the cheese is going to continue to soften okay now i want to add some green to the top and some flavor so i've got some beautiful basil and i'll just roll them up and just slice them pretty thin and with that dinner is done [Music] you

Lillie’s Kitchen